1919 Home made beverages

Hot Beverages

Clams Clam juice, like beef tea, must always be served hot. It spoils very Readily and must be kept on ice. Clam juice r&ay be served in the proportion of J^ to 1 oz. to an 8-oz. taug, filling the latter with hot water and serving with a spoon; also giving the patron celery salt, salt and pepper cellars and soda crackers. The clam juice is served more acceptably by adding an ounce of milk, better yet by using half water and half milk and still better by using all hot milk. A small amount of butter causes a marked improvement. 1. — Extract clam bouillon, about 2 tablespoonfuls; prepared milk, about 1 dessertspoonful; extract aromatic soup herbs, about 5 drops; extract celery and pepper about 5 drops; hot soda, sufficient to fill cup. 2. — Blend. Use 1 oz. clam bouillon, J^ oz. tomato catsup or bouillon; fill cup with boiling water; season with salt, pepper and celery salt. A dash of sherry wine in clam bouillon makes a very fine clam punch. 3. — Extract clam bouillon, 2 tablespoonfuls; prepared milk, 1 dessertspoonful; extract aromatic herbs, 5 drops; extract white pepper, 5 drops; hot water, 1 cupful. 4. — Clam juice, J4 oz.; beef extract, J-£ oz.; cream, 1 oz.; essence of celery, 4 dashes. Stir while adding hot water. Serve with spices. 5. — Clam juice, 2 oz.; lemon juice, 3 dashes; pepper and salt; water, 6 oz. 6. — Powdered Jamaica ginger, 1 teaspoonful; cream, 1 oz.; clam juice, 1 oz.; butter, 1 teaspoonful. Fill with hot water and season with celery salt. 7. — Clam juice, 1 oz.; tomato catsup, }/i oz.; butter, Ji oz.; dash of cream. Add hot water, stirring well, and serve with spices. 8. — Clam juice, 1 oz.; cream, J£ oz. Fill with hot soda, serve pepper and salt and celery salt. 9. — Clam juice, 2 dr.; beef extract, 1 dr.; cream, 1 oz.; essence of celery, 5 drops; hot water, to make 8 oz. 10. — Clam juice, 34 oz -> beef extract, ]/i oz.; cream, 119