Domestic science (Clark, Cornell home economics)

Recipes. The most economical way of making coffee is to let the coffee stand for some hours in cold water and bring it to a boil just before using it. Infused Coffee. Add one cup cold water to 1 tbsp. finely ground coffee in a covered earthenware jar. Stir until all the coffee has been wet. Cover and let it stand three or four hours. Just before needed for use, bring to the boiling-point. Proceed as in regular coffee-making. Boiled Coffee. Grind coffee medium fine, rinse coffee pot with hot water and use 1 heaping tbsp. coffee to each cup of boiling water. Stir well together and pour on boiling water; let coffee boil two minutes. Place pot on back of the range where it will not boil, but keep below boiling point for ten minutes. Pour out a little, about J cup, and pour back again. Do this twice and then pour 1 tbsp. cold water down the spout to perfect the settling and clearing; it will be ready for the table in ten minutes. Eggs are not essential to clear coffee; they make a richer coffee and add proteid elements to the coffee, which makes the saying somewhat true, "Coffee is both meat and drink." Filtered Coffee. Coffee must be very finely ground. Then use one heaping tablespoon coffee to each cup of boiling water. Place coffee in strainer and gradually pour in the boiling water. As it drips, add water until all is added. If liked stronger filter again. This coffee does not boil, but is now ready for the table. The coffee-pot must be very hot and kept hot while coffee is being filtered. Filtering coffee-pots are sold in all the hardware stores. If the school laboratory does not contain a filtering coffee-pot, have a pupil bring one and have one pupil make filtered coffee. Coffee that is boiled too long, or that is left uncovered, develops tannic acid. This acid when used with cream or milk forms a compound that looks like leather, and is very indigestible. This irritates the stomach. The spout and coffee-pot must be kept perfectly clean. Coffee left after a meal must not be kept in the coffee-pot. Some of the pupils will like a recipe for boiled coffee when egg is used, as many families prefer this and it is the most economical kind of coffee for everyday use. Recipe. 1 egg, 6 cups boiling water, 1 cup coffee, 1 cup cold water. Have the coffee-pot perfectly clean and scald it. Beat the egg slightly, add half of the cold water to the egg; then add the shell — which has been washed carefully — mix with the coffee and place all in the pot; add boiling water and mix. Boil rapidly three and a half minutes. Keep flavor in, by stuffing the spout of the coffeepot with soft paper. Pour out one cup and pour this back into the pot. Do this twice. Add rest of cold water, to clear coffee perfectly. Put on back of the stove where the coffee will keep hot, but not boil. When eggs are dear, keep the shells to clear coffee. For after-dinner coffee, use twice the amount of coffee, or half the amount of liquid, and serve in afterdinner coffee-cup with cut sugar. Notes The legend of the discovery of coffee will add to the interest of the pupils and will impress upon them one physiological effect of the beverage. Some reference to the coffee-houses in London might be made, especially if the class happens to be studying in Literature the work of Swift, Addison, or Steele. The smallest berries, no matter where grown, re- ceive the trade name of Mocha and command the highest price. Nineteen-twentieths of the Mochas and Javas of commerce come from Brazil. It is many years since real Mocha has reached Europe or the United States. Coffee, like most of our foods, is adulterated frequently. The test for pure coffee may be given and applied by the teacher.