The Barre daily times. (Barre, Vt.) 1897-1959, 1919-07-21
Coffee as a Flavoring.

Nulct dS d idFUIHR.
Men almost without exception are
fond Of coffee, and the average house
hold bill of fare is planned with view
to the likes and dislikes Of the lords of
creation.
But here word of warning: To get
1.-THE best results in the use of coffee fla
voring it should be prepared just as care
fully as you brew your coffee for the
morning or after dinner beverage
Few Americans know the possibilities
of this aromatic berry as flavor. Our
French neighbors across the sea consider
coffee as a favor par excellence for des-
serts and corrections, To produce SUI
perior coffee flavor in these articles of
diet, study should be made of the best
method of extracting the desirable quail
titles from the bean, for the predominant
ing flavor obtained in the finished prod
uct will depend upon the method EN-
ployed in the decoction, says the Spring
field Republican.
There Is an erroneous notion that the
long boiling OF coffee extracts more OF
the strength and color, and is, therefore
more economical; but strength and color
of flavor and wholesomeness.
As one authority puts it: The
strength and flavor Of roasted coffee is
ground out, not boiled out" Coffee does
not reach the consumer in the raw state
but Cooked" II has been roasted at
least 20 minutes.
The proportion of coffee to the amount
of water used will, Of course, determine
the strength of the decoction. AS tastes
differ greatly, no rules of measurement
can be given The briefest contact OF
the coffee and boiling water is enough
Continued "stewing' brings out undesir-
able favors
The recipes given below have been
thoroughly tested:
Coffee Caramel Parfait-l cup milk, 3
tablespoons ground coffee, cup sugar
yolks eggs, "a teaspoon salt, cups
cream, ] teaspoon vanilla Sead milk
with coffee in a double boiler and add
one half the sugar that has been cara.
melized; then add yoks of eggs mixed
with remaining sugar and salt Cook
until mixture thickens, stirring constant
ly, and add one cup thin cream Cool
strain, add two cups thin cream, and va
nilla. Pack in one half pound baking
powder boxes, filling boxes to overflow
ing Adjust covers, pack in salt and
lee 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 banched almonds cut in thin
slices, and delicately Drowned in moder-
ate oven.
Coffee Mousse cup strong coffee,
quart cream, | cup sugar, u tablespoons
graduated gelatine, tablespoons cold
water, tablespoons hot water Com
bine the coffee, sugar and gelatine that
has been soaked in cold and dissolved
in boiling water. Set in pan Of ice wa
ter and stir until it begins to thicken
then fold in whip from cream, put in
mold; half-pound baking powder can
with tightly fitting cover can be used
Adjust covers, pack in salt and ice, and
let stand four hours.
Coffee Ice Cream quart cream, IA
cups milk, l.3 cup finely ground coffee
W. cups sugar, u teaspoon salt. yolks
Of eggs. Scald milk with coffee, add
cup sugar; mix egg yolks slightly beat.
en- with z cup sugar and salt; combine
mixtures, cook over hot water until
thickened, add cup cream. and let stand
ON back of range % minutes cool, add
remaining cream, and strain through
double cheesecloth; freeze. Coffee ice
cream is delicious and may be served in
halves Of cantaloupes.
Coffee Sauce Ito be served with vanilla
ice cream la cups milk, "a cup finely
ground coffee, 1a cup sugar, ;. table.
spoon arrowroot few grains Of salt
Scald milk with coffee, and let stand &c
minutes Mix remaining ingredients and
pour on gradually the hot infusion which
has been strained. Cook five minutes
and serve hot.
Coffee Custard-4 tablespoons ground
coffee, quart milk, 2-3 cup sugar, Y
tablespoonful cornstarch, "a teaspoon
salt, 4 eggs Add the ground coffee to
the milk, put in a double boiler and
scald, keep the lid on during the prep
aration, 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 firm in the center the custard
is finished,
Coffee jelly box gelatine or ia
blespoons graduated gelatine, cups
strong coffee, "a cup cold water, ie cup
cocoanut, " cup sugar. Soak geatine
20 minutes in cold water, dissolve in boil
ing water, strain and add to sugar and