Add coffee to hot milk and sugar to beaten yolks, mix all together, add cream and cook in double boiler until thick. Remove from stove. Soak the gelatine in cold milk, add to the hot mixture and stir until dissolved. Cool slightly, add six beaten whites and place in mould to freeze. Cover mould, pack in salt and ice and let stand 3 or 4 hours. Serve with whipped cream sweetened with powdered sugar and flavored with vanilla.
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