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92
WHAT
TO
DRINK
It
might
seem
wise
to
sweeten
this
slightly,
and
as
"
isin-
glass "
was
the
name
applied
to
what
we
now
know
as
M
gelatine,"
would
suggest
that
a
teaspoonf
ul
of
powdered
gelatine
would
be
a
sufficient
quantity
to
use.
COFFEE-MAPLE
PUNCH
i
cupful
of
strong
dripped
coffee,
I
i
pints
of
rich
milk,
i
cupful
of
maple
syrup
(4
tablespoonfuls),
1
egg,
Ice
cream.
In
making
drip
coffee,
use
recipe
given
under
coffee
recipes.
Put
the
egg,
two
tablespoonfuls of
cracked
ice,
the
maple
syrup,
one
cupful
of
milk
and
the
egg
in
a
shaker,
shake
thoroughly,
strain
into
a
pitcher,
add
the
rest
of the
milk,
and
stir
well.
Pour
into
tall
glasses,
top
with
a
table-
spoonful
of
ice
cream
to
each
serving.
Serve
with
a
straw
and
a
long
handled
spoon.
COFFEE-ROSE
PUNCH
1
quart
of
milk,
1
cupful
of
strong
dripped
coffee,
i
cupful
of
plain
syrup,
1
egg,
1
teaspoonful
of
rose
extract,
Ice.
Put
the
coffee,
ice,
egg,
syrup
and
a
cupful
of
milk
in
a
shaker.
Shake
thoroughly,
pour
into
a
pitcher,
add
the
rest
of
the
milk
and
the
extract,
stir
well;
fill
tall
thin
glasses
nearly
full,
add
a
tablespoonful
of
vanilla
or
rose
ice
cream
and
serve
with
a
long
handled
spoon.
COFFEE
MARSHMALLOW
i£
pints
of
milk,
1
cupful
coffee,