6283. Everton Taffee

6283.    Everton Taffee. To make this favorite and wholesome candy, take 11/2 pounds moist sugar, 3 ounces butter, 11/2 teacups water, and 1 lemon. Boil the sugar, butter, water, and half the rind of the lemon together, and when done (which will be known by dropping into cold water, when it should be quite crisp) let it stand aside till the boiling has ceased, and then stir in the juice of tho lemon. Butter a dish, and pour it in about 1/4 inch in thickness. The fire must bo quick, and tho taffee stirred all tho time.

6284. To Make Cream Rise

6284.    To Make Cream Rise. Cream cannot rise through a great depth of milk. Therefore, if milk is desired to retain its cream for a time, it should be put into a deep narrow vessel; but if it be desired to free it almost completely of cream, it should be poured into a broad flat dish, not much exceeding one inch in depth.

6285. To Clear all Kinds of Sugar

6285.    To Clear all Kinds of Sugar. Take a little gum arabic, and a little isinglass dissolved in hot water; pour it, when dissolved, in your sugar, when it is boiling, and it will clear all the sediment to the top of the pan, which must he skimmed off as soon as it rises. Loaf sugar may be cleared with the white of an egg, isinglass, or gum arabic. A little of each will do. {See No. 1357 (Clarification of Sugar for Syrups).)

6286. To Keep a Churn from Frothing Over

6286.    To Keep a Churn from Frothing Over. Take the body of the chum and cut a groove around the inside of the mouth, about 3 inches from the top and 3/8 inch deep, and then remove half the thickness of the wood, making a shoulder all around; then take the cover and cut it to fit nicely inside, and you have now done away with the necessity for cloths, tubs, pans, etc., heretofore required to save the cream flowing over.

6287. To Make French Coffee

6287.    To Make French Coffee. A French coffee pot consists of two tin vessels, one on top of the other. In the upper one is a strainer, and a tin plate pierced with holes. The coffee, ground almost as fine as gunpowder, is poured into the strainer, and the plate with the holes put over it. Boiling water is then poured in and filters through into the bottom vessel or pot. The pot should be kept on the range or stove, a few moments, until scalding hot, and the fluid which has filtered through poured in at the top again, which will extract all the flavor of the berry, and make a cup of coffee far superior to that boiled. Liebig says, however, that a portion of the coffee should be kept out, thrown into the bottom of the vessel, and there permitted to steep, like tea. This, he says, gives the flavor, while the infiltrated portion gives the strength. "We have tried this experiment with great success, and find it a vast improvement over the method of simply pouring boiling water on the top; it is, moreover, economical, because the ground coffee is exhausted more completely than by simple immersion in hot water. After standing a few moments, it is as clear as spring water, and as deep colored as claret. A still better plan, in making coffee by the filtering method, is thus : place the ground coffee in the filter, cover it closely ; then pour sufficient boiling water in the coffee-pot (not into the filter) to cover the bottom about 1/8 inch. Place the filter in the coffee-pot, and set the whole on the stove or fire, so that the water will boil and its steam rise and soften the coffee in the filter. In about 5 minutes, empty out the water, and pour boiling water through the filter as usual. The ground coffee will be so thoroughly exhausted of its strength and aroma that it will not bear twice watering. Coffee should never be brought in contact with iron. Tinned coffee-pots that have been used for some time are apt to get worn on the surface, so that the iron the tin plate is made of comes through. When this occurs the coffee will be bitter and black, for it attacks iron, forming an acid very quickly. This any one can see by putting a few drops on a case-knife. Above all, to have good coffee, the pot must be scrupulously clean.