The Birmingham age-herald. [volume] (Birmingham, Ala.) 1902-1950, 1910-05-21
Making Good Coffee a Difficult Art
Clever Housewife Gives Valuable Hints-When Allowed to
Stand On Grounds, Beverage Loses Flavor-Tasty
Peach Dessert Is Worth Samplng
By DdI.LY DALRYMpLR.

boiled water and one teaspoonful of egg
mixed with the she'll
Put the coffee into the scalded pot
pour the boiling water over 1t and let
boil gently for two minutes. Remove
the coffee from the stove mix with the
beaten egg and the SHE'LL heat slowly
and boil gently for one minute. Set the
pot where 1t will keep hot, but not boil
for five minutes. Then strain from the
grounds.
MAKING DRIP COFFEE.
To make filtered or drip coffee or
should have a drip coffee pot scald the
coffee pot. put the coffee into the strain
err and pour water through several times
until the coffee is Of the desired strength
OTHER DkINKABLEs.
For tea Annette uses one cupful OF
freshly boiled water to two teaspoon
fuls Of tea. She scalds the teapot first.
This must be done invariably when
making coffee or tea. Then she puts in
her tea and pours boiling water over 1t.
allowing the pot. to stand where it will
not boil, but keep hot, for three min
utes.
Cocoa Is a most delicious beverage, and
as Annette's recipe for making 1t is so
very good l am going to give that, too.
Take two teaspoonfuls of sugar, two
teaspoonfuls of cocoa, two tablespoonfuls
of water and three-quarters of cppful
of milk. Mix together the sugar, Scocoa
and water and boil until 1t thickens. Add
the milk and heat the whole to the boil
ing point. Then beat with an egg heater
to aerate it.
OF course the quantities given in all
of these recipes are rather small, but
every housekeeper is the best judge of
how much tea or coffee or cocoa she
ought to prepare.
After discussing the pros and cons of
turntables, Annette turned her attention
to desserts and salads and gave me sew
eral bits of information. which are really
worth retailing to my readers.
We were speaking OF peach desserts and
how easy 1t was to make them, even
when 1t is difficult to secure anything
but the canned variety.
Zone can make desserts out of these, as
we'll as out of the fresh peaches" said
Annette as she busted herself /yith the
luncheon of which we were about to
partake. "And let me tell you about a
peach dessert that will make the most
Indifferent palate sit up and take notice,
IL yOu II AOi 8lNC tiio piStuAS S4NS wv "
slang"
Consider it forgiven, and let US have
the recipe said.
Then here it is" she replied.
Turn a can of the best California
peaches out in a large bowl, and stick
each half of peach With cloves. two to
each half. Pack them in a pudding dish
and add sugar enough to make thick
syrup. also little water, and scatter
literally with bits of butter rolled in
-four. Cover with rich biscuit crust
and bake In a slow oven for an hour
Now, doesn't that sound delicious?'
said Annette. And by the way l read
some excellent items recently on New
Ways of Serving Familiar Dishes by an
authority on the gentle art of cuisinerie.
whose name 1 have forgotten, but 1t was
an interesting article and 1t was an ex-
perience- worth noting to find cucumbers
sliced lengthwise instead of crosswise.
The cook who did this claimed that 1t
avoided part of the seeds and the hard
center. and she was fight.
another cook-a Japanese-had an
amusing way In making salad of slicing
the cucuuibers or boiled potatoes very
thin and laying them together on the
lettuce in the shape of the original Gu
cumber or potato. Salad dressing. with
q bit Of chopped parsley added, was
then put over them. This requires deft
fingers, but makes quite an attractive
arrangement Of q commonplace food.
ION the other hand. in England, where
the long cucumbers are much used, a
whole one. unpeeled. Is sometimes put
on the table and the diner is expected
to cut of such q piece as he desires,
peeling, slicing and dressing 1t himself.
This, II 10 explained. keeps the vegeta-
BILE much fresher than when 1t Is sliced
and allowed to stand until the meal is
ready"