Evening star., 1943-12-13
AFTER DINNER COFFEE.
Thanks to Mrs. C.. N. M,
WnShindt0n


WGshington.)
Mrs. v. E., of Hyattsville asks
when it is correct to use after din
ner coffee cups.
Since they are small, too small
to hold the beverage of the meal
they are generally used at dinner
with, or after, the dessert. For that
little something added" at the end
Of the meal. This coffee should be
made twice as strong as coffee
served with a meal, that is, for the
best effect.
A demi-tasse is not used for tea,
nor for chocolate. but I think a small
coffee might be served in the after
noon if one cared to use it that way.
Depending somewhat, of course,
on the nature of food served at the
same time)
And as to whether coffee should
be poured in the living room or
whether it could be served already
in the cup. If one has suitable tray,
it Is much easier to bring the coffee
service in the living room and place
it upon a coffee table where some
member of the family pours the cof-
fee. The younger members Of the
family may then pass it to guests.
Or, it is permissible for each person
to accept a cup from the hostess or
whoever is pouring. 1t Is cozy
habit, that of serving the cof1ee in
the living room after dinner. espe-
cially if there is an open fire, or
candle light.
Very often, the hostess prefers
to serve the coffee just after des-
sert at the table Since this is the
maids year of, it is often more
convenient to do this. And 1t is less
trouble.
SUGARED WALNUTS.
(ThdnkS to Mrs. I. M. S.,
Siluer Spring.
In answer to Mr.. D. M. BIS re-
quest for recipe for sugared walnuts,
I'm sending one I have used for sew
eral years.
Crack and shell the walnuts so
that the halves will be perfect. Pre-
pare 2 cupfuls. Toast in moderate
oven, $50 degrees, eight minutes. no
more. Mix l cup of sugar, S table,
spoons water, teaspoon cinnamon,
\ teaspoon salt and "a teaspoon
vanilla. Cover and bring to boil.
Uncover and boil to soft ball stage,
when tested In cold water. Since
there is so little sirup, do not cook
it too long. Take from the stove.
Add walnut halves and stir until
the sirup coating the nuts sugars.
They will look frosty. Lift them
out, one by one onto a rack to cool,
separating them. When dry. they're
ready to eat, or can be stored In
tightly covered tins.
(Thanks to Mrs. J. E. S.,
Wdshington)
This recipe for sugared walnuts is
from my English walnut book. lh
cups granulated sugar, Y cup honey,
"a cup water, cups walnut kernels,
y teaspoon vanilla extract.
Combine sugar, honey and water
in a saucepan, and cook to 242 de-
grees, or until little of the mixture
when dropped into cold water forms
soft ball between the fingers. Re-
move from the heat; add walnut
kernels and vanilla and stir until
the sirup has become creamy and
thick. Turn onto wax paper to
harden, then break into individual
pieces. For the sake Of appearance,
add any favorless coloring material,
or, add grated orange peel or CHINA
mon to the sirup for variety. Makes
about ~ pounds.
Cinnamon Nuts: teaspoon cinna-
mon, ! cup granulated sugar, 6 table,
spoons milk, u teaspoon salt, II tea
spoon vanilla, 2 cups of walnut
halves.
Cook sugar, milk, salt and CHINA
mon to the soft ball stage. Add
vanilla and nut meats, stir until the
sirup sugars" and becomes quite
stiff. Pour the nuts onto a buttered
tray and break apart when quite
cold. ct is better to boil the sirup
hard for 80 seconds after the nuts
are added, then cool and beat as
usual.)
| X X X
DOUGHNUTS.
(Thdnks to E. S. c., Washington.)