The Richmond Virginian. (Richmond, Va.) 1910-1920, 1919-07-07


difference national prohibition will
make in the family kitchen? Wines
. and cordials have long served as a
standard favoring for various delec-
table desserts which appeal particu-
larly to men.
AS substitute let's consider cof-
fee. Men almost without exception are
fond of coffee and the average house
hold bill OF fare Is planned WITH a
view to the likes and dislikes of the
lords Of creation.
But here a word Of warning: To
get the best results in the use of cot
fee havoring it should be prepared
just as carefully as you brew your
coffee for the morning or after dinner
beverage.
Few Americans know the posi-
bilities OF this aromatic berry as a
flavor. Our French neighbors across
the sea consider coffee as a flavor par
excellence, for desserts and confec-
tons. To produce superior coffee
flavor in these articles Of diet. a.
study should be made of the best
method of extracting the desirable
qualities from the bean, for the pre-
dominating flavor obtained in the An
ished product will depend upon the
method employed in the decoction,
There Is an erroneous notion that
the long boiling of coffee extracts
more of the strength and color, and
is therefore more economical; but
obtained at the expense of flavor and
wholesomeness.
AS one authority puts II. The
strength and favor of roasted coffee
is ground out. not boiled out Cot
fee does not reach the consumer in
the raw state but cooked" It has
been roasted at least 90 minutes.
The proportion of coffee to the
amount of water used will. Of course,
determine the strength OF the decoc-
ton. AS tastes differ greatly, no rules
Of Measurements can be given. The
briefest contact OF the coffee and
boiling water is enough. Continued
'stewing" brings out undesirable fla
vors.
The recipes given, below have been
thoroughly tested:
Coffee ice cream is delicious and
may he served in halves OF canta-
ioupes.
Coffee Sauce
| Ito be served with vanilla ice creamy
II cups milk
l. cup finely ground coffee
y cup sugar
tablespoon aFroWrOot.
Few graoins OF salt.
Scald milk with coffee and let
stand twenty minutes. Mix remain
ing ingredients. and pour on gradu-
ally the hot infusion which has been
strained. Cook Ave minutes and serve
hot.
Coffee Custard
tablespoons ground coffee
l quart milk
2-3 cup sugar
1-2 tablespoon cornstarch
l-s teaspoon salt
eggs
Add the ground coffee to the milk,
put in a double boiler and scald keep
the lid on during the preparation.
strain carefully. Pour the hot LIQUID
over the well beaten eggs sugar and
|cornstarch and salt. Strain and bake
in moderate oven. When puffy on
top and Arm In the center. the Gus
tard is finished
Cnnec Jelly
l-2 box geiatine or
tablespoons granulated gelatine
cups strong coffee
l2 cup cold water.
Ia cup cocoanut
l-2 cup sugar
Soak gelatine twenty minutes In
Icold water. dissolve in boiling water.
strain, and add to sugar and coffee
land cocoanut Turn into mould. and
chill. Serve with sugar and cream
Coffee Frappe
cups strong coffee
cup sugar
cup thick cream
Dissolve the sugar in the coffee
Chill Add the cream and freeze to
"a mush. Use an equal quantity OF ice
and salt in packing the freezer Serve
in sherbet glasses
Coffee Caramel Parfait
cup milk
tablespoons ground coffee
l cup sugar
Yolks eggs
Is teaspoon salt
cups cream
] teaspoon vanilla
Scald milk with coffee in a double
boiler and add one-half the sugar
that has been caramelized; then add
yolks OF eggs mixed with remaining
sugar and salt. Cook until mixture
thickens, stirring constantly and add
one cup thin cream. Cool. strain. add
two cups thin cream, and vanilla.
Pack in one-half pound baking pow
der boxes. filling boxes to overflow
ing. Adjust covers. pack in salt and
ice, using equal parts, and let stand
two hours. Freeze. using three parts
finely crushed ice to one part rock
salt Remove from molds to cold
platter and roll in blanched almonds
cut In thin slices. and delicately
Drowned in moderate oven.
Co6ee Mousse.
cup afrong coffee