Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1909-11-02
Mocha.carameI FIayoring.

Correspondents on eop1co OF lnboroeS W tno A0i0,
q solicited. Address: Editor HonlnAKkn9
CoLUHN, Oxford Democrat, South Paris, Nc
Mocha. Caramel Flavorlng.
Those who are restricted to the exclu.
sive use Of vanilla and lemon as flavor.
ing should be persuaded to experiment
with the combined flavors of burnt sugar
and coffee. Mocha and caramel are a.
ready popular among epicures a. sepa.
rate flavors, but for those who are
always looking for something new the
combination of the two is recommended
With jar of the mocha-caramel flavor
ing and the following suggestions al
ways on hand, many good things may be
evolved.
MoCHA-CARAMEL.
Put one cup Of granulated or light
brown sugar In an old, but very clean
saucepan or frying pan and cock until !,
begins to melt, over hot FIRE, then re.
duce heat and continue cooking until
the sugar is melted and of rich brown
color. Stir to prevent burning and to
keep the color uniform and then add
slowly, as 1t will boil furiously, half a
cup of very strong, hot coffee. Stir fol
. moment, remove from the fire and still
until nearly cool, then turn 1t into q glass
jar, cover and put away until needed
This will keep for weeks.
MOCK CARAMEL BUTTER.
Wash the salt from half cup of but.
ter, cream it and add one and one-fourth
cups OF confectionsr's sugar and cream
again. Beat in one slightly beaten egg,
one or two tablespoons of the mocha.
caramel and one or two tablespoons Of
very strong coffee. This coffee is made
twice, using the cold coffee of the first
making instead of water for the second
making. Put this butter in glass jar
and set 1t on ice until it is very hard.
MoCHA-CARAMEL CREAM.
When ready to use add to mocha.
caramel butter the same quantity OF
whipped cream.
MoCHA-CARAMEL CUsTARD.
Add to one cup of hot milk two or
three tablespoons of mocha. caramel,
one-fourth cup of sugar, mixed with one
fourth cup of flour and one teaspoon oil
butter. Cook twenty minutes in a
double boiler, add tiny pinch of salt
and two egg yolks slightly beaten. Re:
move from fire, beat until cool and add
half a teaspoon of vanilla.
MocHA.cARAMEL SAUCE.
Add to one cup of hot milk three
tablespoons of the mediterranean, three
tablespoons of sugar and two teaspoons
of corn starch and q very little salt
Cook fifteen minutes and serve warm.
MocHA-cARAMEL ICE CREAM SAUCE.
Scald one cup of milk and add half a
cup of mocha caramel and very little
salt; pour this over two egg yolks and
cook again for moment, cool and add
one-half cup of whipped cream. An.
other-Heat one cup of the mocha.
caramel and add one cup of nuts broken
in small pieces and serve hot poured
over each helping of ice cream.
MocHA-cARAMEL FRosTINa.
Mix confectioner's sugar with cream
until quite stiff, then add enough of the
mocha caramel to color we'll, and very
little salt.
MoCHA-CARAMEL DESSERT.
Cream four tablespoons of butter, add
one cup of sugar, two eggs beaten thor.
oughly, but not separated, half cup OF
pastry flour, half cup of milk and
mocha-caramel mixed together, beat
we'll and beat in another cup of -four.
Beat until the mixture is very light and
fold in three fourths of cup of -four
we'll sifted with two teaspoons of baking
powder. Half fill small oval or round,
deep tins and bake. When cool cut a
lid from the top Of each, remove spoon
full of the inside and fill with spoon Of
mocha. caramel butter and one candied
cherry or a nut meat. Put on the lid
and spread the sides of the cakes with
mocha. caramel frosting and roll the sides
in finely minced nuts. Let them dry
and then cover the tops with frosting
and pipe on (through pastry bag more
of the mocha-caramel butter and garnish
with candied cherries. Serve surround
ed with fresh fruit. Any fresh or pre-
served fruit goes we'll with this flavor of
coffee and burnt sugar.
Other combinations are: Hot waffles
with mocha-ca butter, or cold
waffles with mocha-caramel cream piped
on and garnished with candied cherries.
The waffles to be served cold should be
made with q little more butter than ii
served hot, and they should be cooked
until quite brown.
FRESH FRUIT TART.
Make and bake three ovals of near
puff paste, having the third one slightly
thicker than the others, and the center
cut out, leaving q rim one inch wide.
When cool spread between the ovals and
the rim q thick layer OF mocha caramel
custard and fill the center with fresh
fruit mixed with sugar. Strawberries
or red raspberries are an excellent COM
hination.
CUsTARD PIE WITH M0CHA-CARAMEL
CREAM.
Make the filling for the pie after the
following recipe and when cool pipe on
the mocha. caramel cream.
cUsTARp PIE.
Beat thoroughly two eggs with half a
cup of sugar and one tablespoon of flour
and pour over this one and one-half cups
of hot milk. Add one teaspoon of but
ter, one teaspoon of vanilla and fill the
pie. Dust with nutmeg and bake.
When cool cover with layer of the
ko n mt ~ ~, tfh q
pastry bag and tube. Serve at once.
sAUTED BREAD WITH MoCHA.CARAMEL
SAUCE.
Cut the bread in even slices half an
inch thick and soak for q few minutes
in milk slightly sweetened, mixed with
one egg and favored with very strong
coffee; saute In butter on both sides and
serve with the mocha-caramel sauce,
both hot.
CARAMEL CUsTARD.
Glaze the puffs when cold with little
Of the mocha. caramel thinned with clear
coffee and sprinkle with nuts.
NEAR-PUFF PASTE.
This pastry is not as rich as real puff
paste and much easier to make. 1t
should be made and put on plate, COW
bred with a cloth and put on ice for
day before using. Care should be taken
hat the cloth does not come in contact
With The ice, however, as 1t would absorb
moisture and wet the paste. Silt two
,ups Of pastry -four with half teaspoon
If salt and chop into it half cup OF
,ery cold lard. Rub. with coOl finpers