What to drink

SHAKES, NOGGS AND PUNCHES

While many do not care for milk as a drink, still milk in combination with syrups, eggs, malted milk, flavoring extracts or fruit juices will be found pleasing even to those who would not drink it plain. When one considers the amount of nourishment furnished by a glass of milk, it is well to serve it when possible, even disguised as a nogg or punch.

CHOCOLATE MILK

Use a cocktail shaker, put two tablespoonfuls of cracked ice in the shaker, add the chocolate syrup and the milk; shake well, strain into a tall glass and serve. It is wise to use an iced tea glass, as these glasses hold at least ten ounces, and as a measuring cup will hold eight ounces of milk, there is room for the ice and syrup.

CHOCOLATE, EGG AND MILK

Place all the ingredients in a cocktail shaker, shake thoroughly and strain into a tall thin glass. There is enough nourishment in a drink of this sort to be used as a substitute for luncheon if one is too hurried to take time for a comfortable luncheon, slowly eaten.

COCOA NOGG

Separate the white and the yolk of the egg, whip the white until dry and stiff, put the yolk, ice, cocoa syrup and the milk into a shaker and shake well; pour about three-quarters of the mixture into a tall glass, pour the rest over the beaten white, stir it swiftly, and add to the mixture in the glass.

CHOCOLATE CREAM FLOAT

For each service use:

Multiply this recipe by the number of persons to be served, making the full amount, serving in glasses as desired.

Select attractive glasses, narrow, tall, stemmed glasses are the best; fill them nearly to the top with finely cracked ice, put two tablespoonfuls of chocolate syrup into each glass, add a half cupful of milk; fill with stiffly whipped cream. When whipping the cream add enough powdered sugar to make it slightly sweet and stir in a few drops of vanilla.

CHOCOLATE SHAKE

Whip the white and the yolk of the egg separately. Put the yolk, ice, milk, chocolate and a few drops of vanilla in a cocktail shaker and shake well for at least two minutes. Put the stiffly whipped white in a tall glass, pour the chocolate mixture over, stirring it in slightly, and serve. Serve with a straw.

CHOCOLATE PUNCH

Put the egg, milk, chocolate syrup, vanilla and ice in a cocktail shaker, shake for three minutes, strain into a tall thin glass and add a generous grating of nutmeg and top with a spoonful of vanilla ice cream.

CHOCOLATE CREAM PUNCH

Whip the cream until stiff, adding a little powdered sugar, put the egg, milk, chocolate syrup and a little cracked ice in a shaker; shake well, strain into a tall thin glass and top with the whipped cream. Serve with a long handled spoon.

CHOCOLATE SODA

Put the chocolate syrup in a tall glass, then the top milk, or milk and cream mixed, add two tablespoonfuls of ice cream; fill the glass with carbonated water, using a syphon. Serve with a long handled spoon. One may use chocolate ice cream if one prefers.

COFFEE, EGG AND MILK

Put the egg, ice, milk, coffee and syrup in a cocktail shaker and shake thoroughly for two minutes; strain into a tall thin glass and serve at once.

COFFEE PUNCH

Put the dripped coffee, two pieces of ice, the egg, syrup and top milk in a shaker. Shake well, strain into a tall thin glass, add the ice cream, top with whipped cream or a tablespoonful of marshmallow cream. Serve with a long handled spoon.

COFFEE FOAM

Separate the yolk and the white of the egg; whip the white dry and stiff; put the yolk, milk and coffee in a shaker and shake well. Pour the mixture into a tall glass, reserving about a quarter; mix this with the egg white quickly and add to the top of the glass. Serve with a straw or long handled spoon.

COFFEE CREAM

Put the ice, milk, coffee and the yolk of the egg in the shaker and shake well. Beat the egg white until dry and whip the cream until stiff. Pour the coffee and milk mixture over the egg white, stir swiftly, blending thoroughly; pour into a tall glass and add the whipped cream, which should be sweetened slightly. Serve with a straw or long handled spoon.

COFFEE MILK
(Recipe dated 1845)

“Boil the coffee, milk and isinglass together for a quarter of an hour. Allow this to stand for ten minutes, and pour the liquid off.”

It might seem wise to sweeten this slightly, as “isinglass” was the name applied to what we now know as “gelatine,” would suggest that a teaspoonful of powdered gelatine would be a sufficient quantity to use.

