Mokabelle

Put into a coffee filter a quarter of a pound of ground coffee and half a vanilla stick; moisten with a pint of water to obtain a very highly concentrated extract of coffee, then add to it sufficient syrup to bring the composition to twenty-two degrees, strain through a tammy, freeze and when well congealed pour in as much whipped cream (No. 50). With this ice fill some cups, either of sugar, china or fancy pasteboard ones; return to the freezing box and freeze once more. If desired the tops can be covered with whipped cream flavored with extract of coffee and kirsch mixed together.