Part 6
1 cupful of milk, 2 tablespoonfuls of chocolate syrup, 1 egg, Ice, Vanilla.
Whip the white and the yolk of the egg separately. Put the yolk, ice, milk, chocolate and a few drops of vanilla in a cocktail shaker and shake well for at least two minutes. Put the stiffly whipped white in a tall glass, pour the chocolate mixture over, stirring it in slightly, and serve. Serve with a straw.
CHOCOLATE PUNCH
1 egg, 1 cupful of milk, ⅛ cupful of chocolate syrup (2 tablespoonfuls), Nutmeg, Few drops of vanilla, Ice, Ice cream.
Put the egg, milk, chocolate syrup, vanilla and ice in a cocktail shaker, shake for three minutes, strain into a tall thin glass and add a generous grating of nutmeg and top with a spoonful of vanilla ice cream.
CHOCOLATE CREAM PUNCH
1 egg, 1 cupful of milk, ⅛ cupful of chocolate syrup (2 tablespoonfuls), ⅓ cupful of thick cream, Ice, Sugar.
Whip the cream until stiff, adding a little powdered sugar, put the egg, milk, chocolate syrup and a little cracked ice in a shaker; shake well, strain into a tall thin glass and top with the whipped cream. Serve with a long handled spoon.
CHOCOLATE SODA
½ cupful of top milk, ⅛ cupful of chocolate syrup (2 tablespoonfuls), 2 tablespoonfuls of vanilla ice cream, Carbonated water.
Put the chocolate syrup in a tall glass, then the top milk, or milk and cream mixed, add two tablespoonfuls of ice cream; fill the glass with carbonated water, using a syphon. Serve with a long handled spoon. One may use chocolate ice cream if one prefers.
COFFEE, EGG AND MILK
⅓ cupful of dripped coffee, 2 tablespoonfuls of plain syrup, 1 egg, ¾ cupful of top milk, Ice.
Put the egg, ice, milk, coffee and syrup in a cocktail shaker and shake thoroughly for two minutes; strain into a tall thin glass and serve at once.
COFFEE PUNCH
⅓ cupful of dripped coffee, 2 tablespoonfuls of plain syrup, ¾ cupful of top milk, 1 egg, 2 tablespoonfuls of vanilla ice cream, ⅛ cupful of whipped cream, or marshmallow cream.
Put the dripped coffee, two pieces of ice, the egg, syrup and top milk in a shaker. Shake well, strain into a tall thin glass, add the ice cream, top with whipped cream or a tablespoonful of marshmallow cream. Serve with a long handled spoon.
COFFEE FOAM
1 cupful of milk, 1 egg, ⅛ cupful of dripped coffee, 2 tablespoonfuls of plain syrup.
Separate the yolk and the white of the egg; whip the white dry and stiff; put the yolk, milk and coffee in a shaker and shake well. Pour the mixture into a tall glass, reserving about a quarter; mix this with the egg white quickly and add to the top of the glass. Serve with a straw or long handled spoon.
COFFEE CREAM
½ cupful of milk, ½ cupful of thick cream, ⅓ cupful of dripped coffee, 1 egg, 1½ tablespoonfuls of plain syrup, Ice.
Put the ice, milk, coffee and the yolk of the egg in the shaker and shake well. Beat the egg white until dry and whip the cream until stiff. Pour the coffee and milk mixture over the egg white, stir swiftly, blending thoroughly; pour into a tall glass and add the whipped cream, which should be sweetened slightly. Serve with a straw or long handled spoon.
COFFEE MILK
(Recipe dated 1845)
1 dessert spoonful of ground coffee, 1 pint of milk, 2 shavings of isinglass.
“Boil the coffee, milk and isinglass together for a quarter of an hour. Allow this to stand for ten minutes, and pour the liquid off.”
It might seem wise to sweeten this slightly, as “isinglass” was the name applied to what we now know as “gelatine,” would suggest that a teaspoonful of powdered gelatine would be a sufficient quantity to use.
COFFEE-MAPLE PUNCH
1 cupful of strong dripped coffee, 1½ pints of rich milk, ¼ cupful of maple syrup (4 tablespoonfuls), 1 egg, Ice cream.
In making drip coffee, use recipe given under coffee recipes. Put the egg, two tablespoonfuls of cracked ice, the maple syrup, one cupful of milk and the egg in a shaker, shake thoroughly, strain into a pitcher, add the rest of the milk, and stir well. Pour into tall glasses, top with a tablespoonful of ice cream to each serving. Serve with a straw and a long handled spoon.
