The encyclopædia of practical cookery

Coffee flavoured with Oat Liquor. — Take 1 teacupful of very clean oats and boil them for five or six minutes in soft water ; then strain off, and boil again for half-an-hour in more water. Pass the liquor through a silk sieve, and use it when making Coffee, to which it will impart a fine flavour resembling vanilla. Coffee Pudding. — Make j breakfast-cupful of strong Coffee, and clear it well. Beat up four eggs with 5 table-spoonfuls of caster sugar and j teaspoonful of salt, then mix in gradually 1 pint of boiling milk and the Coffee. Strain the mixture into a mould, which stand in a deep pan containing hot water that will reach to half its height, and place it in a moderate oven. When quite firm, take the pudding out and leave it until cold ; then turn it into a dish, strew caster sugar thickly over, glaze under a salamander, and serve. Coffee Souffle. -(1) Put in a sugar-boiler j-lb. of green Coffee, roast it without browning it, and soak it in lqt. of boiling milk for one hour. Mix 1 breakfast-cupful of flour, 1 teacupful each of caster sugar and vanilla sugar, and a saltspoonful of salt with the prepared milk ; pour it into a saucepan, and stir it over the fire until boiling. Remove the mixture from the fire, put in the yolks of six eggs, and the whites beaten very firm. Pill some paper cases with the mixture, and bake. When done, sprinkle caster sugar over the top, and serve at once. (2) Put in a stewpan 1 pint each of milk and cream, add a little sugar and salt, and let it boil. Roast jib. of raw Coffee, throw it while hot into the boiling cream, and finish as for No. 1. Coffee-flavoured Sugar. — Pour 1 breakfast-cupful of very strong Coffee into a saucepan, and mix in sufficient sugar to form a stiffish liquid ; stir this with a spoon until it commences to boil, remove the pan from the fire, and mix in 2 table-spoonfuls more of pounded loaf sugar. Well work the sugar against the side of the pan until cool, when it will become dull and thick and like a powder. Dry it in the oven or hot closet, sift it through a fine sieve, and it is ready for use. Coffee Syrup. — Infuse jib. of freshly-roasted and ground Coffeebeans in lgall. of boiling water. When cool and settled, filter off, and add 121b. of crushed loaf sugar, dissolving by heat without boiling. Coffee Walnuts. M. Reichert gives us the following excellent receipt : Between two halves of candied walnuts put a small piece of soft almond paste flavoured strongly with essence of Coffee. These can, when dry, be stored in tins or bottles, and are considered a great delicacy. See Fig. 505. Coffee with Whipped Cream. — Put into each cup sufficient sugar to sweeten the Coffee, and 1 table-spoonful, or a little more, of boiling milk. Have ready some whipped cream, Coffee — continued. 1 pint whisked to a stiff froth being required for a dozen cups of Coffee. Fill the cups moderately full with hot Coffee, lay on top of each a spoonful or two of the whipped cream, give it a gentle stir, and serve. Creme de Mocha. — See Coffee Liqueur. Gloria. — This is a kind of Cafe-noir. Sweeten 1 breakfastcupful of Cafe-noir, pour on to it 1 teaspoonful of brandy, and light it; when the brandy is nearly burned away, blow the flame out, and the Coffee will be fit to drink.