METHODS OF MAKING COFFEE.

Star (Christchurch), Issue 6496, 27 May 1899, Page 3

METHODS OF MAKING COFFEE.

Souffle an Cafe.— Cook two tablespoonfuls of potato flour in rather less than one and a half pints of milk. When it boils and thickens, remove the pan from the fire, and mix into it the yolks of four eggs and a liqueur-glassful of coffee, made as strong as possible ; sweeten with finely-powdered sugar to taste, and then stir in the whites of five eggs whisked to a stiff froth. Pour it into a prepared- souffle case, and bake for fifteen minutes or so in a good oven. (This souffle must be mixed as quickly as possible, and the ingredients must not be allowed to get cold.) Gateau Moka. — Take the weight of five eggs in loaf-sugar, and the weight of four in fine siftesd flour, using two parts of Vienna flour and one part potato flour. Put the sugar in a pan, barely cover it with water, and boil it to a syrup. Meanwhile break . the eggs into a pan, stand this in another three-parts full of boiling water, and begin whipping the eggs gently;. now add the boiling sugar,- and continue the whisking till it all assumes the consistency of thick cream. Then sprinkle in the. flour as quickly and lightly as possible, and bake at once in a plain mould, previously wellr buttered, being' careful to allow plenty of room for .the cake to rise. When baked, I turn it- out carefully, -and. let it get cold, j bottom-upwards, on a sieve; Beat ilb of I fresh butter to a cream with 4oz caster sugar, adding during this process enough essence of coffee to flavour the icing, colouring it, if necessary, with a little caramel. Halve the cake horizontally, and make a thick layer of the icing ; replace the halves in position, and spread the rest of the icing over the cake, ornamenting it with pipings of the icing by means of a bag and fancy pipe. Keep it in a cool place till wanted. Bavaroise au Cafe. — Put into a pan a pint of milk, half a pint of very strong coffee, and the yolks of two eggs. Mix this thoroughly together* bring it just to the boil, stirring it occasionally, then beat it continuously till cold. Now put into a basin the yolks of two eggs, and 2£oz of caster sugar, and stir.it altogether , with a wooden spoon' for ten minutes, then add it to the previous mixture, adding at last the whites of the .four eggs whipped to a stiff froth, and lastly add loz of dissolved gelatine ; stir this all gently together, and pour it into a wet mould. Turn it" out when set. CBicfs'ala Neige iv Cafe.— Separate' the yolks and whites of five eggs, and whisk j the latter to a stiff froth with a little ' sugar; sweeten a quart of milk to taste,' j and bring it to tie boil, then at once drop i ■ in the egg fro£h in pieces the size of a hen's eeg, shaped with a dessertspoon. Only do a small quantity at a time, allowing each piece to poach for about a minute, and, when done, lift it out with a slice on to a reversed sieve to drain. When ! I all tbe egg white has been cooked, strain ! . the milk, add to it the yolks of £fle eggs j j -well beaten u-' with a gill of \nejy strong ' coffee ; mix well, and stir it over the fire in a double saucepan till the custard is sufficiently thick, then let it cool. When cold, pour it into a dish, lay the snow eggs on the top, s->rrnkle with *' hundreds arid thousands," and serve. Gelee au Cafe. — Soak 2oz of gelatine in a pint of .water, and when dissolved add to j it naif a pound of caster sugar, half a pint of brandy, the juice of one lemon, and about { one and a haft pints of strong coffee. When thesusrar is' quite melted pour it all jnto, a large saucepan, add the whites, and crushed shells of thiee eggs, and whisk it all over tie fire till it is just about to boil (which will be shown by the jelly:, rising in -tibe' gfcewpaojtj, .then jstop k ; whisking afc-j

once, let it boil up, draw it to the side of the stove to keepit hot, yet without allowing it to boil,- and let it stand there for twenty minutes. Run this jelly carefully through the scalded ielly bag, pour it into ft.!frttrfinOTM?Tmilem it to^set. - v v - " ••Pe^fe'T?6W''de'T3feme liv" Cafe.-^Sweeteh half: ai'Tiub .-of.-;ver.y:i..stFong '.coffee to taste, and, when, cold, mix wrfthi rt the .yolks : .of jpx well-beaten eggs. and a.,. gi1l .of cream; noix thoroughly, ; then strain ..into litttle china rameouin cases; place these ,in ■ a shallpw, (Stewpanj with just-, enough, water to reach hall-way , up tne , . cases ; let this water iust'rebQilj then dra\*r. it. to the side and keep it.simmerinffv. to steam the custards, for twepty tp^thirtymnutes, when the" custard sirould be qnite firm. Serve these custards,' either hot or cold, as they are in. the cases. Whipped cream maybe served" with them.