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WHAT
TO
DRINK
for
luncheon
if
one
is
too
hurried
to
take
time
for
a
com-
fortable
luncheon,
slowly
eaten.
COCOA
NOGG
$
cupful
of
milk,
I
cupful
of
cocoa syrup
(2
table
spoonfuls),
1
egg,
Ice.
Separate
the
white
and
the
yolk
of
the
tgg,
whip
the
white
until
dry
and
stiff,
put
the
yolk,
ice,
cocoa
syrup
and
the
milk
into
a
shaker
and
shake
well;
pour
about
three-
quarters
of
the
mixture
into
a
tall
glass,
pour
the
rest
over
the
beaten
white,
stir
it
swiftly,
and
add
to
the
mixture
in
the
glass.
CHOCOLATE
CREAM
FLOAT
For
each
service
use:
2
tablespoonfuls
of
chocolate
syrup,
£
cupful
of
milk,
i
cupful
of
thick
cream,
Powdered
sugar,
Vanilla.
Multiply
this
recipe
by
the
number
of
persons
to
be
served,
making
the
full
amount,
serving
in
glasses
as
desired.
Select
attractive
glasses,
narrow,
tall,
stemmed
glasses
are
the
best
;
fill
them
nearly
to
the top
with
finely
cracked
ice,
put
two
tablespoonfuls
of
chocolate
syrup
into
each
glass,
add
a
half
cupful
of
milk;
fill
with
stiffly
whipped
cream.
When
whipping
the
cream
add
enough
powdered
sugar
to
make
it
slightly
sweet
and
stir
in
a
few
drops
of
vanilla.
CHOCOLATE
SHAKE
1
cupful
of
milk,
2
tablespoonfuls
of
chocolate
syrup,
1
e*&