1920 What to Drink E L Bertha

WHAT TO DRINK

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Grate the chocolate, add the sugar and then the hot water, mixing well. Bring to the boiling point, boil for ten min- utes, and put in a cool place until serving time. A fruit jar is a most acceptable receptacle.

COFFEE SYRUP

i pound of Java coffee, i pound of Mocha coffee, £ gallon of water, 5 pounds of granulated sugar.

Grind the coffee, add the cold water and boil for five minutes; strain and add the sugar; boil up again, strain a second time and bottle while hot.

COFFEE SYRUP No. 2

i cupful of powdered coffee, 3 cupfuls of boiling water, 3 tablespoonfuls of granulated sugar.

Use any coffee desired, although a mixture of Java and Mocha is recommended. Pulverize the coffee, pack it in the bag of a drip pot ; pour the boiling water over it slowly, allow it to drip until the powdered coffee in the bag seems dry. Add the sugar, boil for five minutes and bottle while hot. Use hot bottles, and seal immediately.

CREAM SYRUP

i pint of thick cream, £ pint of milk, 1 pound of block sugar.

Pour enough hot water over the sugar to melt it, add the milk, stir until the sugar is dissolved and add the cream; mix well and it is ready for use.