The Brussels Post, 1908-1-30, Page 7ele
En,OFFP_e
CHOCOUTEVD
ueu )nt•
11111:11
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f
t
cd B i9f Edi' J% ee'2;e-tfilJO!!!
HERE are divers ways of
k making good eoflee, as we
i shall see presently.
F There are also two or
three ways of making chocolate,
-any one of which will yield a fairly
palatable result.
There is but one way of making
-good teal
No font in the printing office has
capitals big enough to express
.aright the importance of that one
brief sentence.
Yet the one, only and prober
method of brewing the matchless
,decoction is so simple that Bridget-
Thekla-Dinnh, though twenty dif-
ferent hinds of a fool, ought not
to err therein.
Imprimis: Have a good brand of
Ma.
Tho cheap brands are really the
more expensive, since one must put
twice as much in the pot as when
a better quality is used, in order to
get the requisite strength in the
brew.
I suspect that is the reason so
many cooks resort to "stewing" the
leaves to extract all that is in them.
Next, measure the tea.
"That way madness lies" for this
particular housewife.
The fates who preside over the
kitchen and mixing -room preserve
me from the woman (it is never a
man) who "has no especial way, of
making anything"!
She will tell you
complacently that
"she goes by
guess."
She is even pa-
: trine in the oven to heat and freeli.
on before it is ground,
French, or drip coffee, is made in
what used to be called "a biggin:'
There aro other and more euphoni-
ous names for it • now, and many
patents.
The principleis the same with
all, except that some add to the
percolation infusion, thereby In-
creasing the strength of the omen
with each moment of standing' on
the grounds.
Allow a quart of freshly bailed
water to an even half pint of
ground coffee.
USING A STRAINER
Tut the latter into the upper ves-
sel -the strainer or Slter-set the
pot at the side of the range in a
pan of boiling water and pour the
measured water into the upper ves-
sel, gradually, until the quart is
used up.
Let it trickle through; our from
the spout of the lower pot into.a
hot pitcher and return to the filter.
Bun it through three times. Leave
the coffee pot in the pan of boiling
water until you are roady to pour
into cups orinto a silver urn or
pot.
It should not boil from first to
last, yet be hot.
This will make a scant quart of
t',rong, clear coffee.
Even for those who have the
poor taste to like it weak, lot it be
strong in the outset, and diluted
with boiling water, if desired.
Black Coffee.
As served in "demitasses" after din -
nor is made as above, but stronger. Al -
up. Lot it ball rest 'ten minutes; twice.,
from the Are and pour in at , title about'
four ttihiespoonfuls of cold water.
Some drop in a bit of roe as large aft
A pigeon's egg, The object le to arrest
the ebullition suddenly, Set the Pet fa
bot water for three minutes, tori pour
off the °toffee carefully, mot to disturb
the grounds,
Cate au lalt is made by adding to very,
stream :clear coffee bait aa snot scald,
ing (not boiled) tnilk as you have used,
Of Water in making Llack pomp,
Set for Ave minutes in Polling watofi
and it is ready for use.
Chocolate,
Rub ton smooth Paste six table-
spaonrule of grated, unsweetened chow).
late, with onough cold milk to m01@ten
ft well. Iiave ready a saucepan cone
Lathing two cupfu)a of boiling water and
tbe same quantity of warmed milt.
Stir into this the chocolate paste and
boil, curring often, for twenty minutes,
In adouble kettle, Sweeten In thecupe
to the drinker's taste,
Tway upon the surface oe each cupful
a heaping teaspoonful 00 whipped cream.
Milled Chocolate,
This ie theFrench epicure's favorlto
breakfast beverage. Rub the chocolate
to a paste with cold' water and put it
over the fire In the water alone.
Boil, and stir for twenty minutes; turn
into a treatedbowl, or a tall glass egg•
beater, and beat with an egg -whip for
five minutes. Return to the saucepan,
add the hot milk and cook for five min•,
Utes longer;.
Crown each cupful with whipped
cream in serving.
Cocoa.
Is a milder, and, some fay, a more
nutritious form of chocolate than that
made from the chocolate bean. Work
four tablespoonfuls into a paste with
standing in the kettle for an hour
or D0.
The water should be boiled ex-
pressly
epressly for each brew of tea, he
maintained, a. *d be poured out as
soon as it re ted the violent boil.
The actual arid active ebullition, he
said, "put a bead" upon the ten.
Have the teapot hot from a plen-
tiful dash of boiling water; put in
the dry tea, cover with boiling
water, and slip a cozy or other muf-
fler over the teapot.
Leave it thus for three minutes,
and add the rest of the water.
