Monday, April 21, 2014

The Sheriffs’ Breakfast.

In the sixteenth century the Sheriffs of the English city of Chester took part in a competitive event on Easter Monday, after which they enjoyed a special breakfast. The proceedings of the day were noted by Edmund Burke in the Annual Register, (Volume 52, 1825), in the chapter on Antiquities.

The Sheriffes' Breakfaste.
"There is an anchant custome in this cittie of Chester, the memory of man now livinge not knowinge the original,* that upon Mondaye in Easter weeke, yearely, comonly called Black Mondaye** the two sheriffes of the cittie doe shoote for a breakfaste of calves heades and bacon, comonly called the sheriffes' breakfaste***the manner beinge thus: the daye before, the drum sowndeth through the cittie with a proclamation for all gentelmen, yeomen, and good fellowes, that will come with their bowes and arrowes to take parte with one sherriff or the other, and upon Monday-morning, or on the Rode-dee, the mayor, shreeves, aldermen, and any other gentlemen, that wol be there, the one sherife chosingone, and the other sherife chosing another, and soe of the archers; then one sherife shoteth and the other sherif he shoteth to shode him, beinge at length some twelve score: soe all the archers on one side to shode until it be shode, and so till three shutes be wonne, and then all the winers’ side goe up together firste with arrowes in their hands, and all the loosers with bowes in their hands together, to the common-hall of the cittie, where the mayor aldermen and gentelmen, and the reste take part in lovynge manner; this is yearly done, it being a commendable exercise, a good recreation and a loving assemblye.”

*By some MS. Annals, quoted in another part of Archdeacon Rogers’s book it appears to have been begun in 1511.

**So called from remarkably dark and inclement weather, which happened on an Easter Monday, when King Edward the Third lay with his army before Paris, and proved fatal to many of his troops. See How's Chronicle.

** *In the year 1640, the sheriffs gave a piece of plate to be run for, instead of the calves-head breakfast. In 1674, a resolution was entered in the corporation Journals, that the calves-head feast was held by ancient custom and usage, and was not to be at the pleasure of the sheriffs and leave-lookers. In the month of March 1676-7, the sheriffs and leave-lookers were fined 10/- for not keeping the calves-head feast. The sheriffs of late years have given an annual dinner, but not any fixed day.

Robert May’s Accomplisht Cook (1660) contains a number of recipes for Calves Head in the section on The A-la-mode ways of dressing the Heads of any Beasts. I give you my two favourites:

To souce a Calves Head.
First scald it and bone it, then steep it in fair water the space of six hour, dry it with a clean cloth, and season it with some salt and bruised garlick (or none) then roul it up in a collar, bind it close, and boil it in white wine, water, and salt; being boil’d keep it in that souce drink, and serve it in the collar, or slice it, and serve it with oyl, vinegar, and pepper. This dish is very rare, and to a good judgment scarce discernable.

To roast a Calves Head with Oysters.
Split the head as to boil, and take out the brains washing them very well with the head, cut out the tongue, boil it a little, and blanch it, let the brains be parbol’d as well as tongue, then mince the brains and tongue, a little sage, oysters, beef-suet, very small; being finely minced, mix them together with three or four yolks of eggs, beaten ginger, pepper, nutmegs, grated bread, salt, and a little sack, if the brains and eggs make it not moist enough.
This being done parboil the calves head a little in fair water, then take it up and dry it well in a cloth filling the holes where the brains and tongue lay with this farsing or pudding; bind it up close together, and spit it, then stuff it with oysters being first parboil’d in their own liquor, put them into a dish with minced tyme, parsley, mace, nutmeg, and pepper beaten very small; mix all these with a little vinegar, and the white of an egg, roul the oysters in it, and make little holes in the head, stuff it as full as you can, put the oysters but half way in, and scuer in them with sprigs of tyme, roast it and set the dish under it to save the gravy, wherein let there be oysters, sweet herbs minced, a little white-wine and slic’t nutmeg.
When the head is roasted set the dish wherein the sauce is on the coals to stew a little, then put in a piece of butter, the juyce of an orange, and salt, beating it up together: dish the head, and put the sauce to it, and serve it up hot to the table.

