Careful and Tea Making Always Demanded by Members By R. E. LOVE

N the preparation of coffee in the club ing that fresh and well flavored coffee is I kitchen, first select the finest quality a decided asset. possible which appeals to your clientele, Coffee should be bought in small quan- purchase it in small amounts, and keep it tities as needed, freshly roasted and in airtight . Whenever possible, ground. Coffee quickly deteriorates after use one pound of coffee at a time. Prob- being ground unless kept in airtight con- ably one of the most important precau- tainers. Also very hard alkaline waters tions is that the water must be boiling be- have a deteriorating effect on the taste of fore pouring into the urn. Use two gallons coffee. We might note here that the stim- of boiling water to each pound of coffee. ulating property of coffee is due to the al- The mesh of the coffee must be finer kaloid , together with an essen- than the coffee, and unbleached muslin, tial oil. Like tea, it contains an astrin- first soaked in cold water, will suffice. gent. Pour the boiling water over the coffee in the bag, be sure the water is fresh and Telling Good from Poor Coffee clean. Then as the water seeps through It is not an easy task to determine the draw off just as much water as you put in difference between a good coffee and a and pour this back over the grounds poor coffee by simply looking at the again. Then allow it to brew for about bean. Specialists can discern a lot just fifteen minutes, then remove the bag, draw from its appearance, but not even the ex- off a gallon of coffee and pour back into pert buys his coffee from the appearance the urn, thus insuring even strength. only. He also carefully tests the aroma, flavor, and cup quality of the coffee after Be sure and keep the water jacket in it has been brewed. This is especially the urn three-quarters full of boiling true since some make an excellent water. When through serving coffee after appearance in the bean, and a very poor each meal, draw off all coffee remaining. cup of coffee, while vice versa, some cof- Then thoroughly scrub urn and faucet fees that make a very poor appearance in with hot water, and then fill with hot the bean, as Mocha, result in an excellent water, and allow it to stand for a few cup of coffee. minutes. Then draw off this water, and fill urn about half full with cold water The so-called "instant" or soluble coffees and leave until time for next brew when on the market are manufactured from a this water is drawn off and the urn rinsed concentrated liquid coffee from which the in hot water and the brewing repeated. water has been evaporated. This evapo- It is well to keep all tubes, gauges, and rating process results in small minute faucets absolutely clean with a special brown crystals, resembling in appearance brush for that purpose, and also every pulverized coffee, which are soluble in few days wash the urn with a little sal either hot or cold water. The flavor of soda and boiling water, letting this stand these soluble coffees varies with the qual- for several hours, then thoroughly rinse ity of coffee employed, and the methods with scalding water. This process dis- used in its preparation. solves any remaining coffee oils and aids For particular coffee drinkers, an extra in sweetening the urn. After the coffee fine cup may be made by placing the cof- is brewed remove the bag at once and fee in a strainer in a pot over the range wash out all grounds with cold water, and and boiling water is gradually filtered keep it submerged in cold water when not over it. If it is desired stronger, it may in use. Never mix old and new coffee, or be re-filtered. In making coffee for one allow a brew to last more than two hours. allow about 2 tablespoonfuls to 1 cup of It is good policy to make small batches water. To make a small pot of coffee, mix of coffee at frequent intervals, remember- 1 cup of ground coffee with one egg slightly beaten, and crushed shell. To % of this In making iced tea, first scald the con- amount add V& cup of cold water. Turn tainer, then put in the Iced , and into a scalded coffee-pot, add 1 pint of pour freshly boiling water slowly over it, boiling water, and boil for 3 minutes. Let while turning the bag over several times stand on back of range for 10 minutes, to insure full and even strength. Allow and then serve. to stand about ten minutes according to the strength desired, then remove the bag. Something About Tea and it is ready to pour into the It is now in order to say a few words filled either with crushed or cubed ice. concerning tea and its preparation. First While cubed ice takes a little longer to quality tea is made from young whole cool the tea, it makes a more attractive leaves. From analysis it has been found drink than the quickly melting crushed that tea is rich in protein, but taken as ice. However, make sure that the cubed an infusion acts as a stimulant rather ice is clear, clean, and pure. Then add than as a nutrient. The nutrient is a quarter lemon, and a sprig of mint gained from the sugar and cream served leaves for a unique flavor, and sugar as with it. The stimulating property is due desired, and you have a most refreshing to the alkaloid theine, together with an and attractive drink. essential oil; and it also contains an Cocoa is an invigorating and healthful astringent—tannin. drink, and is becoming a more popular In purchasing tea, buy only in small beverage every day. especially in the amounts as needed, and purchase good colder climates. Many chefs prefer the standard grades. Keep in a cool, dry paste method for making cocoa and hot place. In the making of tea, freshly boiled chocolate, but the writer believes that the water should be used at all times because, dry method results in a finer flavored and if below the boiling point, the stimulating smoother drink than the former. For the property, theine, will not be extracted. finest cocoa, use only milk, no water. Long cooking renders a flat and insipid First thoroughly mix the dry cocoa, and product on account of the escape of its sugar, one part to two, or more or less atmosphere gases. Tea should be always according to strength desired, then bring infused, never boiled. Long steeping de- the milk nearly to the boiling point, stir- stroys the delicate flavor by developing a ring to prevent scorching. Then slowly larger amount of tannic acid. add the dry mixed cocoa and