1920 What to Drink E L Bertha

92 WHAT TO DRINK It might seem wise to sweeten this slightly, and as " isin- glass " was the name applied to what we now know as M gelatine," would suggest that a teaspoonf ul of powdered gelatine would be a sufficient quantity to use.

COFFEE-MAPLE PUNCH

i cupful of strong dripped coffee, I i pints of rich milk, i cupful of maple syrup (4 tablespoonfuls),

egg, Ice cream.

1

In making drip coffee, use recipe given under coffee recipes. Put the egg, two tablespoonfuls of cracked ice, the maple syrup, one cupful of milk and the egg in a shaker, shake thoroughly, strain into a pitcher, add the rest of the milk, and stir well. Pour into tall glasses, top with a table- spoonful of ice cream to each serving. Serve with a straw and a long handled spoon.

COFFEE-ROSE PUNCH

1 quart of milk, 1 cupful of strong dripped coffee, i cupful of plain syrup, egg, 1 teaspoonful of rose extract, Ice. 1

Put the coffee, ice, egg, syrup and a cupful of milk in a shaker. Shake thoroughly, pour into a pitcher, add the rest of the milk and the extract, stir well; fill tall thin glasses nearly full, add a tablespoonful of vanilla or rose ice cream and serve with a long handled spoon. COFFEE MARSHMALLOW

i£ pints of milk, 1 cupful coffee,