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"GO-OD CHEBR"
73
Milk Beverages
Fill a glass full
of
cold milk, add finely bro–
ken ice, 2 teaspoonfuls of sugar, and approxi–
ma.rtely
12
drops of any good flavoring extract.
Beat the mixture with a small egg beater for
a half minute. A variation is to add one or
two tablespoonfuls of fruit syrups instead of
the flavoring extracts. Add <t:he milk to the
flavoring extract or syrup rather than the ex–
tracts or syrups to the milk. A little charged
water, such as can be \bought at drug stores,
is an improvement to most milk beverages.
The beverage, however, should be well shak–
en :before the charged water is added.
Currant Syrup
After washing the currants, cover with cold
water and cook until the fruit loses its color
and is soft. Drain as is done when making
jelly. Add one-fourth as much sugar as there
is juice and 'boil for five minutes. Seal in
clean hot bottles.
Grape Syrup
To 1 l'b. of grape juice add
0
pound of su–
gar and boil for five minutes.
Orange Syrup
Orange syrup is made in the sa•me way as
grape syrup except when the orange s are very
sour
~
of a pound of sugar is used.
Strawberry Syrup
Add half as much sugar as fruit and cook
for
20
minutes, strain, and boil the syrup
again for five minutes. Seal in bottles or jars.
These fruit syrups are made into delicious
drinks 'by adding
31
oi
a glass of ice cold milk
to from one to three ta·blespoonfuls of syrup
(depending on sweetness). Add the milk to
the syrup (not vice-versa), and stir thorough–
ly with an egg beater.
It
is an improvement
to add a small quantity of <:'barged water, such
as ca n be bought by <t:he !bottle at most drug
stores. Pour in the ·charged water in a small
stream. The mixture should have been well
shaken before the chargi;d water is added.