August  r,  1892.] 
THE  TROPICAL  AGRICULTURIST. 
103 
COFFEE  AND  ITS  POSSIBILITIES 
Aside  from  its  use  as  a beverage,  which  “com- 
forteth  the  heart  and  aideth  digestion,  ” coffee  has 
great  possibilities  because  of  its  pleasant,  agreeable 
Savor.  In  order  to  stimulate  its  use,  we  give  directions 
for  preparing  a variety  of  dishes,  all  of  which  will 
be  found  to  he  excellent.  Only  the  best  varieties 
of  coffee  must  be  used,  great  care  being  taken  to 
avoid  those  of  rank  and  bitter  flavor.  A mixture 
of  two-thirds  Java  and  one-third  Mocha  or  extra 
high  grade  of  fine  old  bean  Maracaibo  should  be 
used  or  any  of  the  finer  descriptions  of  Guatemala 
or  other  Central  American  coffee.  Use  only  that 
which  is  freshly  roasted  and  freshly  ground. 
COFFEE  FRITTERS. 
Cut  some  stale  bread  into  neat  and  rather  thick 
slices,  and  soak  these  in  very  strong,  freshly  made 
coffee.  Beat  up  the  yolks  of  one  or  two  eggs  (accord- 
ing to  the  amount  of  fritters  you  wish  to  make), 
flavoring  them  with  a little  sugar  and  a few  drops  of 
strong  coffee ; brush  the  slices  of  bread  with  this, 
and  fry  at  once  in  hot  oil  or  butter;  when  just 
crisp  and  a light  golden-brown  tint,  lift  them  out, 
drain  them  well,  and  serve  them  at  once,  sprinkled 
with  sugar.  Of  course,  all  crust  should  be  removed 
from  the  bread,  and  the  coffee  should  be  both  freshly 
roasted  and  freshly  ground  and  of  very  good  quality 
if  the  fritters  are  to  be  a success.  The  outside 
should  be  just  crisp  enough  to  eat  short,  though 
the  inside  should  be  soft  and  very  strong  of  the 
coffee. 
COFFEE  BLANC  MANGE 
is  made  of  equal  parts  of  coffee  and  milk — a pint 
of  each  ; to  the  whole  add  four  spoonfuls  of  corn 
starch,  the  same  of  sugar,  cooked  three  minutes 
and  then  poured  into  wet  molds  to  harden. 
COFFEE  JELLY 
s a very  acceptable  desert,  especially  if  served 
with  whipped  cream.  Put  one  ounce,  or  half  a 
package  of  gelatine  to  soak  in  one  coffee-cup  of 
cold  water  and  two  of  strong,  clear  coffee.  Stir  in 
one  full  cup  of  sugar  and  then  the  gelatine.  When 
boiling  hot  pour  into  molds.  Any  liquid  or  any 
food  that  contains  gelatine  should  .never  quite  boil, 
or  it  weakens  the  glutinous  properties  we  need. 
A COFFEE  CHARLOTTE  RUSSE 
is  out  of  the  ordinary  line,  and  is  made  by  soaking 
half  a box  of  gelatine  in  half  a cup  of  cold  water. 
To  one  pint  of  tliick  cream  add  one  small  cup  of  sugar, 
and  one  cup  of  strong,  clear  coffee.  Beat  all  till 
thick  with  an  egg-beater ; then  stir  two  spoonfuls 
of  hot  water  into  the  gelatine  and  stir  into  the  cream, 
eating  as  well.  Line  a mold  or  pudding  dish  with 
lady  fingers,  or  sponge  cake  slices,  pour  in  the 
mixture  and  set  upon  the  ice. 
A delicate  dessert  is  made  of  one  quart  of  strong 
coffee,  two-thirds  of  milk,  half  a box  of  gelatin, 
one  small  cup  of  sugar  and  three  eggs.  Allow  the 
gelatin  to  stand  in  the  milk  for  an  hour,  then  beat 
the  yolks  and  sugar  together  and  stir  into  the  milk. 
Put  into  a milk  boiler  and  stir  until  the  mixture 
thickens.  Have  ready  the  whites  of  the  three  eggs 
beaten  to  a stiff  froth,  and  the  moment  the  kettle 
is  removed  from  the  fire  stir  them  quickly  in,  and 
pour  into  molds,  and  when  cold  place  on  the  ice  to 
harden. 
COFFEE  CAKE 
made  in  layers  is  very  nice.  For  the  filling  i’se 
the  whites  of  three  eggs,  one  and  a half  cups 
powdered  sugar,  and  two  large  spoonfuls  of  very 
strong  coffee.  Beat  all  till  light  and  smooth,  and 
spread  in  as  in  chocolate  cake. 
Another  way  is  to  substitute  coffee  altogether 
for  milk.  It  makes  a dark,  rich,  delicious  cake. 
Cream  together  one  cup  of  butter  and  two  of  sugar, 
then  add  the  beaten  yolks  of  five  eggs,  then  gradually 
add  one  cup  of  strong  coffee,  then  three  and  a half  cup 
of  flour — in  which  has  been  mixed  two  teaspoonfuls 
of  baking  powder.  Some  flour  swells,  when  moistened, 
more  than  other  brands.  This  mixture,  or  hatter, 
should  be  quite  stiff.  Add  one  level  teaspoonful  of’ 
salt,  the  same  each  of  ground  cloves,  allspice,  cin- 
namon and  a little  nutmeg.  Then  add  one  cup  of 
seeded  or  seedless  raisins,  one  cup  of  currants,  a 
generous  allowance  of  thinly  sliced  citron,  and  one 
spoonful  of  brandy  or  wine. 
