100 / 184
100
WHAT
TO
DRINK
It
is
quite
possible
in
most
large
places
to
purchase
a
sillabub
churn,
which
is
a
small
tin
cylinder,
having
a
small
dasher
which
fits
loosely.
Whip
the
cream
until
frothy,
using
the
churn;
sweeten
to
taste
with
the
powdered
sugar
and
add
the
raspberry
juice,
which
should
be
stirred
in
swiftly
and
the
drink
served
at
once
in
tall,
stemmed
glasses.
Serve
with
long
handled
spoons.
If
a
churn
is
not
obtainable,
use
a
cream
whisk,
but
stop
beating
at
the
frothy
stage.
SILLABUB
WITH
GRAPE
JUICE
i
quart
of
thick
cream,
4
egg
whites,
i
cupful
of
grape
juice,
if
cupfuls
of
powdered
sugar,
Whip
the
cream
until
very
stiff,
adding
half
the
powdered
sugar;
whip
the
egg
whites
until
dry,
adding
remaining
sugar
gradually;
when
finished,
mix
the
cream
and
the
beaten
whites
thoroughly
and
add
the
grape
juice.
Eat
with
a
spoon
and
serve
in
low
wide
glasses.
CANTON
MILK
SHAKE
i pint
of
top
milk,
i
egg,
i
inch
preserved
ginger,
i
tablespoonful
of
plain
syrup,
Ice.
Chop
half
the
ginger
very
fine;
put
it
with
the
top
milk,
syrup,
ice
and
the
yolk
of
the
egg
into
a
cocktail
shaker
and
shake
for
two
minutes.
Whip
the
white
of
the
egg
until
stiff
;
cut
the
remaining
half
inch of
ginger
into
small
pieces.
Strain
the
milk
mixture
into
a
tall
glass,
reserving
a
quarter
cupful
;
mix
this
quickly
with
the
beaten
white,
add
to
the