COFFEE JELLY. If fruit juices are difficult to obtain, coffee jelly, which will be found to be very pleasing, may be used occasionally. However, it is necessary that whipped cream be served with coffee jelly in order to make it a really delightful dessert.

• 2 c. clear, strong coffee
• 1/2 oz. or 2-1/4 Tb. unflavored gelatine
• 1/2 c. cold water
• 1 c. boiling water
• Three-quarters c. sugar

Prepare the coffee freshly and make it stronger than that which would ordinarily be used for the table. Be sure that it contains no grounds. Soak the gelatine in the cold water, and dissolve in the boiling water. Add the sugar and coffee. Pour into moistened molds and allow to cool. Serve with sweetened whipped cream.

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