1/4 Box of gelatine. 1/4 Cup of cold water. 1/2 Cup of strong coffee.

1/2 Cup of sugar.

1 1/2 Cups of sweet cream, or

1 1/4 Cups of creamy milk.

Soak the gelatine in the cold water for half an hour. Then pour on the coffee, boiling hot, to dissolve it; add the sugar, stir until it is dissolved, and strain the liquid into a granite pan. Set it in iced water to cool; when it has become so, and is beginning to thicken, or is about the consistency of syrup or a little thinner, pour in the cream; stir regularly and evenly for about ten minutes, or until it is thick, but not hard; then turn it into a glass dish while it is still slightly soft, and it will settle into a smooth, even mass. It may be returned to the iced water, or put into a refrigerator, to stiffen.

Coffee cream is similar to velvet cream and the process is exactly the same for both. They are delicious creams, very nutritious, and to be recommended for their excellent nourishing properties and flavors.

To Make the Coffee. Mix two tablespoons of ground fresh Java, or Java and Mocha coffee mixed, with a little cold water and raw egg (either white or yolk) in a coffee-pot. Stir it to thoroughly mix the egg and coffee. Pour in a cup of boiling water, and set it to boil for five minutes. Then move the pot to a less hot part of the stove, where the coffee will barely simmer, for ten minutes, when it will be ready for use.