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.