COOKING AND RECIPES.

Manawatu Standard, Volume LIX, Issue 193, 17 July 1939, Page 11

COOKING AND RECIPES.

USES FOR COFFEE. (Copyright.) Coffee Chiffon Pie.—l level tablespoon granulated gelatin, £ cup strong cold coffee, 4 eggs, § cup sugar, i teaspoon salt, £ cup strong hot coffee, 1 tablespoon lemon juice. Soak gelatin in cold coffee for about five minutes. Beat egg yolks slightly, add half-cup sugar, salt, hot coffee and cook over boiling water until of custard consistency. Add the softened gelatin and lemon juice to the custard and cool. When custard begins to thicken, fold in stiffly-beaten egg whites, to which one-fourth cup sugar has been added. Fill baked pie shell with mixture and chill. Serve spread .with a thin layer of whipped cream. Aloclia Cake.—One-third cup short-

ening, 1 cup sugar, 2 tablespoons water, 2 eggs, J cup chopped nuts, 2 cups cake flour, 3 teaspoons baking powder, | teaspoon salt, A cup strong coffee. Cream shortening, stir in sugar gradually and cream together until light. Add water to eggs and beat until light, add to creamed mixture and heat well. Add nuts and blend. Stir in Hour, sifted with baking powder and salt alternately with the coffee, beating after each addition until smooth. Pour batter into two eightinch greased layer calve pans and hake in a moderate oven thirty-thirty five minutes. Ice with mocha frosting or a boiled frosting.

Coffee whip.—l tablespoon gelatin, Jcup cold water. cups strong coffee, i cup milk. 2 3 cup sugar, ' teaspoon salt. 3 eggs. \ teaspoon vanilla. Soak gel-’tin in cold wat<T. Heat coffee and milk, stir in soaked gelatin Add the siurar. salt and eggs yolks slightly beaten, and cook over hot water until mix'ir'e thickens. Cool and then fold in stiffl’’ beaten egg whites and vanilla. Chill and serve with whipped cream. I Fm-vm coffee. —1 tablespoon gelatin. 2 tablespoons cold water. I cun sugar. If cup strong bot coffo°. 1 pint c’-p a.m. Soak gelatin in eold water, rlis-olve : t and t!<o sugar in tbe hot crflhp. Cool. Whip the cream and fold in tbe coffee mixture. TMcee in freezing trays four to five hours.