Pour a minute later into heated
cups, and let the drinkers qualify
it to 'suit themselves with cream,
and sugar, or with sugar and lent-.
on, unless they prefer to "take it
ri
Gf7i7e 2O2 'Q .7tjr'ome
•
straight," with nothing to deaden
the flavor of the celestial herb.
Some tea -topers contend that this
is the only right way to drink tea.
They prove the assertion by the
example of the Chinese and Japa-
nese, to whom we are indebted for
the herb.
The Russians, too, who are uni-
versal tea drinkers, add nothing to
the beverage except boiling water.
- Albeit not a tea drunkard, I yield
to none in my appreciation of-tho
value of the delicious nervine and
general comforter, With Sydney
w\s
tronizingly compassionate of your
ignorance and want of skillwhelk
she sees you measure dry leaves
and bailing water .‘just, for a cup'
of tea")
T shall have Piero to say upon
this whoa I write of cakemalting
later,
]lilt to out teas .
The old rhymeroils truly to the
effect that-
, "ilnlee? the kettle belling be
Filling ,rho teapot spolle the tea,'`
A r C' -.1I owned New York chef wad,
2 think, the first ,tllneriean, cools to
insist thtlt the flavor of the info 1-
liarablo bevorile° depends greatly
cup, -'t whether it is made with f r :,sh-
Jo, is
y boiled witloI',' or if it has been
C'ear7b?k:$ 0;p a 4' 57•
T.a lir-.al..
Smith, I "thank God for -teal
What," he goes on to say, "would
the world do without tea? How did
it exist? I em glad I was not born
before teal"
I agree, moreover, with the pont
Waller, that
"Tea does our fancy aid;
Repress. those Vapors which the head
invade,
And keeps the palace of the soul
serene."
Put I do not boil it after the
Tartar fashion, or take it clear
because the Chinese prefer it thus.
I drop a`lump of sugar, just one,
into the oup, pour in the tea, and
when the sugar melts, soften and
enrich the amber fluid with real
cream.
Tett left to "draw" for from ten
minutes to an hour is an infusion
of tannic acid. The custom of ex-
tracting the tannin by long steep-
ing is the base of tho prejudice
against what should be a blessing
to mankind, and especially to wo-
men, the world over..
Freshly brewed tea never harmed
the nerves or digestion.
CIJOGO%fife •
coPPEE
Here, as with tea, get the best
quality, or let it alone. A blend of
Mocha and Java in equal propor-
tions is excellent.
Never buy the ground coffee that
is sold in packages.
It is cheaper than the berry be-
cause adulterated with chicory or
with beans.
Coffee factories buy both by the
ton. If you have no coffee -mill, see
your coffee berries ground by your
grocer. Tho better plan is to buy
the roasted berries and grind as
you mean to use it, first setting the
quantity of coffee you need for the
THE HOUSEMOTHERS' EXC
TN AN Issue of the exchange, now some
weeks 01e. we noticed an inCOlry from
Mrs, J, S." respecting woven slut par-
dores, Am I Intruding in toying a word
that may help her?
We have n pair. or silk portieres, which
were, of 000018, prenares] at home and.
then sent tothe address I inclose, to bo
woven,
They 11'Vo proved so satisfactory that
X think Arra, J S" will tlnd that the
wit result in herhhavin obeyed5 sar of faithfully.
beauti-
ful 0111 alae,,. p b
tors 01r 5 an inch •were
thetit width depend-
ing upon the weight of the 8111,. Theo
W8 were careful t0 make two balls of one
kind at the same line, so that the stripes
would match when the curtains were,
hung together..
If ] can be of any assistance to "Mrs,
J, S.," I shallbo glad Lo communicate
with her soon, as the work required to
eremite the silks takes some time and
it would be a pity wore the enrtains un-
satlefaotory. IC. W. (Ponsacole. Pis.),
I am holding the address of the
friendly writer, and that of the weav-
er she commends; in: casee1t1100 may.
be required by Mrs: J, S."
And It may well be that"other work -
ere upon silk portieres may wish to
be further informed withregard to
some, 01'.all parte of •the manufacture.
Corn Bread.
Will sone' kind southern sitter toll me
how to matte corn broad? My husband
was raised" down 5,, Dixie Mid ' wants
cart bread!
