1920 What to Drink E L Bertha

WHAT TO DRINK

96

make a paste ;

then add a little cold milk, enough to be able

to pour the mixture. Pour into a shaker; add the egg, ice and chocolate syrup as well as the rest of the milk. Shake well for two minutes, and strain into a tall glass. A little sugar may be added if desired, although the syrup should make it sufficiently sweet. RASPBERRY MALTED MILK

2% teaspoonfuls of malted milk, 2 tablespoon fuls of raspberry syrup, 1 cupful of milk, Ice.

Mix the malted milk with enough hot water to make a paste, stirring carefully to make sure that all the dry milk is blended, then add a little cold milk, stir well and pour into a cocktail shaker; add the rest of the milk, the rasp- berry syrup and two tablespoonfuls of ice. Shake well, strain into a tall glass and serve. If wished for, plain syrup or sugar may be added. STRAWBERRY MALTED MILK WITH ICE CREAM 2.\ teaspoonfuls of malted milk, 2 tablespoonfuls of strawberry syrup, i cupful of milk, Ice. Mix the malted milk with a little hot water, stirring until a smooth paste is made ; add a little cold milk, stir again and pour into a shaker; add the rest of the milk and the strawberry syrup as well as two tablespoonfuls of cracked

Top with a table-

Shake, strain into a tall glass.

ice.

spoonful of ice cream, preferably vanilla.

VANILLA MALTED MILK WITH CHOCOLATE ICE CREAM

2\ teaspoonfuls of malted milk, I tablespoonful of plain syrup,