Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1912-12-31


Making a Cup Of Coffee, Tea or Cocoa
Coffee for breakfast, coffee after din
per-that is what most Of NJ growing
people like, and have. Yet it's ques'
ton how much many of rs really know
about the buying or the making OF It.
A perfect cup Of coffee should be
taken In such q way that every sip 10 en-
joyed. When 1t happens that three OF
four cups are demanded at each meal
there 10 no realization Of its exquisite
flavor. One argument In favor of taking
the coffee In the living room after dinner
instead of at the table, is that one takes
but one cup and the beverage IL truly
appreciated.
1t Is this appreciation that constitutes
the food value of the drink. Digestion
is promoted by the pleasure a. we'll 81
BY the stimulation.
coffee and endless fascinating utensill
for its making, from the quite ordinary
granite pot to the decorative copper per
colatur. Fortunately, 1t 10 not 80 easy
to find tin ooffeepot nowadays. Moth
ing better need be asked than granite
pot. It, and all the other coffee ma
chimes, must be kept scrupulously clean
THREE MINUTE COFFEE.
Grind the coffee like granulated sugar
or finer. For one cup, allow one heap
ing tablespoonful of ground coffee. b
sure to count cups rather than people
Always allow one tablespoonful "fol
the pot" For six cupfuls Of coffee al
low one cupful of ground coffee. Beat
one egg lightly, crush the she'll and pour
half cupful of cold water over 1t. Ado
to the cupful of ground coffee and mil
we'll. Turn into the coffee pot and ado
six cupfuls of boiling water. Cover a,
once, stuff paper into the spout to pre-
serve the aroma, and let boil exactly
three minutes. Pour out little and re-
turn 1t to the pot and again boil for three
minutes. Pour In one-half cupful o.
cold water to finish clearing and put OF
back Of the range or 10 hot water fol
ten minutes.
Instead of pouring boiling water OF
the grounds, many prefer to use cole
water and bring very slowly to the boil
ing point. Allow not more than twt
minutes for boiling. insufficient boiling
makes coffee cloudy and too long boiling
develops the tannin, making 1t bitter
and harmful. Finish as for "three min
ute" coffee.
Nothing clears coffee 90 we'll ss egg
because it adds to the flavor. The yoll
of an egg gives a beautiful color and I
creamy richness. In the absence OF I
whole egg, use the clean shells, bu
wash them before breaking and no
afterward. For one cupful OF grount
coffee, three shells are needed instead o
whole egg. A strip of salt fish skin
cleaned and dried and cut in inch pieces
is considered by many to be better thar
egg. Some good coffee makers always
put few grains Of salt in the coffee.
Cream is best for coffee, condensed
milk ranks next, according to coffe'
expert, and hot milk next. When serv
ing, put cream and sugar into each cul
first aud then pour In the coffee.
Coffee and hot milk 10 equal portion'
make cafe au lait.
When drip coffee Ia made and whipped
cream is dropped on top, 1t is Vienn'
coffee. After-dinner coffee Is cafe noir
DRIP COFFEE.
This can be made in the earthen French
"biggin" {, coffee pot with. percolatet
receptacle for holding the ground coffee
or with strainer of muslin or wire
The ingenious woman can use the uppe
part of double boiler and steep tht
grounds, getting almost the same effect
Heat both parts of the biggin very hot
Measure the coffee according to proper
lions already given. Pour just enough
boiling water on to swell the grounds
Turn into the strainer, pour the boiling
water on little at time and cover be
tween each addition. When it has filter
cred through, the coffee is ready to use
but If liked stronger, pour the liquit
through the strainer second, or even {
third time. Keep the pot in hot watel
during the whole process.
AFTER DINNER COFFEE.
Make drip coffee, using, to the SAM
amount of water, half as much COTE,
again. Serve with sugar, II desired, Blu
without cream.
TURKISH COFFEE.
Turkish coffee is served In tiny egg
she'll cups without handles and fitted
into little silver holders something lik'
those for soda water. In the absence o
these, very small cups are used ara al
lowance must be made when measuring
the water. Indeed all cups for measur
ing should be the same as for serving
The ideal Turkish coffee is made in indi
vidual pots, which are very small.
For one cup, mix one teaspoonful O.
powdered sugar and one and half tea
spoonfuls of ground coffee with three
fourths of a cupful of cold water. Sti
until the surface looks creamy. Pu
over very low flame and keep stirring
until it boils. Remove from the fam'
for a second. replace and let boil again
Remove and return to boil the thirC
time. Remove, add three drops of cole
water and turn grounds and all into tn,
cup. Serve without cream, but Away,
With the sugar.
The perfect cup of cocoa should no
have o raw taste and the cocoa should
not settle in the bottom Of the cup. Tt
prevent this, mix cocoa, sugar and corn
starch and heat till the sugar is almos
melted. Add enough water to cover th,
mixture and cook till thick and jelly
"a h.