Oxford Democrat., 1920-06-22
HOMKMAKERS COLUMN.
Correspondence on topics of interest 10 the ladies
is solicited. Address Editor HoNENAKRR1'
COLUMN. Oxford Democrat. South Paris. Ne
Coffee as q Flavor.

Coffee as q Flavor.
How delicious is the aroma Of the
breakfast coffee-pot at the morning
meall And equally tempting are the
many desserts with coffee as the flavor
Coffee Layer Pie suggests Crisp, faky
layers Of pastry with Q delicious coffee
cream filling and topped with golden
meringue. Add three tablespoonfuls oI
ground coffee to two cupfuls of milk.
Place In the top of a double. boiler and
scsld for ten minutes. Then strain
through fine cheese cloth. Meanwhile
cream four tablespoonfuls of butter, add
six tablespoonfuls of -four, three. .fourtbs
cupful OF sugar, one-half teaspoonful OF
salt, and the yolks of two eggs. Pour
the milk over this mixture, stirring con-
stsntly all the while. Return to the
double-boiler and cook for fifteen min
utes. Remove and allow the filing to
cool. Meanwhile make plain pastry, us.
ing one and one-half cupfuls of pastry
-four as basis. Roll the pastry out to
one eighth of an inch thickness and cui
into three large rounds about the size oi
q pieplate. Prick the surface of each
round we'll, place on baking sheet, and
bake at 5000 r. until golden brown aud
flaky. When cool, spread the coffee
filling between the three layers and or
top. Beat the whites of two eggs to 9
stiff froth, adding six tablespoonfuls oi
sugar and one half tesspoonful of vanilla
Garnish the top of the pie with this
meringue and sprinkle shredded cocoa
nut over the surface. Bake at S00o F
for fifteen minutes, or until the meringus
is delicate brown. Remove from the
oven and allow the pie to become thor
oughly cold before serving. The layers
of pastry will cut beautifully, and you
will be we'll repaid for your labor.
Coffee Sponge Baskets make delight
full dessert not only to feast upon but tC
look upon. Select your fsvorite sponge
cake recipe and bake in gem pans at o
tenn perature of S20o F. Meanwhile
make the following coffee cream filling
Add three tsblespoonfuls of ground
coffee to one and One-half cupfuls OF
milk, place in the top of double-boiler,
and scald for ten minutes. Strain
through fine cheese-cloth. Thoroughly
mix one half cnpful Of sugar, four table
spoonfuls of flour, the yolks of two eggs,
and one-fourth teaspoonful of salt.
Pour the scalded milk over this grad.
uslly, stirring constantly. Return to the
double boiler and cook for fifteen min
utes. Then remove and allow the fill
ing to cool. Next add the whites of two
eggs beaten stiff, one-bslf cupful of
chopped walnut meats, and one-half tea
spoonful of vanilla. Place the sponge
gems right side up on serving dishes;
hollow out the center of each gem to
form a basket. Make narrow handles
from either angelica or orange peel and
insert in each basket. Fill the baskets
with coffee filling and top with stiffly
beaten whipped cream.
Steamed Coffee Pudding Is tempting
and fragrant. Cream together one
fourth cupful of butter or msrgsrin and
one cupful of sugar, and add one egg
slightly beaten. Meanwhile add four
tsblespoonfuls of ground coffee to one
cupful of milk and scald ten minutes.
Then strain through fine cheese-c cloth.
Sift together two and one-fourth cupfuls
of pastry -four, four and one-half tea
spoonfuls of baking powder, and one
half teaspoopful of salt. Add this alter
nately with the milk to the first mixture.
Turn into one large buttered mold or
individual molds, and steam, allowing
two hours for the large mold and one
half hour for the individual molds.
c..,o xu;kb tba foIlo-;o0 ooffaa oopoo.
Melt one-hslf cupful of butter and add
one cupful of powdered sugar and one
egg slightly beaten. Then add one cup
full of milk which has been scalded with
three tablespoonfuls Of ground coffee in
q double-boiler for ten minutes and then
strained. Flavor with one-quarter tea
spoonful of vanilla and serve over the
steamed pudding. The pudding sauce
recipe may be doubled If desired.
Surprise Coffee Jumbles are delicious
and will please the youngsters. Cream
together one-half cupful of butter or
msrgsrin and one cupful of sugar. Add
one egg beaten slightly. Sift together
three cupfuls of flour, one-half teaspoon
full of soda, and one-fourth teaspoonful
of salt. Add to the first mixture alter.
pately with one. half cupful of sour milk.
The mixture should be stiff enough to
roll. Meanwhile make the following
cream filling: Add one and one-hslf
tablsspoonfuls of ground coffee to one
cupful of milk. Place In the top of the
double boiler and scald for ten minutes.
Then strain through fine cheese cloth.
Meanwhile cream two tablespoonfuls of
butter, add three tablespoonfuls of -four,
six tablespoonfuls Of sugar, one-fourth
teaspoopful of salt, and the yolk OF one
egg. Pour the milk over this mixture,
stirring constantly all the while. Re-
turn 20 the double-boiler and cook for
fifteen minutes. Bemove and allow to
cool. Roll the cooky dough to one
thickness. Cut with round
cutter. On the centers of one-balf of
the rounds put coffee filling. Make two
small openings in the remaining rounds
and put the rounds together. Press the
edges slightly and bake at 4500 r. for
eleven minutes.
Coffee Cream Sponge Cake may sug-
gest q new dish to you. Beat four egg.
yolks until creamy. Add three table
spoonfuls of coffee infusion and continue
beating. Add one cupful of sugar grad
ually and beat all until thick. Sift to-
gether one cupful of -four, one and one
fourth teaspoonfuls of baking powder,
one half tesspoonful of salt, and five tea
spoonfuls of corn-starch. Add to the
mixture carefully. Beat the whites of
four eggs until stiff and fold into the
mixture. Pour into two lsyer.cake pans
and bake at $500 F. for thirty minutes.
Put the layers together with the follow.
ing filling: Place one cupful OF gran.
ulated sugar, one-half cupful OF brown
sugar, and one-hslf cupful Of coffee in