Coffee in a Multitude of Ways - Iowa State University Digital Repository

Volume 4
Number 11 The Iowa Homemaker vol.4, no.11
Article 5
1924
Coffee in a Multitude of Ways
Adele Herbst
Iowa State College
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Recommended Citation
Herbst, Adele (1924) "Coffee in a Multitude of Ways," The Iowa Homemaker: Vol. 4 : No. 11 , Article 5.
Available at: http://lib.dr.iastate.edu/homemaker/vol4/iss11/5
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....
THE IOWA HOMEMAKEN
Coffee
1n
0
a Multitude of Ways
By ADELE HERBST
A
N ancient manuscript of the fifteenth century states that the use
of coffee for drinking was known
and practiced from time immemorial.
There is ·a delightful legend ascribing
the discovery of its beneficient properties to a flock of sheep wandering in the
mountains who browsed on the bright
leaves of the coffee plant and immediately became elated and sleepless at night.
Observing their exhilarations the shepherds tried the leaves, too.
In the prolonged religious services of
the Mohammedans which lasted several
nights and days, coffee was used as a
sort of devotional anti-soporific to keep
the worshippers awake and keyed to the
correct pitch.
It has come to America as a universal
beverage which serves as a mild stimulant for the adult and forms a valuable
adjunct. It should never be included in
the dietary of a child or dyspeptic.
Making good coffee is an art.
The
American homemakers methods are varied and not always assured ly successful.
The American coffee roasters felt there
must be a uniform way to make better
coffee. They consulted the scientists of
the country upon this subject. An investigation was carried on under the directions of Professor Prescott at the
Massachusetts Institute of Technology.
Every known way of making coffee was
tried out and the best method was ascertained. Safeguards were taken against
prejudice and bias.
No doubt millions of women are making coffee by percolation and by boiling
which has been satisfactory to them.
The experimentors neither discourage
nor condemn these methods but do suggest a better method, a way in which the
most of the flavor and aroma of the coffee can be secured.
Their result decided upon for better
coffee making is as follows:
Buying is as important as the making,
therefore they suggest buying coffee in
the bean, because
a. Coffee in the bean loses its carbon
dioxide and its freshness much
less rapidly on standing than
ground coffee and here the carbon
dioxide is absolutely harmless and
enables the coffee to be preserved
for a longer period of time.
b. A good fresh quality of coffee
whether bulk, package or can contains the greatest amount of carbon dioxide which retains the flavor and aroma longer and keeps the
coffee at its best.
'Correct handling of coffee before consumption preserves the aroma, flavor and
freshness of the coffee, therefore it
must be kept in a dry cool place and if
the whole bean is purchased grind it only in the quantity needed at the time of
making.
The newer and better way of making
coffee does not recommend boiling. The
most delicious results are obtained by
using freshly roasted coffee, freshly
ground, over which water of a temperature just 'below boiling point is dripped
for not more than two minutes.
The specific directions to be followed
to obtain the most desirable results are:
1. See ,.1at the coffee is not ground
Do you know how to make coffee
that tastes "just the way it
should"? Here is a new method
that perhaps you have never tried.
Here, also, are suggestions of appetizing ways of using left-over coffee. Try some of them. They're
different, but you will like them.
too coarsely as a finely ground coffee yields a richer flavor than one
coarsely ground because of the more
rapid and complete solution of the
flavor-giving substances.
2. Allow at least a tablespoon of
ground coffee to a cup of water, the
exact amount depending on the
strength of the coffee used and the
individual taste.
3. Be sure the water is at the boiling
point and pour over the freshly
ground coffee. (Many types of coffee pots are provided with special
perforated containers for the freshly
ground coffe and the water can drip
slowly through the coffee.) By pouring at boiling point the water in contact with coffee falls to just the temperature needed to extract the greatest amount of flavor and and aroma.
4. The dripping should not last any
longer than two minutes.
5. Serve at once for if allowed to
stand some of the aroma and flavor
will be lost.
6. Do not use the ground coffee a second time as coffee once used has given all its aroma and flavor to the
beverage and there is no value left
in the grounds.
Often the homemaker has left over coffee. What does she do with it? There
are many delicious dishes in which this
coffee may be used.
Any simple cake can be made into a
Coffee Cake by using coffee as the liquid.
Here is a recipe from the Boston Cooking School Cook Book:
COFFEE FRUIT CAKE
1 cup butter.
2 cups sugar
4 eggs
2 tablespoons molasses
1 cup cold coffee
3 3~4 cups flour
5 teaspoons baking powder
1 teaspoon cinnamon
1-2 teaspoon clove
1-2 teaspoon mace
1-2 teaspoon allspice
3-4 cup raisins (seeded)
3-4 cup currants
1-4 cup citron, thinly sliced and cut in
strips
2 tablespoons brandy
Follow directions for making butter
cake mixtures. Bake in deep cake pans.
Cookies and gingerbreads are delicious
when coffee is used. The following recipes are taken from "Everybody's Cook
Book" by Isabel Ely-Lord.
COFFEE COOKIES
7-8 cup shortening
2 cups sugar
2 eggs beaten
1 teaspoon salt
5 cups flour
1 cup strong coffee
2 tablespoons baking powder
1 teaspoon flavoring
COFFEE GINGERBREAD
1 cup molasses
1 teaspoon soda
1 teaspoon ginger
1-2 cup melted shortening
1-2 cup salt
1 cup strong coffee
2 3-4 cups flour
Put all liquid ingredients in mixing
bowl, including eggs but not melted
shortening and beat 2 minutes. Sift in
all dry ingredients and beat 2 minutes.
Add melted shortening or cream, beat 1
minute. Bake in moderate oven 26 to 30
minutes. Maple frosting is excellent
over it. CUSTARD, which may be used
as filling in cake or as custard dessert,
is good flavored with coffee.
4 or 5 eggs slightly beaten
1-2 cup sugar
1-4 cup salt
2 cups scalding milk
2 cups strong coffee
1 teaspoon flavoring
Mix well slightly beaten eggs, sugar
and salt. Pour over this scalding coffee.
Any vanilla ice cream could be flavored
w;th coffee by substituting 1-2 cup of
coffee for 1-2 cup of milk.
COFFEb ICE CREAM
1 quart cream
1 1-2 cups milk
1-3 cup Mocha coffee
1 1-4 cups coffee
1-4 teaspoon salt
4 eggs yolks
Scald milk with coffee, add one cup
sugar; mix egg yolks slightly beaten with
one fourth cup sugar, and salt; combine
mixture, cook over hot water until
thickened, add one cup cream, and let
stand on back of range twenty-five minutes; cool, add remaining cream, and
strain
through double
cheesecloth;
freeze. Coffee ice cream may be served
wlth Maraschino cherries or in halves of
cantaloupe.
Fruit punch will be remembered if
made with coffee.
FRUIT PUNCH (make two quarts)
1 cup vrey strong black coffee
1 cup sugar
1-2 cup strained fruit preserves (strawberry or raspberry)
6 tablespoons lemon juice
1 1-2 cups orange juice
2 teaspoons grated orange rind
1-2 cup pineapple juice
1 quart charged water
Mix coffee and sugar. Mix fruit juices,
let stand at least 30 minutes.
Strain
mixture, add to coffee, add charged water. (Charged water may be omitted if
not convenient.)
Thin mince meat for fries with coffee
and the flavor will be improved.
The above recipes are a few suggestions which will doubtless bring others
to mind, and which will mean using the
left over coffee.
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