1927 Drinks of All Kinds

126

TEMPERANCE DRINKS

Egg Nogg, Cold. (^See also pages 37, 61, 89, loi and 125.)

Proceed the same as for Egg Nogg, Hot, using cold milk and a little crushed ice ; shake well, strain, and dust with nutmeg. Fig and Apple Drink. See page 117. Fruit Drinks. Put two tablespoonfuls of any kind of fruit syrup into a small tumbler, and add one table- spoonful of simple syrup or icing sugar, fill up with cold water; stir well, and add a small lump of ice. Fruit Drinks made with Jam. To every quart of boiling water add a quarter of a pound of any kind of jam rubbed fhrnnorVi a ciftVP. ? wViAn roM if \e^ 4ua.xi.i:^.L vx .xi^ ui DDea through a sieve; when cold it is ready for use. Fresh-Fruit Drinks. Rub a quart of any kind of fruit through a sieve into a pan, add a quart of cold water, mix well, and let it stand for three or four hours; then strain through a sieve, add a quarter of a pound of icing sugar, stir well and it is readyfor use. For all red fruit drinks' add a few drops of prepared cochineal. ' Iced Coffee and Tea. , See page 42.