Coffee Is The Secret Of Many Good Sweets
On the whole, coffee dishes, upart dients and sweeten to taste, Strain from the layer cake, the coffee through fine muslin into a wetted flavoured custard or blancmange, mould to remove any small grains and the coffee ice, do not appear as of coffee remaining. Put aside in often as they might at the ordinary cool place till set and serve with home table. This is a pity, for the thick cream,
new generation does not like things that are too sweet, and appreciates strongly flavoured foods,
Numbers of the recipes have been collected by travellers in coffee loving countries.
This recipe was so good that it led to a bride and bridegroom los- ing their honeymoon train.
This is the little story told by the bride. The sweet had appeared at the
wedding feast of her grand- mother and at that of her mother, and in course of time the family in sisted that it should be served to guesta at her own wedding recep- tion.
So much did the guests appre ciate it that the bride, having a half-hour to spare before her train. was due to depart, began writing out the recipe for guests who clam- oured for it. Result, the train was lost! Here is the recipe::
Take one cupful sugar, one cup- ful boiling water, one cupful strong coffee, one cupful whipped cream, 1/4 teaspoonful salt.
Boil the sugar and water together for five minutes. Add the coffee and salt, cool, then fold in the stiffly whipped cream. When quite cold,.. serve in tall glasses, with a spoon- ful of whipped cream on top of each, and carnish with preserved cherries.
LIQUEUR COFFEE JELLY - Three-quarters of a pint clear black coffee, two glasses sherry, about 1oz leaf gelatine (read in- structions), juice of one orange, sugar to taste.
Gelatines should be used accord- ing to instructions on packet. Take required amount of gelatine to set one pint. Dissolve in a little of the warmed coffee, Stir in all ingre
ICED COFFEE
One pint strong coffee, 1 'gill clari- fied syrup, 1 gill scalded milk, 1⁄2 pint whipped cream.
To clarify syrup, put 4lb loaf sugar with a pint water and a little lemon juice into a saucepan. Dissolve sugar, then bring to boil- ing point. Remove scum, boil for 10 minutes, strain through muslin, then leave till cold.
Mix the coffee, syrup and milk together. Freeze lightly. Add three quarters of the cream and freeze till mixture is like thick cream. Pour into cups, put a spoonful of cream on top of each, and serve with finger or wafer biscuits.
For special occasions a, small glass of cognac may be added in the freezer.
COFFEE CREME BRULEE
THE CHINA MAIL, DECEMBER 7, 1938
Coffee cakes made with sponge and given a coffee cream filling and coffee icing on top, are one of the better known forms of coffee cookery in the home. The use of marrons glaces in their decora. tion gives them new interest and also makes the coffee cake quite suitable as a luncheon sweet. The bhotograph shows an attractive way of using the chestnuts. If liked, 'a filling of sweetened chest- nut puree flavoured with coffee could be used instead of the more general coffee cream.
a custard flavoured with sherry or brandy, with coffee caramel on top. Beat together 3 egga with 1 pink of milk and 1 wineglassful of sherry or brandy. Sweeten to taste. Turn into well-buttered baking dish and bake till nicely set.
While it is cooking prepare the coffee syrup Put into a saucepan 6 oz castor sugar and 3 teaspoon-. fuls of coffee essence or very strong
The Continental creme brulee is black coffee: Stir over very gentle
This delectable-looking sweet served in individual glasses is sim- ple enough for the nursery and yet sufficiently important looking to take its place, in a party dinner menu. An ̋ordinary custard is fla voured with black coffee and decorated with whole preserved cherries and halves of -walnuts,
SOUTHWELL'S PRODUCTS
MINCEMEAT
1-lb.GLASS JARS,85
2-lb.
PLUM PUDDING
1.40
1-lb. TINS
2-lb.
1.10
1.84
THE DAIRY FARM, ICE & COLD
STORAGE CO.,
LTD.
·PURE FOOD SPECIALISTS.
heat till sugar is a syrup and then boil for 3 minutes. Take custard
from oven and pour over. Put under griller and cook till top caramels.
Serve either hot or cold: The cof- fee flavour with the sherry custard is extremely nice.
COFFEE EGG AND MILK Convalescents sometimes take a dislike to egg and milk. Prepared in the following way the egg can ¡not be detected.
Make pint strong coffee, scald
waxed paper.
Line a cake-tin with a mixture in
Pour a layer of
:
bottom of tin and cover with layer'. of wafers. Repeat till coffee mix. ture is used up. Finish with a layer of wafers.
Place in refrige-ator and chill for 12 hours. Turn out on a dish, re- move the wax paper and decorate with whipped cream. Serve straight from the refrigerator,
PEANUT CRUNCHIES
The following recipe is of Cana- dian origin: 5oz flour, 4oz hutter, 4oz sugar, 4oz shelled peanuts, 1 teaspoonful baking powder, 1 tea- spoonful baking powder, 1 teaspoon- ful coffee flavouring or essence.
Cream butter and sugar. Add flour and baking powder, and lastly the peanuts and coffee flavouring. The mixture must be of a stiff vðn- sistency.
Bake in small lumps (resem- bling rock cakes) on a greased tin in a slow oven till golden brown.
SAGO COFFEE CREAM Prepare some clear coffee. Put two
heaped tablespoonfuls of ground coffee in a heated jug, pour on one pint boiling water, stir well, allow to stand and clear for 10 "minutes.
Strain into a saucepan. Add two good tablespoonfuls sago and sweet- en with sugar. Heat, stirring, cons tinually, and simmer for 10 minutes. Remove from heat, cover with "saucepan lid and stand it aside to absorb all the liquid; the sago ther becomes clear.
When this is cold beat a large cupful of cream and add it to the sago coffee. Whip well, pour into a glass bowl or individual bowls. Just before serving decorate the centre with chopped walnut and pistachio nut
BLACK COFFEE JELLY
1 pint milk and add to the coffee. Make a jelly by adding gelatine: Beat an egg till very frothy, then to freshly made strong, unsweeten gradually add the scalding coffee ed black coffee. Strain into a border and milk, stirring the mixture all mould,
the time. Finally beat, the mixture When set turn out, and fill the with an egg whisk till light and centre with cream, whipped stiffly frothy
with plenty of castor sugar.
COFFEE CHOCOLATE-
Dissolve 4oz sweet chocolate in
four tablespoonfuls strong black z
coffee. Allow it to cool, then fold in the stiffly beaten whites of two eggs. Decorate with whipped cream-and crystallised cherries.
REFRIGERATOR CAKE
'AN ITALIAN SWEET
The advantage of this simple: lunch or dinner sweet is that it re- quires no cooking and is easily pre- pared in five minutes,
Ingredients: Devonshire cream, freshly ground coffee grains, cas- tor sugar and sherry,
According to the number of per Ingredients: Vanilla ice-cream sons serve aufficient cream în a wafers, 1 large tin full-cream glass bowl, with freshly ground cof- sweetened condensed milk, 1⁄4 pint fee grains and sugar in separate strong black coffee, sugar te sweat, dishes. Each person helps himself en if necessary,
to cream and adds about half tea- Mix the condensed milk in a basin spoonful coffee grains and sugar, with the strong black coffee. Add and lastly about one tablespoonful castor sugar to sweeten if neces- shorry, or according to his town sary. Stir the mixture in the basin tantos. over a pan of boiling water for five minutes.
Mix together and eat with sponge fingers or crisp biscuits,
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