San Antonio Sunday Light (San Antonio, Tex.), Vol. 46, No. 69, Ed. 1 Sunday, March 28, 1926 Page: 83 of 92
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How
to
make
TEA
correctly
Be cure you use
India Tea or a
blend containing
India Tea.
Use an earthen-
ware teapot and
put into it one
good teaspoonful
of India Tea for
each cup of tea
required.
Be sure you pour
the water into the
teapot the moment
it boils. Only fresh
boiling water can
bring out the true
flavour of the tea.
Hot water is no use.
Water that has
been boiling for
tome time does not
give the best results
This is important if
you want a really
good cup of tea.
Allow the tea to
stand 5 minutes to
infuse. Put a little
cream or milk into
each cup before
flouring out the tea.
t greatly improve*
the flavour. Then
add sugar to taste.
f \ J** 1 LyY
Any retailer or atore can
supply you with India Tea
or blends containing India
Tea. He has no difficulty
in getting it as practically
every wholesale distributor
of tea in this district supplies
India Tea. He will gladly
get it for you — but —
Be sure
you use
INDIA
TEA
or a blend
containing
India Tea
SaBBSMMBBHSSeMMSMB
Making the Perfect Cup of
Coffee ■
By Mrs. Christine Frederick
The Distinguished Authority on Household Efficiency.
IWAS very glad when the editor
assigned me this subject
because I am without doubt
a true “coffeeist’’—that kind
of person who simply can’t be-
gin the day’s work without they
have their morning cup of coffee.
On the making of that perfect cup
I know that I am a “fusser”; but
it has been my observation that
there are many excellent cooks
and home-managers who never-
thetless just can’t make a “good
cup of coffee.” They seem to
strike the exact ideal one morning
and then fall down in the making
on perhaps three other mornings a
week! And I am convinced that
the secret lies not so much in the
brand or quality of the coffee as it
does »in the exact care in making
and the kind of pot or other device
used.
For as there were many roads
that led to Rome so too theft are
many different ways of achieving
the ideal coffee brew—-stimulat-
ing without harmful reaction gold-
en-clear fragrant and always of
uniform quality. I know a bache-
lor whose boast and pride is the
coffee he makes with cold water
an eggshell and the old-fashioned
“open” or tall coffee pot. It can
be done. But other devices or
pots will make the perfection de-
sired more easy for the person not
a “cooking artist” to achieve. Be-
fore describing these in detail I
wish to say that all authorities
agree that the water only should
be boiled and not the coffee
grounds.
A great deal of the unfair com-
ment against’coffee is due to the
fact that thi# principle and rule
of coffee making is violated—-
and persons boil the infusion min-
utes nay even hours after it is
originally made. The bad trick of
“warming up” coffee long after it
is brewed is a habit with many
women who keep the pot almost
continuously on the back of the
range. It cannot be said too forc-
ibly that each cup of coffee
should be fresh and drunk within
a few minutes of making. Any
real ‘coffeeist’ and coffee-lover
like myself will admit the rapid
change in flavor and loss of
American Weekly Patterns
A SIMPLE FROCK FOR A
A TINY TOT (5396). The pat-
tern is cut in 5 sizes: I 23 4 and
5 years. A 3-year size requires
2’4 yards of 32-inch material and
U yard of contrasting material for
collar anti cuff facings.
A POPULAR YOUTHFUL
STYLE (5408). This pattern is
cut in 3 sizes: 16 18 and 20 years.
An 18-year size will require 3%
yards of 40-inch material.
A SIMPLE MORNING FROCK
(5411). The pattern is cut in 6
sizes: 36 38 40 42 44 and 46
inches bust measure. A 38-inch
size requires 4 yards of 36-inch
material with % yard of contrast-
ing material to face collar cuffs
and a 2-inch belt.
A PRACTICAL POPULAR UN-
DERWEAR STYLE (4973). The
pattern is cut in 4 sizes: Small
34-36; medium 38-40; large 42-
44; extra large 46-48 inches bust
measure. A medium size requires
2% yards of 36-inch material.
A NEW DRESS FOR MOTH-
ER’S GIRL (5000). The pattern
is cut in 4 sizes: 68 10 and 12
years. A 10-year size requires 2%
yaada of 32-inch material if made
with long sleeves. If made as
shown in the large view 214 yards
I will be required.
aroma that occurrs if coffee is left
to stand.
Taking one of the most popular
appliances for making the ideal
coffee drink we have the “perco-
lator.” The principle on which this
is based is widely understood—
boiling water and steam ascendinig
and falliing down back or percolat-
ing over the coffee grounds which
are enclosed in a small compart-
ment perforated on the bottom.
