lla

Boil all of the ingredients (except the vanilla) over a slow fire until
dissolved, and stir occasionally as it burns easily. Test by dropping
little in water. If it hardens quickly, remove at once from the fire.
Add vanilla and pour into buttered pans.

When cool, cut in squares with a buttered knife.

Sea Foam

For sea foam candy cook three cupfuls of light brown sugar, a cupful of
water and a tablespoon of vinegar until the syrup forms a hard ball when
dropped into cold water. Pour it slowly over the stiffly beaten whites
of two eggs, beating continually until the candy is stiff enough to hold
its shape. Then work in half a cupful of chopped nuts and half a
teaspoon of vanilla. Drop in small pieces on waxed paper.

How to Make Good Coffee

When the National Coffee Roasters' Association tells how to make good
coffee the housewife is naturally interested, no matter how fervently
the family may praise her own brew. Coffee is the business of these
gentlemen. They know it from the scientific standpoint as well as
practically. Their opinion as to the best method of preparing it for the
table is, therefore, worth consideration.

They tell us, first of all, that the virtues of the infusion depend
primarily upon the fineness with which the roasted bean is ground.
Careful experiments have shown, indeed, that when pulverized it gives a
larger yield of full strength beverage than in any other shape, so that
such grinding is urged in the interest of economy, as well as from a
gastronomic standpoint.

The grinding, however, must be done immediately before the coffee is
made. Otherwise no little of the delicate and much prized flavor of the
bean will escape.

The method of making the infusion is governed by the solubility of the
various elements composing the coffee. The caffeine and caffetannic acid
readily dissolve in cold water, but the delicate flavoring oils require
a considerable degree of heat. It so happens that water at the boiling
point, 212 deg. F., is twice as effective in extracting these flavors as
when at a temperature of 150 deg. F.

Nevertheless, the usual method of boiling the coffee is unsparingly
condemned by the association. The infusion thus made is very high in
caffeine and tannic acid. It is muddy, too, and overrich in dissolved
fibrous and bitter matters. As most of the deleterious effects of coffee
are due to dissolved tannin, owing to excessive boiling or the use of
grounds a second t