[For an eighteenth century recipe for Calves Head Pye, go to a previous post, here.)

Friday, April 18, 2014

A Radio Food Program, Easter, 1932.

A few weeks ago I gave you the script and recipes from a the United States Department of Agriculture  Radio Service’s regular program called ‘Housekeepers’ Chat.’ I want to return to that source again today.

On Friday 25 March, 1932 the subject was "Easter Dinner," and the information and recipes came from the U.S.D.A. Bureau of Home Economics. Here is the script:

The old rhyme of the housewife, as I remember it, goes something like this:

"What'll I serve for dinner?
What'll I have for tea?
A salad, a chop or two
Or a savory fricassee?
My I how I wish that Nature
When she made her mighty plan
Had given some other job to woman
Than feeding hungry man."

But you and I don't have to worry today, for the Menu Specialist has planned us a beautiful Easter dinner. The color scheme of the meal is yellow, green and white. And if that doesn't suggest spring flowers to you, I don't know what will, pale yellow candles would be nice on the table. So would a centerpiece of daffodils or jonquils and narcissus blossoms.

Lamb and veal are the traditional spring meats, especially suitable for Easter, Not that you have to have these meats on Easter in order to be correct. No rules about it. There are plenty of other meats that would be all right for an Easter dinner. But for this special meal, the Menu Specialist
has planned according to good old tradition.

Take your choice. Either broiled lamb chops or breaded veal cutlets for the dish. Along with the meat, serve new potatoes and new peas creamed together, and buttered new carrots. Then, Spring salad, made of lettuce, watercress, green pepper slices and chopped celery with French dressing.
For dessert, there are again two choices f or you. You can have either orange ice and sponge cake or jellied canned peaches and almonds.

There now. That's the yellow, green and white meal for Easter. Just one more glance at it. Main course; Either broiled lamb chops or breaded veal cutlets; New potatoes and peas creamed together; Buttered carrots; Spring salad of lettuce, cress, green pepper and celery. Dessert, either
orange ice and sponge cake, or jellied peaches and almonds.

Lamb chops, you know, may come from the loin, the rib or the shoulder. The butcher will cut them either single or double thickness, as you prefer. But always remember to have them cut in uniform thickness and to have the fell removed.

If you'd like to serve a plate of chops for Easter that look a little fancy, have the chops boned, rolled and trapped in sliced bacon. A platter of sizzling hot chops prepared this way and served right from the fire on a hot platter and garnished with parsley is one of the best sights anyone could have at Easter or any other dinner during the year.

The experts say that all lamb chops are best broiled either by direct heat or in a heavy uncovered skillet.

To broil by direct heat, lay the chops on a cold greased rack and place them over coals or under the gas-oven flame or an electric grill.

If you are using a gas oven, cook the chops 2 or 3 inches below a moderate flame. Sear then on both sides. Place double rib chops, fat side up at first, so they can also sear along the edge. After searing, you can lower the flame and finish the cooking at a lower temperature. Of course, you should turn the chops occasionally, but try not to prick the brown crust while you turn them. For the thick or double chops, it is sometimes more convenient, after searing them under the flame, to transfer the broiler to a moderately hot oven and finish the cooking there.

So much for plain broiling.

Would you like directions for pan broiling the chops? Get your heavy skillet sizzling hot. Then lay in your chops and sear them quickly on both sides. If your chops are thick, turn them also on the edge to sear the fat. Then reduce the heat, turn the chops frequently, and finish the cooking at low temperature.

Here are two don'ts about the process. Don't ever add water to the skillet. Don’t ever cover the skillet while the chops are cooking. From time to time you'll want to pour off the extra fat in the frying pan so that the chops will broil instead of frying.

