Coffee Spongada.—Have ready half a pint of black Mocha coffee, in which you have dissolved 4oz. to 8oz. of sugar (this is a matter of taste), and when cold stir into it a gill of unwhipped egg whites and a quart of stiffly whipped cream, run it through a sieve into the freezer, and proceed as directed above, adding just before serving a little more sugar syrup and a glassful of cognac, and finish off.