This permits the true coffee flavoi
to be distilled without direct heat
coming in contact with _ -the
grounds. There are many varieties
in form of this percolator idea—-
some are made to set over the fire
while the improved models are
electrically operated. Of these the
urn style of graceful lines lends
much charm either to breakfast or
dinner table. By having proper
electric connections at the table
one may use the percolator and
toaster from the same outlet
A second general group of cof-
fee-devices is based on a filtration
principle—the boiling water is
poured once over the grounds as
they are contained in a small re-
ceptacle or part of the pot and
then slowly filters down through
the grounds into the pot beneath.
This device might be called a “fil-
trator”—but it isn’t! As devel-
oped in many pots it is perhaps
most attractive in what is called a
coffee Biggins or a French Drip
Pot. These come in copper and
nickle finish and also in fire-
proof china in various colors. In
these latter clays they are most
decorative and give a quaint de-
sign as well as color to the ordi-
nary breakfast setting.
A third principle as developed
in coffee-making is known as tri-
colation and the pot used as a
“tricolator.” This is a kind of en-
larged filter where the tboiling
water is poured once ever the
grounds and keeps in rapid motion
as it passes down through them.
In addition a piece of fine silk is
used under the grounds so that
increased clearness in the brew re-
sults. For it is well known that a
portion of the grounds consist in
certain vegetable gums and that
when these are allowed to pass
into the beverage it is more likely
to be acrid and give bad after-ef-
fects. The filter-silk also keeps
To obtain any one of these de-
sirable patterns fill in the accom-
panying coupon and mail with 12c
in silver or stamps for EACH PAT-
TERN. EACH NUMBER REPRE-
SENTS ONE (1) PATTERN to
AMERICAN WEEKLY PATTERNS
P. 0. BOX NO. 260.
CITY HALL STATION
NEW YORK N. Y.
AMERICAN WEEKLY PATTERNS.
P. O. Box No. 200. City Halt Station
New York. N. Y.
12c EACH.
5396... .Years 15411... .Bust
5408.. ...Years I 4973.... Size
5000... .Years
Name
St & No
City & State
Send 10c in silver or stamps for
our UP TO DATE SPRING A
SUMMER 1926 BOOK OF
FASHIONS in colors with com-
prehensive dressmaking sugges-
tions. 1
Appetizing Menus for the Week
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY
Breakfast Breakfast Breakfast Breakfast Breakfast Breakfast Breakfast
Gambl'd E W Sliced B.n. n »» Grapefruit or ^ked ft??’ Fr “" (C *T d r"'* 1 '
K.duhe. T u c.^/j *. • with Kai.m. french Umelet or stewed). Cream
Whole Wheat p °?■ r ’ o n!L.I ' Strawberry Sauce with Oatmeal. Spider Corn Cake
Tea 'Jr cl MM Subatilute. Green Pean Top Milk Coffee Sub.htule.
Coffee Subatilute. W ^ h Gr C Luncheon French Toa.l Whole Wheat Dinner
Luncheon . ° • French Fried Coffee. Muffin* Fncataerd
Cold Meat J 0 1 ’ Luncheon Potatoes. Luncheon Apple Jelly Chicken with
(Left-over meat ° 2? re . Spiced Salad of Black- Coffee Substitute. Baking Powder
diced thin). Luncheon Lish Chowder. Pickled Beeta Eyed Bran* and Lunt heon Biscuit*
Mustard. SweH Corn C "*P Bldack Walnut Diced Celery. Waffle*. Crean* Gravy.
Scalloped Custard Apple Salad in Drop Qkes. French Roll*. Honey. Heart of Celery
Potatoe. Broiled Apple * hell*. Cottage Cheese. Tea. Crackers and Rhuhard and
Rhubarb Whip. Frankfurter. Cinnamon Toast Tea. Dinner Milk. Canned Pear
Tea. Ry e Muffins. Tea. Dinner Stuffed and Dinner Salad.
Dinner Drop Cookies Dinner Beef Kidney Baked Bluefish Fruit Cocktail French Dressing
Turkish Pilaf Fuit Cup. Duck and Oysters Ragout. Drawn Butter Veal Cutlets Crackers
Buttered Spinach Dinner in Casserole Buttered Sauce Escalloped Cheese
with Hard- Roast Boiled Rice Green Peas Mashed Potatoes Tomatoes Half Cups Coffee.
