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Coffee Souffle

(I) In a sugar boiler put one-half pound of green coffee, roast without browning it, and soak in it one quart of boiling milk for about an hour. Stir one breakfast cupful of flour, one teaspoonful of vanilla-sugar and caster-sugar and one teaspoonful of salt, together with the prepared milk; pour it into a saucepan and stir it over the fire until boiling. Remove the mixture from the fire, put in the yolks of six eggs with the whites beaten very firm, fill some paper cases with the mixture, and bake. When done, sprinkle caster-sugar over the top, and serve immediately. (2) Put into a stewpan one pint each of milk and cream, add a little sugar and salt, and let it boil. Roast one-fourth pound of raw coffee and throw it while hot into the boiling cream, and finish the same as for No. I.