Buckeye cookery

Stew ten tomatoes with three cloves, and pepper and salt, for fifteen minutes (socream, add a sliced onion and sprig of parsley), strain through a sieve, put on the stove in a saucepan in which a lump of — CATSUPS AND SAUCES. 135 : r the size of an egg, and two table-spoons flour; beat and mix, and cooked; stir all until boiling. Serve with boiled meats. : To Prepare Horse-Radish for Use. : | In the fall, mix the quantity wanted in the following proportions: A coffee-cup of grated horse-radish, two table-spoons white sugar, half tea-spoon salt, and a pint and a half cold vinegar; bottle and seal. To make horse-radish sauce, take two table-spoons of the above, add one dessert-spoon of oil (or melted butter or me y i and one of prepared mustard. To avoid adulteration, buy coffee in the grain, either raw or in small quantities freshly roasted. The best kinds are the Mocha and Java, and some prefer to mix the two, having roasted them sepa rately in the proportion of one-third of the former to two-thirds of the latter. West India coffee, though of a different flavor, is often very good. i" Roast coffee with the greatest care—for here lies the secret of — success in coffee-making—and in small quantities, for there is a peculiar freshness of flavor when newly roasted. Pick over carefully, wash and dry in a moderate oven, increase the heat and roast quickly, either in the oven, or on top of the stove or range; in the latter case, stir constantly, and in the oven stir often, with a wooden spoon or ladle kept for this purpose. The coffee must be thoroughly and evenly roasted to a dark rich brown (not black) throughout, and must be free from any burnt grains, a few of which will ruin the flavor of a large quantity. It must be tender and brittle, to test which take a grain, place it on the table, press with the thumb, and if it can be crushed, it is done. Stir in a lump of butter while the coffee is hot, or wait until about half cold and then stir in a wellbeaten egg. The latter plan is very economical, as coffee so prepared needs no further clarifying. Keep in a closely-covered tin or — earthen vessel. Never attempt other work while roasting coffee, but give it the entire attention. Do not grind too fine, and only in quantities as needed, for the flavor is dissipated if it is long “unused _. after grinding, even when under cover. If properly roasted, coffee will grind into distinct, hard, and gritty particles, and not intoa 137) — Physicians say that coffee without cream is more wholesome, particularly for persons of weak digestion. There seems to be some element in the coffee which, combining with the milk, forms a leathery coating on the stomach, and impairs digestion. If soft water is used for making tea, tea should be added as soon as it boils, as boiling expels all the gases from the water, but if soft — water can not be had, and hard water is used, bouit from twenty to thirty minutes before using. The boiling drives off the gases in this case, but it also causes the lime and mineral matters, which render the water hard, to settle, thus softening it.’ MakiInG COFFEE. ‘One for the pot” and a heaping table-spoon of ground coffee for each person, is the usual allowance. Mix well, either with a part or the whole of an egg (or codfish skin, washed, dried, and cut in inch pieces, may be used instead of egg), and enough cold > water to thoroughly moisten it, place in a well-scalded coffee-boiler, | pour in half the quantity of boiling water needed, allowing one pint less of water than there are table-spoons of coffee. Roll a cloth tightly and stop up the nose or spout, thus keeping in all the coffee flavor. Boil rather fast five minutes, stirrimg down from the top and sides as it boils up, and place on back part of stove or range where it will only simmer for ten or fifteen minutes longer. When