Domestic science (1914 text-book)

Brazil produces more coffee than any other country. The best known varieties from this country are the RiOj the beans of which are heavy in body and strong in flavor, and the Santos, the beans of which are milder than the Rios and give a smooth and pleasing flavor. Burbon Santos coffee has a small bean and an acid flavor. It was often sold for Mocha. Columbia is growing in importance as a coffee producing country. Bogota and Bucaramanga are the best known Columbian coffees. Bogota is the basis of a number of highpriced blends. Bucaramanga coffee is especially valued for its fine aroma. Mexico produces some very fine coffee. The Tepic, which is said to be developed from a Mocha shrub, was formerly called Mexican Mocha and makes a very fine, aromatic coffee. Mexican Pea Berry is a variety produced from a shrub that produces a small berry resembling a pea. This coffee is considered of the highest class and very little of it is exported. Digitized by Google Many other varieties are exported from Mexico under the general term Mexican Coffee. Java and other East Indian islands produce coffees that have long been standards of excellence; the largest quantity comes from the island of Java and is known as "Java." Arabia produces the coffee known as Mocha, named from a shipping point once of some importance, but now little used. The true Mocha bean is small and round. The coffee made from it is creamy, rich, a little acid, and very fragrant. A number of years ago the blend known as "Best Java and Mocha" was considered the best that the world produced in coffees. Many other localities have produced coffees equally as good, and blends of these other coffees now seem to be even more popular than blends of Mocha and Java. Digitized by Google 196 MEASURING Measuring There may be — ^in fact, evidence proves that there are — good cooks who seemingly never measure anything, but by "about so much of this," and "a pinch of that," bring about results so delicious that the would-be follower at once determines to throw rules to the winds and try the same way. Good cooks always measure — one by the cup and spoon, because she must; another by the judgment and experience long years of doing the same thing over and over again have given her; and the chances are that, unless you have the rare gift of cooking straight from the gods, you would better cUng to exact measures and weights if you wish the best result every time, instead of once in a while. 64 drops =1 teaspoon 4 saltspoons liquid — 1 teaspoon 3 teaspoons =1 tablespoon 3 teaspoons dry material =1 tablespoon != 1 wine glass = J gill = icup 16 tablespoons of Uquid =1 cup 16 tablespoons dry material =1 cup 8 heaping tablespoons dry material =1 cup 4 cups Uquid =1 quart 4 cups flour =1 quart 4 cups flour =1 pound 2 cups soHd butter =1 poimd i cup butter = i pound 2 Clips granulated sugar =1 poimd 2i cups powdered sugar =1 pound 1 pint milk or water =1 pound 9 large eggs or 10 medium =1 pound 1 rdimd tablespoon butter =1 ounce 1 heaping tablespoon butter « 2 ounces 1 heaping tablespoon butter = i cup 1 heaping tablespoon sugar ^1 ounce 2 round tablespoons coffee =1 ounce 1 tablespoon liquid = i oimce butter size of egg =2 ounces butter size of egg = i cup Digitized by Google albumen, the white of an egg. alkaline, having the power of forming salts with acids. aluminum, a bluish, silver-white metal, noted for its lightness. artichokes, aster-like plants, the flower-bracts and receptacles of which are used for food, assimilation, the process by which the nutritive material which is taken as food is changed to the substance of the body. baking, cooking by dry heat. baste, to moisten with melted fat or other liquid to prevent burning and