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MiXEb DRINKS.
.63. lBauaroisc an <!IIJocolnt.
Put in a vessel partly filled with boiling water a pot with one
qua.rt 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. lBauaroisc
a
l'Jtalicnnc.
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. JBauaroiB.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. lBilbcrr!2 1.CcmonaJ)c.
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 been sweetened before; mix well and serve
cold.
67. <!IIJcrr!2 1.Ccmonabc.
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 spoO'llful of St. Croix rum or arrack increases
·the fine taste of this lemonade exceedingly.