How To Brown Coffee

Mrs. C. G. Du Bois.

Take Java, or one part of Java and one part of a good article of Rio; pick out all the black grains, stones, etc.; wash clean, drain, and put into a pan, placing it in a slow oven until the grains become a dark yellow; then increase the heat, as the grains should brown and swell rapidly, be-ing careful not to let them burn or look as if the oil had come to the surface. Stir frequently. It is done when you can crack the grains by pressing hard between your thumb and finger, and should be of a light brown color. Before taking from the oven stir in a little butter, letting it dry in for a minute or two; then place in a can immediately, covering tight.

Coffee

Mrs. I. B. Dunkelberger.

Equal weights of old Java and Mocha will insure strength and aroma. If a roaster is not available, the coffee should be dried in an oven, with the door open, one or two hours before roasting; then set on the fire in an ir©n pan and stirred constantly until it becomes a light brown. To ascertain positively when it is done, bite one of the lightest colored kernels; if it is brittle, the whole is done. To make one quart of coffee grind one large cup of coffee, put it into the pot with one egg and sufficient cold water to moisten the whole, and allow it to stand until the coffee swells; then pour on boiling water, and place it over the fire long enough to reach the boiling point; take off; let it stand five minutes; turn it off into another pot, and send it to the table to be served with boiled cream. Coffee is best when roasted, ground and made within one hour. A few minutes before taking from the tire stir in a piece of butter, half the size of an egg. Be sure it is thoroughly incorporated, and it will tend to preserve the strength of coffee, browned to last several days.

Care Of Coffee-Pot

Mrs. R. M. Widney.

Never allow cold coffee or grounds to remain in your coffee-pot. Empty, wash thoroughly, and dry well, as soon as the meal at which you have used coffee is over. If cold coffee remains it can be used to wet the fresh-ground coffee for the next morning. A fruitful cause of much of the poor coffee is a poorly-kept coffee-pot.

How To Make Coffee

Mrs. C. G. Du Bois.

Take two heaping tablespoonfuls of ground coffee to each pint of water; stir into this the white of an egg, and dampen with cold water; upon this pour the boiling water, and let it boil fifteen or twenty minutes, keeping it so close that the steam and aroma cannot escape. Take from the stove, pour in a little cold water to settle it, and after standing a moment or so it is ready to serve. An excellent way to get the pure aroma is to reserve one-third of the coffee, adding it about five minutes before removing from the stove.