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Show ana Im warn The perfect answer for Pozzies i Good Coffee Every Problems Si J ducted sacrament meeting Time Too weak? Too strong? Or just right? There is never excuse for anything less than perfection " MERICAN MEN admire good f coffee more than any other prod-g prod-g uct of the kitchen. And, since the coffee maker is used more than any other cooking utensil, they have an opportunity to pass judgment on it several times each day. Yet coffee making is one of the most neglected of kitchen skills. Actually, there is no reason why your coffee should ever be anything short of excellent A uniformly good brew full-bodied, full-bodied, clear as dark amber, fragrant is merely a matter of following directions. Once you have learned how to make coffee the proper way, you will never think of making it otherwise. A FEW BASIC RULES There are a few basic rules that apply to all types of coffee makers. If you follow fol-low them, you can be certain that your coffee will be dependably good, every time. First of all, make certain that your coffee cof-fee pot is sparkling clean. This means it should be thoroughly scrubbed after each use. Mere rinsing is not enough to remove the oils which coat the inside of your coffee maker every time you use it. Then, be sure that the coffee itself is fresh, and that it is the proper grind for your coffee maker. Now you are ready to begin the brewing process. If your coffee is sometimes good, but more often too strong or too weak, it's likely that you do not measure the coffee and water accurately. Here ore the proper measurements: Allow one NCA frozen Clinches THE MAD SCRAMBLE of getting school lunches ready for the family every morning is just a memory. Mother has discovered that sandwiches, cup cakes, and cookies, as well as applesauce and fresh fruit cups can be prepared in a few hours one morning, tucked away in the home freezer, and forgotten until lunch box packing pack-ing time rolls around next week or the week after. While sandwiches may be frozen for longer periods, home economists recom- I A V ' ' Cartona are put against wall of freexer at bottom. Later on, riot them into a wire basket convenient at box-packing time. . 1 -, j A V - While sandwichee, fruit cups, end cup cakea era yet fromea, tranafer them into lunch bos. They will thaw by mealti me. mend two weeks' freezing for top flavor and texture. Especially adaptable for freezing are meat, poultry, and fish fillings, cheeses, and certain types of sandwich spreads. Brown bread, whole wheat, white, or fruit and nut breads "take to" freezing especially well. Cup cakes may be frozen from four to eight months and remain at peak freshness, while fruit cups, applesauce, and other cooked fruits may be frozen for indefinite periods of time. This young mother (pictured at left) shows how the home freezer streamlines the work, and peps up the menu in preparing prepar-ing lunches for school children. Any of the usual fillings peanut butter, but-ter, tuna salad, meat mixtures may be frozen satisfactorily in sandwiches. But hard cooked eggs may become tough and celery will be watery after freezing. Prepare sandwiches just as you do for immediate eating, spreading bread with the filling and butter or margarine. Do not put in lettuce. Snugly wrap each sandwich in cellophane or metal foil or other material mater-ial that can be heat sealed if possible. Sealing Seal-ing will prevent loss of moisture and flavor during storage. If sandwiches are to be stored only a few iays, you may prefer to wrap them securely in heavy waxed paper. Desserts also may be frozen to be ready for lunch boxes. Frozen cupcakes, individual indi-vidual cartons of fruit such as stewed apples or applesauce, or fresh fruit and frozen cookies are some of the desserts suggested. sug-gested. Frozen sandwiches and baked foods will be most satisfactory if used within a month or two after they were put in the freezer. The secret for retaining flavor and freshness fresh-ness is to have all materials freezer cellophane, cello-phane, gummed tape, freezer cartons and scissors handy for immediate wrapping of sandwiches. Cup cakes should be wrapped as soon as the frosting has set; to hasten this set-' ting, cakes can be placed in the refrigerator a few minutes. Each cake is wrapped separately. sep-arately. Although food will still be frozen when transferred from the freezer to the lunch box, it will thaw for peak freshness by school lunch time. Standard Collet Measure (or its equivalent two level measuring tablespoonslul) of