Coffee Bread.—Beat the yolks of five eggs till light with 4oz. of caster sugar, then stir to them the whites of the eggs whipped till stiff, and whisk it over boiling water or in the bain-marie till warm; now lift it from the fire, and continue whisking it till it is quite cold; then sift in lightly 4oz. of fine Viennese or Hungarian flour, and pour the mixture into a papered mould and bake in a moderate oven. As soon as it is ready, lift it out of the oven, remove the paper, and let it stand till cold. It may then be served as bread, or it may be sliced down in pieces the length of your finger and the width of two, carefully dried in the oven or over a slack fire till delicately browned on both sides, and served as rusks. This kaffee brod is served abroad mostly as rusks or zwieback, as in that form it will keep good a long time if stored in airtight tins.