Show A cup of good coffee albough I 1 hire slid said that coffee itself la is not ului lulling that hut it would better ial be avi avoided ded by pel anus of if nervous tem peran Kut ot 0 by those digestion hi 6 caily dei ined are i a liblit until ile 11 1 1 i alq 11 to ta u 0 i I 1 it iiii 1 up I of wd code i 1 alitia to walle unite it that coffee hould iii br property properly nude made allu rr ro are r il alij to lvin ibo ta till 1111 li it but bill tin IL 11 can be bi if tile the aoe ae ii not implied arefus lin ally it is to lu tani fur for tile Inu ni uinins innig cup clip of alt offet nud and ahot cold i 1 uld u cl the 6 1 must ibi I 1 bluh jud and gedmin gel ill in choll lne hie 1 method bi 13 hichi licy hit milk for etc im giving most satisfactory cafe au an lilt lill as the lie beN bentrage crage I 1 called li madr made aati r the following recipe anc on cup of ground collee coffee one egg one cupful of alj wati r me lne of if boiling eter a it ltd 1 I one and one half cupful of S ilda milk NN ash lit the gg bri ik and L it all adl I 1 shelf tid ind tin the toll of I 1 in aln ill I 1 ilac ait niah the wi va tr t r ind and let land abut lilt minutes add the boiling tt liei and stir thor lih ilie on it the front of fit tin alan anne e bin b ang in gloal to tile built point laid ind ili im I 1 athrel minutes tin nn long iong cr lidd dd loell title half cupful of 0 cold antei istir from th lire fire ind ILI da d lot 1110 tile onit ofil to 1 ball again S train into naother coffeepot cullie pot or the hie scalded enill NN liou lieu arnin serving add sugar till nj i haic crim if necessary nece siry N lien hera crelin Is 1 irce ircy this I 1 is it most ineth cd of cokic eroil ur or aie n of tin lilt numer ous barti f f fl an fn its il hab hj a ou on inot hit iffat t inesti if prope pr opeil iii and salli lenth nothing in ili surpig in it ellic filoi aud and in nutriment the llie little dish of md laid creim lint but ua tin less it has been I 1 sull lecal lell th of time to injure the thoro ull cooking ook ilig of the lie starch the ili epli d breakfast bre aLfast foods i are cereals should lie tho thoroughly toughly cooked because I 1 arst starch Ls LI thus made more accessible to digest ne fluids when granules are broken open ili bv beat second heat softens woody fiber cellulose abir cooking improves improve a the flavor of cereals until the fireless cooker came into general use it was sometimes a dim cult and test teat to COOL cook the cereal as long as required without keeping i a fire ili the litchen kitchen ringe at al right n abt or rising at an varl hour to start tile breakfast but these theae convenient little den de ices havoc very greatly reduced the time and aad cost coat of preparing foods which require long slow cooking A description and explanation of their use wilt will be diverl in ia a subsequent article |