The new practical housekeeping

Coffee loses twenty-five per cent its weight in roasting a pound of raw coffee making only three-quarters of a pound roasted. 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. To make the most perfect and delicious coffee, the desired quantity should be roasted just before it is made. But this involves more time and trouble than can be given by most housewives for every-day use. Pick over carefully, wash if berries are not clean, and weigh (the best will not need washing), 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 britile, to test which take a grain, place it on the table, press with the thumb and if it can be crushed, it is done. Blow off any loose particles separated by the heat and stir in a lump of butter while the coffee is hot, or wait until about half cold and then stir in a well- A CUP OF TEA. beaten egg. The latter plan is very economical, as coffee so prepared needs no farther clarifying. A French method of roasting coffee is to add to every three pounds coffee a piece of butter the size of a nut and a dessert-spoonful powdered sugar, and then roast in the usual manner. The addition of the butter and sugar develops the flavor and aroma of the berry, but the butter must be of the very best. Another French method is to roast, grind to a flour, moisten slightly, mix it with twice its weight in sugar and then press into tablets, using a tablet when needed. Keep coffee in a closely covered tin or earthen vessel. Never attempt other work while roasting coffee but give it the entire attention. Grind quantities as needed, for the flavor is dissipated if it is long unused after grinding, even when under cover. The grinding is a very important part of the preparation of coffee, and the old method, still very generally practiced, was to grind into coarse particles, but it is now claimed that if ground too coarse much of the strength and aroma of the coffee is lost ; by grinding as fine as possible these qualities are much more perfectly preserved, and the only objection urged is thai it is difficult to make the beverage clear. This may be obviated by filtering, or using the sack described in Filtered Coffee, as the little wire cups opening in center for holding coffee are not fine enough, though some inventive genius will doubtless soon bring forward a strainer of the requisite fineness for this purpose. Many grind coffee moderately fine or to particles the size of pin heads, obtaining therefrom a satisfactory beverage, and claim that this grinding frees the oil, as it should be, and any finer develops properties very injurious. A step further is to reduce the coffee to a fine powder — as fine as flour.