Year: 1871

ground coffee YOU get all the strength


and get 1t at once, as you can not d


even by long boiling. Coarsely groun


coffee may be dried after using once an,


ground again in making over one.thir,


the strength will be found remaining


There are two ways of making coffe


-one Of which depends simply upon tn


vessel in which it is made for success


the other is the old fashioned arrange


ment, which demands little skill. Fo


the latter the coffee must be prepared


by mixing with cold water and tn,


white of one egg till all is moistened-


not wet, but merely damp; use as littl.


egg as possible, Git holds the strength o


the grounds in), but every particle mus


be moistened, or it will float in the cof


fee pour on boiling water and boil fol


three minutes set it back where it will
keep hot, but not boil, for five minutes
stirring the floating grounds in two OF


three times pour out cuptul to rinse


all the grains from the spout of the cof-
fee pot, and put it back again; add a
| cupful Of cold water, which will precip.
itate the grounds at once: and serve.


The modern method of clearing coffee


is by FLEEING the boiling water through
, the grounds, which are suspended in


the pot in wire or perforated cup.


Half a dozen models of cafetieres are
seen in the shops, any one of which is


inferior to the simple contrivance will
describe. This is flannel bag with a
wire run in the top to hold it open; the
coffee fills this. and boiling water is
poured through 1.-THE beverage taken
to the table when filtered. But this is
awkward and slow compared to the
homely fashion have experimental on
with the most satisfactory results. A
strip of fine white Shaker flannel, quite
full and thick, was torn into pieces a
quarter Of a yard square, and kept out
of the dust, in the pantry, for use. One
was scalded the first time Of using, to
take away the taste Of the wool, and the
dry ground coffee tied up in it, and
thrown into pot of nearly boiling wa
ter and boiled for two minutes, the
aroma kept in by tin thimble fitted
over the spout. This gave coffee that
was thing Of beauty in its rich color
and jewel cIearness, and of a flavor to
appease the exigent Partisan who hand.
ed his cup at the right of the table.
Every day the sight of that coffee seemed
to say l had not lived in vain-that
had done something well. Observe, the
water must not be boiling when poured
on the coffee, or it will take long time
to extract the strength. Coffee made in
this way will bear heating over, with
little fresh to add aroma, if strong cup
is desired in preference to nice flavor.
And it is both economy and taste to boil
the sugar in the pot, rs it blends per-
fectly, giving all ito sweetness when the
cup is poured out. Two-thirds Of cup
Of coffee sugar boiled in, made two
quarts Of coffee sweet enough for people
who usually added three spoonfuls of
sugar to each cup, and the flavor was
richer than when the sweetening was
dissolved. Fresh cream, not more than
eighteen hours old, should be used, as
,lh cream gives its flavor to the coffee
The coffee should be kept just below the
boiling point on the table, and poured
,n the cream, which will be diffused
through the cup by the time the coffee
las cooled enough to drink.


A delicate way Of making a small
quantity is to pour cold water on the
Dulp of egg and ground coffee, and let it !
tand five minutes just at the boiling
,oint, known by the slight simmer at
he sides of the pot. This may be reg
llated by setting the pot in vessel Of
polling water and heating it there. Do |
lot lie. coffee stand in tin pot, as it
extracts the taste Of the metal.-Har-
,ers' Bd-0r