Iresh coffee to each three-Quarters of a measur ing cup ol iresh, cold water. This makes enough for one serving, and will give you a flavorful, dependable brew, strong enough to please the average palate. It is important to start with cold water. If vou use water drawn from the hot tap, it is almost certain to give your coffee a flat taste. So turn on the cold water tap and let it run freely for a few seconds before you begin measuring. After you have measured the cold water, V.rinw it to a full rolling boil before it comes in contact with the coffee. Remem ber, the water should be boiling, but the coffee itself is never boiled. You will get best results when you brew coffee to the full capacity of your coffee maker. Alter the coffee has been brewed, serve it as quickly as possible and serve it piping hot. DIFFERENT METHODS To make good coffee in a drip coffee txt. first brine water to a full rolling boil. Measure coffee carefully into the coffee basket. Then measure the exact amount of boiling water to allow three-quarters of a cup to each NCA Standard Coffee . Measure of coffee. When the water has dripped through, remove the coffee basket and water container. Then and this is an imnortant Doint stir the hot coffee thor oughly to insure a brew of even treneth. One more pointer on drip coffee never attempt to make a small amount of coffee in a large drip pot. You will find that the brew will be weak if you make less than two-thirds of the pot's capacity. It is best to buy a two or four cup drip pot if you prefer to make your coftee in small quantities. W ACUUM COFFEE makers have become extremely popular during the past few years, deservedly so because they are capable of j producing excellent coffee. For this type of brew, measure freshly drawn water into the lower bowl. Place it over heat and, while it is reaching the boiling point, insert the filter in the upper bowl. Then measure out the correct quantity cf finely-ground coffee. When the v ater boils, lower the heat and insert the upper bowl. After most of the water has risen into the upper bowl, stir the water and coffee briskly. After two to three minutes, remove the coffee maker from the heat. When all the coffee has returned to the lower bowl, re move the upper section and serve. Cloth filters should never be allowed to dry, once they have been used. Keep them in water in the refrigerator between uses. Rinse them in clear water -no soap, please! WORK CAREFULLY All too many homemakers think that percolator coffee is made by assembling indefinite amounts of coffee and water, and letting the resulting brew percolate furiously until they happen to remember to remove it from the heat It is no wonder that they often complain that their coffee is never twice the same. To get consistently good results with a percolator, first measure cold water accurately accur-ately into the pot and place it on heat. When the water boils, remove it from the heat and then measure the proper amount of coffee into the basket. Cover, return to heat and allow it to percolate gently for six to eight minutes. That's all there is to it. If it is necessary to keep your coffee hot for a time, the coffee maker should be placed on an asbestos mat over low heat Fresh, cold water, fresh properly ground coffee combined with accurate measure and accurate timing form the basis for good couea, WELl, WHAT DO YOU KNOW! By Norman Daly That is, about musical comnrnlti... their authors? The 10 famous conr, picture below are synonymous with ft; lowing 10 compositions. : NO. TITLE AUTi . . ."Naughty Marietta" by , . . "A Midsummer Night's Dream'' 1, ..."Unfinished Symphony" by....t . . ."Academic Festival Overture" bjj . . ."Les Preludes" by 1 j . . ."Tannhauser" By ' . . . "On The Beautiful Blue Danubt Jt " ..."Fifth Symphony" by H n ..."High Jinks" by i . . "Rhapsody In Blue" by ....F If vou know vour music, vou shiml,1" little trouble filling-in the names nJ " artists and also their corresponding ven m the spaces provided above. You deserve 5 points for correctly" , ing the author of each piece of : 5 points for identifying his portrait. A (to L L Jij'.e m ( rf " ime' J? IP ' MeC four ... . " brh 'pi: kv 'rvr . 7 8 A'i J - 'it , ' " of 80 is excellent t From 75 to 50 isn't too bad, but W 50 is pretty awful, and indicates yc been hanging over the juke box too Answers are here below. I "S"1 (a ailing pmpni (E i (01 !inUg uwmfOf (l, SwaqnqJS I1' ooj ttauuilwi Mfuo jdud of) ggaMSN' "orchestra also rt's "Symphony -field of Huntington were 9 for VS15 II Elections Wv.4 Wider TiW Vu- I ill JftN-'l |