Sprinkle grated cheese, seasoned slightly with salt and paprika, on thin crackers✪ Cheese Wafers, and heat them in the oven until the cheese melts. Serve with coffee. B. COST OF COFFEE. Determine the number of cups a pound of coffee will make, allowing one rounding tablespoon of ground coffee to each cup. C. Class Experiments. MAKING COFFEE. 1. Mix one rounding tablespoon of coffee with one- half teaspoon of egg white and one tablespoon of cold water. Add one cup of boiling water✪ Making Coffee. Boil three minutes and let stand in a warm place or over hot water for five minutes. 2. Repeat (1), omitting the egg. Why is the egg used? 3. Repeat (1), using one tablespoon of egg white. Compare carefully the resulting coffee for color and flavor with that made in (1). Can too much egg be used? 4. Repeat (1), omitting the egg, but adding one table- spoon of cold water after boiling. Compare care- fully with (1) and (2). What is the use of the cold water ? 5. Repeat (1), omitting the egg, but tying the coffee in a piece of cheesecloth. 80 FOOD STUDY D. PERCOLATED AND DRIP COFFEE. Coffee made by these methods may be compared with that made by boiling. COFFEE The coffee bean is the seed of a fruit resembling a cherry. Coffee grows on an evergreen tree, originally a native of Arabia, but now cul- tivated in nearly all tropical countries. The berries are pro- duced three times a year. They Fare picked and allowed to ferment to soften the pulp which is later removed. This leaves a husk which encloses two berries with their flat sides next each other. After the re- moval of the pulp the husk is dried and broken open and the berries released. These raw berries are exported to the countries in which they are to be used, and then roasted to develop flavor and to make them brittle for grinding. After washing they are sold either ground or unground. As after grind- ing they lose flavor somewhat quickly, the housewife usu- ally buys either the whole berries and grinds them as she uses them, or gets the grocer to grind the whole for her, or else she buys ground coffee in air-tight cans. COFFEE BERRY AND LEAF. COFFEE 81 Mocha, Java, and Brazilian coffees are the three prin- cipal kinds. The first two are used as trade names for coffees having special characteristics and do not signify the place of production. Most coffee comes from South America, largely from Brazil. Differences of flavor are due partly to differences in variety, but are largely the result of differences in the maturity of the berries when gathered and in the length of time they are roasted. Berries are picked green, or left to turn red, or ripen fully to a purple. Rio, a brand which is very familiar, is a Brazilian coffee. Brazilian coffees cost less than Java. Mocha is most expensive. A mixture of Mocha and Java is a general favorite. Perhaps the most economical way to purchase coffee is to buy the roasted bean in five- or ten-pound bags and store in tins until needed. The whole beans bought in bulk cost less than the coffees sold in pound tins. The crispness of the bean and the aroma tell whether the coffee is suffi- ciently fresh to be good. The flavor of old coffee can be somewhat improved by spreading it out well and re- roasting in an oven.

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Sprinkle grated cheese, seasoned slightly with salt and paprika, on thin crackers, and heat them in the oven until the cheese melts. Serve with coffee. B. COST OF COFFEE. Determine the number of cups a pound of coffee will make, allowing one rounding tablespoon of ground coffee to each cup. C. Class Experiments. MAKING COFFEE. 1. Mix one rounding tablespoon of coffee with onehalf teaspoon of egg white and one tablespoon of cold water. Add one cup of boiling water. Boil three minutes and let stand in a warm place or over hot water for five minutes. 2. Repeat (1), omitting the egg. Why is the egg used? 3. Repeat (1), using one tablespoon of egg white. Compare carefully the resulting coffee for color and flavor with that made in (1). Can too much egg be used? 4. Repeat (1), omitting the egg, but adding one tablespoon of cold water after boiling. Compare carefully with (1) and (2). What is the use of the cold water ? 5. Repeat (1), omitting the egg, but tying the coffee in a piece of cheesecloth. D. PERCOLATED AND DRIP COFFEE. Coffee made by these methods may be compared with that made by boiling. The coffee bean is the seed of a fruit resembling a cherry. Coffee grows on an evergreen tree, originally a native of Arabia, but now cultivated in nearly all tropical countries. The berries are produced three times a year. They Fare picked and allowed to ferment to soften the pulp which is later removed. This leaves a husk which encloses two berries with their flat sides next each other. After the removal of the pulp the husk is dried and broken open and the berries released. These raw berries are exported to the countries in which they are to be used, and then roasted to develop flavor and to make them brittle for grinding. After washing they are sold either ground or unground. As after grinding they lose flavor somewhat quickly, the housewife usually buys either the whole berries and grinds them as she uses them, or gets the grocer to grind the whole for her, or else she buys ground coffee in air-tight cans. COFFEE BERRY AND LEAF. Mocha, Java, and Brazilian coffees are the three principal kinds. The first two are used as trade names for coffees having special characteristics and do not signify the place of production. Most coffee comes from South America, largely from Brazil. Differences of flavor are due partly to differences in variety, but are largely the result of differences in the maturity of the berries when gathered and in the length of time they are roasted. Berries are picked green, or left to turn red, or ripen fully to a purple. Rio, a brand which is very familiar, is a Brazilian coffee. Brazilian coffees cost less than Java. Mocha is most expensive. A mixture of Mocha and Java is a general favorite. Perhaps the most economical way to purchase coffee is to buy the roasted bean in five- or ten-pound bags and store in tins until needed. The whole beans bought in bulk cost less than the coffees sold in pound tins. The crispness of the bean and the aroma tell whether the coffee is sufficiently fresh to be good. The flavor of old coffee can be somewhat improved by spreading it out well and reroasting in an oven.

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Food study