COFFEE-ROSE PUNCH
1 quart of milk, 1 cupful of strong dripped coffee, ½ cupful of plain syrup, 1 egg, 1 teaspoonful of rose extract, Ice.
Put the coffee, ice, egg, syrup and a cupful of milk in a shaker. Shake thoroughly, pour into a pitcher, add the rest of the milk and the extract, stir well; fill tall thin glasses nearly full, add a tablespoonful of vanilla or rose ice cream and serve with a long handled spoon.
COFFEE MARSHMALLOW
1½ pints of milk, 1 cupful coffee, ⅓ cupful of plain syrup, 1 egg, 1 cupful of thick cream, 1 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 marshmallow 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 breakfast, put in the refrigerator until luncheon, or later in the afternoon.
1 cupful of coffee, 1 tablespoonful of plain syrup (see syrups), 1 pint of milk, 1 egg, Ice.
Put the egg, syrup, ice and coffee in a shaker, shake for two minutes, pour into a glass pitcher with the milk, stir and serve at once.
EGG NOGG
½ pint of milk, 1 even teaspoonful of sugar, 1 egg, ¼ teaspoonful of vanilla extract, Ice, Nutmeg.
Break the egg into a cocktail shaker, add two tablespoonfuls of cracked ice, the milk, vanilla and sugar: shake thoroughly, strain into a tall thin glass, sprinkle with grated nutmeg and serve with a straw.
MILK SHAKE
½ pint of top milk, 1 teaspoonful of sugar, ¼ teaspoonful of vanilla, Ice, Nutmeg.
Put the milk, sugar, vanilla and two tablespoonfuls of cracked ice into a cocktail shaker; shake thoroughly and strain into a tall thin glass. Sprinkle grated nutmeg on top and serve.
RASPBERRY MILK SHAKE
½ pint of top milk, ½ teaspoonful of sugar, 2 tablespoonfuls of raspberry syrup, Ice.
Put the top milk, or plain milk mixed with a little cream into a shaker with the sugar, syrup and two tablespoonfuls of cracked ice. Shake well for two minutes, strain into a tall thin glass. A tablespoonful of raspberry ice cream is a desirable addition. Serve with a long handled spoon, if the ice cream is used, or with a straw if not.
STRAWBERRY MILK SHAKE
½ pint of top milk, ½ teaspoonful of sugar, 2 tablespoonfuls of strawberry syrup, Ice.
Put the top milk, or plain milk mixed with a small amount of cream into a cocktail shaker; add the sugar, strawberry syrup, and two tablespoonfuls of cracked ice; shake well and strain into a tall glass. If one wishes, a tablespoonful of strawberry ice cream makes a delightful addition, as will two selected strawberries, if in season.
CHOCOLATE MALTED MILK
2½ teaspoonfuls of malted milk, 2 tablespoonfuls of chocolate syrup, 1 cupful of milk, Ice.
Mix the malted milk with just enough hot water to blend well, stirring and mixing with a spoon; add a little cold milk to this, and pour it into a shaker. Add to this the rest of the milk and the chocolate syrup and two tablespoonfuls of cracked ice. Shake well for two minutes. Strain into a tall thin glass and serve.
CHOCOLATE MALTED MILK WITH EGG
2½ teaspoonfuls of malted milk, 2 tablespoonfuls of chocolate syrup, 1 cupful of milk, 1 egg, Ice.
Mix the malted milk with only enough hot water to make a paste; then add a little cold milk, enough to be able to pour the mixture. Pour into a shaker; add the egg, ice and chocolate syrup as well as the rest of the milk. Shake well for two minutes, and strain into a tall glass. A little sugar may be added if desired, although the syrup should make it sufficiently sweet.
RASPBERRY MALTED MILK
2½ teaspoonfuls of malted milk, 2 tablespoonfuls of raspberry syrup, 1 cupful of milk, Ice.
Mix the malted milk with enough hot water to make a paste, stirring carefully to make sure that all the dry milk is blended, then add a little cold milk, stir well and pour into a cocktail shaker; add the rest of the milk, the raspberry syrup and two tablespoonfuls of ice. Shake well, strain into a tall glass and serve. If wished for, plain syrup or sugar may be added.
