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Show 1 ft if f The Fine Art of Coffee Making .L . fT 1b perfectly safe to way that not D one cook In Jive can make a really Q pood and appettzlnt: cup oC cafe I -SL an In it. while over the cafe nolr It is safer to draw a veil. This may -seem at first a sweeping assertion, but ii one will consider for h moment the I idcous concoctiona called coffee by courtesy they will admit that the bev-i bev-i eiugc which "comforteth the brain and heart and helpa the dlpestlon" has not ' ft Sways carried out its mlsfdon. i And ynt In itself rou'ee making is as J easy us any culinary process can be. J '''he. fact is lhat the l.uilcinr; of pood J io'Tcp depends entirely upon the atten- 1 lion to details so small that few per sons think them v.orlh considering. The FrenHi particularly excel in the Vxawintf of this delicious drink, and any Frei.ch peasant woman with no other Rcccssorie.v than a kett!.' of boiling water, wa-ter, a saucepan and a ju; will make a cup of coffe? which will Hnpcr loii in fragrant remembrance. Her process r. .simplicity itself Having the boiling water ready, she scalds out the jus. hklf Jills a pan with the boiling: liquid, "tands the Jup in this to keep it hoi, then layjj a piece of muslin over the i.iouth.of the jus. with the required amount of freshly roasted and jjrounj coffee on tin's, and pours some more Iiolllnjr water through it very slowly to extract every particle of its aroma. As .-oon as all the water necessary for the I quantity of coffee has run through the ! coffee is ready to be served. ' This is, of course, the crudest form o' j I coffee making: and Is cited merely to ' j show how simple the process really is when properly done. A strange con-! con-! trast is this primitive method to the ' wonderful machines brought out year i after year in this country for the same purpose, many of them preventing the making: of good coffee rather than proving prov-ing an aid. A point that needs more attention the coffee used, which varies with al- inosi every consumer's taste. The best ; coffee comes from Aden and is called Mocha. A blend of one part Java to three parts of Mocha is accepted by U connoisseurs as an ideal combination, J ulthough a number of ptoplo declare hi I fi'vor of Mocha pure and simple, which I undeniably the num delicate, though "wAniins in bo'iy." Another addition U) corice is chicory, which io thought j i som- hor.Kukvepers to add to the di- .i-."t')i!ity of their pei bfvrage though J t!ir iel.rrthi ,)l: g of tho supply' 1 by such an addition has something to do with its favor. When chicory is used, the French variety should be bought. The proportions vary according accord-ing to taste, from one part chicory with two parts of coffee to one part of the former with eight parts of the latter. The chicory is added at the time of making. Most persons, however, prefer their coffee "straight," and an excellent excel-lent test as to the coffee merchant's honesty Is to Rhakc a teaspoon ful of ground coffee with a little water in a bottle. If the coffee ia pure the water will be only slightly discolored, and v.v the coffee will lloat. "When chicory is present it will sink, carrying some of the coffee with it. Another test is the following: Spread some coffee on a plate, pouring over it a few drops of water. If the mixture becomes pasty on being pressed or any Isolated grains become pasty when touched the coffee ia impure. j Having chosen your coffee and settled set-tled the blend, Its roasting and grinding grind-ing arc next to be considered and it Is surprising how .seldom the housewife lias her coffee roasted at home, a trifle ' thut more than anything; else makes for a good cup of this stimulant. An elaborate roasting machine is not necessary, and a thick iron frying pan is the beat uteiifeil to use In the absence of a revolving drum. When employing thla put a very small piece of butter into the pan or brush it over with a little good salad oil. Place two or three tablespoonfuls of the berries into the pan and stir them over a slow Arc until they turn a rich brown color. Remember Remem-ber while they arc cooling to look them over carefully, for If you leave In a single sin-gle burned berry It will spoil the flavor of the wholo. The French add to every three pounds of roasting berries a ta-blcspoonful ta-blcspoonful cich of butter and powdered powder-ed sugar, the browned sugar giving a 1 caramel flavor which it delicious. The j operation of roasting is u rather nice one simply because it requires atten- I tion. j Brlllat Savarin, that brilliant culinary theorist of a past century, says that i the "Turks do not use a mill in which j to grind their coffee, but break ft up in I