T
And don't know May to make. 111- Ile
"doesn't want took' book corn bread," h0
says. What lid 10 attar. Is the good old-
fs8hlon8d 'corn broad that le so eemmoa
Mimi South,
In 1'Oturn,. X win, If It 18desired, shad
• a rsdcure - ter a cough anti cold cthat
seldom falls. It tune given to Me by an
old doctor,
IE mmat ra" Ina 10 oulskly fMllr •ntatorinla
no0r110 ^°v. ane carr Uavo hs, hand ata -.
ntanlel I
Sparc 61 affix tk{. re. (AllantoWoq Pa,)to,
I wish yell had lot es Have our
nay
in ad',,,co 1L 11 shape of tho 'oonve-
Meet cold and cough cure,
The disease 10 festrfu: 1lY p .. r
Ovalerit
just now,
Now 110 to the eon broad!
Does 11. really and truly taste .as
!:trod to John as it1i1 when 118 was a.
hey?
A boy who Wee hollow doWil 10 the
beers, cad da 111ntgry with1n 0.1 hpttr
n.fhm' ho 1'ad O'ufn 1^•nrro hitt. buck-
1.iltmt mime With ea;;iayo and' syrup
to match, as 1f he had not had so
much as a crust for twenty-four
tout's?
The dumplings he swallowed and as-.
slmitatod with ease then would be
like paving stones to the man's stone-.
wee
I have known .leis brother Dixie -rte
pronounce the ashcarte he used to
wash down greedily with buttermilk
Potty years ago -"a 1'110 mess,' and
the 'pone" without W111011 he could
not have enjoyed his dinner in that
far-off tlntn, as "only fit for ohloken
feed."
Other ages, other appetites(
We will, for the sake ofargument,
suppose that Johh's grown-up tastes
Ia
have not changed 111 twenty years.
Mal , e Wife's well-wisher and
one who, lilts himself, was "raised"
at the South, lend a hand on the 00011
bread question?
This was the way my 01(1 coffee -cat-
ered mammy made cornmeal pone:
A quart of water -ground cornmeal
was wet up withcold water, salted
to taste (some 000ks put in no salt),
ehortoned with a little melted lard.. or -
dripping, and formed; hitt the Bands
into thin, oblong cakes. These worn
lata upon a well -greased 900-00
griddle 00 "hoc" -and baked rapidly,
The practiced cook moulded the
dough into oval Mounds, shaping
them dexterously and lightly by toss-
ing the dough beer and over.
Tho pone Is served' hot, and broken.
never cut. .
I like Instill! '=s t!ltt
st
1M
low a cupful of freshly .ground coffee
to three large cupfuls of boiling water..
And never fail to measure both coffee
and Water.
Boiled Coffee.
Beloved of our grandparents and still
preferred to the French coffee by some
Persons who fancy It has more "body"
and richness than the moremodern va-
riety.
Allow half a pint of ground coffee to
a quart of boiling water. Beat the
White of an egg light and mix it with
a crushed egg shell. Stir these into the
dry coffee, wet to a stiff paste with 0.
]Tttle cold water and put Into the baiter.
Add the boiling water gradually,stir-
ring all
tir-ringall tbe time, and eet over the fire.
Stir down from the sides as it boils
It is never lacking from the dinner
table when I ant the guest In 01d
Virginia. But I Have yet to see the
white cook who could make the gen-
tithe '.pone" as It should bo made and
baked
1 have half a dozen recipes for mak-
ing as many 'kinds of broad out: of
southern cornmeal. -But I hold mY
hand that other and, playtime, more
skittul cooks may contribute to John's
cOmfOrt.
Mincemeat Recipe' ..
I asked you some time ago. for the
recipe for millemneat yon say has been
Paul by you, your mother and grand-
mother for years. 'd have as yet seen no
answer 1 ull) also lake �to have the formula
FAMILY
MEALS FOR A WEEK ,
SUNDAY
isnmeICra r,
Orepetruft, puffed >too and cream, roe
salt herrings, cornmeal-.' mucins, toast..
tea cad coffee.
I.U0001-00ON.
Pressed berried beef (a left-0Ver), barked'
beans (warmed). Bolton brown broad
(steamed 0000), oranga and aelory salad,
with mayonnaise dr880inrtl lemon jelly
and
v
tl00atn,. 0n10 tea,
DINNbn.
1300n toile (based en 1130011 In which •
beef' was boned), roast tee of lamb,
spinach a' la crena, fried' 851015y, potato
custard 010, btnplt 0on'cor.
TIBEAKGAST,
Prult, fret n Of wheat. Med all 100 and
bacon, rolls, toast, tea and oedee
LUNC1f I00N,
Corned, beef hash (browned), balled ho-
tat000, baked man toast,lattice salad
)tasty cern starch pudding and hard
80,100, tea
X)INNiOR,
33oa1, and 00111810 8001).(a tuft -over).
gayety 00110100 Of trammel and lamb (a
et -ever), 00105011 0801110 (a loft -over).
stewed 0arrets, Hoe custard pudding.
marlualade, Wadi( caftoo.
