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Questions and Answers. 



Can you tell us how the man makes good coffee? 



Mrs. Salisbury. He knows the number of cups of coffee he 

 is to make and he allows two level tablespoons of coffee for each 

 cup. If cream is scarce, or if he likes the beverage especially rich, 

 he mixes the ground coffee with part of an egg, using the crushed 

 shell (he washes it first) as well. Then he adds one cup of cold 

 water and mixes egg and coffee well together, then adds the re- 

 mainder of the water, measuring it exactly, puts the coffee pot over 

 the fire and lets it come to a boil slowly. He stirs it occasionally 

 to allow the water to thoroughly penetrate through the coffee. 

 After boiling just one minute he sets the coffee back on the range 

 where it will simmer, and not boil, for three or four minutes. Boil- 

 ing extracts too much tannin from the coffee and that is the ob- 

 jectionable property. The coffee pot must be tightly covered to 

 prevent the escape of the volatile oils which give it its fragrant 

 aroma. The white of the egg settles the coffee and the yolk gives 

 it is better color and richer flavor. If cream is scarce, serve the 

 coffee with scalded milk, instead of cold, and you will have a better 

 beverage. 



Question. How do you like the coffee percolator? 



Mrs. Salisbury. I think the percolator makes ideal coffee. 

 Both coffee and water are used in the right proportion; the coffee 

 is placed in the upper part of the percolator, the boiling water is 

 below. The steam rises, passes through the coffee ground, con- 

 denses on a little metal disk at the top then goes back through the 

 coffee taking the extract with it. The water does not stand on the 

 coffee grounds and there is less chance of extracting the tannin by 

 this process of making. Some people make excellent coffee without 

 boiling while others do not consider the flavor quite as finished if 

 it has not, at least, been brought to the boiling point. Either 

 method is correct so long as the boiling is not continued for any 

 length of time and if the coffee is not allowed to stand on the 

 grounds. 



Question. What is the right way to broil a steak ? 



Mrs. Salisbury. You should have the steak cut at least one 

 inch thick and have either a glowing bed of hot coals or a ''sissing" 

 hot frying pan. Do not use any more fat in the pan than just suf- 

 ficient to prevent sticking ; wipe the steak with a damp cloth, do not 

 put it in water to wash as this extracts the juice. Put the steak 

 in the hot pan, or on the broiler, and it will sear immediately, that 

 is, the albumen on the surface of the meat will be hardened. Turn 

 over the steak and sear on the other side. If you are using a broiler, 

 turn it from side to side until the meat is well seared; if you are 

 broiling in a pan turn the meat several times during the first two or 

 three minutes but turn it with a knife instead of a fork, as piercing 

 with a fork causes the juices to flow. When the meat is well seared 

 on both sides cook at a lower temperature until it is done to suit 



