MAKING COFFEE

To make coffee from the powder it will be necessary to use a patent pot or put the powder in the sack described below. The pow-

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deris claimed to be much more economical than the ordinary ground coffee, requiring only about one-third as much, or one teaspoon to each person (with lialf pint water), and is also much more quickly made, the boiling water filtering through and the coffee being ready to serve Avithin a minute or two after it is j^ut in the sack. The old- fashioned way of making coffee by boiling is still practiced by prob- ably a majority of housekeepers. ''One for the pot" and a heaping tablespoon ordinary ground coffee for each person, is the usual al- lowance. INIix well, either Avith a part or the whole of an egg when only a part is used putting in the shell also, and when eggs are scarce some are careful to wash shells before breaking, and keep for this purpose, crushing three or four into the pot instead of the egg ; or codfish skin washed, dried, and cut in inch pieces, maj' be used and enough cold water to thoroughly moisten it, place in a heated, well-scalded coffee-boiler, pour in half the quantity of boiling water needed, allowing one pint less of Avater than there are tablespoons of coffee. Roll a canton flannel cloth tighth' — one must be kept for this purpose and AA'ashed and dried after using — and stop up the nose or spout, thus keeping in all the coffee flaA'or. Boil rather fast fiA'e minutes, stirring doAA-n from the top and sides as it boils up, and place on back part of stoA'e or range Avhere it Avill only simmer for ten or fifteen minutes longer. When ready to serA'e add the re- mainder of the boiling Avater Some think the flaA'or is better pre- serA^ed to put a small quantity of cold water with the coffee, bring it to boiling point and add sufficient boiling water.

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coffee has a rich, yellow look, which is pleasing. It has also a pe- culiar flavor, which many people prefer to the flavor gained by any other process. The disadvantages are that the egg coats the dry coffee, and when the hot water is added the coating becomes hard, and a great deal of the best of the coffee remains in the grounds after boiling, compelling one to use nearly double the amount of coffee. Also, in boiling, much of the fine flavor is lost in the steam that escapes from the pot, and the tannic acid of the coffee is ex- tracted, which in combination with the milk or cream taken with it hardens the albumen they contain into an indigestible compound that is excessively irritating to the delicate internal membranes.

For these reasons the practice of making coffee Avithout boiling is gradually becoming more general. And for this a fair proportion for good coffee is three tablespoons of the pure ground berry to each quart water, which makes sufficient for three persons. The water must be boiling when poured on the coffee but must not boil after- ward. The vessel in which it is made must stand near enough the fire to be kept as hot as possible without boiling for five or ten min- utes before using. If made in a pot containing a strainer the coffee will be clear, and if made in an ordinary pot or pitcher it should be stirred for three minutes after pouring boiling water over it, to thor- oughly saturate the grounds and so cause them to sink to the bottom of the pot. If coffee is allowed to stand for about ten minutes to settle, and is poured off carefully, it will be perfectly clear. The water used in making coffee should be fresh and have boiled two or three minutes before pouring over the coffee ; never take that which has stood long in the tea-kettle. Always have the coffee-pot hot J)efore putting in the coffee. Many think that heating the dry coffee just before making improves its flavor. When serving coffee have the cups hot. They are very easily heated when coffee is poured at table by filling first with hot water from the water-pot, that should always be provided, and turning it into the slop-bowl. If served from butler's pantry, set cups over the heater, or fill first with hot water, as at table. Serve both coffee and tea with the richest cream, but where this cannot be had, a substitute is prepared as follows : Take fresh, new milk, set in a pan or pail in boili

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cream and milk the whites of fresh eggs beaten to a froth, with a small bit of butter well mixed in, may be used, taking one egg for every two cups, and placing the froth in the cup first ; in pouring the coffee or tea it must be turned on gradually and constantly stirred so as not to curdle the egg ; or omit the butter and use the Avhole egg ; or for a richer dressing with cream, beat the white of an egg to a stiff froth, mix with an equal quantity of whipped cream, put in plain cream first, then coffee and lastly this mixture. Physicians say that coffee without cream is more wholesome, particularly for persons of weak digestion. There seems to be some element in the coffee which, combining with the milk, forms a leathery coating on the stomach and impairs digestion. The convenient coffee or tea strainer, of which an illustration is given, is applied or detached in a moment, being held in place by a spring, as shown in cut, inserted in the spout. The strainer separates the dregs from the tea or coffee as it is poured. It is made to fit any coffee or tea-pot. The solid rim is of pure britannia and is easily kept clean and bright. A similar strainer is made to attach: to the faucets of urns. In serving from the butler's pantry the liquid may be poured into cups through a small handled strainer answering the same purpose. To keep the coffee- pot or tea-pot thoroughly pure, boil a little borax or soda in them, in water enough to touch the whole inside surface, once or twice a week, for about fifteen minutes. No dish-water should ever touch the inside of either. It is suflicient to rinse them in two or three waters ; this should be done as soon after the}' are used as possible. Drain dr