Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1914-10-13
Uses of Coffee.


Many methods of the preparation OF
coffee have been recommended BY ex-
perts for the purpose Of obtaining the
full aroma Of coffee. For the most part
these methods are too complex for ordi-
nary household purposes. In regard to
the question OF favor, q good deal nat
urally depends on the kind OF coffee that
10 used. The following methods, simple
though effective, will make . delicious
and refreshing beverage from the ordi'
nary pure ground coffee that 10 on sale
For each tablespoonful of coffee allow
one cupful OF milk and water-two.
thirds Of milk and one-third OF water
Put the coffee into saucepan and heat
il slowly for . moment to accentuate
the flavor. Measure out the milk and
water, and pour into the saucepan. Al
low the coffee to boil up twice, then
pour out into little cup and quickly re-
turn to the pan. This process sends the
grounds to the bottom. The coffee ID
then gently poured into heated coffee
pitcher and served at once.
Here is another method: Use one
cupful of coffee, one-half pint OF cold
water, three pints of boiling water, one
egg, and q pinch OF salt. Scald the
coffee pot Wash the egg, break, and
beat slightly. Dilute with one-half the
cold water, add the crushed egg.shsll,
and mix with the coffee and salt. Turn
into the COTE pot. pour on the boiling
water, and stir we'll Bring to boiling
point and boil for three minutes. Stir
and pour some into cup; return to the
coffee pot and reheat. Add the remain
der of the cold water and place the
coffee pot at the back Of the stove for
ten minutes, where the coffee will no,
boil. Serve with sugar and cream.
Here are some delicious dishes that
can be made with coffee:
COFFEE BAvARIAN CREAM
Dissolve two tablespoonfuls of powder
ed gelatine in one-h half cupful Of boiling
water, add two.thirds OF cupful OF
sugar, two cupfuls of good hot coffee
aud one half teaspoonful of vanilla ex'
tract. Strain and cool. Stir until the
mixture begins TO thicken, then fold In
two cupfuls of whipped cream. Pour
into a vet mold and turn out on a fiat
5ottomed plate when firm.
COFFEE JELLY
Dissolve six tablespoonful OF powder,
ed gelatine and one and one bali cupfuls
of sugar In four pints Of water and add
two cupfuls of strong coffee. Pour into
a wet mold and set away to get hrm.
Turn out and serve with whipped and
sweetened cream.
COFFEE ICECREAM
Use one cupful of black coffee, two
cupfuls of milk, two cupfuls Of whipped
cream, one cupful of sugar, yolks OF four
eggs, one tablespoonful OF vanilla e1'
tract and oue-fourth teaspoontul OF salt.
Put the yolks OF the eggs into q sauce
pan, mix with sugar and milk, then stir
over the Gre until they thicken. Strain
when cool, add the whipped cream.
coffee, salt and vanilla extract. Freeze
and serve in dainty glasses.
COFFEE SAUCE
This is to serve hot or cold with pud-
dipps, desserts made from cakes, and
cold soufties. Put six tablespoonfuls OF
coffee ground into percolator and pour
over it one and one-balf cupfuls Of boil
ing water; let it remain until all has run
through, then strain on to six table
spoonfuls of sugar and the yolks of five
eggs that have been mixed together inta
basin. Put the mixture into a clean
saucepan, and stir it until it thickens to
the consistency of thick cream, then rub
it through a sieve, heat and use. If this
sauce is served cold, one.half cupful OF
s,iffiy whipped cream should be added
Just before serving.