COFFEE LORE.

New Zealand Herald, Volume LXIV, Issue 19736, 8 September 1927, Page 7

COFFEE LORE.

The coffee served in Holland-is thought by many travellers to be the best anywhere in Europe despite the fame which French coffee has achieved. Some of the Dutch housewives use coffee-making methods that originated in Java, a centre of cultivation of the fragrant bean. The following is a recipe for genuine Dutch coffee:—Take an' ordinary reel pipkin provided with a flannel bag. Heat the pipkin thoroughly. For each cup grind two tablespoonfuls of coffee coarsely and put it into the bag. Pour over (he coffee by degrees some fast-boiling water, stir with a wooden spoon, and cover the pipkin with a clean cloth. .Stand it in a hot place on the stove for ten minutes. Pour out the coffee and pass it through a second time. Stir again, and let it settle for another few minutes (always on the hot stove), and then pour off the • coffee slowly . through a piece of muslin or flannel into a well-heated coffee-pot or : jug, and send to table. The Right Type of Bag.—A flannel bag < is easily made. The material must be thin enough to allow the coffee to run • freely, but must have sufficient substance to retain the grounds and the floating grains. These bags after using should • have plain boiling water poured through - them and then be hung- up to dry. Coffee Cream Ice. —Half a pint very strong, clear coffee, well sweetened, 1 pint good custard, j-pint whipped cr.eani. ' Pour the coffee into the custard, mixing Very well, then add the whipped cream, and freeze as usual. Serve in tall glasses. , with a little whipped cream on top and ice wafers. Coffee Jelly.—A-pint strong coffee, koz. gelatine powder, loz. sugar, 3 or 4 drops of vanilla essence. Method. —Strain the coffee and put it in a lined saucepan, with sugar and gelatine. Dissolve slowly over the fire while stirring Take off the fire, add the vanilla and coo] slightly. Rinse a mould and pour the jelly in it. Serve next day with -r whinned cream. After-Luncheon Coffee. —One of the newchina ideas is the coffee service of half-a-dozen cups and saucers arranged on a metal stand. The cups are hnne on little pegs, while the saucers are niled beneath on a small circle of mefH Fnev come to the table like this with the coffeemnkincr machine and while (he coffee its heinsr brewed the cups are set out by the hostess herself.