Coffee with Whipped Cream.
For six cups of coffee, of fair size, you will need about one cup of sweet cream, whipped light with a little sugar. Put into each cup the desired amount of sugar, and about a table-spoonful of boiling milk. Pour the coffee over these, and lay upon the surface of the hot liquid a large spoonful of the frothed cream. Give a gentle stir to each cup before sending them around. This is known to some as méringued coffee, and is an elegant French preparation of the popular drink.
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.