1920 What to Drink E L Bertha

COLD MILK DRINKS

93

$ cupful of plain syrup, i egg, i cupful of thick cream, i cupful of marshmallow cream, Ice.

Put one cupful of strong dripped coffee, one cupful of milk, the syrup, egg and ice in a shaker; shake thoroughly and pour into a pitcher. Add the rest of the milk, stir and pour into tall thin glasses, filling them three-quarters full. Whip the cream until stiff, mix with the marshmallow, and fill the glasses with the mixture. Top with a candied cherry if desired. LEFT-OVER COCOA Strain any cocoa left from breakfast or luncheon and place in the refrigerator until needed, either as a luncheon or afternoon drink. Use parfait glasses, or any tall, narrow, stemmed glass. Pour into the glasses until about three-quarters full; add two tablespoonfuls of chocolate ice cream, top with marsh- mallow cream and a candied cherry. Serve with a long handled spoon and a straw. If this is used in the afternoon, serve little cakes with it, being sure that the cakes do not have chocolate icing. LEFT-OVER COFFEE If there is one cupful of coffee left from the break- fast, put in the refrigerator until luncheon, or later in the afternoon.

i cupful of coffee, i tablespoonful of plain syrup (see syrups), I pint of milk, i egg, Ice.

Put the egg, syrup, ice and coffee in a shaker, shake for