Bavarian Cream, with Coffee.
Throw three heaping table-spoonfuls of fresh roasted and ground Mocha coffee into a pint of boiling rich milk. Make a strong infusion, strain it, and add to it the whipped yolks of four eggs well beaten, with an even cupful of sugar. Stir the custard over the fire until it begins to thicken; take it off the fire, and add to it, while still hot, half a box of gelatine which has been standing an hour on the hearth to dissolve in a little cold water. When just beginning to set, stir it well to make it smooth, then add the pint of cream whipped. Mold it.