mortars and pound with wooden pestles." pes-tles." This may be a flue method for a person who has plenty of time, but 1 we of the strenuous today rpsort to the colfee mill as a grinding machine. This mill must be perfectly clean, for if by chance any of a preceding grind Is left in it will destroy a great deal of the t aroma of the fresh coffee. Thr pot In which the coffee is made should be Immaculately Im-maculately clean, as many a cup of coffee meets Its Waterloo from being cooked In an unclean pot. The beans having been ground, they are next cleared with vcll brushed eggshell. egg-shell. Two or three of these shells arc sufficient to clear a pound of ground coffoe. Ncedle.H to nay. the coffee should be kept in an air tight can and ground only as required. There Is an old adage to the eifcct that "coffeo boiled Is coffee spoiled," j ami the most Important point in mak-' mak-' ing this drink is to use water at the I first boll. The proportions also require lots of thought. The usual quantity Is two heaping teaspoonfuls of coffee for each breakfast cup of water for cafe au lait. while for cafe n'oir a level ta-blcspoonful ta-blcspoonful is reckoned for each cup. For this some cooks allow an extra spoonful for the pot, as In tea making. An old fashioned biggin Is a. better utensil In which to manufacture coffee than all the newfangled machines ever invented. See that your cafotlcrc 13 THE PRIMITIVE NORMANDY METHOD OF COFFEE MAKING. well scalded out and that there is a pan of boiling water in which to stand it while the water is pprcolatlng through the strainer. After placing the required amount of finely ground coffee in the pot pour the boiled water over It slowly until you have the desired quantity. quan-tity. Then if your coffee Is good, freshly fresh-ly roasted and ground and the water In which it is infused Is freshy boiled the resultant beverage should be, the equal of any found in France. The aroma of coffee is thought to be retained by filling the spout of the pot with tissue paper. Instead of making fresh coffee for the lazy member of the family Avho is a little late for breakfast, pour the made coffee off the grounds, clean out the pot and return the liquid to it, adding a teaspoonful more of coffee, cof-fee, heat up and serve. Cafe nolr is simply strong coffee served without milk or cream, usually after dinner with liqueurs or cognac. Viennese coffee is very much llk.d, but it is really nothing more than cafe noir slightly flvreetened, often with sugar candy. A spoonful of whipped cream flavored with cognac is placed lightly on the surface at the time 'of serving. Another fancy drink made with coffee Is choca. To make this mix together equal parts of freshly made coffee and chocolate and boiling milk. Sweeten to taste and serve boiling hot. Lastly, there is Turkish coffee, which Is simple enough to make, but requires a special pot broader at the base than at the neck. For Turkish coffee the I proportions are the same as for the or dinary variety, but the water la boiled and the coffee added off the stove. Replace Re-place the pot on the fire and let it come sharply to a boil, snatching It off the moment it bolls up. Repeat this snatching snatch-ing off and boiling up three times. After Aft-er the last "boll up" stand the pot for a minute In a tin of cold water to precipitate pre-cipitate the grounds. The coffee can then be poured off perfectly clear and black. The outfit for Turkish coffee may be prooured at any large department depart-ment store. It consists of roaster, pot, spirit lamp and the little egg shaped cups In metal holders, which are always used in the east for serving. GRACE GRISCOM. H urr to Hroll n Chop or Stent. Few housewives understand the art of broiling, and consequently chops and steaks are often robbed of their delicate deli-cate flavor by frying In a pan. A steak or chop properly broiled should have a thin, well browned crust. Beyond this crust the meat should be red and Juicy, hardly a shade less done in the middle than near the surface. If the broiling is to be done on a range, have the fire very bright and clear. Open every draft, lhat smoke and flame may be drawn up the chimney. chim-ney. Place the piece of meat in the double broiler and hold It as near the coate as possible until the surface is brown, turning frequently. It will take three or four minutes for this. Now raise the broiler iieveral Inches above the bed of coals and continue the cooking cook-ing until the meat is done. The broiler must be turned often. A good rule Is to count ten slowly, then turn" the broiler. A steak or chop cut a little more than an inch thick will cook nicely In ten minutes. If liked well done, it should be cooked for I twolve minutes. |