Now, you will admit that I very seldom presume to tell you how to
prepare sweets, but to-day my story would be incomplete if I were to
omit the directions for making a coffee cream glacée. It is easy as
can be; that is, if you can freeze things. Beat the yolks of four eggs
in a basin with four ounces of powdered sugar, standing the basin in
another of hot water, so that they may get quite warm, but not hot;
add to them a gill of strong coffee, beat it all together till it is
light and creamy and quite cold. Then add to it a pint of stiffly
whipped cream, pour the mixture into a mould, and bury in ice and salt
for two hours. Unmould on the prettiest piece of lace paper you have
when serving.