COFFEE-MAPLE PUNCH

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 tablespoonful of ice cream to each serving. Serve with a straw and a long handled spoon.

COFFEE-ROSE PUNCH

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

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 marshmallow 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 breakfast, put in the refrigerator until luncheon, or later in the afternoon.

Put the egg, syrup, ice and coffee in a shaker, shake for two minutes, pour into a glass pitcher with the milk, stir and serve at once.

EGG NOGG

Break the egg into a cocktail shaker, add two tablespoonfuls of cracked ice, the milk, vanilla and sugar: shake thoroughly, strain into a tall thin glass, sprinkle with grated nutmeg and serve with a straw.

MILK SHAKE

Put the milk, sugar, vanilla and two tablespoonfuls of cracked ice into a cocktail shaker; shake thoroughly and strain into a tall thin glass. Sprinkle grated nutmeg on top and serve.

RASPBERRY MILK SHAKE

Put the top milk, or plain milk mixed with a little cream into a shaker with the sugar, syrup and two tablespoonfuls of cracked ice. Shake well for two minutes, strain into a tall thin glass. A tablespoonful of raspberry ice cream is a desirable addition. Serve with a long handled spoon, if the ice cream is used, or with a straw if not.

STRAWBERRY MILK SHAKE

Put the top milk, or plain milk mixed with a small amount of cream into a cocktail shaker; add the sugar, strawberry syrup, and two tablespoonfuls of cracked ice; shake well and strain into a tall glass. If one wishes, a tablespoonful of strawberry ice cream makes a delightful addition, as will two selected strawberries, if in season.

CHOCOLATE MALTED MILK

Mix the malted milk with just enough hot water to blend well, stirring and mixing with a spoon; add a little cold milk to this, and pour it into a shaker. Add to this the rest of the milk and the chocolate syrup and two tablespoonfuls of cracked ice. Shake well for two minutes. Strain into a tall thin glass and serve.

CHOCOLATE MALTED MILK WITH EGG

Mix the malted milk with only enough hot water to 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

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 raspberry 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

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 ice. Shake, strain into a tall glass. Top with a tablespoonful of ice cream, preferably vanilla.

VANILLA MALTED MILK WITH CHOCOLATE ICE CREAM

Blend the malted milk with a little hot water, add enough cold milk to be able to pour it. Pour into a shaker, add the rest of the milk, plain syrup, vanilla and two tablespoonfuls of cracked ice. Shake well, strain into a tall thin glass and top with two tablespoonfuls of chocolate ice cream.

COFFEE MALTED MILK, EGG AND ICE CREAM

Blend the malted milk with a little hot water, being sure that the milk is well dissolved. Add enough cold milk to pour the mixture, and put it in a cocktail shaker with the rest of the milk, the coffee syrup, egg and ice. Shake for two minutes, and strain into a tall thin glass and top with two tablespoonfuls of vanilla ice cream.

There surely is nourishment enough in this for a normal luncheon.

COFFEE MALTED MILK

Mix the malted milk with a little hot water, blending it well, add enough cold milk to make thin enough to pour; pour into a cocktail shaker and add the rest of the milk, the coffee syrup and two tablespoonfuls of cracked ice. Shake hard for two minutes; strain into an attractive glass and serve.

MALTED EGG-MILK

Put the malted milk in a cup, add sugar and mix with just enough hot water to dissolve the malted milk, stirring and mixing with a spoon. Add a little cold milk, stir well, and pour into a cocktail shaker with the rest of the milk, the egg, ice and the vanilla. Shake this mixture thoroughly, strain into a tall thin glass and serve.

GRENADINE MILK SHAKE

Put the egg, milk, grenadine and ice in a shaker and shake thoroughly; shaking hard for at least two minutes. Strain into a tall glass, and sprinkle with grated nutmeg.

MILK APPLEBLOOM

Put the apple juice, ice, sugar and Florida water in a shaker, shake well; open the shaker and add the milk, again shaking well. Strain into an attractive glass and serve at once.

ORANGE MILK

Extract the juice from the orange and put it with the ice, sugar and orange extract into a shaker and shake well for two minutes. Remove the top, add the milk, pouring slowly and stirring at the same time, then recap the shaker and shake thoroughly again. Strain into a tall glass and sprinkle with nutmeg. Serve at once.

