1920 What to Drink E L Bertha

100 WHAT TO DRINK It is quite possible in most large places to purchase a sillabub churn, which is a small tin cylinder, having a small dasher which fits loosely. Whip the cream until frothy, using the churn; sweeten to taste with the powdered sugar and add the raspberry juice, which should be stirred in swiftly and the drink served at once in tall, stemmed glasses. Serve with long handled spoons. If a churn is not obtainable, use a cream whisk, but stop beating at the frothy stage.

SILLABUB WITH GRAPE JUICE

i quart of thick cream, 4 egg whites, i cupful of grape juice, if cupfuls of powdered sugar,

Whip the cream until very stiff, adding half the powdered sugar; whip the egg whites until dry, adding remaining sugar gradually; when finished, mix the cream and the beaten whites thoroughly and add the grape juice. Eat with a spoon and serve in low wide glasses.

CANTON MILK SHAKE

i pint of top milk, i egg, i inch preserved ginger,

i tablespoonful of plain syrup, Ice.

Chop half the ginger very fine; put it with the top milk, syrup, ice and the yolk of the egg into a cocktail shaker and shake for two minutes. Whip the white of the egg until cut the remaining half inch of ginger into small pieces. Strain the milk mixture into a tall glass, reserving a quarter cupful ; mix this quickly with the beaten white, add to the stiff ;