The Use Of Coffee

It is asserted by men of high professional ability that when the system needs stimulant nothing equals a cup of fresh coffee. Those who desire to rescue the drunkard from his cups, will find no better substitute for spirits than strong, new-made coffee without milk or sugar. Two ounces of coffee, or one-eighth of a pound, to one pint of boiling water, makes a first-class beverage, but *he water must be boiling, not merely hot. Bitterness comes from boiling it too long. If the coffee required for breakfast be put in a granitized kettle over night and a pint of cold water poured over, it can be heated to just the boiling point and then set back to prevent further ebullition, when it will be found that, while the strength is extracted, its delicate aroma is preserved. As our country consumes nearly ten pounds of coffee per capita, it is a pity not to have it made in the best manner. It is asserted by those who have tried it, that malaria and epidemic are avoided by those who drink a cup of hot coffee before venturing into the morning air. Burned on hot coals it is a disinfectant for a sick room. By some of our best physicians it is considered a specific in typhoid fever.— The Epicure.

Coffee should be carefully and evenly roasted. Much depends on this. If even a few of the berries are burned, the coffee will taste burned and bitter. To have the perfection of coffee, it should be fresh roasted every day. Few however, can take that trouble. Grind only just before using. Allow a cupful of ground coffee for fire persons. Let the water be boiling when poured on the coffee. Cover it as tightly as possible and boil one minute, then let it remain a few minutes, on the side of the range to settle. The French filter coffee pot can hardly be improved upon for making good coffee; its only objection being that it requires more coffee than the ordinary coffee pot.

An old-fashioned way to make coffee, and a good way, is to scald the tin coffee-boiler and put in it one heaping breakfast-cupful of ground coffee mixed with the yolk, white and broken shell of one egg; to this add about three pints of briskly-boiling water; place on the front of the range and allow it to boil fast for sixty seconds, then clear with a third of a cupful of cold water and remove gently to the side of the range. After a minute or two pour into the pot in wThich it is to go to the table, having first scalded the pot thoroughly. Coffee madfe in this way and served with cream and cut sugar is particularly good.

The Use Of Coffee

It is asserted by men of high professional ability that when the system needs a stimulant nothing equals a cup of fresh coffee. Those who desire to rescue the drunkard from his cups, will find no better substitute for spirits than strong, new-made coffee, without milk or sugar. Two ounces of coffee, or one-eighth of a pound, to one pint of boiling water, makes a first-class beverage, but the water must be boiling, not merely hot. Bitterness comes from boiling it too long. If the coffee required for breakfast be put in a granitized kettle over night and a pint of cold wrater poured over, it can be heated to just the boiling point and then set back to prevent further ebulition, when it will be found*that, while the strength is extracted, its delicate aroma is preserved. As our country consumes nearly ten pounds of coffee per capita, it is a pity not to have it made in the best manner. It is asserted by those who have tried it, that malaria and epidemics are avoided by those who drink a cup of hot coffee before venturing into the morning air. Burned on hot coals it is a disinfectant for a sick room. By some of our best physicians it is considered a specific in typhoid fever.—The Epicure.

Coffee Fos Twenty Persons

Use one pound of freshly ground coffee, one egg broken in the coffee, and enough cold water with the egg to thoroughly wet the coffee. Boil one gallon of water and turn over the coffee. Let it come to a boil, and then set back on the stove. Iu ten minutes settle with one pint of cold water.

Boiled Coffee

Use coffee mixed in proportions of one-third Mocha and two-thirds Java. Buy whole grains, and grind as needed. Take one large tablespoonful of coffee for each cup, and allow one for the pot. Use the white and shell of one egg, and wet with cold water. Allow one coffee cup of boiling water, for each cup of coffee desired. Stop up the nose of the pot with a cloth to retain flavor. Let boil up three or four times (stirring down each time). Then pour in a half cup of cold water, and set back on the stove to settle. Pour off into pot in which it is to be served, and serve with rich cream. Good coffee is poor without cream.

Coffee

Allow one tablespoonful to each cupful. Moisten with the whole or part of a well beaten egg; pour on boiling water, and let stand for five minutes where it will keep at the boiling point, but not boil.