COFFEE OR TEA

Evening Post, Issue 25, 30 January 1935, Page 17

COFFEE OR TEA

COPPER KETTLE WANTED

What tea is to the people of this coun-' iry, coffee is to the Scandinavians —a national beverage that everyone / is ready for at any time. Coffee is served in Scandinavia to exactly as many meals as tea is served here, states a writer in the London "Daily Telegraph." Tho reason for this is obvious—we cannot make coffee. raild the Scandinavians cannot make tea. Anyone/vyriiQ. knows both this country and Scandinavia ia familiar with these-, two facts. What; little wo have learned of coffee-making has been taught us by the Trench, but coffee-making is no fetish in France, so, say the Scandinavians, how can the French impart the perfect method? TASTY AND STIMULATING. Good coffeo is really a deliciously tasty and stimulating drink. The Scandinavian method is shnplo, but its few attendant requisites essential. Grouud coffee quickly loses its aroma, consequently whole beans should be bought and ground freshly for each occasion. Tho beans should be almost black in colour —your coffee dealer will always oblige by giving them what is known as -the Continental roast. Since a fresh grind is essential, it is necessary to possess a mill which may bo purchased for a few shillings. Tho next-item is a copper kettle, which must be tin-lined. They vary in size but one holding three pints should be largo enough for the average household. If you entertain a great deal, it may be as well to have a larger kettle to save the trouble of two boilings. Fill the kettle with the Tequired amount of water and bring to tho boiL For medium strength use two heaped teaspoonfuls, fend for full strength (as in the case of parties, for. instance) three heaped teaspoonfuls of ground coffee per cup of water. Add one extra nailcupful of water to allow for evaporaGrind the coffee beans coarsely and pour the grains gradually into tlio water when it is boiling, and not before Remove lid of the kettle -from-time to time and stir slowly. Allow the coffee to boil gently for ten minutes—a brisk boil tends to take away the aroma. Stand the kettle aside on the warm stove for a few minutest for the grounds 'to settle. If you cool the hd wider the cold,tap and put it back on the kettle, it will expedite tho process of-elanfica* 1 Good coffee must be absolutely clear and its colQur .a, dart, amber.. InScan--dinavia, so great is the importance- attached to the former point that a few pieces of specially prepared dried fisb skin are added to'tho coffee a* it boils. To serve coffee in true Scandinavian' fashion, tho kettle is brought to table, and teacups, not the usual'"small coffee cups, are used. Few Scandinavian houpe-mothers-.use,a coffee pot"or.:™?. The gleaming' copper coffee kettle is tbe pride,' of hor- table, and .its fragrant contents must'suffer no disturbance in transition' from.the,kitehen.-,For|.those who do not favour black coffee, cream is added —never milk.