WHEN YOU MAKE COFFEE

Poverty Bay Herald, Volume LV, Issue 17231, 10 April 1930, Page 10

WHEN YOU MAKE COFFEE

USEFUL RECIPES Have the coffee freshly ground, if possible. Allow from one to fivfc tablespoons of coffee to one pint of water. The quantity depends on the strength desired and on the amount of milk to be added. Three tablespoons of coffee to the pint is a good average when half coffee and half milk is used (cafe au lait). Some sprinkle the coffee with a few grains of salt before adding the water. Cafe noir is made very strong, with sugar and brandy or other liqueurs added, according to taste, but neither cream nor milk. It is handed round in small cups after dinner. Ways of making coffee: (1) Pour boiling water over the coffee and allow it to infuse for 10' minutes. Do not allow, it to boil, but, keep very hot. Have the pot in which it is made well heated .before putting the coffee in. After infusing, pour out one eup and then pour it back quickly; allow it to stand a minute or so to settle; then quickly pour it through a strainer into warm cups. A tablcspoonful of cold water poured in helps to settle the grounds. (2) Heat a jug; have a Lag of tine muslin or flannel made to lit over the top of the jug. Pc aid this bag, put the coffee in it, and gradually pour over it the boiling water. Let. it stand for Bor 10 minutes; then remove the bag. (3) If the coffee is wanted particularly clear use isinglass or the white and shell of an egg; whisk up, let it. settle, and strain. (4) Allow two level teaspoons of coffee to each breakfast cup required. Add the required quantity of cold water and milk (half of each, or more milk if possible). Put all into au enamelled pot and bring it gently to the 'boil, but do not let it boil. Clear it in the usual way.