How long does it take to cook the chops? It depends on the chop and how thick it is cut. By either method — broiling or pan broiling, double loin chops take from 25 to 30 minutes and single loin chops take 10 to 15 minutes. Double rib chops require from 30 to 35 minutes while single rib chops take from 10 to 15 minutes. Shoulder chops, cut ¾ of an inch thick, take from 10 to 15 minutes.

Place the broiled chops immediately on a hot platter, as we mentioned awhile back, add salt, pepper and melted butter and garnish with parsley or watercress.

That's all I have to tell you about the chops.

If you choose jellied peaches and almonds instead of orange ice for dessert, take down a quart jar of the peaches you canned last summer and get out your bag of almonds for blanching.

The recipe for jellied peaches and almonds isn't in your green cookbook. That's why I'm taking time today to give it to you. It's a very simple dessert which you can make the day before Easter and keep in your refrigerator until it's time to serve. This yellow and white fruit dessert makes a
handsome ending to any spring meal with yellow and white in the color scheme.

Are you ready now for the ingredients?

2 tablespoons of gelatin
⅛ teaspoon of almond extract
¼ cup of cold water
2 tablespoons of lemon juice
1 cup of "boiling water
½ cup of blanched and chopped almonds, and
1 cup of sugar
1 quart of sliced peaches.
¼ teaspoon of salt

That's quite a long list. Hadn't I better repeat it? (Repeat.)

Soak the gelatin in the cold water for five minutes. Now add the boiling water, the sugar and the salt and stir until the gelatin has dissolved. Then chill. Then the mixture is beginning to set, add the almond extract, the lemon juice, the chopped almonds and the peaches. Stir until well mixed.
Then pour into a dampened mold and chill. When the jelly is set, turn it onto a plate and serve it either with plain or whipped cream.

This decorative, colorful dessert may be prepared in one large mold or may be molded in individual servings. Suit yourself. 

Thursday, April 17, 2014

How to Make Easter Eggs.

I have several recipes for you today from newspapers of the first three decades of the twentieth century, should you wish to make some Retro-Eggs for your own Easter celebrations.

How To Make Jelly Easter Eggs.
REQUIRED: 1 pint packet of jelly, ½ pint milk, whipped cream, a little finely-grated plain chocolate.
1.      To make these attractive eggs you will want some whole empty egg shells. These can be procured by making a hole at one end of the shells and letting the egg trickle out into a basin.
2.      Pour a little water carefully into the empty shells and rinse them out.
3.      Melt the jelly in half a pint of boiling water. Leave until quite cold and beginning to set, then stir the milk quickly into it.
4.      Pour the jelly carefully into the egg shells, quite filling them up, and leave to set overnight.
5.      The next day peel off the shells, and you will have little jelly eggs.
Advocate (Burnie, Tasmania) of 7 April 1939

The next recipe comes from the Sunday Times (Sydney, NSW) of 25 March 1923. It is for “Swiss Easter Eggs,” which require as an ingredient some fondant made according to the recipe which precedes it in the newspaper, so I give you both:-

Cooked Fondant Easter Eggs.
Place in saucepan 2½ cps sugar, ¾ cup boiling water, ¼ cup golden syrup, ¼ teaspoon cream of tartar. Let stand in warm place for one hour to dissolve the sugar, then place on the stove and boil until the mixture registers 240 degrees Fahrenheit on the candy thermometer. If you do not have a candy thermometer, you can test this with a cup of water just as the water comes from the tap. When the mixture forms a soft ball it is ready to remove from the fire. Pour the syrup at once on a well-oiled meat plate and let stand until cool enough to be handles, then work with a wooden spoon, and when it becomes thick and heavy just knead like bread dough. When white and creamy, place in a bowl and cover with a cloth and then with wax paper, set aside for 24 hours to ripen and it is ready to mould into egg shape. Color if you desire.

Swiss Easter Eggs.
Place in the mixing bowl ½ of boiled fondant batch, 1 cup sponge cake crumbs, 1 cup chopped nuts, ½ cup candied cherries chopped fine, 2 tablespoons melted butter, 2 tablespoons water. Mix and knead well and let stand for one-half hour, then form into egg shapes and ice in either the plain water icing or with the crystal icing or chocolate icing.

