BEVERAGES
20.--COFFEE, EGG, AND MILK
2 eggs 1-1/2 teaspoons instantaneous coffee
2-1/2 tablespoons sugar 3 cups milk
Few grains salt
Beat the eggs until light; add the other ingredients, and strain into
glasses. Serve very cold. (This recipe fills four tumblers.)
21.--GRAPE JUICE (Unfermented)
Pick over and wash grapes, barely cover with water, and cook until soft
and white; drain through cheesecloth, and to each quart of juice add one
cup each of water and sugar; bring to boiling point, skim, bottle, and
cork tightly. When cold, dip corks into melted paraffin.
22.--GRAPE EGGNOG
1 egg 1/4 cup milk
1/3 cup grape juice Nutmeg
1 teaspoon powdered sugar
Beat egg until very light, add grape juice and sugar, and beat again,
add milk, beat well, pour into a glass, and dust with nutmeg.
23.--GINGER PUNCH
1-1/4 cups sugar 2 teaspoons Jamaica ginger
1 quart boiling water 1/2 cup orange juice
Grated rind 1 lemon 1/3 cup lemon juice
Boil sugar and water with the lemon rind for ten minutes; when cool, add
ginger and fruit juice, and strain over cracked ice.
24.--GINGER ALE PUNCH
1/2 cup mint leaves 1 cup boiling water
1-1/4 cups sugar 2 pints ginger ale
Juice of 3 lemons 1 pint grape juice
Pour boiling water over mint leaves, sugar, and grated rind of one
lemon, and let stand until cool; strain into a punch bowl containing
ice, add ginger ale, grape juice, and strained lemon juice; garnish with
sprigs of mint.
25.--MINT JULEP (Ginger Ale)
3/4 cup sugar 4 sprigs mint
1 cup water 1 pint ginger ale
Juice of 3 lemons
Boil sugar and water ten minutes, and cool; add strained lemon juice,
mint leaves bruised, and ginger ale; half fill glasses with crushed ice,
add julep, and garnish with a sprig of mint.
26.--MINT LEMONADE
1 cup sugar 1 cup mint leaves
6 cups water Juice of 3 lemons
Boil sugar and water twenty minutes; add mint, and let stand until cold;
add lemon juice, and strain into glasses half filled with cracked ice.
Garnish with sprigs of mint.
27.--TEA
Tea should be made from freshly drawn, freshly boiled water, poured over
the dry tea, which has been put into a clean, scalded teapot. Cover with
a cozy or stand on back of range for three or four minutes. Allow from a
half to a full teaspoon of tea to each cup, according to the variety
used. The finer varieties made from the first pickings require less than
the coarser kinds. Be sure that tea does not boil. Serve with sugar,
cream, lemon, cloves, mints, ginger, or bits of candied fruit.
28.--ICED TEA
Fill a large glass two-thirds full with cracked ice, add two thin slices
of lemon with seeds removed, two teaspoons of powdered sugar, and fill
with freshly made hot tea. One or two mint leaves may be added.
29.--FILTERED COFFEE
1/2 cup pulverized coffee 4 cups boiling water
Put coffee into bag or filter, add boiling water gradually; pour through
a second time, or even a third time if liked strong. Do not boil. Serve
with hot milk and cream. Wash coffee pot and bag thoroughly, and dry in
the sun if possible; renew bag often.
30.--AFTER-DINNER COFFEE
1/2 cup pulverized coffee 2 cups boiling water
Put coffee into a filter coffee pot, add boiling water, and filter three
times. Serve very hot.
31.--CAFE AU LAIT
To recipe for After-dinner Coffee (see No. 30) add one and a half cups
of hot milk.
32.--COCOA
4 teaspoons cocoa 2 cups boiling water
2 tablespoons sugar 2 cups hot milk
1/8 teaspoon salt
Mix cocoa, sugar, salt, and boiling water, and boil five minutes; add
hot milk, and beat with egg beater until frothy.
33.--CHOCOLATE
1-1/2 squares chocolate 2 cups boiling water
1/4 cup sugar 2 cups hot milk
1/8 teaspoon salt
Melt chocolate in a saucepan over hot water; add sugar, salt, and
boiling water; stir well, and boil five minutes; add hot milk, and beat
with egg beater until frothy. Evaporated milk makes excellent chocolate
or cocoa. For marshmallow chocolate put two marshmallows in each cup and
pour hot chocolate over them.