Frothed Café au Lait.
1 quart strong, clear coffee, strained through muslin.
1 Scant quart boiling milk.
Whites of 3 eggs, beaten stiff.
1 table-spoonful powdered sugar, whipped with the eggs.
Your coffee urn must be scalded clean, and while it is hot, pour in the coffee and milk alternately, stirring gently. Cover; wrap a thick cloth about the urn for five minutes, before it goes to table. Have ready in a cream-pitcher the whipped and sweetened whites. Put a large spoonful upon each cup of coffee as you pour it out, heaping it slightly in the centre.
Frothed Chocolate. (Very good.)
1 cup of boiling water.
3 pints of fresh milk.
3 table-spoonfuls Baker’s chocolate, grated.
5 eggs, the whites only, beaten light.
2 table-spoonfuls of sugar, powdered for froth.
Sweeten the chocolate to taste.
Heat the milk to scalding. Wet up the chocolate with the boiling water and when the milk is hot, stir this into it. Simmer gently ten minutes, stirring frequently. Boil up briskly once, take from the fire, sweeten to taste, taking care not to make it too sweet, and stir in the whites of two eggs, whipped stiff, without sugar. Pour into the chocolate pot or pitcher, which should be well heated. Have ready in a cream pitcher, the remaining whites whipped up with the powdered sugar. Cover the surface of each cup with the sweetened méringue, before distributing to the guests.
If you like, you can substitute scented chocolate for Baker’s.
Chocolate or cocoa is a favorite luncheon beverage, and many ladies, especially those who have spent much time abroad, have adopted the French habit of breakfasting upon rolls and a cup of chocolate.