Left-overs made palatable

Put broken crackers into a small pudding dish till half full and pour over them enough hot milk to cover. Lay a plate on top to let the crackers swell and set them in a warm place for two hours, then they will be almost like a jelly. Serve cold, heaped over with whipped, sweetened cream flavored with vanilla and dotted with morsels of currant jelly. 2.8 Left-Overs III Cold Coffee Mocha Cream Frosting Coffee Jelly Coffee Cream Sauce Coffee Filling for Cake Coffee Sponge Walnut Coffee Cake Cafe Parfait Coffee Frosting Coffee Mousse Coffee Cake Coffee Frappe Coffee Ice Cream Frozen Coffee with Cream WHEN the coffee pot leaves the dining table, pour the coffee through a strainer and a double thickness of cheesecloth. If only a few table- spoons of the clear, brown liquid remain it is enough for flavoring some delicate dessert. If it cannot be used at once, keep it in a corked bottle in the refrigerator. In hot weather, when iced coffee is one of the most refreshing drinks, left-over coffee need never go a-begging. The daintiest way to serve it is in goblets with a few shavings of ice and a spoonful of whipped cream floating on top. When it is to be used as a chilled beverage, sweeten it while hot and let it cool several hours before using. If well chilled, it will require less ice and thus lose less of its strength. MOCHA CREAM FROSTING ] I cup butter I cup sugar J cup strong coffee Made Palatable 29 Cook the coffee and sugar together till a thick sirup is the result. Cool it. Cream the butter till very light and white. Beat slowly into the sirup. This is used for a filling and frosting for layer sponge cake. The cream is thick enough to retain its form, and is generally forced through a pastry bag when a much ornamented cake is desired. COFFEE CREAM SAUCE Yolks 3 eggs 4 tablespoons sugar Dash salt 1 cup strong coffee £ cup thick cream Beat the yolks slightly, add four tablespoons sugar and the salt. Pour on the coffee and cook in a double boiler until you have a thick custard. Pour in the cream beaten stiff. Allow it to grow quite cold and serve with vanilla ice cream. COFFEE SPONGE i£ cups strong coffee J cup sugar j cup milk i cup water 1 tablespoon gelatine i teaspoon salt 3 eggs ^ tablespoon vanilla Mix the coffee, milk, half of the sugar and the gelatine, soaked for half an hour in the water, and heat in a double boiler. Add the rest of the sugar, salt and the yolks of the eggs slightly beaten. Cook until the mixture thickens. Remove from the stove and add the whites of the eggs beaten until stiff and dry, then the vanilla. Pour into a wet mold, chill on ice. Serve with whipped cream. 36 Left-Overs CAFE PARFAIT I cup milk i cup strong coffee Yolks 3 eggs Salt i cup sugar 3 cups thin cream Scald the milk and coffee together, and add half the sugar. Use this mixture for making a custard with the eggs, salt and the rest of the sugar. Add one cup of cream and let it stand for half an hour, then cool and strain. Add the remainder of the cream and freeze. COFFEE MOUSSE 4 cups thin cream I cup strong cold coffee 1 cup sugar i\ tablespoons gelatine 2 tablespoons cold water 3 tablespoons hot water Soak the gelatine in cold water, dissolve it in boiling water. Add the coffee and sugar. Set in a pan of ice water, stir until it begins to thicken, then fold in the whip from the cream. Put in a mold, cover, pack in ice and salt and let it stand for four hours. COFFEE FRAPPE 4 cups strong coffee j cup sugar i cup cream Pour the coffee over the sugar and stir till it melts. Add the cream. Freeze, stirring it occasion- ally. Serve in sorbet glasses. If you wish you may make the frappe from the clear, sweetened coffee and serve with a spoonful of whipped cream in each glass. Made Palatable 31 COFFEE JELLY