Coffee Foam

From a
1902
cook book
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.

1 c. Strong Coffee
1/2 box Gelatin
1/ c. Cold Water
1 c. Sugar
3 Egg Whites
.

Soak the Gelatin in the Water
for 1 hour.
Mix with it the Sugar.
Pour over both the
boiling-hot Coffee,
and stir until they are
thoroughly dissolved.
Should they be slow in reaching this stage,
set them on the fire a few moments.
Strain, and set in a cold place.
When the Jelly begins to stiffen,
beat the Whites of the Eggs
to a standing froth
and whip the Jelly into it,
a spoonful at a time.
Beat about 15 or 20 minutes
with a Dover Egg beater.
Set to form in a mould wet with Cold Water.
Make a boiled Custard of the
3 Egg Yolks,
2 c. of Milk,
and 1/2 c. Sugar,
and,
when the Coffee Foam is turned out into the dish,
pour the Custard about it.
It is very good,
even without the Custard.
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