1920 What to Drink E L Bertha

VII — COLD MILK DRINKS, HOT MILK AND BUTTERMILK SHAKES, NOGGS AND PUNCHES While many do not care for milk as a drink, still milk in combination with syrups, eggs, malted milk, flavoring extracts or fruit juices will be found pleasing even to those who would not drink it plain. When one considers the amount of nourishment furnished by a glass of milk, it is well to serve it when possible, even disguised as a nogg or punch. CHOCOLATE MILK i cupful of milk, i cupful of chocolate syrup (see syrups) (2 tablespoonfuls), Ice. Use a cocktail shaker, put two tablespoonfuls of cracked ice in the shaker, add the chocolate syrup and the milk; shake well, strain into a tall glass and serve. It is wise to use an iced-*ea glass, as these glasses hold at least ten ounces, and as a measuring cup will hold eight ounces of milk, there is room for the ice and syrup.

CHOCOLATE, EGG AND MILK

I cupful of milk, 1 egg, i cupful of chocolate syrup (2 tablespoonfuls), Ice.

Place all the ingredients in a cocktail shaker, shake thor- oughly and strain into a tall thin glass. There is enough nourishment in a drink of this sort to be used as a substitute 87