118 / 258
Beverages
—
N
on-
Alcoholic
filling
with
plain soda.
Pour
from
shaker
to
tumbler
and
serve
with
nutmeg
and
straw.
Hot
Malted
Milk
Malted
milk,
1
dessertspoonful;
hot
soda,
1
cupful.
Season
with
pepper
and
salt.
Ice
Cream
Vanilla
syrup,
2
teaspoonfuls;
uncharged
water
or
milk,
4
oz.
or
%
glass;
ice
cream,
2
tablespoonfuls;
Horlick's
malted
milk,
1
tablespoonful.
Put
in
a
shaker,
shake
thoroughly,
strain
and
fill
glass
with
plain
soda,
fine
stream.
Milk
Orange
Orange
syrup,
2
teaspoonfuls;
uncharged
water
or
milk,
4
oz.
or
J^j
glass;
cracked
ice,
sufficient;
eggs,
1
or
2;
Horlick's
malted
milk,
1
tablespoonful.
Put
in
shaker,
shake
thoroughly,
strain
and
fill
glass
with
plain
soda.
Syrup
Malted
milk,
8
oz.;
hot
water,
8
oz.;
simple
syrup,
4
pt.
MEAD
Mead
is
an
old-fashioned
beverage,
but a
very
pleasant
one,
if
care
is
taken
in
making
it.
It
is
generally
made
overstrong,
too
much
honey
being
used
to
the
proportion
of
water.
l.r-On 30
lb.
honey
(clarified)
pour
13
gal.
soft
water,
boiling
hot.
Clarify
with
the
whites
of
eggs,
well
beaten;
boil
again,
remove
all
scum
as
it rises,
add
1
oz.
of
best
hops
and
boil
for
10
minutes,
then
pour
the
liquor
into
a
tub
to
cool,
spreading
a
slice
of
toast
on
both
sides
with
yeast,
and
putting
it
into
the
tub
when
the
liquor
is
nearly
cold.
The
tub
should
stand
in
a
warm
room.
When
fer-
mentation
has
thoroughly
begun,
pour
the
mixture
into
a
cask,
and
as
it
works
off,
fill
up
the
cask,
keeping
back
some
of
the
liquor
for
this
purpose.
Bung down
closely
when
fermentation
has
ceased,
leaving
a
peg
hole,
which
can
be
98