The Boston cooking-school cook book

by Fannie Merritt Farmer

Coffee Soufflé

1½ cups coffee infusion

½ cup milk

⅔ cup sugar

¼ teaspoon salt

3 eggs

½ teaspoon vanilla

1 tablespoon granulated gelatine

Mix coffee infusion, milk, one-half of the sugar and gelatine, and heat in double boiler. Add remaining sugar, salt, and yolks of eggs slightly beaten; cook until mixture thickens, remove from range, add whites of eggs beaten until stiff and vanilla. Mould, chill, and serve with cream.