1930 Prohibition Punches A book of Beverage by Roxan B. Doran

PROHIBITION PUNCHES

46

RHUBARB ICED TEA

Prepare the tea in the usual manner for eight. Then in an enameled saucepan stew a dozen medium stalks of rhubarb, a few sprigs of fresh mint, a pinch of salt, and two cups of water, until the rhubarb is soft. Strain this mixture into the freshly steeped tea (extract– ing as much juice as possible, pressing the rhubard into the strainer with a silver tablespoon) . Sweeten to taste while warm. Lemon juice may be added if desired. Serve iced, of course; and garnish with lemon or orange slices pierced with cloves, or a sprig of mint, to accentuate the deliciousness of this refreshing drink.

ICED MEXICAN CHOCOLATE

Scald

2 cups milk and ~ cup ground coffee and 1 four-inch stick of cinnamon

Melt

4 squares chocolate over hot water. Add 1h cup sugar and 1h cup boiling water, stirring until smooth

Strain scalded milk. Gradually cool and add 1h teaspoon vanilla. When ready to serve, add 4 cups cold milk and put in glasses with crushed ice. Ala.bama Polytechnic Institute Auburn, Alabama