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Coffee Making

Coffee Making image
Parent Issue
Day
14
Month
April
Year
1876
Copyright
Public Domain
OCR Text

11 lo an ounce oí ground coffee, allow a pint of boiling -water," besides the half pint of cold water you moisten and mix the coffee with, and the half gill of cold water you settle it with ; thia amount of cold water you require with any proportion. Put the ground coffee into a bowl, add one egg, shell, yolk and white, and half a pint of cold water. Rinse j out the coffee boiler with boiling hot j water, put the coffee in and pour over it ! the reqnired amount of absolntely boiling water, close the spout and boil for fifteen or twenty minutes, then pour in half a gill (same as four tablespoonfuls) of cold water. Let it stand for a moment where it will not boil, then serve. I A heaping tablespoonful of ground 1 coffee weighs half an ounce, and is a liberal allowance for one person. The "two-gill measure" of ground coffee level f uil (that is, not heaped up) weighs three ounces exactly, and will requiro three pinta of boiling water. This proportion may be too strong for some families, and too weak for others. An oíd rule is, " to one measure of ground coffee allow seven of the same measure ' of boiling water;" then the two-gill measure of ground coffee level full, weighs three ounces, and seven of the same measure of boiling water would be three pints and a half. If families would experiment on the making of coffee until they get the proportions exactly right to their fancy, then have tin measures made for the required amount of ground coffee and boiling water, they would be greatly surprised at the improvement in quality, and the great saving in quantity, over tho haphazard style of making. Keep the coffee boiler wiped clean and dry inside; a damp tea or coffee pot acquires a musty flavor that spoils best tea or coffee. The grounds should never be left in a moment longer than needed. The boiler should always be kept perfectly clean; well scalded and aired after being ueed. Every now and tlien put some washing soda and boiling water in it, and let it boii for ten minutes. Occasionally have a new tin bottom put in the coffoe boiler, for it is impossible to make good coft'ee in a boiler from which the tin ia worn. Have the boiler made tight, with tight fitting lids over spout and all, otherwise the kitchen ceiling receives a delicate aroma and es?ence-laden vapor that escupes during the boiling. Many families will not decant their coffee, but serve it in the vessel it was made in. -

Article

Subjects
Old News
Michigan Argus