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Sun (Auckland), Volume IV, Issue 933, 28 March 1930, Page 5

To-day’s Recipe COLD COFFEE SOUFFLE OXE and a-half tablespoons granulated gelatine, two egg whites, four tablespoons sugar, half teaspoon vanilla, one pint milk , one cup whipped cream, two tablespoons ground coffee. Soften the gelatine in three tablespoons of the milk. Tie the coffee in a doubled square of cheese cloth and scald in a double boiler with the remaining milk and the sugar. Remove the coffee, add the soft ened gelatine to the scalding mixture, and stir until it is dissolved. Cool , fold in the whites of. eggs beaten stiff, and whipped cream and the vanilla. Turn into a prepared mould and set aside to chill. Unmould and serve plain or with soft custard made from the yolks of the eggs left over from the souffle. m:m i i.i b es a as sa 'sr;