Perth Amboy evening news., 1923-12-07
Five Ways To
Make Good Coffee
80 BY Sister Mary

tUnless otherwise specified these
recipes are planned Tor four per-
sons.l
Every hostess feels her reputa-
ton is more or less marred or made
by the character of coffee she serves
her guests. The everyday brew for
the family is quite as important.
There Is no luck or magic about
coed coffee. However, there are II
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 I'M
less you grind it yourself. After
coffee is ground it loses its strength
unless kept in alr-tight containers.
Many brands of coffee nowadays
are ''steel-cut." This means coffee
ground medium. 1t is used for
preferred the caffee should be
ground fine. For filtered coffee the
berry should be p~ulverized.
Accurate measurements are as es-
sential for coffee as for cake. While
the amount of coffee needed to a
cup of water varys somewhat ac-
cording to the brand, this is guaged
easily after the first pot of coffee is
made and the measurements can be
reconstructed to suit.
Boiled Coffee
Four tablespoons medium ground
coffee. u cup cold water, 3 egg
equal the standard measuring cup.
shells or u egg and shell, Ia cups
boiling water.
Mix eggshells with half the cold
t,ratar Fnhn ChA1Ic - ar11GhnH Gnn1U
Mix with coffee and put into scalded
coffe, 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 a cup of coffee does not
Enough white Of egg sticks to three
eggeshellS to clear this amount of
coffee when eggs are high.
Ii a large amount of boiled coffee
is needed a whole egg is required.
After-Dinncr Coffee
One-half cup coffee, 1a cup cold
water, u egg and shell, III 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 !, tightly covered
and placed in a cold place or on ice
until the next day.
Filtered Coffee
One-half cup pelverized- coffee,
~ cups boiling water.
Put coffee in Liter bag or strainer
and slowly add boiling water. To do
this fill the 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.
Percolated Coffee
P~ercolated coffee requires 20 to
80 minutes OF "perkfng" to lake a
good cup of coffee. The boiling water
that ONE through the tube is small
in quantity and it must come and
fall over the grounds many times. A
finely ground coffee makes better
percolated coffee than a coarse or
medium ground coffee.
Cafe an Lait
One-half cup hot milk, II cup
freshly made coffee.
This is served for breakfast and
is really a nourishing drink. Perco-
lated, boiled or filtered coffee of or
binary strength is used.
"Vienna Coffee" so often served at
afternoon affairs is extra strong
coffee served with whipped cream.
The coffee is not as strong as "after-
dinner" coffee. but is stronger than
ordinary breakfast coffee. Instead of
doubling the amount of coffee as in
a~fter-dinner, use half as much
again"
Copyright, 1928. NEA Service. Inc)