Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-01-04
BY MRS. ". A. WILSON
fcopyrioht. 1927. by WIS. u. Z. wis
An rfOhsg ycScr,,,g

An riOhHS reserved
n DHERING rs nearly ms possible to
the manner and customs of the
French housewife. it will hr necessary
10 modernizc and bring mp to date this
series of French cooking lessons.
Les bonnos fCmmcs of France teach
their daughters. when they are quite
young. that every good woman should
be an adept in preparing sutablc food
for the family, and that to neglect to do
this is to fail in her mission as "A true
hclpmatc who is anxious to carry on.
for the care. economy and the comfort
of the family.
Breakfast is vCrv simple meal in
France. lust a Gun of coffee and roll
usually taken without butter: the cros-
sante is the French breakfast roll
Lately tho American idea of fruit for
breakfast is gaining ground. so ono now
finds the breakfast consists of either
fresh or cooked fruit. coffee noir or an
lait. and a roll. This may be taken any
time before II n. m.
The first essential lesson is to make n
Gun of good coffee Modern methods
today give rs three ways of doing this
First. by boiling: second. pcrcolating
third. steaming or dripping.
Boiled coffee j. prepared by twD
methods. and either ono will produce Il
delectable cup of morning cheer. The
old fashioned coffee pot is used for this
method. Rinse the pot with cold water
and then add the required amount Of
coffee. allowing six level tablespoons Of
finely ground coffee 20 each plnt Of cold
water. and then add the crushed shell Of
an egg. Heat slowly to the boiling
point and then remove from the fire and
add n tiny pinch Of salt and one quar-
tor cup Of cold water. Stir hard and
then set where il will keep warm for
five minutes This settles the coffee
This will produce a cup of fragrant and
delicious coffee.
To use the second method: Rinse the
coffee pot with boiling water. add the
coffee and then pour over il the r.
quired amount Of water. Stir and LET
come to boil just once. Then finish
as directed in the first method.
The method of pNrcOating is well
known and really needs no explana-
is that tho perCOlator must be kept I'm
maculatcly clean. else the coffee soon
lcscs it's fragranc" when prepared in
dirty pot.
Steamed or drip coffee i the delight
of the cOnnoSsour and the envy of the
housewife who is striving for the per
feet Gun Of coffee. Pots are made for
this method. bur ! am going to gNr
YOU manner in which it is made u, a
French woman who is real devOtPC
Of cup of this fragrant beverage
Select a white pitcher. made of stone
ware and perfectly fiat at the base.
Select a saucepan and set the pitcher
ir the pan Fill with cold water and
heat to the boiling point. then drain
and wipe the pitcher dry. Cover the
top of the pitcher with n piece of
cheeseclOth and push down in the pitch
er in order to make bag shape. Tie tnc
cheesecloth over the top of the pitcher
with string. Now placA finely ground
coffee in this little bag shape we'll in the
pitcher and pour over it the required
amount of fresh boiling water Curv.
with a napkin and lay plate on top
oi the pitcher. Return the pitcher to
the saucepan in which it was standing.
and it will keep the coffee hot. 1t will
be ready to drink in ten minutes.