The producers news. [volume] (Plentywood, Mont.) 1918-1937, 1926-11-26
No Secrets to Making
Perfect Cup of Coffee
Can Be Achieved By Following A Few Simple
Rules Says Famous Cooking Expert
By Mildred MaddOcks Bentley
Formerly Director of Good Housekeeping Institute

easily be spoiled by using cream OF IN
ferior quality or the "top Of the bottle"
if carelessly poured off. In my study
Of food habits, am finding that every
year more and more people prefer
sweetened condensed milk in their cof-
fee. You see this kind is twice as rich
and creamy as ordinary milk and fur
thermore already contains sugar, thus
serving the additional purpose Of
sweetening the coffee. Try it for
few days, and l think you will agree
that the condensed milk gives a delight
fully rich, smoothly blended drink,
bringing out the real coffee flavor
And of course it is very convenient, rs
| it keeps fresh without ice even after
the can is opened-and the cost is ex-
tremely moderate.
Now as to the actual methods Of
5reVing. There are several and your
choice is entirely matter of individ-
~ taste If the directions are care
fully followed, any Of the methods will
yield the perfect cup Of coffee"-mel-
low in flavor, with delicate, fragrant
aroma, free from sediment and Of
dark golden hue.
Rolled Coffee
Rims. tas pot with hot water put the coffee IN Jee pot
one rounded tablespoon u medium-grUuId coffee
70 each cup Of boiling water, with an additional
spoon FOR the pot" Add q little white OF egg.
crushed egg shell and about one-fOurth cup OF cold
water stirring brskly Add the boiling water, place
the coffee pot Owe heat. and bring to fun boil.
Place back OF tho over low heat for about
| ten minutes to SETTLE before serving DO not allow
the coffee 10 become unsettled by careless pouring
Percolatcd Coffee
Use one cuu Of underground coffee to six cups OF
boiling water Place the coffee IL the strancF Ia the
upper part Of the pot and let the water bubble up
through the tube percOlaing through the coffee Into
the lower part. until tie coffee is OF the desired
strength Eve minutes Oeing the usual time required.
Serve at once Coffee made ia q percoator Is not
good If allowed to cook after the required strength
Is reached.
Heat the pot by rinsing in hot water. and wet the
strancr. Measure carefully the coffee CanclygrOund)
allowing one rounded tablespoon to each cup Of
water. Place IN the drip-medlum ond pour b1lfng
water through the coffee very slowly. Cover and let
stand to drip through and serve Immediately. Do not
allow the brew to cool II service delayed place the
Dot in or over hot water. Never reheat by placing
O''' '-' 1' STEPPED Coffee
In making STEPPED coffee use one rounded tablespoon
OF coffee to each cup OF used with an additions
IBDOOu Tor Lne poi Auu 'Olu WdJck ieOS W. t4i~
are and bring quickly to the boiling point Either let
lit stand for moment to settle or add little cold
water.
, Remember-the best coffee will lose
/ its flavor if allowed to stand. Coffee
: should always be freshly made and
: served piping hot, as soon as it IS
: brewed. If necessary to let stand, the
pot should be tightly covered and the
spout closed by stufing with soft cloth
5 or paper, so that none Of the aroma
D and flavor may be lost.