138 / 308
138
MIXED
DRINKS.
63.
Baiwroiac
au
Cljocolat
Put
in
a
vessel
partly
filled
with
boiling
water
a pot
with
one
quart
of
milk;
break
five
ounces
of
vanilla
chocolate
and
drop
it
into
the
milk;
stir
continually,
but
never
let
the
milk
boil;
hand
out
the
glasses,
put
in
every
one
a
tablespoon
ful
of
sugar
syrup
and
fill
in
the
chocolate
concoction;
serve
it
hot
64.
B<nwrot0e
a
I'jftalunne.
Put
two
teaspoonfuls
of
pulverized
sugar
and
a
bit
of
powdered
cinnamon
in
a
glass;
add
one-half
of
coffee
and
the
other
half
of
chocolate
dissolved
in
boiling
water;
serve
it
hot.
65.
Batwroi0e
au
Cait.
Take
a
large
glass,
fill
it
to
one-third
with
capillaire
syrup,
add
a
teaspoonful
of
orange-flower
water
and
fill
it
up
with
boil-
ing
milk.
66.
Btlberrg
Cemoiwfo.
One
pint
of
bilberry-juice
is
mixed
with
two
quarts
cff
cold
water;
add
one
and
a
half
pounds
of
powdered
sugar,
in
case
the
juice
should
not
have been sweetened
before;
mix
well
and
serve
cold.
67.
t)m*a
Cemonafo.
Put
two
pounds
of
sour
cherries
in
a
tureen,
mash
them
with
a
wooden
spoon
and
pour
two and
a
half
or three
quarts
of
boil-
ing
water
over
it.
A
small
poiti6n
of
the
pits
is
cracked,
put
them
in
the
tureen,
cover
well
and
let
soak
about
three
hours;
filter;
mix
with
a
quart
of
sugar
refined
and
cleared
to
syrup
and
let
it
get
cold.
A
spoonful
of
St.
Croix
rum
or
arrack
increases
the
fine
taste
of
this
lemonade
exceedingly.