sugar In the preparation of tea, first scald an through a fine sieve, stirring constantly to earthen or china teapot. Put the tea in make an even mixture. Next a little first, in the individual tea bag, and then marshmallow paste may be added to im- pour on the boiling water. Let stand for prove the flavor, then let boil to top of about five minutes, remove the tea bag, pan just once. Remove from the fire and and serve immediately with or without add a little vanilla extract flavoring. Pour sugar and cream as desired. Or, as is into a pitcher or cup through a fine sieve, the more common practice, it may be add a little stiffly whipped cream, or a served as soon as the water is poured over # marshmallow, and you will have the finest the tea bag, leaving the removing of the cup of cocoa you have ever tasted. bag to the discretion of the patron. St. Patrick's Day Lunch Big Profits in Iced Tea As an especial feature of the food sec- A very profitable, popular, and attrac- tion of GOLFDOM this month the writer tive drink is iced tea. Large iced tea has prepared a menu for St. Patrick's Day may now be purchased of excellent qual- luncheon. With a little advance adver- ity at the wholesale price of only 9c each. tising listing a special tournament on that This 2 oz. bag is capable of making three day as well as the following inexpensive gallons of fine iced tea. The final amount but attractive set-up to be served in the produced is even more than that when club restaurant, much goodwill as well as the ice used is figured in. Therefore, fig- increased patronage may be brought about. uring 12 glasses to the gallon, a minimum ST. PATRICK'S DAY MENU number of 36 glasses is made from 9c Steamed Filet of Halibut worth of tea or four glasses for lc! When New Potatoes Parsley Sauce the cost of the lemon, ice, sugar and mint Buttered Peas leaves is added, and also the water, we Shamrock Biscuit Oreen Pepper Salad can still produce a fine of iced tea Lemon Iceburg Shamrock Cakes at less than Vfcc a glass. Coffee As is to be expected, green is the pre- Managers, Pros, Greensmen in dominating color scheme running through- out the menu. The fish may be put in a Harmony Plan cheese cloth in a strainer and steamed for Pittsburgh, Pa., Feb. 23.—Officials of the twenty minutes. One must observe ex- Club Managers association, the Profes- treme care in connection with the time sional Golfers association and the National and temperature of steaming fish, as a Association of Greenkeepers met at Long large protein content is lost if not careful. Vue C. C. today to establish definite poli- There is not so much connective tissue cies of close co-operation between each as in beef, so the fish cooks in less time. organization and its members. Prospects In mashing the potatoes, add the hot milk indicate that representatives of each as- gradually while stirring constantly. sociation will be appointed to executive The peas, if not fresh, should be opened boards of the other bodies, the idea being before preparing the luncheon, so as to an interlocking effort for the extension aerate them so they may recover some of of business operation at golf clubs, and the lost oxygen. Heat slowly and then recognition and advancement of the three add hot soft butter. Shamrock biscuit are department heads. made with three little biscuits about an Observers of golf's business develop- inch in diameter, placed together in the ment see in this harmony move bright form of a shamrock. Make sure the let- prospects of club operating methods and tuce and cucumbers are ice cold, crisp, policies that will sharply reduce the ex- and fresh before preparing. For the cake, penses of lost motion and friction. Fur- 1 use a standard medium cream pie recipe, thermore it is thought that the agreement which when spread with a pretty green of the department heads will hasten the icing, and a nifty design done with the day when the U. S. G. A. will accord white icing gun, will make a very attrac- recognition to the managers, greenkeepers tive as well as a palatable dessert. Then and professionals in their executive coun- with the addition of the ever delicious cils. lemon iceburg, a most delightful St. Pat- Complex problems of country club op- rick's day menu is completed. eration have involved the department heads in a situation that is penalizing Ten Pointers for New Club many of them and which was partially responsible for the conference. The de- Organizers partment heads frequently work under E. BUTLER, Board Member of Eagle conflicting instructions from officials who A. Waters Golf Club, Eagle River, Wis- have unsound ideas of club operations. consin recently listed ten important When the inevitable and unfortunate out- things to be watched when organizing a come is viewed the department head is new club. They are: (1) Secure a gen- held responsible, without having had the eral golf architect. (2) Secure a real opportunity to exercise his offices in con- business man for manager and install mod- ducting or planning the work. ern accounting methods and labor-saving t Interchange of employment data be- machinery. (3) Engage a competent green- tween the greenkeepers, managers and keeper. (4) Engage a golf teacher of professionals also is expected to result ability and beware of bums who call them- from the plans made at this conference. selves golf professionals and managers. (5) Make all mistakes on before building. (6) Sell 50 per cent more mem- TWO YEAR GUARANTEE ON ROTO berships than you ultimately expect to re- WASHER tail. (7) Build only w^at you can pay Detroit, Mich.—Roto Golf Ball Washer for; keep out of debt; establish a budget improvements just announced by S. A. and keep within it. (8> Have a qualified Cogsdill, president of the Cogsdill Manu- public accountant familiar with golf club facturing Co., include a larger tank for operations open the set of books and have the solution, a sealed, fool-proof top and a 4 ball ejector. The makers are guaranteeing period « audits and reports in full detail. both the washer and the brushes for two (9) Do not build for minimum require- years. ments: anticipate. After installing a greens sprinkling system, for instance, be N LAYING out a golf course, do not careful to install mains sufficient to I forget that the heaviest play will be in sprinkle fairways as well at some future the late afternoon when the sun is low in time. (10). Do not tolerate disturbers. the west.