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Coffee with Milk, Swiss Style

Grind six light tablespoons roasted coffee beans from the jar (No 3306) and place in an earthen pot. Sprinkle all over a good gill cold water, immediately cover pot and set on one side to infuse for twenty minutes. Pour over three and a half pints fresh, cold milk, mix well with wooden stick, cover pan, set pot on the side of the fire and let very slowly come to just a boiling point, mixing with wooden stick quite frequently meanwhile. Shift pot to corner of range and let settle for three minutes, strain through a clean, dry old linen cloth into a hot pitcher and serve in six "cafe au lait" cups.