COFFEE CUSTARDS

Take two ounces of roasted coffee and two ounces of raw coffee. Pound them together in a mortar, but do not grind them. Boil this coffee in a quart of rich milk. Let it get cold, and then strain it. Stir into it two ounces of powdered loaf-sugar, and two large spoonfuls of cream. Beat eight eggs, omitting the whites of four. Stir them gradually into the coffee. Put it into cups, and bake the custards in an oven with water. Grate white sugar over the tops when cold.