1896 Fancy Drinks and Poplular Beverages by the only William (paper cover)

MIXED DRINKS.

.63. JllatJaroisc au <!IIJocolat.

Put in a vessel partly filled with boiling water a pot with one

quart of milk; break five ounces of vanilla chocolate and drop

it into the milk; stir continually, but never let the milk boil;

hand out the glasses, put in every one a tablespoonful of sugar

syrup and fill in the chocolate concoction; serve it hot

.64.

auaroisc

.Jtalicnn.e.

Put two teaspoonfuls of pulverized sugar and a bit of powdered

cinnamon in a glass; add one-half of coffee and the other half of

chocolate dissolved in boiling water; serve it hot.

.65. Jllauarois.e au 1.Cait.

Take a large glass, fill it to one-third with capillaire syrup,

add a teaspoonful of orange-flower water and fill it up'with boil–

ing milk.

.66. Jllilb.erru 1.C.emonab.e.

One pint of bilberry-juice is mixed with two quarts of cold

water; add one and-a half pounds of powdered sugar, in case the

juice should not have bee.n sweetened before; mix well and serve

cold.

.67. <!Iry.erru 1.C.emonab.e.

Put two pounds of sour cherries in a tureen, mash them with

a wooden spoon and pour two and a half or three quarts of boil–

ing water over it. A small portion of the pits is cracked, put

them in the tureen, cover well and let soak about three hours;

filter; mix with a quart of sugar refined and cleared to syrup and

let it get cold. A spo011ful of St. Croix rum or arrack increases

the fine taste of this lemonade exceedingly.