1919 Home made beverages

Hot Beverages

roasted in the usual manner, and a tin in a slack oven, or a frying pan over the fire, will serve, with care. A rotating coffee roaster is of course much better. The addition of the butter and sugar develops the flavor and aroma of the berry; the butter employed must, of course, be of the very best quality and must be used only in very small quantities. Serving. — 1. — In using from J^ to 1 oz. of extract, de- pending upon the strength of the extract and how strong a cup of coffee you desire, coffee may be served black or with half-hot milk or with a little sweet cream, allowing the customer to sweeten to taste. 2. — One egg; extract of Mocha, 1 dessertspoonful; sweet cream, 1 teaspoonful; syrup, 1 oz. Shake well, strain and add 1 cupful hot soda and 1 teaspoonful whipped cream. Egg 1. — Break fresh egg into mixing glass and shake well without ice. Pour into bouillon cup J^ oz. of beef tea extract. Draw hot water to fill cup and serve with 2 Graham crackers. 2. — One-half to 1 oz. liquid extract of beef, 1 egg, salt and pepper to season, hot water to fill an 8-oz. mug. Stir the extract, egg and seasoning together with a spoon to get well mixed; add the water, stirring briskly meanwhile. Then strain and serve. Or shake the egg and extract in a shaker, add the water and mix by pouring back and forth several times from shaker to mug. 3. — One egg, 1 oz. beef tea extract, J^ spoonful dairy butter. Add several ounces hot soda and stir until the butter is dissolved. Fill up with hot soda. 4. — One egg, J^ oz. lime juice, 1 oz. lemon syrup, hot water enough to fill an 8-oz. glass. Prepare like hot egg checkerberry. 5. — Into a 10-oz. glass squeeze the juice of J^ of an orange add 2 teaspoonfuls of powdered sugar and 1 egg. Shake thoroughly, strain into a clean glass and fill with hot water as directed. 121