And here is a different form of fondant Easter egg, using potatoes.

Easter Eggs [Potato]
Peel 1 medium sized potato and cook. Mash and add to it 1 tablespoon butter or margarine and 1 teaspoon vanilla. Add confectioner’s sugar until mixture is solid. Shape into eggs and place in refrigerator until hard. Melt chocolate and roll eggs in it.”
The Washington Post, Times Herald] 28 February 1963.

Easter Eggs don’t have to be the sweet treat option of course. How about this savoury dish for lunch or a light dinner?

Italian Easter Eggs.
Boil as many eggs as will be required for twenty minutes, drop into cold water and when cold remove the shells. Cut a slice from the bottom of each egg so it will stand. Then cut the egg in halves, remove the yolks, season with salt, pepper, butter, and a little onion juice. Mash together, add a little milk to the mixture, beat until light and smooth. Fill the hollow whites and heap up in mounds. Place in a dish that will stand the heat or a pretty casserole and set in the oven for eight minutes. Pour a tomato sauce around them, garnish with parsley or watercress and send to the table.

Hutchinson News (Kansas) April 8, 1914.

Wednesday, April 16, 2014

“Grass Lamb” or “Hay Mutton”?

Easter is lamb-time – or at least it is in the Northern hemisphere, when Easter is in the Spring. I can do no better than give you the words of the inimitable Dr William Kitchiner on the topic of lamb at Easter, as they appear in the 1827 edition of his Cook’s Oracle.

LAMB— (No. 40.)
Is a delicate, and commonly considered Tender meat—but those who talk of tender Lamb—while they are thinking of the Age of the Animal, forget, that even a Chicken must be kept a proper time after it has been killed, or it will be tough picking.
Woful experience has warned us to beware of accepting an invitation to Dinner on Easter Sunday,—unless commanded by a thorough bred Gourmand, our Incisores, Molares, and Principal Viscera, have protested against the Imprudence of encountering Young tough stringy Mutton, under the misnomen of GRASS LAMB. The proper name for "Easter Grass Lamb" is "HAY MUTTON."

To the usual accompaniments of Roasted Meat, Green Mint Sauce (No. 303,) a Salad (Nos. 372 and 138,) is commonly added; and some Cooks, about five minutes before it is done, sprinkle it with a little fresh gathered and finely minced Parsley, or (No. 318.) Lamb, and all Young Meats, ought to be thoroughly done; therefore do not take either Lamb or Veal off the Spit till you see they drop white gravy.
Grass Lamb is in season from Easter to Michaelmas.
House Lamb from Christmas to Lady-Day.
Sham-Lamb, see Obs. to following Receipt.
N. B. When green mint cannot be got, Mint Vinegar (No. 398), is an acceptable substitute for it; and Crisp Parsley (No. 318), on a side plate, is an admirable accompaniment.

Hind-Quarter,—(No. 41.)
Of eight pounds, will take from an Hour and three quarters to two Hours:—baste and froth it in the same way as directed in (No. 19 )
Obs.—A Quarter of a Porkling is sometimes skinned, cut, and dressed Lamb-fashion, and sent up as a substitute for it. The Leg and the Loin of Lamb, when little, should be roasted together,—the former being lean, the latter fat,—and the Gravy is better preserved.

Fore-Quarter,—(No. 42.)
Of ten pounds, about two hours.
N.B. It is a pretty general custom, when you take off the Shoulder from the Ribs, to squeeze a Seville orange over them, and sprinkle them with a little Pepper and Salt.
Obs.—This may as well be done by the Cook before it comes to Table; some people are not remarkably expert at dividing these joints nicely.

Leg,—(No. 43.)
Of five pounds,—from an hour to an hour and a half.

Shoulder.—(No. 44.)
With a quick fire, an hour.  
See Obs. to (No. 27.)
Ribs— (No. 45.) .
About an hour to an hour and a quarter—-joint it nicely, crack the ribs across, and divide them from the Brisket after it is roasted.

