87 / 184
VII
—
COLD
MILK
DRINKS,
HOT
MILK
AND
BUTTERMILK
SHAKES,
NOGGS
AND
PUNCHES
While
many
do
not
care
for
milk
as
a
drink,
still
milk
in
combination
with
syrups,
eggs,
malted
milk,
flavoring
extracts
or
fruit
juices
will
be
found
pleasing
even
to
those
who
would
not
drink
it
plain.
When
one
considers
the
amount
of
nourishment
furnished
by
a
glass
of
milk,
it
is
well
to
serve
it
when
possible,
even
disguised
as
a
nogg
or
punch.
CHOCOLATE
MILK
i
cupful
of
milk,
i
cupful
of
chocolate
syrup
(see
syrups)
(2
tablespoonfuls),
Ice.
Use
a
cocktail
shaker,
put
two
tablespoonfuls
of
cracked
ice
in
the
shaker,
add
the chocolate
syrup
and
the
milk;
shake
well,
strain
into
a
tall
glass
and
serve.
It
is
wise
to
use
an
iced-*ea
glass,
as
these
glasses
hold
at
least
ten
ounces,
and
as
a
measuring
cup
will
hold
eight
ounces
of
milk,
there
is
room
for the
ice
and
syrup.
CHOCOLATE,
EGG
AND
MILK
I
cupful
of
milk,
1
egg,
i
cupful
of
chocolate
syrup
(2
tablespoonfuls),
Ice.
Place
all
the
ingredients
in
a
cocktail
shaker,
shake
thor-
oughly
and
strain
into
a
tall
thin
glass.
There
is
enough
nourishment
in
a
drink
of
this
sort
to
be
used
as
a
substitute
87