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.
[Illustration: FIG. 5]
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.
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