T17S1SDAY
BRbiAICI"AST.
Basted apptet and cream, maceroni end
cumfCraStmsh (o.a.sottoa eand q0u8.ris-
ttlNliHnON.
Choose omelet, brown bread hand-
wlehos,. with peanut butler: coffee, bread
and. Swl8s cheese, Charlotte r00se, cocoa.
DINNpn.
Oyster soup, baked hare, string bonne,
stowed chestnuts, lottt100 and tag .salad,
crackers and thecae, neigh* Island;- bleak
oeffee, .
WEDNESDAY 1
I RMAICPA$r.
Orn1,00a, Oatmeal porridge - end 000am,
bacon and fried hominy, muffins, toast, 'tea
and coffee.
LUNCHEON.
Clem fitters, stewed pel0too0, >0tt,10
eared. with .10r08011 dressing, brown and bread, jelly roll anal cocoa.
Tomato and eatery soup, pot roast of
`feet, baked banana, cauliflower with cream,
game). apple Ohertaaike (het) With butter
and sugar, bleak coffee,
TI•IUESDAY
Orapdt, caw and Dream, tried }ranon,
bolted eggs, Weei0s, toast, tea and co Meg
Lt1NC?Ia6N,
Cold beef (a lett-over), awed i (0(3 puff,
x111equottOe, `pretic% salad,. gingerbread
8 tr
rust Oh8858, choc0Mte,
DINNIDR.
Mulugetawny soup, belted calf's 110Or
with aauco pieuant0, scalloped tomatoes;
Settee oherd, cracker Plum pudding, bleat
00f1e0,
FRIDAY
DRl1l IA C FAS,.
'oranges,teercellett
e and mane ried scallops,
n p a , tt'and 0 .
LUNCIINON.
bflil00
et livor on toast .(a left -over),
Souffle of Swim 0115rd (a loft -over), potatoes
boiled plate with parsley sauce, bananas
and 0rea111, calm, tea
Okra 00075 (1)0004 upon `bat of yesterday).
baked bluefish, loathed potatoes, green Yeas.
steamed soot 0pdatng With. wine sauce, 111uele
eoft0e,
SA17RDAV
I1RTlAkPAD'r,.
finis, cereal mrd cream, ol'55med flail (a
len-ever) rice muffins, toast, tea and coffee.
LUNO}I130N,
Grlddl) eakeq and 80800505, n,0510 kyrnp
anti honey tt'7th silo anket as a senond
course, taxman..
scotch onion ane egg soup, 1ralsod'4ree1'l
beet's tongue With sauce tartare, brawnee
tweetpotatee5, stowed tomatoes, pumpkin
DIM bite* coffee.
for that 0ggles8 gingerbread referred to
by the mother who wrote to you with
sIo doon1118 abev nmhry lo0ll.
,Ors who
would bo what to Fat It, with eggs at 30
costs a dozen, with the probability be-
fore .us of their getting dearer still.
Please reprint .those two 08cipe0, and
oblige
A DAPIINPORTDR (Davenport, Iowa).
Your nest letter Iles before -m0.
It is seeer0crtbed 'Use Soon!" In bine
pencil. The ono anti only reason it has
not appeared is the Want of room, I
would fain keep up with the procession
of letters if I could. Pray accept the
apology, exculpate me and find. herewith
the old recipe:..
Boil a good piece Of leanhoof the day
before the mincemeat le tobe made.
Neict day chop 11 flno, cleaning 1t of
MI bits of skin and gristle, and mix
with twice its weight of. fine, juicy,
tart apples, also chopped,
Iiave ready Tour pounds Of the mix-
tore of meat and apples in the'propor-
tions 5 havenamed; three pounds of
raisins, seeded and chopped; two pounds
of currants, thoroughly Cleaned, was1,0d
and dried; -a scant pound of emit, cleared
of -strings end minced to powder; one
pound of sultana rai0lne, three-quar-
ters of it pound of citron, etrrodded fine;
two tablespoonfuls each of cinnamon
and of mace (ground); ono tablespoon-
ful cinch of cloves and of nutmeg( a.
tablespoonful Of 'title salt; two and a
half pounds of best brown sugar; a
(Mart of brown tlhorry and 0110 plat Of
the best brandy-.
Mlnoemeet, compounded according to
this venetablorecipe, i0 wwnrreated t0'
k0op all winter 1f' packed title stono
jars, >0>010,1 wit li•:oiled silk and set in
it 0001 place.
