THE ART OF COFFEE MAKING .
Rfa-emdek that if you want to mako'jfp coffee the pot must M thoroughly he»w»:! and the water freshly boiled and real boiling. Water that has been boiled 1 before won't do. f<M Ono heaped tablrspawftil of cof:«v# required to each bare Mull half-pintßSl of water. '-'^M Scald the not. aud rut in the «i Pour on the freshly-boiling water, 8& <lfI ~ once. y|c§ Cover the pot, and IK the M|gß stand for five minutes. Then stir tig* l ** and let the grounds wllft for o b) f.O: ether five minutes. The pot shcW/V; this time be standing on lite hob o{i<«0 { i<« pan of boiling water. ;' « .►;"*■ Then strain off the coffee C«fl}wj through a very fine cause eofi»e-stW*W'' and keep hot. " • '' !^tS To servo the coffee pour it inti Mrai coftec cups addiug to it first «f aH-pK or two drops of vanilla. A oawkffl of whipped cream is served AfiiU ffi||j Buy coffee in the berry, ictdy but just heat the berries thrills oven again before griadU's tbsira.
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New Zealand Herald, Volume LI, Issue 15504, 10 January 1914, Page 6 (Supplement)
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174THE ART OF COFFEE MAKING. New Zealand Herald, Volume LI, Issue 15504, 10 January 1914, Page 6 (Supplement)
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