1920 What to Drink E L Bertha

WHAT TO DRINK

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for luncheon if one is too hurried to take time for a com- fortable luncheon, slowly eaten.

COCOA NOGG

$ cupful of milk, I cupful of cocoa syrup (2 table spoonfuls), 1 egg, Ice.

Separate the white and the yolk of the tgg, whip the white until dry and stiff, put the yolk, ice, cocoa syrup and the milk into a shaker and shake well; pour about three- quarters of the mixture into a tall glass, pour the rest over the beaten white, stir it swiftly, and add to the mixture in the glass. CHOCOLATE CREAM FLOAT

For each service use: 2 tablespoonfuls of chocolate syrup, £ cupful of milk, i cupful of thick cream, Powdered sugar, Vanilla.

Multiply this recipe by the number of persons to be served, making the full amount, serving in glasses as desired. Select attractive glasses, narrow, tall, stemmed glasses are the best ; fill them nearly to the top with finely cracked ice, put two tablespoonfuls of chocolate syrup into each glass, add a half cupful of milk; fill with stiffly whipped cream. When whipping the cream add enough powdered sugar to make it slightly sweet and stir in a few drops of vanilla. CHOCOLATE SHAKE

1 cupful of milk, 2 tablespoonfuls of chocolate syrup,

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