New Britain herald., 1923-12-05
SISTER
 MaNS NlHEQ lllHR|kz::::
BY SISTER MARY
 COFFEE

1 (Unles3 otherwise specified these re-
 cipes are planned for four persons) l Every hostess feels her reputation l is more or less marred or made by the character of coffee she serves her guests The everyday brew for the 1 family is quite as important. 1 There is no luck or magic about good coffee. However, there are one Or two facts worth keeping in mind. A blend of Mocha and Java coffee, in the proportion of two parts of Java to one of Mocha, gives a fine sparkling beverage suited to the average taste. Buy coffee in small quantities unless you grind it yourself. After coffee is ground it loses it's strength unless kept in air-tight containers. Many brands of coffee nowadays are "stcel-cut." This means coffee ground medium. Ii is used for boiled coffee. If percolated coffee is preferred the coffee should be ground fine. For filtered coffee the berry should be pull verized.
 Accurate measurements are as es- sential for coffee as for cake. While the amount of coffee needed to a cup of water varies somewhat accord l ing to the brand this is gauged easily after the first pot of coffee is made and the measurements can be recon structed to suit
 old fashioned boiled coffee is al- ways popular and, if carefully made, as wholesome as any kind. Boiled COfee Four tablespoons medium ground coffee, 1-2 cup cold water. cggshelIs or 1-9 egg and shell, 1-2 cups boil iug water.
 Mix egeshells with half the cold water. The shells are crushed finely. Mix with coffee and put into scalded coffee pot. Add boiling water and stir thoroughly. Put over fire and boil five minutes. Pour remaining one-quarter cup of cold water into pot through the spout and let stand three minutes where it will keep hot but not boil.
 This rule will make four cups Of coffee as cup of coffee does not equal the standard measuring cup. Enough white of eggs sticks to three eggshells to clear this amount of cof- fee when the eggs are high.
 If large amount of boiled coffee is needed 8 whole egg is required.
 After.Dinaer Coffee
 One-half cup coffee, 1-2 cup cold water, I-e egg and shell, i-2 cups boiling water.
 Make the coffee as in preceding rule and serve without cream.
 To obtain the half egg" beat egg slightly before measuring and add half the crushed shell. The remain ing half should be tightly covered and placed in cold place or on ice until the next day.
 Filtered Cofec
 One-half cup pulNerized cofee, 3 i-2 cups boiling water.
 Put coffee in filter bag or strainer and slowly add boiling water. To do this, hll tho coffee container with water, cover and let stand until water drips through coffee into the pot. If a stronger coffee is desired pour the filtered coffee over the grounds the second time Filtered coffee lacks the sparkle of boiled coffee and has "A different taste.
 pcrcolated Cofcc
 Percolated coffee requires 20 to 90 minutes of 'perking" to make good cup of coffee. Tho boiling water that comes through the tube is small in and it must come and fall over the grounds many times. A finely ground coffee makes better percolatcd coffee than a coarse or medium ground coffee.
 Cafe au Lait
 one-half cup hot milk, l-2 cup freshly made coffee.
 This is served for breakfast and is really a nourishing drink. Percolated, boiled or filtered coffee Of ordinary strength is used.
 "yienna coffee" so oftap served at afternoon affairs, is extra strong cof- fec served with whipped cream. The 1 coffee is not as strong as after l dinner'' coffee. but is stronger than l ordinary breakfast coGee. Instead Of i doubling the amount of coffee as in i after dinner, use ''half as much