1919 Home made beverages

— N on- Alcoholic

Beverages

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