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Cream, Whipped, with Coffee

Mix a table-spoonful of a strong infusion of coffee in a pint of cream, sweeten it rather liberally, and whip it as in the last recipe. It will be of a light brown colour. If this is objected to, it may be obtained free from colour by roasting freshly two ounces of coffee-berries. When they are lightly browned, throw them at once into the cream, and let it stand for an hour before using. Strain, and whip as before. Serve in glasses. Double cream is the best for this purpose. Sufficient for eight or ten glasses. Probable cost, 2s.