New-York tribune., 1920-06-06
Delicious Desserts
With the Coffee Flavor

as adding nutriment and flavor to
the pie, but can be omitted if de-
sired. In this case three level table
spoonsful Of -four would be used and
mixed with small amount Of milk
and combined with the scalding cof-
fee and milk mixture the same as in
any cream pie. If one desires a still
richer filling cream can be used in
place Of milk, with three eggs and
only two tablespoonsful Of flour.
Coffee Date Tapioca
Coffee date tapioca is excellent.
Simply reduce the amount Of milk in
the cup and substitute liquid coffee
when cooking the tapioca. About
cup for cup is desirable. In custard
or bread pudding it is likewise very
good either used alone as flavorine
OF with chocolate. Spice cakes or
drop cookies are improved by using
coffee In place Of water or milk as
the liquid.
Coffee Soufle
Make sauce Of three tablespoons
full OF butter. three tablespoonsful of
flour and one cupful Of black coffee.
Cook until thick. Remove from the
fire and add one-half cupful of
sugar and pinch Of salt and the
yolks Of three eggs beaten until
thick and smooth. Fold in the whites
Of the eggs beaten stiff. Pour the
mixture into buttered baking dish
and bake twenty-five minutes in a
moderate oven Serve with coffee
sauce.
Mocha Cream
Beat one cupful Of butter to a
cream. Add the beaten yolk Of one
egg and gradually two and one-half
cupsful of powdered sugar and
about one-fourth cupful of black
coffee. This is excellent as a filing
for cakes.
Coffee Jelly
Add few whole cloves and a stick
OF cinnamon to four cupsful of
strong coffee. Boil slowly for ten
minutes. Strain out the spices and
add three-fourths of cupful Of
sugar and two tablespoonsful CT
gelatine which has been soaked for
about five minutes in one-fourth cup-
full Of cold water. Stir thoroughly
and beat in one-fourth cupful Of nut
meats and one-fourth cupful Of pre-
served ginger. Put in molds and al
low to stiffen. servs with plain or
whipped cream.
A Coffeo Saucs
Melt one-half cupful Of butter.
Mix with one cupful Of powdered
sugar and one egg slightly beaten.
Add one cupful Of milk, which has
been scalded, with three tablespoons
full of coffee in double boiler for
ten minutes and strained. Flavor
with vanilla and serve over pud-
dings.
Coffee Sauce No. 2
Lemon Ice is excellent served with
boiled custard made from one cup
full Of black coffee, the yolks of three
eggs and one-third cupful of sugar.
When cold add one cupful Of thick
cream.
Coffee Frappe
Dissolve one cupful Of sugar and
few grains Of salt in four cupsful
of hot coffee. Chill, add one teaspoon
full Of vanilla and one egg white
beaten stiff. Freeze in equal parts
Of Ice and salt. Serve in frappA
glasses, with or without whipped
cream. Garnish with nuts or ginger
II desired
Fruit Square With Coffee Icing
Cream three-fourths cupful Of
white and the Same Of brown sugar,
with two eggs Add one-haK tea
spoonful of soda dissolved in one
half cupful Of warm, strong coffee.
Beat in two cupsful Of pastry flour
which has been lightly sifted, with
one-half teaspoonful Of cloves, one
half teaspoonful Of allspice- Then
add three-fourths Of cupful Of nut
meats, one-half cupful Of raisins and
one-half cupful OF chopped dates.
Spread one-half inch thick In well
CREASED pan and bake about thirty
minutes in a hot oven. When cool
and firm cut in squares and cover
with boiled coffee icing. The icing
is made the same as any boiled frost
ing, with the exception that coffee Is
used instead OF watcr in cooking tho
syrup. Anna Stanley.