STRAWBERRY MALTED MILK WITH ICE CREAM
2½ teaspoonfuls of malted milk, 2 tablespoonfuls of strawberry syrup, 1 cupful of milk, Ice.
Mix the malted milk with a little hot water, stirring until a smooth paste is made; add a little cold milk, stir again and pour into a shaker; add the rest of the milk and the strawberry syrup as well as two tablespoonfuls of cracked ice. Shake, strain into a tall glass. Top with a tablespoonful of ice cream, preferably vanilla.
VANILLA MALTED MILK WITH CHOCOLATE ICE CREAM
2½ teaspoonfuls of malted milk, 1 tablespoonful of plain syrup, ½ teaspoonful of vanilla extract, 1 cupful of rich milk, Ice, Ice cream.
Blend the malted milk with a little hot water, add enough cold milk to be able to pour it. Pour into a shaker, add the rest of the milk, plain syrup, vanilla and two tablespoonfuls of cracked ice. Shake well, strain into a tall thin glass and top with two tablespoonfuls of chocolate ice cream.
COFFEE MALTED MILK, EGG AND ICE CREAM
2½ teaspoonfuls of malted milk, 2 tablespoonfuls of coffee syrup, 1 cupful of rich milk, 1 egg, Ice.
Blend the malted milk with a little hot water, being sure that the milk is well dissolved. Add enough cold milk to pour the mixture, and put it in a cocktail shaker with the rest of the milk, the coffee syrup, egg and ice. Shake for two minutes, and strain into a tall thin glass and top with two tablespoonfuls of vanilla ice cream.
There surely is nourishment enough in this for a normal luncheon.
COFFEE MALTED MILK
1½ teaspoonfuls of malted milk, 1 tablespoonful of plain syrup, 2 tablespoonfuls of coffee syrup, Ice.
Mix the malted milk with a little hot water, blending it well, add enough cold milk to make thin enough to pour; pour into a cocktail shaker and add the rest of the milk, the coffee syrup and two tablespoonfuls of cracked ice. Shake hard for two minutes; strain into an attractive glass and serve.
MALTED EGG-MILK
2½ teaspoonfuls of malted milk, 1 teaspoonful of sugar, 1 cupful of rich milk, 2 tablespoonfuls of ice, ½ teaspoonful of vanilla extract, 1 egg.
Put the malted milk in a cup, add sugar and mix with just enough hot water to dissolve the malted milk, stirring and mixing with a spoon. Add a little cold milk, stir well, and pour into a cocktail shaker with the rest of the milk, the egg, ice and the vanilla. Shake this mixture thoroughly, strain into a tall thin glass and serve.
GRENADINE MILK SHAKE
⅛ cupful of grenadine (2 tablespoonfuls), 1 egg, 1 cupful of rich milk, Ice, Nutmeg.
Put the egg, milk, grenadine and ice in a shaker and shake thoroughly; shaking hard for at least two minutes. Strain into a tall glass, and sprinkle with grated nutmeg.
MILK APPLEBLOOM
¼ cupful of sparkling apple juice (commercial) (4 tablespoonfuls), 1 teaspoonful of sugar, 1 cupful of milk, ½ teaspoonful of Florida water, Ice.
Put the apple juice, ice, sugar and Florida water in a shaker, shake well; open the shaker and add the milk, again shaking well. Strain into an attractive glass and serve at once.
ORANGE MILK
1 orange, 1 teaspoonful of sugar, 1 cupful of milk, ¼ teaspoonful of orange extract, Nutmeg, Ice.
Extract the juice from the orange and put it with the ice, sugar and orange extract into a shaker and shake well for two minutes. Remove the top, add the milk, pouring slowly and stirring at the same time, then recap the shaker and shake thoroughly again. Strain into a tall glass and sprinkle with nutmeg. Serve at once.
EGG SNOWDRIFT
1 egg, ½ pint of milk (1 cupful), 1 teaspoonful of sugar, ¼ teaspoonful of vanilla, Nutmeg.
Separate the white and yolk of the egg, whip the white until stiff, sweeten slightly with powdered sugar. Put the sugar, vanilla and a tablespoonful of milk with the yolks, beat this with a whisk until light and lemon colored; stir in the rest of the milk; pour this mixture into a tall glass, and add the slightly sweetened white, piling it high. Sprinkle with grated nutmeg and serve with a straw.
