Desserts flavored with coffee tends to be most popular among grown-ups, but who cares, we are grown-ups aren’t we
3 1/2 cupful milk
3 tablespoonfuls coffee, ground
1/2 cupful cornstarch
scant 1/2 cupful sugar
1/2 teaspoonful salt
1 egg white
1/2 cupful heavy cream
1/2 teaspunful cinnamon extract
 Tie ground coffee in cheesecloth and place it with 3 cupfuls of milk in upper partof a double-boiler and scald.
 Mix cornstarch sugar and salt with remaining 1/2 cupful of milk, add the scalded milk and cook together until the mixture thickens.
 Remove bag of coffee after 3 minutes, but continue to cook the other ingredients for 20 minutes.
 Cool slightly and fold in the egg white and cream, both of which has been beaten stiff.
 Add axtract, beating it in well and turn the whole into a mould which has been dipped in cold water.
 The mould may be lined with lady fingers, in which case the Coffee Cream must be nearly cold before it is poured into the mould.