cups full rests an instant on the
coals to restore the heat lost in the ibrik, and is poured
into the egg-shell cup, and so it came to us, each cup
in a gold enamelled holder. The rule in these lands
seems to be that few things are worth doing, but these
few are worth doing well, and there is no waste of life
or material by over haste. — Pall Mall Gazette.
*
* *
An Atlanta lady who is an excellent housekeeper,
and whose coffee has been praised time over time,
gives the following as the rules and regulations for
making that delightful beverage: — "It is any easy
matter to have good coffee. In the first place, the
coffee must be kept in an air-tight canister, and must
be of a good quality, and be ground as is needed. The
coffee-pot must be kept scrupulously neat, and must
be kept in the sunshine, whenever there is any sun-
shine. The tea-kettle in which the water is boiled
must also be kept clean, and fresh water must be used
for making the coffee. The amountof coffee used must
be bounteous, else the product will have a limp taste,
and will fail to give satisfaction. If a good supply of
crisp, freshly ground coffee is put into a clean pot and
fresh boiling water is poured on and the coffee is al-
lowed to boil a while, good coffee is the result. At
our home we make coffee e.xtra strong; use about a
third of a cup of good fresh milk, with the cream on
it, and it is delightful. It is far different from much
of the alleged coffee that a combination of stinginess
and carelessness forces helpless people to drink."
The lady is right. Eternal vigilance is the price of
good coffee. — Atlanta Co>istitt4tio>K
*
* *
Some one writes to the New York Times that this
is the best way to make coffee : — " Buy the best coffee
and grind it to the consistency of ordinary corn meal.
Into a French teapot put an ounce of coffee for every
person. One pound of coffee will make sixteen cups,
and no more. Have everything clean, and as soon as
the water in the tea-kettle begins to boil, moisten the
coffee gently, and leave it to soak and swell for three
minutes ; then add a little more water ; don't be in a
hurry ; continue to add water until you have obtained
not more than a large coffee cupful of the extract. If
carefully done, the entire virtue of the coffee will be
in the cupful of liquor at the end of five minutes.
For four persons use a quart of pure milk, and have it
piping hot. Heat the large cups by pouring into
them hot water. Now divide the coffee into the four
cups, each of which will be one-quarter full ; fill with
the boiling milk."
TUESDAY,
AUG.
Breakfast — Hominy with Cream. Broiled Slice of Ham. I
Fried Potatoes. Bread and Butter. Coffee. ■*-
Dinner— Corned Beef. Baked Cabbage. Potatoes. Beets. Bread
and Butter. Ice Cold Rice Pudding-.
Supper— Cold Sliced Corned Beef. Bread and Butter. Baked
Pears. Cake. Tea.
Baked Pears, — Fill a deep baking dish with pears that have
been pared and quartered. For one quart of frjit add J 2 cup of
sugar✪ Baked Pears and J< cup of water. Bake, closely covered in a moderate
oven from 2 to 3 hours.
WEDNESDAY,
AUG.
Breakfast— Baked Apples with Cream. Corned Beef ^^^
Hash. Fried Hominy. Bread and Butter. Coffee. ^^^
Dinner— Roast of Veal. Gravy. Browned Baked Potatoes. Peas.
Baked Corn. Bread and Butter. Musk-melons. ✪ Baked Corn
Page 72 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
cups full rests an instant on the coals to restore the heat lost in the ibrik, and is poured into the egg-shell cup, and so it came to us, each cup in a gold enamelled holder. The rule in these lands seems to be that few things are worth doing, but these few are worth doing well, and there is no waste of life
or material by over haste. — Pall Mall Gazette.
*
* *
An Atlanta lady who is an excellent housekeeper, and whose coffee has been praised time over time, gives the following as the rules and regulations for making that delightful beverage: — "It is any easy matter to have good coffee. In the first place, the coffee must be kept in an air-tight canister, and must be of a good quality, and be ground as is needed. The coffee-pot must be kept scrupulously neat, and must be kept in the sunshine, whenever there is any sunshine. The tea-kettle in which the water is boiled must also be kept clean, and fresh water must be used for making the coffee. The amountof coffee used must be bounteous, else the product will have a limp taste, and will fail to give satisfaction. If a good supply of crisp, freshly ground coffee is put into a clean pot and fresh boiling water is poured on and the coffee is allowed to boil a while, good coffee is the result. At our home we make coffee e.xtra strong; use about a third of a cup of good fresh milk, with the cream on it, and it is delightful. It is far different from much of the alleged coffee that a combination of stinginess and carelessness forces helpless people to drink." The lady is right. Eternal vigilance is the price of
good coffee. — Atlanta Constitution
*
* *
Some one writes to the New York Times that this is the best way to make coffee : — " Buy the best coffee and grind it to the consistency of ordinary corn meal. Into a French teapot put an ounce of coffee for every person. One pound of coffee will make sixteen cups, and no more. Have everything clean, and as soon as the water in the tea-kettle begins to boil, moisten the coffee gently, and leave it to soak and swell for three minutes ; then add a little more water ; don't be in a hurry ; continue to add water until you have obtained not more than a large coffee cupful of the extract. If carefully done, the entire virtue of the coffee will be in the cupful of liquor at the end of five minutes. For four persons use a quart of pure milk, and have it piping hot. Heat the large cups by pouring into them hot water. Now divide the coffee into the four cups, each of which will be one-quarter full ; fill with the boiling milk."
AUG.
Breakfast — Hominy with Cream. Broiled Slice of Ham. I
Fried Potatoes. Bread and Butter. Coffee. ■*-
Dinner— Corned Beef. Baked Cabbage. Potatoes. Beets. Bread and Butter. Ice Cold Rice Pudding-.
Supper— Cold Sliced Corned Beef. Bread and Butter. Baked Pears. Cake. Tea.
Baked Pears, — Fill a deep baking dish with pears that have been pared and quartered. For one quart of fruit add J 2 cup of sugar and J< cup of water. Bake, closely covered in a moderate oven from 2 to 3 hours.
AUG.
Breakfast— Baked Apples with Cream. Corned Beef ^^^ Hash. Fried Hominy. Bread and Butter. Coffee. ^^^
Dinner— Roast of Veal. Gravy. Browned Baked Potatoes. Peas. Baked Corn. Bread and Butter. Musk-melons.
Records on this page
Baked PearsBaked Corn