Belington progressive. [volume] (Belington, W. Va.) 1912-1927, 1927-01-27
No Secrets to Making
Perfect Cup Of Coffee
Can Be Achieved BY Following Few Simple
Rules Says Famous Cooking Expert
BY Mildred Maddocks Bentley
Formerly Director of Good housekeeping Iustit4te

easily be spoiled by using cream of in
ferior quality or the stop 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 a
few days, and think you will agree
that the condensed milk gives delight
fully rich, smoothly blended drink,
bringing out the real coffee flavor
And Of course it is very convenient, as
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
breaosaag. There are several and your
choice is entirely matter Of individ-
ual 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.
Boiled Coffee
Rinse the with hot water put the coee In the pos
-one rounded tablespoon of medium ground coffee
TO each cup OF boiling water. with an additional
spoon for the pot" Add little white OF egg, or
crushed egg shell and about one-fnurth cup OF cold
waite stirring brskly Add the boiling water. place
m nva han and hrfu ftl1b ntr
Place on back OF the low heat for about
ten minutes TO settle. before serving Do not allow
the coffee to become unsettled by careless pouring.
Percolatcd Coffee
Use one cup Of Underground coffee to six Guys OF
boiling water Place tho coffee In the straner In the
upper part OF the pot and let the water bubble up
through tho tube percolating through tho coffee
the lower part. until the coffee is OF the desired
strength I'VE minutes being the usual time required.
Serve sc once Coffee made in percoiator is not
good II allowed to cook after the required strength
10 reached
Drip Coffee
Heat the POT by rinsing in hot water, and wet the
srainer Measure carefully the coffee (1neyground)
allowing one rounded tablespoon to each cup OF
water, Place in the drip-medium and pour bo1fnG
water through tho coffee very slowly. Cover and let
stand to drip through and serve Immediately. Do not
allow the brew cool II service Is delayed place the
pot in or over hot water. Never reheat by placing
over the FIRE.
STEPPED Coffee
II tiutAlB stecpcu cotco uSc otiu AVpe1 4oseSpoon
OF coco to each cup OF water used with an additional
spoor for the pot. Add cold water. Place over the
ro and bring quickly to the boiling point Either let
t stand for moment to'eettie or add little cold
water.
Remember-the best coffee will lose
It's flavor If allowed to stand. Coffee
should always be freshly made and
served piping hot, as soon as II IS
orewed. II necessary to let stand, the
pot should be tightly covered and the
ipous closed by stufing with softscloth
,r paper, 30 that none Of the aroma
md flavor may be lost.