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BEVERAGES (Coffee Ice-cream from Custard)

Coffee Ice-cream (from Custard) To two cups of left-over or fresh custard add one-half cup of good strong coffee and one-half cup of cream or rich milk, and sugar enough to make it quite sweet. Pour into the freezer and freeze.

Coffee Pudding (from Sponge-cake) + cup butter 1 cup sugar 8 small, stale spongecakes I cup strong sweet- 3 yolks eggs ened coffee, cold Cream butter and sugar, add yolks of eggs, and beat very light. Cut sponge-cake into slices and spread with creamed mixture. Pour coffee over cake, put in mold, let stand, and turn out on dish.

Serve with whipped cream.