The encyclopædia of practical cookery

Coffee Custards. — (1) Beat in a basin lqt. of boiled milk, 1 pint of very strong Coffee, the yolks of five eggs, and ljoz. of caster sugar, and strain through a pointed strainer. Fill six breakfast-cups with the custard, skim off all froth, stand them in a large stewpan, pour in boiling water to about half the height of the cups, stand the stewpan on a very slow, fire, Coffee — continued. put on the cover, placing a few hot coals on the top, and let the water just simmer. When the custards are set, let them get cold, and then turn them out, and serve. (2) Roast 3oz. of raw Coffee, but do not blacken it, put it while hot in J pint of warm milk, and cover over ; let it stand for half-an-hour, then strain through a sieve. Beat the yolks of six eggs in a stewpan, pour in the milk, and add jib. of caster sugar ; set the pan over a slow fire, stir till thick without boiling, and then turn it into a basin. When nearly cold, mix in loz. of gelatine dissolved in a little warm water, strain into a basin, and stir over pounded ice until thick. Remove from the ice, add gradually 1 pint of sweetened and whipped cream, and pour it into an ornamental cylinder mould packed in ice. When the custai’d has set, dip the bottom of the mould in warm water, wipe it dry, then turn the custard out on a dish, and serve. Coffee Drops. — Put 21b. of coarsely-sifted crushed loaf sugar into a small pan with a lip to it, and make it into a paste by adding a decoction of 2oz. of Coffee. Caster sugar should not be used for this, as it makes the drops heavy, and spoils their appearance ; while the paste should be of such a thickness that it will easily drop from a spoon. Set the pan on a ring on the stove, made to fit it, and with a spatula stir until the sugar is dissolved and makes a slight noise, but without letting it boil. Remove the pan from the stove as soon as the sugar is near the boiling-point, and stir well with the spatula until it is so thick that when dropped it will still retain its round form and not spread too much. A little coarsely-powdered sugar may be added if it is too thin. Hold the pan in the left hand, and with a piece of bent wire in the right cut off small drops, and let them fall on a smooth tin or copper plate, keeping them at a little distance from one another and at regular intervals ; let them remain for about two hours, remove them carefully with a thin spatula, pack in boxes, and put away for use. Coffee with. Egg. — Beat 1 teacupful of cold water and 3 dessert-spoonfuls of ground Coffee with one egg. When well beaten, put it in a Coffee-pot, pour in 1 pint of boiling water, and boil for five minutes ; then move it from the fire, and pour a little in a cup. Pour it back, and let it stand for five minutes before using. Coffee Glacees. — Beat the yolks of six eggs with jib. of caster sugar ; then add the w'hites of the eggs and jib. of flour. Mix to a smooth paste, and press out of a biscuit-bag on to sheets of paper, making rounds about 3in. in diameter and Jin. thick. Dust a little caster sugar over these and bake them ; when they are done, glaze the tops with Coffee icing. These are very delicate, but inexpensive.