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WHAT
TO
DRINK
Grate
the
chocolate,
add
the
sugar
and
then
the
hot
water,
mixing
well.
Bring
to
the
boiling
point,
boil
for
ten
min-
utes,
and
put
in
a
cool
place
until
serving
time.
A
fruit
jar
is
a
most
acceptable
receptacle.
COFFEE
SYRUP
i
pound
of
Java
coffee,
i
pound
of
Mocha
coffee,
£
gallon
of
water,
5
pounds
of
granulated
sugar.
Grind
the
coffee,
add
the
cold
water
and
boil
for
five
minutes;
strain
and
add
the
sugar;
boil
up
again,
strain
a
second
time
and
bottle
while
hot.
COFFEE
SYRUP
No.
2
i
cupful of
powdered
coffee,
3
cupfuls
of
boiling
water,
3
tablespoonfuls
of
granulated
sugar.
Use
any
coffee
desired,
although
a
mixture
of
Java
and
Mocha
is
recommended.
Pulverize
the
coffee,
pack
it
in
the
bag
of a
drip
pot
;
pour
the
boiling
water
over
it
slowly,
allow
it
to
drip
until
the
powdered
coffee
in
the
bag
seems
dry.
Add
the sugar,
boil
for
five
minutes
and
bottle
while
hot.
Use
hot
bottles,
and
seal
immediately.
CREAM
SYRUP
i
pint
of
thick
cream,
£
pint
of
milk,
1
pound
of
block
sugar.
Pour
enough
hot
water
over
the
sugar
to
melt
it,
add
the
milk,
stir
until
the
sugar
is
dissolved
and
add
the
cream;
mix
well
and
it
is
ready
for
use.