Cooked Eggs. Lamb Chops Crisp with Carrots Sliced Bananas Creamed Celery Bupper
Beets and New Peas. Celery Heart* Heart Lettuce Dandelion Greens in Potato Sandwiches
French Dressing Boiled Potatoes Grilled or with Russian Pimiento Croustade Stewed Prunes
Graham Bread Spring Salad of Candied Dressing. Jelly Salad Cottage Pudding Cup Cakes
and Butter Scullions Cooked Sweet Potatoes Crackers. Snow Balls with with Spiced Tea or
Apricot Shortcake. Butterscotch Pie. Orange P.e. Half Cups Coffee. Apricot Sauce. Foamy Sauce. Cocoa.
back much of the fats found in the
coffee bean and in general in-
creases the purity of the coffee
from both appearance and flavor.
The tricolator for home use looks
like the familiar fire-proof coffee
pot.
A fourth variation in a coffee-
machine is based on the filtration
principle in connection with a
vacuum. In using this device we
are making coffee by the most im-
MtppH
A TEST in which you yourself are the Instead of caffein for thirty days I want
LX judge! A test by which you meas- you to drink Postum—a delicious drink
L X ure your own physical gains over made of whole wheat and bran. Enjoy its
a period of thirty days! wonderful distinctive flavor. At the end of a
Already nearly a million people have month ’ judge how much better you look how
made this test. I want a million more! A much better you feel—t/ien decide whether
million people helped toward better health ^ ou ever want to 2° bac ^ to caffein!
toward greater happiness. I will consider . t •»
„ To start you on your test I will send you
that a year s work well done! „ _ „
one weeks supply of Postum free and
You know that regular mealtime doses directions for preparing it. Or if you want
of caffein —a drug stimulant —are not good to begin the test today get Postum at your
for you. You know how much nervousness grocer’s. It costs much less than most
sleeplessness headache and indigestion is other hot drinks —only one-half cent a cup!
caused by caffein. You know that every
child in school is taught to avoid caffein. Make the test ’ Make it right away! Don’t
put off measuring the effects of caffein on
But perhaps you think caffein doesn’t yourself. You’ll thank me for this test as
affect you. I want you to find out. Easily! hundreds of thousands of others have!
*
FREE . . one week’s supply— MAlL COUPON NOW!
• Mrs. Carrie. Blanchard Z
• Postum Cf.rf.al Co. Inc. Battle Creek Mich.
• w * nt to maltr thirtv-day test. Please send me without cost or "
• obligation one week’s supply of J
Poatum it one of the Poet H«Hh Product* which in- : ’"’(preU^tartantlv in the euo> °
elude also Grape-Nuts Poet Toasties (Double-thick Corn - Post vm^ereai _ P r-. "hichyou
Flakes) Post s Bran Flakes and Post’s Bran Chocolate. “ (prepared by boiling) prefer
Your grocer sells Postum in two forms. Instant Postum Z
made in the cup by adding boiling water is one of the - M •
easiest drinks in the world tn prepare. Postuni Cereal is Z NHrae J
als*> easy to make but should be boiled 20 minutes. Z
E S'"** : : • ItMr.CCs
: City I" 1 '
R—A w \ •
yj knterictn Weekly toe. Great Britain Bight * RcsssymS.
proved chemical practice. The
water is placed in a lower recep-
tacle which is then brought to a
boil; the grounds are placed in a
detachable upper container and
the two joined by a funnel neck.
When the water in the lower por-
tion boils it ascends and covers
the grounds in the top portion;
then when the lower compartment
has cooled the upper liquid is
sucked back as a clear fragrant
coffee infusion. The filter be-
tween the two parts of the device
also assists in clearing the bever-
age. The glass portion of this un-
usual and interesting coffee-ma-
chine are mounted on a nickled
stand and held by an ebony handle
while the drink is being poured.
Besides making “perfect” coffee
the operation of this novel pot is
fascinating for ( uests to waten and
to talk about.
New Light Hair Shampoo
Restores Sparkle to
Dull Blonde Hair
When light hair is washed with ordinary
shampoos it has a tendency to fade streak or
darken. Unless it is given the most cartful
attention it soon loses its natural gokhn
beauty and becomes drab and unattractive.
For that reason blondes shuuld always uve a
special shampoo. Blundex. tlie new shampoo
for blondes only keeps light hair from darken-
ing. And it actually bringsMck the original
Emden spark Ie to even the dulled most fad« d
I- ndehair. M.ikes the hair delightfully soft
silky and fluffy. Highly beneficial to the scalp.
Now used by over 500000. Fine for children’s
hair. Not a aye. Monev instantly refunded if
you are not delighted. Get Rlondex todsv. At
nil good drug and department stores.
BLONDEX
TAe Blonde Hair Shampoo
19
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San Antonio Sunday Light (San Antonio, Tex.), Vol. 46, No. 69, Ed. 1 Sunday, March 28, 1926, newspaper, March 28, 1926; San Antonio, Texas. (https://texashistory.unt.edu/ark:/67531/metapth1631548/m1/83/: accessed May 25, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; .