Another  recipe  for  coffee  cake  is  as  follows: 
Three-quarters  of  a pound  of  butter,  three-quarters 
of  a pound  of  sugar,  one  pint  of  molassess,  two  tea- 
spoonfuls ground  cinnamon,  two  teaspoonfuls  ground 
mace,  two  teaspoonfuls  ground  ginger,  one  tea- 
spoonful ground  cloves,  one  teaspoonful  ground  all 
spice,  four  eggs,  whites  and  yolks  beaten  se- 
parately. 
COFFEE  ECLAIRS. 
One  ounce  of  butter,  six  tablespoons  of  water, 
one-half  pound  of  sugar,  one  gill  of  strong  coffee, 
2i  ounces  of  flour,  four  eggs  and  coffee  filling. 
Put  the  butter  in  a saucepan  on  the  fire  with  six 
tablespoons  of  boiling  water.  When  beginning  to 
boil,  add  the  flour  (about  the  quantity  indicated, 
perhaps  a pinch  more).  Stir  with  a wooden  spoon 
three  minutes,  or  until  it  leaves  the  sides  of  the 
saucepan  and  is  very  stiff.  Remove,  and  add,  one 
at  a time,  the  eggs,  stiring  each  in  very  thoroughly. 
Have  ready,  slightly  greased,  an  eclair-pan  (they 
can  be  had  made  of  sheet-iron,  and  are  very  good). 
Set  in  quick  oven  for  about  15  minutes.  Watch 
very  carefully,  as,  if  the  oven  is  too  hot,  they  may 
scorch.  They  must  not  brown.  When  done,  make 
an  incision  in  the  side  of  each  and  fill  with  sweetened, 
whipped  cream  flavored  with  coffee  or  with  coffee 
filling  made  as  follows : Make  a cupful  of  strong 
black  coffee,  Mocha  and  Java  mixed  ; add  to  this 
a little  cream,  about  one  tablespoonful,  and  half  a 
cup  of  sugar.  Bring  to  a boil  and  stir  into  it  two 
heaping  teaspoonfuls  of  corn  starch  blended  with 
a little  cold  coffee.  Have  two  eggs  beaten  in  a bowl. 
When  the  coffee  has  boiled  three  minutes,  stirring 
all  the  while,  pour  it  gradually  upon  the  eggs,  stirring 
briskly.  If  not  quite  thick  enough,  set  over  boiling 
water  on  fire,  and  stir  until  the  egg  sets  a little. 
Do  not  boil  or  it  will  curdle. 
Icing  for  the  Eclairs — Put  into  a china-lined 
saucepan  the  sugar  and  one  gill  of  very  strong, 
good  coffee  ; a mixture  of  Mocha  and  Java  is  best.  Boil 
it  until  it  makes  a thread  when  dropped  from  the 
spoon.  Drop  a little  into  a cup  of  cold  water  ; 
take  it  between  thumb  and  finger  and  if  it  makes 
a fine  thread  without  breaking,  it  is  ready.  Remove 
from  the  fire  and  stir  until  it  begins  to  thicken 
slightly ; then  coat  each  Eclair  with  it. 
COFFEE  ICED  FROTH. 
Mix  together  one  quart  of  pure  cream,  one-half 
pint  of  very  strong  coffee,  three-quarters  of  a pound 
of  sugar.  Strain  and  whisk  until  it  is  converted 
into  froth  ; then  place  lightly  in  glasses. 
FROZEN  COFFEE. 
Grind  three-quarters  of  a pound  of  fresh  roasted 
coffee  quite  fine  and  put  it  into  a gallon  jar,  first 
scalding  the  jar  with  boiling  water.  Put  three  quarts 
of  water  into  a kettle  on  a quick  fire ; at  the  first  boil 
pour  it  on  the  coffee,  stir  well,  cover  and  set  a warm 
place  to  draw.  Stir  occasionally  for  five  minutes, 
let  stand  till  well  settled,  pour  off  the  clear  coffee 
through  fine  muslin,  add  water  to  make  three  quarts, 
dissolve  one  and  a half  pounds  of  sugar  in  it  and 
cool.  Place  in  a freezer,  add  the  white  of  one  egg, 
and  freeze  as  directed  above  to  a soft  mush,  like  wet 
snow.  Serve  in  tall  goblets. 
This  is  a very  popular  ice  in  France,  and  is  called 
“ Cafd  frappe  a la  glace ; ” also  “ Cafd  mousseux.” 
COFFEE  CREAM. 
One-half  ounce  of  gelatine,  one  gill  of  strong 
coffee,  one  gill  of  sugar,  three  gills  of  cream.  Soak 
the  gelatine  one  hour  in  one-half  a gill  of  cold  milk. 
Add  the  boiling  coffee  and  the  sugar.  Stir  and 
dissolve.  Place  it  over  boiling  water  on  the  fire  if 
not  quite  melted,  and  stir  until  dissolved.  Remove 
from  the  fire.  When  cool,  stir  in  the  cream.  Rinse 
out  a mould  with  cold  water.  Strain  the  mixture 
