Food recipes
Vienna Coffee
Vienna Coffee
Ingredients:
1/4 c. boiled milk
3 Tb. whipped cream
1/2 c. hot filtered coffee, or coffee prepared by any method
Directions:
Place the boiled milk in a cup, add the whipped cream, and fill the cup
with the hot coffee.
152 / 211
39. ICED COFFEE.--Persons fond of coffee find iced coffee a most
delicious hot-weather drink. Iced coffee is usually served in a glass,
rather than in a cup, and when whipped cream is added an attractive
beverage results.
To prepare iced coffee, make coffee by any desired method, but if the
boiling method is followed be careful to strain the liquid so that it is
entirely free from grounds. Cool the liquid and then pour into glasses
containing cracked ice. Serve with plain cream and sugar or with a
tablespoonful or two of whipped cream. If desired, however, the cream
may be omitted and the coffee served with an equal amount of milk, when
it is known as iced cafe au lait.
40. LEFT-OVER COFFEE.--The aim of the person who prepares coffee should
be to make the exact quantity needed, no more nor no less, and this can
usually be done if directions are carefully followed. However, if any
coffee remains after all are served, it should not be thrown away, as it
can be utilized in several ways. Drain the liquid from the grounds as
soon as possible so that the flavor will not be impaired.
If desired, left-over coffee may be added to fresh coffee when it is
prepared for the next meal or, in hot weather, it may be used for iced
coffee. It may also be used to flavor gelatine, which, when sweetened
and served with whipped cream, makes an excellent dessert. Again,
left-over coffee is very satisfactory as a flavoring for cake icing, for
custards, or for whipped cream that is to be served with desserts. When
coffee is desired for flavoring, it should be boiled in order to
evaporate some of the water. Very good cake is made by using left-over
coffee for the liquid and spices for the flavoring.
SERVING COFFEE
41. The serving of coffee may be done in several ways, but, with the
exception of iced coffee, this beverage should always be served as hot
as possible. As can well be imagined, nothing is more insipid than
lukewarm coffee. Therefore, coffee is preferably made immediately before
it is to be served. Sugar and cream usually accompany coffee, but they
may be omitted if they are not desired.
Coffee may be served with the dinner course, with the dessert, or after
the dessert. When it is served with the dinner course or the dessert, a
coffee cup or a tea cup of ordinary size is used; but when it is served
Ingredients:
1/4 c. boiled milk
3 Tb. whipped cream
1/2 c. hot filtered coffee, or coffee prepared by any method
Directions:
Place the boiled milk in a cup, add the whipped cream, and fill the cup
with the hot coffee.
152 / 211
39. ICED COFFEE.--Persons fond of coffee find iced coffee a most
delicious hot-weather drink. Iced coffee is usually served in a glass,
rather than in a cup, and when whipped cream is added an attractive
beverage results.
To prepare iced coffee, make coffee by any desired method, but if the
boiling method is followed be careful to strain the liquid so that it is
entirely free from grounds. Cool the liquid and then pour into glasses
containing cracked ice. Serve with plain cream and sugar or with a
tablespoonful or two of whipped cream. If desired, however, the cream
may be omitted and the coffee served with an equal amount of milk, when
it is known as iced cafe au lait.
40. LEFT-OVER COFFEE.--The aim of the person who prepares coffee should
be to make the exact quantity needed, no more nor no less, and this can
usually be done if directions are carefully followed. However, if any
coffee remains after all are served, it should not be thrown away, as it
can be utilized in several ways. Drain the liquid from the grounds as
soon as possible so that the flavor will not be impaired.
If desired, left-over coffee may be added to fresh coffee when it is
prepared for the next meal or, in hot weather, it may be used for iced
coffee. It may also be used to flavor gelatine, which, when sweetened
and served with whipped cream, makes an excellent dessert. Again,
left-over coffee is very satisfactory as a flavoring for cake icing, for
custards, or for whipped cream that is to be served with desserts. When
coffee is desired for flavoring, it should be boiled in order to
evaporate some of the water. Very good cake is made by using left-over
coffee for the liquid and spices for the flavoring.
SERVING COFFEE
41. The serving of coffee may be done in several ways, but, with the
exception of iced coffee, this beverage should always be served as hot
as possible. As can well be imagined, nothing is more insipid than
lukewarm coffee. Therefore, coffee is preferably made immediately before
it is to be served. Sugar and cream usually accompany coffee, but they
may be omitted if they are not desired.
Coffee may be served with the dinner course, with the dessert, or after
the dessert. When it is served with the dinner course or the dessert, a
coffee cup or a tea cup of ordinary size is used; but when it is served
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