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COFFEE JELLY RECIPE:

In making the coffee for breakfast make one or two extra cups; strain all the coffee from the grounds when pouring the coffee at table.
Let it settle, then pour off and use the top of the coffee.
For two small cups (half a pint) of jelly, put half a level tablespoon of granulated gelatin into four or five tablespoons of cold water to stand about fifteen minutes; add a scant quarter of a cup of sugar and the cup of hot coffee; stir over the fire until the gelatin and sugar are dissolved, then strain into the cups.
Serve with cream or a boiled custard.

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