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Malted
Milk
whipped
cream
and
grated
nutmeg
if
desired,
or
serve
plain.
Cracked
ice
may
be
used,
but
the
cold
water
makes
a
better,
creamier
drink.
Cocoa
Chocolate
syrup,
1
02.;
plain
cream,
1
oz.;
shaved
ice,
sufficient;
plain
water,
2
oz.;
malted
milk,
2
tablespoon-
fuls.
Put
in
a
shaker,
shake
thoroughly,
strain
and
fill
glass
with
fine
stream.
Coffee
Syrup
Prepare
a
syrup
of
8
oz.
malted
milk,
16
oz.
sugar,
2J-£
oz.
coffee
extract,
24
oz.
water.
Dissolve
malted
milk
and
coffee
in
water.
Strain,
cool,
add
coffee
extract
and
color
with
caramel.
Coffee
Punch
Malted
milk
coffee
syrup,
2
oz.;
shaved
ice,
J^
glass;
milk,
14
oz.
Fill
12-oz.
glass
with
soda
and
sprinkle
on
nutmeg.
1.
—
Vanilla
syrup,
1
oz.;
plain
cream,
1
oz.;
1
egg;
shaved
ice,
sufficient;
plain
water,
2
oz.;
malted
milk,
2
tablespoonfuls.
Put
in
shaker,
shake
thoroughly,
strain
and
fill
glass
with
fine
stream
and
sprinkle
with
nutmeg.
2.
—
Put
1
egg
in
mixing
glass;
vanilla
syrup,
1
to
2
oz.;
plain
cream,
3
oz.;
malted
milk,
2J-3
teaspoonfuls.
Shake
well
with
ice.
Use
fine
stream
only
and
serve
in
bell
glass.
3.
—
Coffee
or
chocolate
syrup,
1J^
oz.;
1
egg;
sweet
cream,
1
oz.;
malted
milk,
2
teaspoonfuls;
shaved
ice.
Shake
thoroughly
and
fill
with
soda,
using
fine
stream
mostly.
4.
—
Plain
syrup,
%
oz.;
sherry
wine,
1
tablespoonful;
1
egg;
cream,
J^oz.;
sufficient
ice;
malted
milk,
1
table-
spoonful.
Put
in
shaker,
shake
thoroughly,
fill
glass
with
heavy
and
fine
stream;
strain
into
12-oz.
thin
glass.
5.
—
One
egg;
malted
milk,
1
teaspoonful;
clam
bouillon,
J^
oz.;
hock
syrup,
1
oz.;
cracked
ice,
J^
tumblerful.
Shake
well,
strain
and add
1
dash
of
liquid
phosphate,
97