Loin,—(No. 46.)
An hour and a quarter.

Neck,—(No. 47.)
An hour.

Breast,— (No. 48.)
Three quarters of an hour.

I have previously given you Kitchiner’s recipe for Green Mint Sauce, so for today please enjoy his Green Mint Vinegar which is prepared by the same method as Basil Vinegar, which I therefore give you first:

Basil Vinegar or Wine.—(No. 397.)
Sweet Basil is in full perfection about the middle of August. Fill a wide-mouthed bottle with the fresh green leaves of Basil, (these give much finer and more flavour than the dried,) and cover them with Vinegar—or Wine,—and let them steep for ten days; if you wish a very strong Essence, strain the liquor, put it on some fresh leaves, and let them steep fourteen days more.
Obs.—This is a very agreeable addition to Sauces,— Soups,—and to the mixture usually made for Salads, see (No. 372,) and (No. 453.)
It is a secret the makers of Mock Turtle may thank us for telling; a table-spoonful put in when the Soup is finished, will impregnate a tureen of soup, with the Basil, and Acid flavours, at very small costs, when fresh Basil and Lemons are extravagantly dear.

Green Mint Vinegar—(No. 398.)
Is made precisely in the same manner, and with the same proportions, as in (No. 397.)

Obs.—In the early season of Housed-Lamb, Green Mint is sometimes not to be got; the above is then a welcome substitute.

Tuesday, April 15, 2014

Easter Egg Cakes.

Avoid having to make a dessert choice between Easter Eggs and Easter Cake – have Easter Egg Cake!

I give you a selection of ideas from Australian newspapers of the 1920’s to 1940’s:-

Easter Egg Cake.
Cream together 2oz. of butter and.3oz. of castor sugar; add egg and beat well. Stir in 3oz. of ground rice; add 1 more egg and 2oz. of flour; lastly add 1½ teaspoonfuls of baking-powder. Beat well for 6 minutes. Bake in ten little tins (greased); before cakes are quite cold make a hole in the top of each,and insert small chocoate Easter eggs.
— Mrs. M. J. Clarke, 176 Palmerston street, Perth.
Mirror (Perth, West Australia) 2 April 1927.

Easter Egg Cake.
Beat 6 oz. butter to a smooth cream with 6oz. of sugar, and flavour with the grated rind of a lemon. Stir in three well-whisked eggs, and then gently, but thoroughly, fold in 10oz. of
sieved and warmed self-raising flour mixed with half a teaspoonful of spice. If too stiff mix in a little milk, and lastly stir in 4oz. of sultanas, 2oz. of chopped candied cherries, 2oz. of chopped nuts, and 2oz. of shredded candied peel. Beat a spoonful of hot water through the mixture just be
fore turning it into a tin lined with a well greased paper. Bake for about two and a half hours; when cold ice with cinnamon icing, and decorate with tiny sugar eggs and one or two yellow chicks. For the icing mix sufficient powdered cinnamon into the icing sugar to darken it slightly and to give it a pronounced cinnamon taste. Add in few drops of boiling water and beat until smooth. Another way is to use a plain white icing flavoured with almond essence, and to decorate with tiny chocolate eggs. Delicious little eggs can be made at home from almond paste, or they can be bought at any sweet shop.
The Australasian (Melbourne, Victoria) 7 April 1928.

Easter Egg Cake.
Three-quarter pound butter, ¾lb. sugar, 6 eggs, 9 tablespoons milk, 1¼lb.self-raising flour, ½ teaspoon vanilla essence, 2 cups chopped crystallised fruits (cherries, pineapple, apricots, ginger), ½ cup chopped nuts, white Vienna icing, ½ cup whipped cream. Cream butter and sugar, add eggs, one at a time, beating after each addition, then milk and vanilla; lastly well-sifted flour. Pour into two basin-shaped moulds and bake in a steady oven for half an hour. Turn onto cake-cooler. When cold, level flat part of each cake and scoop out a little of the centre. Mix fruit and nuts with cream and pile it into the cavities. Join the two cakes together, making an egg shape, then completely cover with white Vienna icing. When icing is set, tie a ribbon of red cellophane round the centre of egg with a big bow on top.
The Australian Women's Weekly, 16 April 1938