It le trOnble8otttp an1 not cheap, but
no better pies were 05er Caton. Make
it at least ten wee11s hetero it t0 to be
used and let 1t Allele
Will the dear little babe's mother send.
•110 the Oggless recipe she lilted? We
have' had so 1111111y after the Satne. Ordee
that I tear t0 attempt a selection..
Dried Currant 'Wine
WIII yen 1(1nd1y give m0 a reeler, foe
•wheat and rU70d rnrrnnt wale?
MOA0,).
Ae I now hear ter the fleet 'them of
the beverage yon na1410, 1 ant unable,
of myself., to Onpply the demand.
Will 0ohnebody send It
cold milk, and boll for ten minutes in
hot water (about a pint) before adding
two cupfuls of milk,.
Boil two minutes longer..
The addition of a little cream to each
cupful is an improvement.
Bread -Making
will "Mae b.," of Niagara Palls, accept
my recipe for broad -making
At noon, dissolveone-half a fresh yeast
cake 1n half 8 cup of lukewarm . water,'
To one cupful of finely mashed petateea
add two cupfuls of tepid water, and stir
In y
neatthe rho0ast. roughly and sat 1n a worm phis
to rise. At 111,11,1- 00t a sponge will, this
mixture is a two -quart bucket,. Keep out
of draughts, and reasonably. 081001.
Next morning, scald two 00pe. of sweet
milk and put t into the broad pan, with
two cups of 00111 dreier and half a teaspoon-
ful of baking soda. Now, the sponge goes
1n, with enough flour for 5 good dough, Sot
to rise'. again until eight.
Neap - 11 out of draughts, but not 1011
warm.h
Pis 1s the baso for any kind of bread,
1 001 neither butter nor sugar, and but 11t110
salt. The dough lust be kneaded tiler-
oughly and unt11 11 loaves the board or (181'
baro without atirktne. Then, you may
rail 1t oat and add 010000,1 and dried cur-
ratite .and rn151111; knead again And set Mr
another rising.
loaf eon anti flet them gettvery iliight, ilgiitee
than ordinary bread,
It 18 my way to use (two kinds of flour --
hard and theh a soft wheat four. I make
the sponge M the soft, and knead stiff with
the (lard,
You Play sweeten the dough to tote Ile,
00,0 Putting any ftrur ill the 000058, '1010
may also add 1110 trent `ban tilt is ender.
Nero 10 sthe ,00lho for Washington pie
forr whlol, s0lno00dy 500.8(1 awhile age:
Washington Pie. �.
Ono cup pe Sugar; one of dour and one
teaspoonful of boltingpowder-sltted to-
gether
o
petit r 1n a big bowl. Matto a hole' lu the j
middlehandn_whites anbreak hltod It flour eggs without
Beat
eyolks.
Beat 511 thoroughly until anloote and add
aLx tables00000>0 of lick s1, water, one at
Splito, Boll in10 5 thick shoes. aid. bake
twoeg s and fill with this mlxlure: nods
two eggs light; host a pint of 1,11111 anti
1,511 5 cup 01 sugar, thgetbtrr with a ta1110-
apooneul of corn claret wet up In a Ilttlp
cold atilt
Stir in the beaten 8,1010 and flavor to ta0ta
Stir to a bell, :and remove trnmltnh-,e oLov8l, .,
Gluten Bread
101,ourd 'tike to got' from you tit from {.
mine reader a recipe for malting. gluten ,
bread - Mrs, 0. It, A, (Buffalo, N. Y,),
I havo. 110 recipe for gluten bread
which I can cOltfldently r00ornmentte
I have made It when (twee prescribed
for an livened, but It Was not pn,la-
table or good to look at.
Will somebody lot us know It the
gluten bread sold by bakers deserves
the name, or if It le a -composite pro-
dIiowtmay it be made at Home of a
quality that will rams it with breai1a
that are ball pleasant 1.0 thetasty
and -nutritious?
Camphorated Oil
l
1x•1,10 l0 teemed for cuts, bruises,' sore
throat, bunIcat0 end lame hooka
.Pill n. Mat of 1moa8n0 Int* a quart bet.
Ole; add 811 the gulp an111Phnr It will dig:
whim' end theles until. tho camph 0
taken up b, the 011. Then r111x with ride
half pint of sweet on end 6 001110' Worth t•
' et lnudammni.
Simko 01x0 u81y lfefer uthla.
Mrs, b, U. I"4. intron,
At fn101 "1101" from Cntr`eOteenvid core
respondent. It elippepd out Of eight
when bee former centrih:.V.lont Were
neet0(1for I in t000good to lie 'over 0001±'We