1904 One hundred and one beverages

water and two squares of chocolate, broken or grated ; stir over the fire until the chocolate is melted and smooth. Add gradually one cup- ful of boiling water and when ready to serve add three cupfuls of scalded milk and a dash of cinnamon. Serve in chocolate cups with whipped cream. $ CRANFORD $ TO one bottle of red French wine allow two tablespoon- fids of sugar, the thin rind of a lemon and six cloves; make it hot without allowing it to boil, and strain into glasses. ® EGG FLIP # BEAT the yolks of four eggs to a cream with four table- spoonfuls of brown sugar, and the whites to a stiff froth. Heat a quart of freshly drawn ale and pour it upon the yolks, stirring constantly; then quickly whip in the beaten whites until it is smooth, and serve hot. $ GLORIA # SERVE with the black coffee after dinner a demi-tasse, or small glass of brandy. Make the coffee very sweet and pour a teaspoonful of brandy on the sur- face and light it. When the brandy is nearly burned away blow the flame out and drink hot.

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