Cooking for profit

The stimulation afforded by the coffee berry having become an absolute necessity it is a question only whether the coffee made is to be of such a sort that it must belted down like a medicine and a second draught avoided if possible, or whether sipped with the utmost enjoyment of both its flavor and fragrance, and this is a matter that rests mostly with the maker who in turn is dependent for success upon the vessel that keeps it for him after it is made, for an improper urn will spoil the best coffee ever concocted in the course of an hour or two. The most important improvement in coffee urns is that of fitting the inside with a stone jar which holds tlte coffee and keeps it free from metallic taint. It is practically impossible to make coffee to order as wanted, neither can coffee bought of good quality and made strong be thrown away when left over from a meal, but if kept in a metal pot or urn turns black and bitter, discolors milk and cream like a dye and has none of the fine aroma it had when first made. The substitution of a bright new tin vessel for the old and cankerous one will remedy the matter for a short time but rust spots form inside the new one within a week and the coffee gradually becomes as bad as before. If the makers of stoneware or some harmless unglazed pottery would put upon the market coffee urns with faucets, and an inner rim to hold the hoop of a muslin filtering bag a remedy would be furnished for much bad coffee within the reach of those who cannot buy the costly plated urns with the stone-ware linings. When a good way of keeping the coffee so that it will not change to ink between one meal and the next has been adopted it will become worth while to lay a stress upon the selection of the best kinds. Good Rio coffee is the most servicable, the cheapest, and in nine cases out of ten is good enough if well made, but those who can distinguish between the flavors will prefer Java, and a mixture of Java and llio is generally satisfactory. The fancy kinds such as Mocha, African, or whatever new names may be given are generally peculiar only in being the produce of young trees which after awhile bear the same old sort of coffee as other plantations. It is said that there is no more of what used to be known as Mocha coffee; nothing remains but a name. 31— To Make Coffee— Family. 1 heaping cup ground coffee — 4 ounces. 8 cups watei — 2 quarts. The most people who do cooking for profit cannot afford to make coffee without boiling, the full strength is not extracted until the boiling point is reached and to make it otherwise rarer coffee is required or less water. However, it need not keep on boiling after the first heat. Have the coffee ground coarse like oatmeal, put it on in cold water and let come to a boil, then immediately remove it to the stove hearth or some place to keep hot without boiling and a few minutes before it is to be poured off add ^ / cup of cold water. Coffee made this way half an hour before the meal will pour off quite clear without anything added to clearify it. 32— French Coffee.