Coffee Frappe

Ingredients

• 1/2 cup of sugar
• 1 quart of clear, black coffee

Method

1. 1

   Dissolve sugar in coffee and freeze.

2. 2

   Serve in frappe cups or glasses with whipped cream as a garnish.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 382. The excerpt below is the record exactly as published.

1 cup of sugar and 1 heaping cup of lard together. Add 2 beaten eggs, 1 teaspoon of cinnamon, • 1 cup molasses, 1 teaspoon soda, 2 cups of flour, 2 teaspoons bak- ing powder, 2 cups oatmeal, J^ cup each of raisins and currants. — Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111. PEANUT COOKIES.— Mix together 1 cup* sugar, 2 eggs, 4 tablespoons milk, 1 teaspoon salt, 2 teaspoons soda, 1 teaspoon cream tartar, 2 tablespoons butter, 1 cup chopped peanuts. — Mrs. C. E. Kramer, Oak Glen, 111. RAISIN COOKIES.— Mix together V4 cups brown sugar, % cup sour milk, 1 cup stoned raisins, 1 tablespoon cream, ^2 tea- spoon soda, K teaspoon nutmeg, 1 teaspoon vanilla, 3 cups flour, roll 54-inch thick. — Mrs. Chas. Kearns, Niles Center, 111. COOK COUNTY COOK BOOK 559 ROCKS. — Cream together 1 cup butter and 1^4 cups sugar; add 3 beaten eggs, 2 cups of cream, 1 teaspoon of cinnamon, ^ tea- spoon of allspice, 1 teaspoon of soda, dissolved in a little water and 2 teaspoons of baking powder, sifted in 2y2 cups flour, T lb. dates and 1 lb. of English walnuts, each cut fine. Stir all thor- oughly together and drop on buttered tins. Bake in a quick oven 12 minutes.— Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111. GERMAN "S" COOKIES.— Beat J^ lb. of butter, the yolks of 5 eggs and 1 cup of sugar about I/2 an hr. Add 1 teaspoon of lemon extract, 2 cups of flour and }i teaspoon of powdered am- monia. Shape like the letter "S." Let stand over night. The next morning beat the white of an egg in one. dish; in another have ready 1 teaspoon of cinnamon and ^ cup of sugar. Take each cooky, put it in the white of the egg and sprinkle with the sugar and cinnamon. Bake in a moderate oven. — Mrs, Schmalz- ried, Maywood, 111. SCOTCH SHORTBREAD.— 2 lbs. flour, 1 lb. butter, (1/2 lb. butter and ^ lb, lard may be used), ^2 lb, brown sugar. Cream butter and sugar together; add flour. Mix ingredients thoroughly, but add no liquid. Roll thin and cut in small cakes. — Mrs. C. E. MacDarrow, Niles, 111. SWEDISH COOKIES.— Cream together 1 lb. of butter, 1 large cup sugar and 2 eggs, well beaten. Flavor with almond extract, and flour enough to make stiff. Roll and cut. Bake. — Alice E. Nelson, 404 S. 1st Ave., Maywood, 111. SWEET CRACKERS.— Mix 1 cup of lard and U/z K:ups of sugar together; add 2 well-beaten eggs, 1 pt. of sweet milk, 3 tablespoons of baking ammonia, and 5 cents worth of lemon oil, and make a stiff dough. Roll thin as pie-crust, cut in squares and stick with a stiff dough. These crackers will keep for months. — Mrs. J. C. Jeffries, Winnetka, 111, TEA CAKES. — Mix together V/s cups each of molasses and lard; add 1 cup white sugar, 2 eggs, 2 heaping teaspoons of soda, 1 teaspoon each of cinanmon and cloves, 1 qt, of flour, 1 cup water; let stand for 2 hrs. before rolling. — Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111. 560 CAKE YORKSHIRE PARKIN.— Mix 2 lbs. flour and 1 lb. Scotch oatmeal; add 2 lbs. syrup, Y^ lb. sugar, Yz lb. butter, 1 oz. ginger, 1 teaspoon carbonate soda; add a little milk, if required, a pinch of salt. Bake in a buttered tin and cut into s.quare5. — Mrs. Ralph Lang, Congress Park, 111. WHEATLET COOKIES.— Rub thoroughly together 2 cups wheatlets, 2Y2 cups flour, 2 teaspoons baking powder, 1 cup brown sugar, Yi cup lard and Y^ cup butter; then add Y2 cup sweet milk. Mix into dough and roll out thin, cut and bake. These are still better with dates between. — Mrs. S. A. Sanderson, Morton Grove, 111. WHITE COOKIES.— Cream together 1 cup sugar, Y2 cup equal parts o<f butter and lard; add 1 beaten t%^, Ya teaspoon of nutmeg, a little salt, 1 cup milk and flour to make stiff, in which 2 teaspoons of baking powder has been sifted. Roll, cut, and bake in a quick oven. — Mrs. C. K. Wurtz, 216 S. 2nd Ave., May- wood, 111. ICE CREAM COFFEE FRAPPE.— -Dissolve Ya cup of sugar in a quart of clear, black coffee

Cook this with the app: pantry check, scaling, and the assistant.