SILLABUB
1 pint of thick cream, 1 cupful of powdered sugar, ½ cupful of raspberry juice.
It is quite possible in most large places to purchase a sillabub churn, which is a small tin cylinder, having a small dasher which fits loosely.
Whip the cream until frothy, using the churn; sweeten to taste with the powdered sugar and add the raspberry juice, which should be stirred in swiftly and the drink served at once in tall, stemmed glasses. Serve with long handled spoons.
If a churn is not obtainable, use a cream whisk, but stop beating at the frothy stage.
SILLABUB WITH GRAPE JUICE
1 quart of thick cream, 4 egg whites, 1 cupful of grape juice, 1¾ cupfuls of powdered sugar.
Whip the cream until very stiff, adding half the powdered sugar; whip the egg whites until dry, adding remaining sugar gradually; when finished, mix the cream and the beaten whites thoroughly and add the grape juice. Eat with a spoon and serve in low wide glasses.
CANTON MILK SHAKE
½ pint of top milk, 1 egg, 1 inch preserved ginger, 1 tablespoonful of plain syrup, Ice.
Chop half the ginger very fine; put it with the top milk, syrup, ice and the yolk of the egg into a cocktail shaker and shake for two minutes. Whip the white of the egg until stiff; cut the remaining half inch of ginger into small pieces. Strain the milk mixture into a tall glass, reserving a quarter cupful; mix this quickly with the beaten white, add to the mixture in the glass and top with the small pieces of ginger. Serve with a straw and a long handled spoon.
VICHY AND MILK
¾ cupful of rich milk, Vichy.
Pour three-quarters cupful of rich milk in an iced tea glass and fill with vichy.
Physicians order this for patients who cannot take, or who do not like milk plain, and find that in most cases the patient can take it.
MILK AND VICHY WITH SYRUP
¾ cupful of milk, 2 tablespoonfuls of raspberry syrup (home-made or commercial), Vichy.
Pour the syrup into a tall glass (iced tea glass is the right size) and add the milk; stir well and fill the glass with vichy. The raspberry syrup will disguise both the milk taste and the vichy, in case one does not like either.
HOT MILK DRINKS
HOT MILK
For the person who is tired and who does not like plain cold milk, try heating the milk until just below the boiling point, adding a goodly sized pinch of salt and a generous sprinkling of paprika. Serve with a saltine or a toasted cracker.
HOT MILK WITH CELERY SALT
Heat the milk until just below the boiling point, add a generous pinch of salt and a sprinkling of celery salt; stir well and serve with toasted crackers.
HOT MALTED MILK
2 teaspoonfuls of malted milk, 1 teaspoonful of sugar, ⅛ teaspoonful of salt, 1 cupful of milk.
Blend the malted milk with enough hot water to make it smooth, add the salt and sugar, stirring thoroughly and add the cupful of milk, which should have been heated until just below the boiling point.
HOT MALTED MILK WITH CHOCOLATE
2 teaspoonfuls of malted milk, 2 tablespoonfuls of chocolate syrup, 1 cupful of milk.
Blend the malted milk with a little hot water; stir until smooth; add the chocolate syrup, stir, and add the milk which should be heated until just before the boiling point is reached.
HOT MALTED MILK WITH COFFEE
2 teaspoonfuls of malted milk, 2 tablespoonfuls of strong dripped coffee, 2 teaspoonfuls of sugar, 1 cupful of milk.
Blend the malted milk with enough hot water to make smooth, add the sugar and stir until well mixed, add the coffee and the milk heated until the boiling point is reached.
Coffee syrup may be used if desired. Use two tablespoonfuls, but do not use sugar with it.
BUTTERMILK
Buttermilk as a beverage is to be greatly desired because of its food value as well as the fact that it is a most refreshing drink.
The food content is very high, having nearly all the food materials found in whole milk, excepting, of course, the butter fats, which have been removed by churning; still some fats do remain; especially is this true of buttermilk obtained direct from such farmers as do not use the most advanced methods of butter-making.
We find 3 per cent. of protein, nearly 5 per cent. of carbohydrates in the form of milk sugar, 0.7 per cent. of mineral constituents, and about 0.5 per cent. of fats.
Buttermilk is recommended by many successful physicians as an aid in intestinal disorders.
Buttermilk is served at most soda fountains, and may be ordered from one’s dairyman, also may be obtained at some grocers’ and at all better class hotels.
