If it becomes necessary to continue the use of coffee, it may be administered in many ways besides the regular infusion. Two tablespoonfuls of black coffee may be stirred into well-beaten egg, or a little whipped cream.

Coffee Jelly

Cover'a teaspoonful of granulated gelatin with two tablespoonfuls of water, let it soak ten minutes, add a half cupful of boiling coffee, stir in a tablespoonful of sugar and turn at once into an individual mold. Serve with plain or whipped cream.

Coffee Velvet Cream

Make coffee jelly, according to the preceding recipe, and when cold and slightly thick stir into it four table-spoonfuls of cream whipped to a stiff froth.

Coffee Mousse

Beat the yolk of one egg with two tablespoonfuls of sugar until light; stir into it a half cupful of boiling coffee, stir over the fire just a minute, take from the fire, and when cold fold in carefully six tablespoonfuls of cream whipped to a stiff froth. Put this into a tiny kettle or mold and stand it in a pan of cracked ice and salt, for two hours. See that the mold has a tight cover, to prevent the entrance of the salt water.

Frozen Coffee

Sweeten a cup of coffee, and turn it into a small individual freezer; pack with salt and ice, and stir slowly until frozen like wet snow. Serve in a glass. This is also called cafe frappe.

Coffee Sherbet

This is made precisely like frappe; except stir rapidly until the mixture is frozen.

Coffee Ice Cream

Dissolve a tablespoonful of sugar in a half cupful of strong black coffee; when perfectly cold add an equal quantity of thick cream. Freeze, stirring slowly all the while.

Iced Coffee

Fill the serving tumbler half full of clean cracked ice, pour over half a cupful of boiling coffee; this coffee must be made fresh, the same as tea; it must not be a second boiling, and must not stand until it is cold; it must be quickly chilled. Season with cream and sugar, if admissible.