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COFFEE JELLY 
3/4 c. sugar
3 env. unflavored gelatin
3 c. hot strong coffee
1 tbsp. lemon juice
Custard Sauce (optional)

Mix sugar and gelatin in a 2 quart pan. Add coffee and 1 1/3 cups water. Heat, stirring, until sugar and gelatin are dissolved. Remove from heat. Stir in lemon juice. Pour into 4 1/2 cups mold. Refrigerate 6 hours or overnight. Unmold and serve with Custard Sauce.
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