1920 What to Drink E L Bertha

INDEX

172

cocoa and

Chocolate flip, 58 Chocolate malted milk, 95 Chocolate malted milk egg, 95 Chocolate milk, 87 Chocolate punch, 24 Chocolate punch, 89 Chocolate (recipe 1845),

chocolate,

Coffee,

tea, 105 Coffee, egg and milk, 90

with

Coffee foam, 91 Coffee frappe, 14 Coffee malted milk, 97 Coffee malted milk, egg and ice cream, 97 Coffee-maple punch, 92 Coffee marshmallow, 92 Coffee milk (date 1845), 91 Coffee par fait, 156 Coffee punch, 90 Coffee-rose punch, 92 Coffee sauce with sugar, 145 Coffee sauce with syrup, 145 Coffee syrup, 78 Coffee syrup No. 2, 78 Cold milk drinks, hot milk drinks and buttermilk, 87 Columbia pineapple punch, 23 Commercial beef tea or broth, 128 Concord grape cobbler, 56 Cranberry sherbet, 163 Cream and carbonated water, 116 Cream syrup, 78 Creole flip, 57 Creole " frog " lemonade, 5 Creole lemon sherbet, 164 Cucumber cocktail, 40 Cup a la medley, 35 Cup de luxe, 31 Crushed peaches, 161 Currant shrub (date 1845), 64

no

sauce with syrup,

Chocolate

146 Chocolate shake, 88 Chocolate soda, 90 Chocolate syrups, 76 Chocolate syrup

(for

bot-

tling), 77

from

un-

Chocolate

syrup

sweetened chocolate, 77 Chocolate syrup

(immediate

use), 77

Cider, 85 Cider cup, 32 Cider highball, 48 Cider punch, 19 Clam broth, 128 Clam juice

(commercial),

128 Clover leaf cocktail, 44 Cobblers, 55 Cocktails, highballs,

fizzes,

sours and juleps,

cobblers,

40 Cocktails

made

from

fruit

juices, 44 Cocoa, 109 Cocoa and chocolate, 109 Cocoa (Creole), in Cocoa nogg, 88 Cocoa No. 2, no Cocoa (old New England re- cipe), in Cocoanut ice cream, 154 Coffee, 105 Coffee, Batavia style, 107 Coffee cream, 91

Currant syrup, 72 Currant water, 67

Debutante punch, 19 Dried cherries, 150 Drinks for invalids and small children, 112