Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-07-12
How to Make Conee.

] am reminded just now of young
who only last week
begged me to tell her how to make
good coffee all the time, so I'll take
1T for granted this is a very good be-
lginning for all young housekeepers
and give a few directions.
Material-Coffee, four tablespoon
fuls; white of egg. one teaspoonful;
cold water, one-quarter cup: boiling
water, three cups.
| Directions-A great deal, both of
Interest and information, might be
written about coffee, but it is not
wise to take it up here. Always
buy the best coffee that can be
bought, and that does not always
mean the highest priced. Do not
ALWAYS blame the grocer if your
coffee is poor; sometimes the, poor
coffee is the result of a not perfectly
clean coffee pot, Once a week put
Iteaspoonful of baking soda into the
Ipot, partly fill it with water and boil
flor at least ten minutes. Then wash
thoroughly ard you will find it sweet
land clean.
So there are three necessaries for
good coffee, first an enamel or granite
pot kept perfectly clean. or buy a
cheap coffee pot mot tin, however,,
and have new one oftener; second,
good blending of the best coffee,
and third, freshly boiled water
Scald the pot, grind the coffee about
as fine as coarse graduated sugar
Beat the egg in the cold water, add
the coffee and mix well. Pour into
the coffee pot and add one cup OF
boiling water and bring quickly to
the boiling point.
Now this must he done always, OF
the coffee is ruined Set back on the
stove where it will keep hot. but not
boiling and add the remaining two
| cups of boiling water. Let stand two
or three minutes settle with a very
little cold water and serve at once
with hot milk or occasionally cream
If coffee is made in a percolator
follow the directions which come with
it and good coffee is assured. Coffee
: is always better. however. when made
in large quantities.
Fruit Punch
Material-Sugar, two cups: tea in
fusion, one cup; strawberry or rasp-
berry syrup, two cups; lemons, five;
oranges, five; grated pineapple, one;
apollinaris, strawberries or cherries.
Dlrections-Make a syrup by boil
ing the sugar and one cup of water
together ten minutes. Cool and add
all the remaining ingredients, cover
and set No
i an hour. Strain and add very cold
water 10 make one and one-half gall
Ions; add apollinaris and a cupful of
home-canned cherries or strawber-
, ries. Serve in a punch bowl with a
piece of ice. This will serve about
forty guests, and any part of these
: ingredients may be divided for the
/, punch for luncheon.
r To Can String Beans.
String and snap the beans. If tbev
E are very small they may be canned
( whole Pack them tightly in ateril-
: i@eu Jars cover to overlooking with
! colo water containing a teaspoonful
: OF salt to quart, place on the rub
r Der and tops, but do not press down
t the spring, and set hem on the rack
IN the steam cooker. leaving little
space between each one. Fill the
i steamer tank with cold water; close
the door and bring slowly to the
boiling point then cook for an hour
y snap down the springs and let the
! Jars remain in the cooker to cool
; Remove to convenient table. Re.
peat this process on the second ant
, tnird days, releasing the spring eacf
. time; then store in a dark place, a:
T sunlight will, bleach the color.
E To Can Peas.
t Prepare as for string beans. Thes,
g may be mixed and canned together
, II desirable. A sprig of mint to eacf
: jar of peas gives delightful flavor.
To Can Corn
In canning corn, do 1t at once afte,
: picking. Strip OFF the husks, remoy,
! the SILK by means of a stiff brush ant
score down the kernels. Add a tea
: spoonful of salt to each quart Of corn
pack II into the scalded jars, filline
them full, cover to overlooking wifi
cold water and proceed as with strinp
beans, with this exception: The boil