CHOCOLATE MILK SHAKE 4 tablespoons chopped ice I cup milk I cup soda water or Apollinaris water Mix and shake well before drinking. A tablespoon of vanilla ice-cream may be added. 2 ounces chocolate 2 cups boiling water CHOCOLATE SYRUP 2 tablespoons vanilla 4 cups sugar Put the chocolate in a saucepan, and add the water gradually, stirring all the time. Add the sugar, and stir till it begins to boil; boil three minutes, strain, cool, and add two tablespoons vanilla. ALMOND MILK 4 ounces of sweet almonds 6 bitter almonds Orange-flower water Pound Blanch the almonds, and grind them in a nut mill. them in a mortar a little at a time, adding occasionally a drop of orange-flower water, to prevent oiling. When they are well pounded, return them to the mortar, and pour the cold water over them, mixing well. Place a cloth over the mortar, put a plate over that, and let them stand four hours. Strain and bottle for use. 2 tablespoons of rice I pint scalded milk RICE MILK I saltspoon salt Soak the rice several hours, strain, and add the scalded milk and salt to the rice. Stir well, and cook slowly for one hour. Rub through a fine sieve, and dilute with more milk. Serve very cold. If preferred flavor with a half teaspoon of vanilla extract. Put the ingredients in a lemonade shaker or fruit jar and shake until frothy. SHERRY OR BRANDY AND MILK I cup fresh milk I tablespoon brandy or rum 3/4 teaspoon sugar Nutmeg Dash of salt -Prepare as Rum and Milk." Serve in a cold glass and OW) I cup milk CINNAMON AND MILK Stick cinnamon Sugar I teaspoon brandy Serve cold with the brandy. Boil the milk with a stick of cinnamon to flavor it for ten minutes and add the sugar. .21Wash the rice thoroughly; add the cold water, and soak half an hour; heat to boiling point, and cook one hour or until the rice is tender. Strain. Season with salt and sugar. RICE WATER NO. 2 4 tablespoons rice 1 tablespoon raisins 11⁄2 pints boiling water Wash the rice carefully, put it into a saucepan with the Water and stoned raisins and boil gently for one hour. Strain and serve cold. Sugar or salt may be added. Add the water to the first three ingredients, boil two hours, let it stand until cool, then strain. The barley must be soaked several hours, and strained. 4 tablespoons Horlick's malted 2 tablespoons sherry milk bbs NI MALTED MILK WITH WINE W I I teaspoon of sugar 2 cups hot water 10 I Mix the malted milk with enough cold water to make a smooth paste, then add gradually the hot water, wine, and the sugar. Dissolve the sugar in the boiling water. Add the grated rind of two lemons and four oranges, and boil for 15 minutes. Strain the syrup and add one quart of cold water. Strain the juice of the lemons and oranges, and mix with two dozen Malaga grapes, cut in half and seeded, the 'tangerine oranges sliced, the pineapple shredded, the bananas cut in slices, and one pint of Maraschino cherries with their liquor. Add the fruit to the syrup, chill and serve. rods Steep the tea in the boiling water for five minutes, strain, add the sugar. Grate the rind of the lemons, and squeeze the juice. Cut the oranges into thin slices, shred the pineapple, slice the bananas and hull the strawberries. When the tea is cold, add all the fruit, and let it stand on the ice for several hours. One cup of Maraschino cherries may be added. 11⁄2 cups sugar I cup hot water I cup orange juice I orange sliced FRUIT PUNCH 1⁄2 cup lemon juice I pint ginger ale I pint Lithia water Dissolve the sugar with the water and add the fruit juices. Strain into a punch bowl over large piece of ice, and just before serving, add ale, Lithia, slices of orange and the cherries. I lemon I cup boiling water LEMONADE 2 tablespoons sugar Wash the lemon and cut a very thin slice from the middle. Put the sugar in a bowl, squeeze the juice in it, remove the seeds, add the boiling water; cover, and put on ice to cool. Strain, and serve in a glass. Cut half the slice of lemon into two pieces, and use as a garnish; or a few berries or slice of orange may be used. FRUIT LEMONADE Add fresh fruit of any kind to lemonade, made by the above recipe and chill on ice. BRAN LEMONADE 1/4 cup bran Juice of 1 lemon 2 cups cold water Let the bran and water stand overnight. Strain, and add the juice of the lemon. Chill and serve. GRAPE LEMONADE I Glass To one cup of lemonade, add one-fourth cup Welch's grape-juice. I orange 1⁄2 cup boiling water ORANGEADE NO. 1 I Glass 1 tablespoon sugar Prepare as for lemonade. If orange is not acid, add a little lemon juice. ORANGEADE NO. 2 Put two tablespoons of crushed ice in a glass and pour the juice of one orange over it. Sweeten to taste. 1/4 cup grated pineapple Juice 1⁄2 lemon FRUITADE I cup boiling water Sugar Add the boiling water to the pineapple and fruit juices. with one tablespoon sugar; let it stand until cool. Add more water and sugar if necessary. Strain, and serve cold. 1⁄2 cup pineapple juice PINEAPPLE JUICE Crushed ice Sugar Pour the pineapple juice over crushed ice, and serve very cold. SODA OR APOLLINARIS LEMONADE Juice of 1 lemon 2 tablespoons sugar 1/4 teaspoon soda 3/4 cup cold water Prepare the lemonade, cool, and add the soda, stirring thoroughly. |