BEVERAGES
French Chocolate
2 squares Lowney’s Premium Chocolate
½ cup boiling water
⅛ teaspoon salt
3 cups milk scalded
¼ cup ground coffee
2 tablespoons sugar
2 tablespoons brandy
Melt two squares Lowney’s Premium Chocolate, add sugar and boiling
water, boil two minutes. Scald the milk with coffee, strain, and add to
chocolate with salt and brandy. Beat with Dover egg beater and serve
with beaten cream.
Plain Chocolate
2 squares Lowney’s Premium Chocolate
4 tablespoons sugar
3 cups scalded milk
1 cup boiling water
salt
Melt two squares Lowney’s Premium Chocolate, add sugar, salt and
boiling water; boil two minutes, add scalded milk and beat with Dover
egg beater to prevent scum from forming. Serve very hot.
Emergency Chocolate
2 teaspoons Lowney’s Always Ready Chocolate Powder
¼ cup boiling water
1 cup scalded milk
salt
Mix two teaspoons Lowney’s Always Ready Chocolate Powder with boiling
water; boil three minutes, stirring all the time; add scalded milk and
cook in double boiler ten minutes; add a few grains of salt and more
sugar if needed; beat and serve. This may be made without cooking so
long.
Condensed Milk Chocolate
3 squares Lowney’s Premium Chocolate
4 tablespoons sugar
3 cups boiling water
½ can condensed milk
⅛ teaspoon salt
Melt chocolate; add sugar, salt, and boiling water in which has been
mixed the condensed milk. Boil five minutes. If condensed milk has been
sweetened, omit sugar.
Cocoa for Fifty People
1½ cups Lowney’s Cocoa
1 quart cold water
2 quarts boiling water
6 quarts scalded milk
¾ cup sugar
2 teaspoons salt
Mix cocoa, sugar and salt. Add cold water, then boiling water, boil
five minutes, add to scalded milk. Beat well with Dover egg beater and
serve.
Chocolate for Fifty People
1 pound Lowney’s Chocolate
2 quarts boiling water
¾ pound sugar
6 quarts scalded milk
½ tablespoon salt
1 tablespoon vanilla
Melt chocolate over hot water, add sugar and water, boil ten minutes.
Add salt and scalded milk, beat well. Add vanilla and serve with
whipped cream.
Brandy Cocoa
4 tablespoons Lowney’s Breakfast Cocoa
4 tablespoons sugar
1 tablespoon brandy
¼ cup boiling water
4 cups scalded milk
⅛ teaspoon salt
Mix four tablespoons Lowney’s Breakfast Cocoa, four tablespoons sugar,
and one fourth cup boiling water; when smooth, add four cups scalded
milk and cook in double boiler twenty minutes; add one tablespoon
brandy and salt; beat and serve; garnish with beaten cream.
Breakfast Cocoa
2 tablespoons Lowney’s Breakfast Cocoa
2 cups milk
2 tablespoons sugar
2 cups boiling water
⅛ teaspoon salt
Mix two tablespoons Lowney’s Breakfast Cocoa, two tablespoons sugar,
one eighth teaspoon salt; add two cups boiling water gradually; when
smooth, boil five minutes; add two cups scalded milk, beat with a Dover
egg beater until frothy.
Breakfast Cocoa with Condensed Milk
4 tablespoons Lowney’s Breakfast Cocoa
2½ cups boiling water
½ cup condensed milk
few grains salt
Mix four tablespoons Lowney’s Breakfast Cocoa with one cup boiling
water; boil two minutes; add one and one half cups boiling water which
has been mixed with one half cup condensed milk and a few grains salt;
bring to the boiling point and serve with or without whipped cream.
If condensed milk has not been sweetened, add two tablespoons of sugar
to the cocoa.
Tea
freshly boiled water
1 teaspoon tea for each cup
Scald an agate-ware teapot; put in as many teaspoons tea as cups
required. Cover with as many cups of boiling water as there are
teaspoons of tea. Serve immediately.
Russian Tea
Prepare tea, serving a thin slice of lemon and sugar with each cup.
Tea Punch
Prepare tea as for Russian Tea and serve with a thin slice of lemon and
lump sugar soaked in brandy.
Iced Tea
Make tea. Serve in glasses with crushed ice, with one tablespoon lemon
juice in each glass.
