Omaha daily bee., 1920-03-06
Table Beverages

LII Tic oPlHloH OF al expert on
coffee, a woman importer, the best
method of coffee making is the mod
crn method Of percolation. There
is chemical reaction in boiling cof-
fee which is said to materially alter
its favor. However, for those who
prefer their morning beverage. made
inhbat way it is well to remember
that, boiling water should never be
used, nor water that has stood in
the tea kettle over night. The idea.
Of immc-sing coffee in cold water
may seem a strange idea to many,
yet it is vouched for by the author
ity quoted above and. experiments
have proved its worth.
Good results cannot be obtained
by guess work either; both coffee
and water must be carefully rneas<
ured. The fact that this is not done
by most cooks is the reason our
morning cup so often varies in
SucuStH dHu cACcllcHCS.
Coffee, Tea and Cocoa.
The accepted standard of quanti-
ties is tablespoonful. finely ground,
TO cup Of water. To make boiled
coffee, measure the water into the
pot and tie the coffee in small
bag. Place it in the pot in the cold
water, bring it to a boil and when
it has boiled three minutes it is
ready to oNserve. Set it ON the back
o! the stove to keep hot, but do not
allow it TO boil any longer. Freshly
made coffee is superior in every way
to. coffee that has stood so long that
it must be reheated. If possible
serve with fich cream, but if milk
must be used it should be boiled; un-
fortunately it gives very fiat taste
to coffee, SO if cream is not. obtain
able the next best thing is con-
densed or evaporated milk.
Those who dislike the taste of
these may prefer the unsweetened
kind that can be purchased at milk
stores, but just at present while
sugar is SO scarce the sweetened va
riety is preferable. Those who con-
template using saccharin should
bear in mind that it has absolutely
no nourishing power and therefore
should be used only as sweetening
agent, for in no other way can it
take the place of sugar. 1t is put
up in little tablets which can be
conveniently dissolved ino cup of
tea or coffee, each tablet being equal
in sweetening power to- one lump OF
Sugar. Unfortunately, with sugar at
Is cents pound it is just about
twice the price of that commodity.
1t has been computed recently that
cup of good coffee with cream and
sugar costs two and one-ha1f cents,
and that one pound will make from
90 to IS chps. Perhaps, considering
the comfort it gives to coffee lovers,
it is not too great a luxury even in
these days Of the high cost OF living.
Much has been said and written
about the dangers to health and
nerves from coffee drinking, but it
is just like anything else, harmless
enough to most people unless taken
i'll excess. y.
Far to be preferred to boiled cof-
fee is the percolated. Use table
spoonful, finely ground, to each cup,
or vary the amount according to
your preference. Measure the cold
water into the coffee machine, re-
place the tube and cup and light the
lamp or set OH the stove. Here
again use cold water, never boiling.
By this method coffee can be made
in IS minutes, but the longer it coli-
tinues pumping the stronger it will
be. Ground coffee soon looses its
aroma, therefore it is preferable. to
bhy it in the berry and grind it
freshly every day. It is also porous
and easily absorhs other favors. The
ideal way of keeping coffee is to
seal ut in preserve Jars, as,tin makes
a very poor container.
Tea lovers refuse scornfully to use
silver or other metal pot, and in