93 / 184
COLD
MILK
DRINKS
93
$ cupful
of
plain
syrup,
i
egg,
i
cupful
of
thick
cream,
i
cupful
of
marshmallow
cream,
Ice.
Put
one
cupful
of
strong
dripped
coffee,
one
cupful
of
milk,
the
syrup,
egg
and
ice in
a
shaker;
shake
thoroughly
and
pour
into
a
pitcher.
Add
the
rest
of
the
milk,
stir
and
pour
into
tall
thin
glasses,
filling
them
three-quarters
full.
Whip
the
cream
until
stiff,
mix
with
the
marshmallow,
and
fill
the
glasses
with
the
mixture.
Top
with
a
candied
cherry
if
desired.
LEFT-OVER
COCOA
Strain
any
cocoa
left
from
breakfast
or
luncheon
and
place
in
the
refrigerator
until
needed,
either
as
a
luncheon
or
afternoon
drink.
Use
parfait
glasses,
or
any
tall,
narrow,
stemmed
glass.
Pour
into
the
glasses
until
about
three-quarters
full;
add
two
tablespoonfuls
of
chocolate
ice
cream,
top
with
marsh-
mallow
cream
and
a
candied
cherry.
Serve
with
a
long
handled
spoon
and
a
straw.
If
this
is
used
in
the
afternoon,
serve
little
cakes
with
it,
being
sure
that
the
cakes
do
not
have
chocolate
icing.
LEFT-OVER
COFFEE
If
there
is
one
cupful
of
coffee
left
from
the
break-
fast,
put
in
the
refrigerator
until
luncheon,
or
later in
the
afternoon.
i
cupful
of
coffee,
i
tablespoonful
of
plain
syrup
(see
syrups),
I
pint
of
milk,
i
egg,
Ice.
Put
the
egg,
syrup,
ice
and
coffee
in
a
shaker,
shake
for