Boiled Coffee No. 1
1 cup freshly ground coffee
1 whole egg or one egg white
1 cup cold water
6 cups boiling water
Mix coffee, egg and one half cup cold water, add boiling water, boil
hard five minutes. Set on back part of range, add other half cup of
cold water, let stand five minutes, and serve with hot milk, cream and
sugar.
Coffee No. 2
Use rule for Boiled Coffee, using six cups cold water instead of
boiling water.
Coffee No. 3
1 cup coffee
6 cups cold water
Put coffee in cheese cloth bag. Tie, allowing room for coffee to swell.
Place in scalded coffee pot, cover with cold water, and boil ten
minutes. Remove bag, let stand two minutes on back of range, and serve
with hot milk, sugar and cream.
French Coffee
1 cup very finely ground or powdered coffee
6 cups boiling water
Place coffee in strainer, add boiling water gradually, and refilter, if
liked very strong.
Iced Coffee
Add hot milk to black coffee, flavor with vanilla, and sweeten to
taste. Chill; serve in glasses with a tablespoon of chopped ice in each
glass.
Black Coffee
Allow two tablespoons of coffee for each cup of boiling water. Always
make in French coffee pot.
After Dinner Coffee
1 cup coffee
½ ounce chicory
1 egg slightly beaten
4 cups boiling water
¼ cup cold water
Mix coffee, chicory, egg and cold water, add boiling water and boil
five minutes; let stand five minutes on back of range where it will
keep hot. Serve without sugar or cream.
These same ingredients may be used in the French coffee pot, and the
liquid may be poured through the coffee until the required strength is
obtained.
FRUIT BEVERAGES
Claret Cup
1 pint claret
1 cup curaçoa
1 cup soda water
1 cup sherry
1 slice cucumber
juice of one orange
sugar to taste
Champagne Cup
2 cups champagne
2 cups soda water
1 bunch mint
1 cup sherry
juice and rind one orange
2 cups Apollinaris
ice
1 tablespoon powdered sugar
1 slice cucumber
juice of one half lemon
Cider Cup
2 cups cider
1 cup sherry
½ cup brandy
large piece ice
rind of one lemon
1 slice cucumber
few gratings nutmeg
sugar
Lemonade
Boil two cups of sugar and four cups water until a rich sirup is
formed. Add one cup lemon juice. Dilute with ice water.
Orangeade
2 cups sugar
2 cups water
⅓ cup lemon juice
⅔ cup orange juice
2 oranges sliced
Make the same as Lemonade.
Fruit Punch
Sufficient to serve twenty-five persons.
4 cups sugar
8 cups water
2 quarts Apollinaris
1 pineapple shredded
1 cup fruit juice
1 box strawberries hulled and cut in pieces
4 bananas cut in slices
juice of 6 oranges
juice of 3 lemons
Boil sugar and water five minutes; add fruit, ice, Apollinaris, and
water to make the punch right strength. One cup maraschino cherries may
be added.
Currant Punch
4 cups currant juice
4 cups sugar
12 cups water
6 lemons
6 oranges
2 cups tea
Boil sugar and water five minutes; add tea, juice, lemons and oranges
sliced, and a large piece of ice.
Milk Punch
1 cup milk
1 teaspoon sugar
4 teaspoons of sherry, brandy or Madeira
few gratings nutmeg
Put two lumps of ice in glass; add sugar, milk and wine; shake, strain,
and add nutmeg.
Mint Julep No. 1
1 bunch mint
2 cups ice water
juice lemons
2 cups sugar
4 cups water
Chop mint; add ice water; let stand over night. Boil sugar and water;
chill; add lemon juice and mint water. Serve with crushed ice; garnish
with mint leaves.
Mint Julep No. 2
Put three sprigs mint with one half teaspoon orange bitters in a glass;
add one sherry glass Vermouth and one half cup whisky; shake well;
add one half cup crushed ice, stir to crush the mint. Add two slices
orange, two or three strawberries, and a few sprigs of mint. Add more
ice and serve when the outside of the glass is frosted.
Mulled Wine
2 cups water
16 cloves
3 eggs
2 tablespoons sugar
2 cups wine
1 tablespoon lemon juice
Boil cloves and water ten minutes. Beat yolks and sugar together; add
water, wine, lemon juice, and stiffly beaten whites. Serve hot.