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If YOU SAW WHAT /
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PERTUSSIN
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Pick-ups Without Let-downs
[Continued from page 58]
Cream or lemon' The latter may have its thin slices pricked with whole cloves for special flavor; add colored cubes of sugar for sheer glamor ; and, of course, the indispensable plate of dainty cakes, cookies, or thinly buttered bread and a jolly pot of jam. Coffee is the favorite among the hot drinks, but a popular runner-up which will be scratched by few bettors is cocoa, the drink with the 'chawklit' flavor. Cocoa is not only most invigorating, but equally nourishing, because of its high percentage of sweet nut oils. Hence when a hot drink with real food value is called for, order cocoa. It makes an ideal breakfast drink for growing children and for the convalescent, and equally for the hungry, hearty members of the young set who come home 'famished' from the late shows, skating, or a long auto drive.
OTHER nations excel us in the understanding and service of cocoa, and among these are all the Caribbean and South American peoples where a morning cup of chocolate is very popular. They also often combine the best flavors of their two favorite drinks, cocoa and coffee, in a way not usual with us. Sometimes called Spanish Cocoa, the following recipe is given because it will make an invigorating novelty for an evening buffet or party :
CARIBBEAN COCOA FOR THE CROWD
4 squares unsweetened chocolate cut in
pieces 14 cup flour % cup sugar l/s teaspoon salt 2 cups strong coffee infusion 6 cups milk 2 cups water 1 teaspoon vanilla
Marshmallows
Use double boiler. Combine cut chocolate flour, sugar and salt with coffee infusion, and blend over direct heat 10 minutes, stirring constantly. Add milk and water, and heat over hot water, stirring to blend perfectly. Add vanilla. Beat (in boiler) with rotary beater until light and frothy. Serve immediately, and drop 1-2 marshmallows in each cup. (Serves 12)
Mention a moment ago of coffee, recalls that there are countless persons who adore coffee, but who nevertheless feel that they cannot take it at night because it keeps them awake. Whether this idea is only a bit of psychological thinking, or whether it is a fact does not matter, because the problem is easily solved by serving decaffeinated coffee at all evening occasions. "But that peplcss coffee never tastes the same," some coffee addict may complain. But it does — /'/ made right! Such coffee blends are decaffeinated before the coffee beans are roasted, thus leaving intact all the full flavor brought out by roasting. Here are some simple rules for making this coffee the best way:
DECAFFEINATED COFFEE— ,M AD F RIGHT
Make the coffee strong.
Use 1 rounded tablespoon Drip Grind to 1 standard measuring cup of water. Or, 1 heaping tablespoon Regular Grind.
Percolate longer than ordinary coffee — allow percolator to "perk" 20 minutes slowly and evenly.
And still speaking of coffee, how many ever tried these variations on a coffee bean's brew ?
I 'ieuna Coffee : Top cup of hot beverage with sweetened whipped cream.
Cinnamon Coffee : Sprinkle grated nutmeg and cinnamon on whipped cream topping.
. Umond Coffee: A few drops of almond
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