The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1902-08-24
Light and ToofhSome Dishes
That Add Variety 90 the
Summer Menu. Coffee an
Ingredient i'm Several.


mind is that whenever the flavor OF coffee
is TO give the prepared dish its distinctive
characteristic feature the very best brand
must be used and the infusion made with
the greatest care. else the dish Will be fat.
insipid and most unsatisfactory.
Coffee Sherbet-Make a pint OF black
coffee by the same rule as for after-dinner
coffee While hot stir in three-fourths OF
sugar and half cup Of rich. sweet cream
and set il aside. covered, TO cool When
cold flavor with four tablespoonfuls OF
brandy, mix and turn into a freezer. freeze
and serve. II you prefer. the brandy may
be added when the sherbet is served pour
ing a tablespoonful over each glass.
Coffee Bavarian Cream.-Put two cups
of rich milk, or part milk and part creams
in double boiler to scald; when hot add
half cup of freshy-made. very
strong coffee. Beat the yolks OF
two eggs with half cup Of
sugar until light and add to the milk
and coffee. Soak a third Of a box OF gel
atine in half a cup Of cold water for an
hour; then dissolve over boiling water and
stir into the custard and cook and stir until
it will coat a spoon. Remove from the
fire and turn into a basin and set in ice
then as it begins to stiffen stir in the
whites Of the eggs beaten TO a stirt froth
and half pint of whipped cream. Turn
into molds and place on ice. Let stand
for three hours.
Cafe Frappe.-Take half a cup OF freshly
ground coffee. half the white of an egg.
and half the shell crushed. half a cup Of
cold water. Mix all together and put into
|
cups of cold water and heat gradually TO
boiling point Boil five minutes. then add
a tablespoonful of cold water and draw
back on the range for a few minutes; then
strain and add scant cup of sugar, and
when cool. a cup OF rich, sweet cream.
Freeze and serve with whipped cream.
/ The cream may be omitted from the frappe
ii desired
Coffee Sponge-Make a very strong in
fusion. using a quarter Of pound Of cof-
fee. ground: strain 1t and add three-quar-
tiers of a pound of powdered sugar, and
dissolve it while hot. Beat the yolks OF six
eggs very light. add cup Of good cream
and put into the coffee and beat all to-
gether until the mixture is the consistency
OF sponge. Pile 1t high in glass dish and
serve with sliced bananas. A tablespoonful
| cream TO make 1t whip stiff.
Coffee Tarts.-Prepare a pint OF good
strong coffee and sweeten 10 suit the taste.
Stir half cup OF good sweet cream into
a little -four or cornstarch, with the we'll
! beaten yolks Of three eggs. Add TO the cof-
fee and cook and stir about thirty minutes
| over hot water until quite thick. Line
patty pans with a good, rich paste and NIL
with the coffee mixture and bake until the
f, paste is done in moderately hot oven.
Coffee Fondant-Take two cups Of gran
ulated sugar, three-quarters Of a cup OF
/ boiling water, a heaping teaspoonful Of
| ground coffee and pinch of cream Of tar
| tar. Put the coffee and water in a sauce
pan and bring TO boiling point, then strain
/ through several thicknesses Of cheesecloth.
Add the sugar and cream of tartar and
| finish same as ordinary white fondant.
| Copyright, 1902. by j. b. Pinkham.