BUTTERMILK LEMONADE
For persons not caring for buttermilk plain, one may make a lemonade which is healthful as well as delicious.
1 quart of buttermilk, 2 lemons, 2 tablespoonfuls of sugar.
Extract the juice of the lemons, add the sugar and stir until dissolved; add the buttermilk, stirring constantly. If a smaller quantity is to be made it were well to use a shaker, for then the lemonade will be so thoroughly mixed that the results will be most satisfactory.
“LACTO”
The following recipe is taken from a bulletin issued by the Iowa Agricultural Experiment Station.
2 quarts of buttermilk, 2 pounds of sugar, 2 eggs, 1⅔ cupfuls of orange juice, ½ cupful of lemon juice.
Dissolve the sugar in the buttermilk and add the eggs, yolks and whites beaten separately. Stir and strain the mixture and add the fruit juices. Freeze as for ice cream, and pack in ice for an hour before serving.
VIII—COFFEE, CHOCOLATE, COCOA AND TEA
A book of beverage recipes which did not give directions for making coffee, tea and cocoa would surely fail in its mission.
I have given recipes from many countries, and by many men famous for coffee making, feeling sure that each reader will find the exact one to please the fancy of himself or herself and family.
COFFEE
Even though we as Americans are coffee drinkers to almost an alarming degree, it is not often that we find a cook who really makes excellent coffee.
When purchasing coffee one must be influenced by one’s taste; whether all Java, whether equal parts of Mocha and Java, or whether a blend of one’s own or a commercial blend is used.
One thing should be remembered, and that is: good coffee is served as soon as it is made.
The pot should always be hot before the coffee is made.
The late Francis B. Thurber, a coffee importer, who made coffee a study both as it came to this country and as it was grown in its native state, gives the following recipe as his idea of unexcelled coffee:
To one cupful of coffee ground moderately fine add one egg with shell, and enough cold water to wet the grounds. Pour on one pint of boiling water and let it boil for fifteen minutes. Remove the pot from the fire and allow it to stand for three minutes to settle, then strain into a warm coffee pot. Serve in cups half filled with boiling milk, or if cream is used dilute with hot water.
FRENCH DRIP COFFEE
For _cafe noir_ use two tablespoonfuls of finely ground coffee for each cup. Coffee should be packed tightly as possible in the upper part of the French pot, and the boiling water poured through. When this has dripped through, redrip and serve.
Parisian housekeepers, before throwing out the grounds, pour boiling water through the coffee again, reserving this for use the next time coffee is made.
Much of the flavor of French coffee is said to be due to this practice.
VIENNA COFFEE
The pot required to make coffee after this method is the style with a cloth bag in the top.
Use two level tablespoonfuls of coffee to the cup, and place in the bag, pouring the boiling water through.
Serve with hot milk.
ENGLISH COFFEE
After the recipe of M. Soyer, a former _chef_ of the Savoy.
* * * * *
Place two ounces of moderately fine ground coffee in a stew-pan, and without adding water, hold over the fire, stirring with a spoon until the coffee is very hot. Pour over the coffee a pint of boiling water and cover closely; remove at once from fire and let stand for five minutes, then strain through a cloth, heat and serve with or without cream.
COFFEE, BRAZILIAN STYLE
In Brazil, whence practically all of the world’s supply of coffee comes, the popular method is to place the coffee in a _woolen_ bag, which is placed in a pot and boiling water poured over it. The coffee is immediately poured off.
COFFEE, BATAVIA STYLE
(_As made by the Dutch coffee planters in Java_)
The coffee is ground fine and packed tightly in the top of a French pot. The required amount of _cold_ water is poured over it and allowed to drip through. It requires about five hours for the process if the coffee is packed as tightly as it should be. The coffee is then heated and from three to four times its volume of hot milk added.
TURKISH COFFEE
A heaping dessertspoonful of powdered coffee is added to one small cupful of cold water. This is brought to a boil, and the coffee and grounds are poured into the cup.
Turkish coffee is drunk grounds and all, without cream or sugar.
KAFFEE “KULTUR”
It is the unanimous observation of civilized travelers that good coffee is unobtainable in Germany. The foremost scientist of that race, the famous Baron von Liebig, nearly a hundred years ago wrote an exhaustive treatise on the subject of coffee and coffee making, and devised the concoction which among Germans now passes for coffee. Was it not given them by authority? This is von Liebig’s recipe: