egg whites ready whisked into
peaks. Beat chocolate-coffee
mixture to a smooth paste, stir in a
saltspoonful of powdered
cinnamon. Pour the beaten whites
on to the chocolate, fold the two
together, lifting and turning the
mixture. Add ¼ pint lightly
whipped cream and a pinch of salt.
Turn into glasses or small cups and
chill in the refrigerator. Makes 4 or
5 helpings.
CRÈME À L’ORANGE
5 oranges, 1 lemon, 4 oz white sugar,
the yolks of 4 eggs, a little orange
liqueur (cointreau, Grand Marnier or
orange curaçao) or sweet dessert wine.