Preparation Of Coffee

In the preparation of coffee the following rules should always be observed:

1 - To make coffee to perfection, you must use one tablespoonful of good coffee for each cup and one for the pot.

2 - The water must be fresh drawn from the faucet and let come to a boil, because water that has once been boiled has lost a large amount of the air or oxygen it contains.

3 - The percolation method is best; coffee, preferably, should not be boiled, but if you must boil it, do not boil it over five minutes or a bitter concoction of tannin results.

4 - The infusion must be drunk soon after making or its aroma and fine flavor are missed.

5 - Whatever pot is used, it must be strictly clean and scalded with hot water so that it is thoroughly heated throughout.

6 - To obtain the full aroma and flavor, the coffee must be freshly roasted and ground.

Ladies Luncheon Coffee

Put in strainer of a percolator, a heaping tablespoonful of finely ground coffee for every ordinary size cup of coffee, press the coffee down in the strainer slightly, and pour on your required amount of boiling water; put the lid on the strainer and leave the water to filter through. Add to coffee, when serving, to two parts coffee, one part hot milk and a tablespoonful of whipped cream, which will float on top of coffee, adding to it a rich flavor and a very inviting appearance. When you prepare coffee after this recipe, you will have a very delicious coffee, such as served in all first-class cafes of Europe.

French Drip Coffee "Cafe Noir"

For every one ordinary cup, take two tablespoonfuls of finely ground coffee, which press down slightly in the strainer, then pour on your boiling hot water, put lid on strainer and leave water to filter through. When the water is all filtered through, you have "Cafe Noir," a very strong black coffee which is usually drunk with brandy, the latter being poured in saucer with sugar and then ignited, leaving the spirits burn out. Sometimes it is diluted with hot water.

Milk Coffee Or "Cafe Au Lait"

Prepare the coffee the same as "Cafe Noir," with a little chicory added, about three ounces chicory to the pound of coffee, and when serving, add to it an equal amount of hot milk. When serving "Cafe au Lait" in the French cafes, the waiter brings the coffee pot in one hand and the vessel containing hot milk in the other and pours into the cup from both vessels at the same time. These recipes are followed in all the prominent cafes in Paris.

Coffee Boiled

Take one tablespoonful medium ground coffee to a cup, and one for the pot. Draw fresh water from the faucet, boil in kettle for five minutes, pour the water on coffee in pot and allow it to steep for five minutes, then remove the grounds from the liquor, and you can use it several hours afterwards.

Iced Coffee

1 Quart Strong Coffee.

3/4 Cup Yellow Corn Syrup Cream to Make Good Color.

Serve with cracked ice.

Directions For Clarifying Coffee

Egg shells may be saved and used for clearing coffee. Three egg shells are sufficient to effect clearing where one cup of brown coffee is used, an egg broken and slightly beaten may be diluted with a little cold water and mixed with the coffee. This gives a particularly rich flavor.