Easter Egg Cake.
CAKE: Three ounces margarine or butter, 3oz. sugar, vanilla, 2 eggs, 3 tablespoons milk, 6oz. flour. 1 ½ teaspoons baking-powder, pinch salt, 1 tablespoon apricot jam, browned coconut or crushed cornflakes.
EASTER EGGS: One pound icing sugar. 3oz. fine white breadcrumbs, 1 teaspoon grated lemon rind, 1 egg yolk, 1 tablespoon orange juice, 1 dessertspoon lemon juice, 1 teaspoon almond essence, red, yellow, and green coloring.
Cake: Cream margarine or butter with sugar and vanilla. Add beaten eggs a little at a time. Sift flour, baking powder, and salt, add alternately with the milk. Turn into greased 8in. recess tin, bake 30 to 40 minutes in moderate oven (375 deg. F.). When cool brush top and sides with heated apricot jam and coat with browned coconut or crushed cornflakes.
Easter Eggs: Sift icing sugar and mix with breadcrumbs and lemon rind. Beat egg-yolk with orange and lemon juice and almond essence. Add to dry ingredients, mixing to a workable paste with the hands. Shape into eggs with the fingers, place on waxed paper. When dry brush with coloring. Arrange in recess on top of cake and decorate with fluffy chickens or chickens cut
from yellow cardboard.
The Australian Women's Weekly, 5 April 1947

Monday, April 14, 2014

Cod Meringue Pie for Easter?

At this time of the year I usually try to find Easter recipes or menus to share with you. I was not disappointed in my search for something different for today. I give you Cod Meringue Pie for your Easter delectation?

Several Easter recipes have been received this week. The winning recipe for cod meringue pie should prove useful to the housewife, It was sent in by
Cod Meringue Pie.-Cut 21b. cod into slices, sprinkle with salt, pepper and lemon juice, and steam 10 minutes. Pulp ½ lb. tomatoes, add 3oz. grated cheese, melted in a little hot milk, and beat well together, then season with pepper and salt and at little Worcestershire sauce. Pour the mixture into a fireproof dish, arrange the steamed fish slices on top, and cook half-hour in moderate oven. Whisk two egg whites to a stiff froth, spread on top, and put in the oven to brown. Serve hot with parsley sauce.
Examiner (Launceston, Tasmania) of 24 March 1945

There is something rather disturbing about the name of this dish, even though the recipe itself sounds reasonable (if you like twice-cooked fish, that is.) To sooth your nerves, if you too feel a little discombobulated by the pie, here is a rather nice take on the concept of Hot Cross Buns – also from a Tasmanian newspaper of the 1940’s.

Easter Honey Buns.
2 cups S.R. flour, 1 teaspoon baking powder, 1 teaspoon bicarbonate soda, 1 teaspoon salt, ½ teaspoon cinnamon, 1 teaspoon ginger, ½ cup boney, 1 egg, (slightly beaten), 1 cup milk. Sift and mix dry ingredients, add honey, egg, and milk, beat thoroughly, put into patty tins, mark with cross and bake in moderate oven.

Advocate (Burnie, Tasmania) of 7 April, 1944.

Friday, April 11, 2014

Celebrating the Return of Coffee: 1943.

There is no doubt that coffee-rationing took an emotional toll of the American populace during World War II, just as tea-rationing did for the people of Britain. The lifting of coffee rationing in the USA was a boon to newspaper columnists as well as consumers, and some rose to the occasion by suggesting ways to celebrate the return of the country’s favourite beverage. The following article from the Troy Record (Troy, New York) of September 3, 1943 gave some ideas on how to host a celebratory Coffee Party, and even included some recipes which used coffee as an ingredient.

(As a personal aside: those who know and love me will no doubt smile at the reference to drinking from a giant cup – even though mine is filled with tea.)

