1892 The flowing bowl when and what to drink (1892, c1891)

MIXED DRINKS.

138

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

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. 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. One pint of bilberry-juice is

t)m*a Cemonafo.

67.

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; mix with a quart of sugar refined and cleared to syrup and A spoonful of St. Croix rum or arrack increases filter; let it get cold.

the fine taste of this lemonade exceedingly.