The gazette-times. [volume] (Heppner, Or.) 1912-1925, 1914-11-26

Good Coffee.
IN AUTHORITY on culinary mat
~ tiers says that in making good
coffee a great deal depends on
the kind of coffee that is used. The
price is not always to be depended
on in selecting it. Sometimes better
results may be obtained with q mod
crate priced coffee than with an ex-
pensive kind. The best plan Is to
experiment until you find a kind
that is satisfactory and then stick to
that and to the dealer who supplies
it. The quality Of coffee is often in
fluenced by the way it is kept in the
shop; also sometimes when out OF
one grade an unreliable grocer will
substitute another and cheaper quail
ity. In the buying Of coffee much
depends on the good faith Of the
dealer.
A correspondent claims that she
makes splendid coffee for breakfast
in the following way: She uses a
scant tablespoonful Of coffee to a
cup of water for each person. She
puts it in the coffee pot with cold
water in the evening before going to
bed. In the morning she lets it boil
for ten minutes, then sets it back on
the stove and lets it simmer for an
other ten or fifteen minutes. In this
way she extracts all the strength
there is in the coffee.
Eggs.
Soft and Hard Boiled Eggs-For
soft boiled drop into boiling water
and boil three to three and one-half
minutes. A better way Is to have
water boiling in a saucepan. Take
from fire, add eggs quickly, cover,
and let stand off fire away from
drafts from eight to ten minutes,
according to freshness Of eggs.
Hard boiled eggs should be sim
mered at least twenty minutes, This
gives mealy yolks, which digest more
readily than sodden ones.
Poached Eggs-Toast small slice
of bread for each egg; trim and lay
on hot platter. Have frying pan
partly filled with salted water. When
simmering, carefully break in one
egg at a time. Basic with the water
until white is firm. take up with the
skimmer. trim edge of white and
slip on toast.
Scrambled Eggs-Beat number OF
eggs required, add one tablespoonful
of milk or cream for each egg, add
salt and pepper. Melt small pieces
of butter in hot shallow pan, turn
In beaten eggs, etc, and stir till set.
Serve on toast if liked. Chopped
boiled ham is a good addition be-
fore cooking.
Potato and Egg Salad-Hard boil
three eggs thirty minutes, she'll and
cut fine with silver knife. Boil three
or four potatoes. Dice while hot, add
shopped parsley, mix with cut eggs
and French dressing. Let stand till
cold. Garnish with leaves of pars-
ley.
Croquettes.
Break an egg In a plate, beat
slightly with a fork and add one ia
blespoonful of water. Place a fork
and tablespoon in this mixture.
Fill another plate with crumbs.
Roll the croqutte in the crumbs,
place upon the fork and dig the egg
over 1t with the spoon, covering
every part.
Drain and slide from the fork
back into the crumbs and give the
final shaping, covering with the
crumbs before handling it.
Be careful not to get the fork and
spoon into the crumbs.
A wire egg-whip used in place oil
the fork is convenient for large, soft
croquettes.
To Prepare Bread Crumbs,-Dry
. pieces Of bread thoroughly in open
air or slow oven. Crumble fine-a
rolling pin may be used, or run
through a food grinder. The crumbs