Celebrate Coffee's Return With Party in Its Honor.

Everybody’s celebrating the elimination of coffee rationing. Most people have taken out the biggest coffee pots they own, and are brewing coffee to the full capacity of them. Others are replacing demi-tasses with the old “mother-in-law” cups – those hug, oversize coffee cups whose name originated from the idea that if a disagreeable mother-in-law was provided with a large enough cup of coffee she’d be too busy drinking it to do much talking during breakfast!

But how about holding a very special celebration of the return of coffee? Have a novel Coffee Party. One of the saddest things about rationing was that you weren’t able to give your guests all the coffee they wanted to drink. What better way of marking the increased supply than inviting some friends to partake of the bounty? Everybody needs relaxation these days, to compensate for long, hard hours spent in the line of duty – whether that “line” is an assembly line or just the clothes line where you’re hanging up more home-washed clothes than ever before!

Coffee Guest of Honor.
Prepare for your party by getting some of the “props” in order. Most fun, of course, during these hot afternoons and evenings, is an outdoor affair. Set up a long table in your backyard, on the lawn, or on the porch. Take out and dust off your largest coffee service and put it in the “guest of honor” spot right in the center of the table.
Then set your table for self-service. Hot or cold, coffee takes top honors in popularity … so be prepared to serve it either way. A large bowl of coffee ice cubes and tall glasses, granulated sugar and cream at one side of the coffee service will take care of requests for iced coffee. Draw the freshly-made, hot coffee from the urn and pour it right over the ice cubes. To make coffee ice cubes, freeze freshly-made coffee in the ice tray in your refrigerator. The, when the hot coffee is poured over the cubes at the time of serving, the drink is not diluted by melting ice. And what a beverage that iced coffee is! Cooling, refreshing and stimulating all at the same time!
At the other side of the coffee service, have your china cups for hot coffee. But do coffee the credit that is its due. Make it strong, fresh, and delicious. Your little coffee party will be a success. It’s bound to be, because coffee has a way of encouraging conversation and bringing people closer together. And, besides that, your guests will be so delighted that there’s cause for having such a party in the first place that everybody will be in the mood to have a fine time.

Try Coffee Recipes.
Coffee will almost make a party all by itself these days, but of course you’ll want to serve something with it. to carry out the theme, bring out those favorite coffee-flavored recipes that you’ve been able to use less frequently during rationing. Cakes, cookies, pies – there are unusual recipes using coffee flavoring for all of them.
Here are two other coffee-flavored recipes to add to your collection: Coffee Chiffon Pie and Spiced Coffee Muffins. These recipes have been fully tested, of course, and both will contribute greatly to making your coffee party a very pleasant affair.

Coffee Chiffon Pie.
1 tablespoon of gelatin
1 ¼ cups cold coffee
½ cup sugar
2 egg yolks, well beaten
¼ teaspoon salt
2 egg whites, stiffly beaten
Pie shell.
Soften the gelatin in ¼ cup coffee. Add ¼ cup sugar gradually to beaten egg yolks. Add coffee and salt and blend. Cook over boiling water 3 minutes, stirring constantly. Add softened gelatin and stir until thoroughly dissolved. Chill until mixture begins to thicken. Beat remaining sugar gradually into beaten egg whites, and fold into coffee mixture. Pour into 8-inch pie shell made with corn flake or graham cracker pastry, or into a baked pastry shell.

Spiced Coffee Muffins.
1¼ cups flour
¼ teaspoon salt
¼ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon cinnamon or allspice
½ teaspoon nutmeg
1 ¼ cups fine dry breadcrumbs
¾ cup cold coffee
⅓ cup molasses
1 egg, well beaten
2 tablespoons melted shortening

Mix and sift flour, salt, baking soda, baking powder and spices. Combine crumbs and coffee. Add molasses and beaten egg. Stir in sifted dry ingredients. Add shortening. Mix well and bake in small muffin tins in moderately hot oven (425 degrees Fahrenheit) about 25 minutes. Yield: Two dozen small muffins.