The Bismarck Tribune Newspaper, March 14, 1930, Page 3

THE BISMARCK ‘TRIBUNE, ‘RIDAY, MARCH 14. 1980 Toasted Coffee Gives Home Economics. _ - Delicious New Recipes | i Home Economics Authority Advises Housewives How To Prepare _ ~ Delicious New Dishes Made Possible By Additional Flavor : BGG Given By Nash’s Process Of Toasting Coffee ) e s i HAVE always felt that the flavor of coffee was never ‘a utilized to its full extent,” said Esther Moran, Home = Economics Authority, in a recent interview. “Coffee is perhaps the most popular flavor in the world, All coffee is bought for flavor alone. Coffee is the favorite flavor of the people of this country, because coffee is the favorite American beverage. There is something about the flavor of good. old-fashioned coffee—that something which causes us to hurry downstairs in the morning when the aroma of fresh coffee reaches us=-that has made an indelible impression upon everyone. There is no flavoring so delicious, ., ) ; 80 tempting, so popular, as coffee. . “While its use as a beverage is almost universal, coffee as a flavoring for other foods has never been fully appre- ciated. Coffee has many uses other than as a beverage. ed These Scales Actually Weigh Coffee Flavor 1 pes é 5 i ‘ | ‘This is especially true since the discovery of Nash’s ‘These finely tuned scales, which will weigh a grain of dust, are shown weighing i process of toasting, rather than roasting, the coffee berry. the flavor content of coffee toasted by the new Nash process and the same i When I read the report of the Van Cleve Laboratories, prov- coffee roasted by old-fashioned methods. j sng that Nash’: f . ffec develops 33.7% The flavor-producing clement in coficc is an aromatic oil known as caffeol. ‘g ing that Nash’s process of toasting collec develops 39.470 The Van Cleve Laboratories extracted this oil from Nash's Toasted Coffee | more flavor than possible by old-fashioned roasting, I took and the same coffee developed by old-(a¢ ing and then weighed a ae a renewed interest in coffee as a flavoring for foods, and be- compared the flavor-producing ils. 7 iat cofles toasted sale eeree agg gs , v the new Neth process developed vor than the same coffee gan experimenting ‘with Nash’s ‘Toasted Coffee in new 4 hte roasted. recipes. , ‘ ; 2 “TI found, as I expected, that the richer, deeper flavor which Nash’s Toasted Coffee possesses, enabled me to create é : tempting new dishes—cakes, pies andl puddings—in which 4 the coffee flavor not only added its own deliciousness, but. é E also enhanced and brought out the-other flavors as well.” * “Because Nash’s Toasted Coffee possesses more true {‘offee flavor, the infusion for favoring purposes is richer and deeper than any I have used before. The marvelous flavor which we find ina cup of Nash’s Toasted Coffee we also find in the food in which it is used as a, flavoring. ‘ “In these recipes I have evolved dishes which offer the ae a — I santa: i . Home" Economics Authority. Recommends Using : housewife the opportunity of. serving some new, tempting . as * et ; # Coffee as Flavoring in Cakes and Desserts dish to add variety to her menus—to please her friends and , 4 i e Esther Moran, resident of the Minnesota State Homo family—to be known among her friends as a good cook who Exaeomise Ai iealibteee aruneriaed) cocmanieedl always has some delicious new dish to serve. home economics authority, demonstrating the simplicity of b ec tich milk her new recipes in which she uses Nash’s Toasted Coffee ize. 's Toasted Cofice Fe “The revipes'aire simple. Any housewife with ordina: as the flavoring. Miss ‘Moran says, “Whilb coffee is the " oe ta st ‘h P : diese i ft ry favorite beverage of the American people it is surprising 44 ¢. tapioca ekill can bake one of these cakes or pies with no more effort, how little this flavor has been used in other feods. The dis- Ce AN rae a ' bother or danger ,of failure than in baking her everyday covery of the process of toasting coffce, which chemists lou b gssck BA: an Sad ped ; ‘standbyes.’ I would caution only one thing—be sure to use Tebeilonad alts $57 Zovsmors, tose) calc mavareeiereinanne tapioca into this, Return to doub! thickened, cool, add : economics unlimited possibilities for serving new dishes ively iA j Nash’s Toasted Coffee, because only in coffee toasted by the with coffee flavor. / voieae salt to taste, Serve with y i 7 . . . * meringue, | new Nash process is there that particular richness of flavor - ' {i which: is necessary to these recipes.” A Coffee Chocolate Cake #. bitter chocolate lc. sugar wn sugar 2 eggs Nash's Toasted Coffee ™: c. Nash's Toasted Cofee infusion infusion 1% ¢. pastry flour *) Isp. soda 4 ¢, ‘butter (scant) Cook chocolate, brown sugar, and one-half cup Nash's Toasted Coffee infusi il creamy. Cool. Cream butter, add sugar and beat am colored. Beat yolks of eggs until: stiff, add to c1 mixture and heat. Add cooked misture.. Sift flour ond soda, then cdd coffee’ and flour alternately. Bake twenty-five minutes at 350° F. Frost upper layer with fudge; icing. Use This Coffce Frosting ‘ r fe ble From Your Grocer toasted by the new grocer. While the flaver, your grocer price uo higher than that of Tozsted Coffee does not require a a prepare it just as you do ~ pots or other standard ean- COFFEE FROSTING 4 tbsp. butter (scant) 3 thsp. Nash’s Toasted Coffee infusion. 1a. c. sugar plus * 3 thep. cocoa Cook cocoa and coffee until smooth and thick. Remov- from fixe, add butter and stir well. Add sugar until right co: ney to spread. COFFEE FILLING 3 ‘+1, sealded rich ‘oulk rf 2 tsp. -butter 44 ¢, strong Nash’s Toasted Coffee 1: tsp. vanilla 's Toasted ¢ and. may : | infusion Few greins salt ‘of toasting, rather than roasting, the ¢--—-— i” o . X sugar. 2 thsp. cornstarch Nash's Toasted Coffee. we ‘ H more lusuriant. When you order Nash's Togsted Coffee from your : x “ae poli, god Holle Teemet Cat sce bed dette bale grocer, you are always certain of receiving intact the full mea- a milk and coffee into egg mixture, stirring constantly. Return to double sure of increased flavor, because it is scaled in vacuum imme ae £ diately after toasting. TOASTED COFFEE ’ — boiler, stir until thickened, Remove from fire, add butter mere a gig: