Coffee Cream
Dissolve one and one fourth ounces Cooper's isinglass in a half pint of cold water. Boil for two hours, one tea cup of whole coffee in a pint of cold water. Boil down to one half cup strong coffee, add one tea cup of the melted isinglass, put them in a Farina kettle with one half pint milk, strain, let it boil up once or twice, then sweeten with granulated sugar. Whip one pint cream, and stir it in with the rest of the ingredients after it is cool. Wet a mould and place on ice to harden.