The Ladies' Column.
WOOING. Captive little hand, Wherefore trembling so ? Like a fluttering bird, All your pulsps stirred. Would you, if you could — Would you go ? Drooping, dowu-cast eyes, Filled with love's own light, 'Neath your snowy lid All my world lies hid ; Why so shyly veiled From my sight ? Lovely, quivering lips, With your wealth of rod, Speak the longed for word, First in Eden heard ; In your own sweet way Bo it said. Eager, restless heart, Longing for your mate, What have you to fear ? Find contentment hero j To my tender love Trust your fate. Dainty little maid, Graced with charms so sweet, One bright glauce bestow ; Nay— but I will know If — ah, yes, for me, Life's compieto ! HOW TO MAKE COFFEE. It ii a singular factthatbut fewpeopleknow how to make coffee as it should be made. This is somewhat strange inasmuch as coffee is a universal beverage. There is no cation perhaps wh<?re more attention is paid to the makiug of coffee as in Fraaoe, nor is there any people who understand the secret of making good coffee so well as the French people, no matter where you find them. Who, that has ever visittd New Orleans, Louisiana, U.S., has not gone to the French Market in the early morning t > get a cup of French coffee, served up by the pretty and polite women who attend that market to serve coffee to all who come ? Aud who will ever forget the surp'ise he experiences on first tasting the delightful beverage as it is prepared by Fietvch hands? The whole secret lies in the manner of its preparation, and here is the recipe for making coffee as g od as was ever made by the best French oiterer : Take a coffee-cup of the best Java coffee, browned to the colour of chocolate (not scorched), ground not too fine, aud mix with half an t-gg. Put this into a coffee pot or boiler (which is as clean as the cup you drink from), and pour over it one quart of boiling water, stirring as you put the water in ; boil blowiy for fifteen minntes to settle ; turn all coffee off from the grounds at once into an urn or coffee pot that can stand
upon the stove to keep hot. Coffee loses the flavour by standing on the grounds longer than half an hour, and should be very hot to be good. Put into the cup a teaspoonful of condensed milk and tome boiled milk, and turn the coffee into it. No French coffee is any better.
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The Ladies' Column., Otago Witness, Issue 1417, 18 January 1879
The Ladies' Column. Otago Witness, Issue 1417, 18 January 1879
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