The new practical housekeeping

The advantages of boiled coffee are that when the egg is used the yolk gives a very rich flavor, and when the milk or cream is added the coffee has a rich, yellow look, which is pleasing. It has also a peculiar flavor, which many people prefer to the flavor gained by any. other process. The disadvantages are that the egg coats the dry coffee, and when the hot water is added the coating becomes hard, and a great deal of the best of the coffee remains in the grounds after boiling, compelling one to use nearly double the amount of coffee. Also, in boiling, much of the fine flavor is lost in the steam that escaped from the pot, and the tannic acid of the coffee is extracted, which in combination with the milk or cream taken with it hardens the albumen they contain into an indigestible compound that is excessively irritating to the delicate internal membranes. For these reasons the practice of making coffee without boiling is gradually becoming more general. And for this a fair proportion for good coffee is three tablespoons of the pure ground berry to each quart water, which makes sufficient for three persons. The water must be boiling when poured on the coffee but must not boil afterward. The vessel in which it is made must stand near enough the fire to be kept as hot as possible without boiling for five or ten minutes before using. If made in a pot containing a strainer the coffee will be clear, and if made in an ordinary pot or pitcher it should be stirred for three minutes after pouring boiling water over it, to thoroughly saturate the grounds and so cause them to sink to the bottom of the pot. If coffee is allowed to stand for about ten minutes to settle, and is poured off carefully, it will be perfectly clear. The water used in making coffee should be fresh and have boiled two or three minutes before pouring over the coffee ; never take that which has stood long in the tea-kettle. Always have the coffee-pot hot before putting in the coffee. Many think that heating the dry coffee just before making improves its flavor. When serving coffee have the cups hot. They are very easily heated when coffee is poured at table by filling first with hot water from the water-pot, that should always be provided, and turning it into the slop-bowl. If served from butler's pantry, set cups over the heater, or fill first with hot water, aa at table.' Serve both coffee and tea with the richest cream, but where this cannot be had, a substitute is prepared as follows : Take fresh, new milk, set in a pan or pail in boiling water where it will slowly simmer, but not boil or reach the boiling point, stir frequently to keep the cream from separating and rising to the top, and allow to simmer until it is rich, thick and creamy. In absence of both 180 DBIKES.