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Hot
Beverages
roasted
in
the
usual
manner,
and
a
tin
in
a
slack
oven,
or
a
frying
pan
over
the
fire,
will
serve,
with
care.
A
rotating
coffee
roaster
is
of
course
much
better.
The
addition
of
the
butter
and
sugar
develops
the
flavor
and
aroma
of
the
berry;
the
butter
employed
must,
of
course,
be
of
the
very
best
quality
and
must
be
used
only
in
very
small
quantities.
Serving.
—
1.
—
In
using
from
J^
to
1
oz.
of
extract,
de-
pending
upon
the
strength
of
the
extract
and
how
strong
a
cup
of
coffee
you
desire,
coffee
may
be
served
black
or
with
half-hot
milk
or
with
a
little
sweet
cream,
allowing
the
customer
to
sweeten
to
taste.
2.
—
One
egg;
extract
of
Mocha,
1
dessertspoonful;
sweet
cream,
1
teaspoonful;
syrup,
1
oz.
Shake
well,
strain
and add
1
cupful
hot
soda
and
1
teaspoonful
whipped
cream.
Egg
1.
—
Break
fresh
egg
into
mixing
glass
and
shake
well
without
ice.
Pour
into
bouillon
cup
J^
oz.
of
beef
tea
extract.
Draw
hot
water
to
fill
cup
and
serve
with
2
Graham
crackers.
2.
—
One-half
to
1
oz.
liquid
extract
of
beef, 1
egg,
salt
and
pepper
to
season,
hot
water
to
fill
an
8-oz.
mug.
Stir
the
extract,
egg
and
seasoning
together
with
a
spoon
to
get
well
mixed;
add
the
water,
stirring
briskly
meanwhile.
Then
strain
and
serve.
Or
shake
the
egg
and
extract
in
a
shaker,
add
the
water
and
mix
by
pouring
back
and
forth
several
times
from
shaker
to
mug.
3.
—
One
egg,
1 oz.
beef
tea
extract,
J^
spoonful
dairy
butter.
Add
several
ounces
hot
soda
and
stir
until
the
butter
is
dissolved.
Fill
up
with
hot
soda.
4.
—
One
egg,
J^
oz.
lime
juice,
1 oz.
lemon
syrup,
hot
water
enough
to
fill
an
8-oz.
glass.
Prepare
like
hot
egg
checkerberry.
5.
—
Into
a
10-oz.
glass
squeeze
the
juice
of
J^
of
an
orange
add
2
teaspoonfuls
of
powdered
sugar
and
1
egg.
Shake
thoroughly,
strain
into
a
clean
glass
and
fill
with hot
water
as
directed.
121