EGG SNOWDRIFT

Separate the white and yolk of the egg, whip the white until stiff, sweeten slightly with powdered sugar. Put the sugar, vanilla and a tablespoonful of milk with the yolks, beat this with a whisk until light and lemon colored; stir in the rest of the milk; pour this mixture into a tall glass, and add the slightly sweetened white, piling it high. Sprinkle with grated nutmeg and serve with a straw.

SILLABUB

It is quite possible in most large places to purchase a sillabub churn, which is a small tin cylinder, having a small dasher which fits loosely.

Whip the cream until frothy, using the churn; sweeten to taste with the powdered sugar and add the raspberry juice, which should be stirred in swiftly and the drink served at once in tall, stemmed glasses. Serve with long handled spoons.

If a churn is not obtainable, use a cream whisk, but stop beating at the frothy stage.

SILLABUB WITH GRAPE JUICE

Whip the cream until very stiff, adding half the powdered sugar; whip the egg whites until dry, adding remaining sugar gradually; when finished, mix the cream and the beaten whites thoroughly and add the grape juice. Eat with a spoon and serve in low wide glasses.

CANTON MILK SHAKE

Chop half the ginger very fine; put it with the top milk, syrup, ice and the yolk of the egg into a cocktail shaker and shake for two minutes. Whip the white of the egg until stiff; cut the remaining half inch of ginger into small pieces. Strain the milk mixture into a tall glass, reserving a quarter cupful; mix this quickly with the beaten white, add to the mixture in the glass and top with the small pieces of ginger. Serve with a straw and a long handled spoon.

VICHY AND MILK

Pour three-quarters cupful of rich milk in an iced tea glass and fill with vichy.

Physicians order this for patients who cannot take, or who do not like milk plain, and find that in most cases the patient can take it.

MILK AND VICHY WITH SYRUP

Pour the syrup into a tall glass (iced tea glass is the right size) and add the milk; stir well and fill the glass with vichy. The raspberry syrup will disguise both the milk taste and the vichy, in case one does not like either.

HOT MILK DRINKS

HOT MILK

For the person who is tired and who does not like plain cold milk, try heating the milk until just below the boiling point, adding a goodly sized pinch of salt and a generous sprinkling of paprika. Serve with a saltine or a toasted cracker.

HOT MILK WITH CELERY SALT

Heat the milk until just below the boiling point, add a generous pinch of salt and a sprinkling of celery salt; stir well and serve with toasted crackers.

HOT MALTED MILK

Blend the malted milk with enough hot water to make it smooth, add the salt and sugar, stirring thoroughly and add the cupful of milk, which should have been heated until just below the boiling point.

HOT MALTED MILK WITH CHOCOLATE

Blend the malted milk with a little hot water; stir until smooth; add the chocolate syrup, stir, and add the milk which should be heated until just before the boiling point is reached.

HOT MALTED MILK WITH COFFEE

Blend the malted milk with enough hot water to make smooth, add the sugar and stir until well mixed, add the coffee and the milk heated until the boiling point is reached.

Coffee syrup may be used if desired. Use two tablespoonfuls, but do not use sugar with it.

BUTTERMILK

Buttermilk as a beverage is to be greatly desired because of its food value as well as the fact that it is a most refreshing drink.

The food content is very high, having nearly all the food materials found in whole milk, excepting, of course, the butter fats, which have been removed by churning; still some fats do remain; especially is this true of buttermilk obtained direct from such farmers as do not use the most advanced methods of butter-making.

We find 3 per cent. of protein, nearly 5 per cent. of carbohydrates in the form of milk sugar, 0.7 per cent. of mineral constituents, and about 0.5 per cent. of fats.

Buttermilk is recommended by many successful physicians as an aid in intestinal disorders.

Buttermilk is served at most soda fountains, and may be ordered from one’s dairyman, also may be obtained at some grocers’ and at all better class hotels.

BUTTERMILK LEMONADE

For persons not caring for buttermilk plain, one may make a lemonade which is healthful as well as delicious.

Extract the juice of the lemons, add the sugar and stir until dissolved; add the buttermilk, stirring constantly. If a smaller quantity is to be made it were well to use a shaker, for then the lemonade will be so thoroughly mixed that the results will be most satisfactory.

“LACTO”

The following recipe is taken from a bulletin issued by the Iowa Agricultural Experiment Station.

Dissolve the sugar in the buttermilk and add the eggs, yolks and whites beaten separately. Stir and strain the mixture and add the fruit juices. Freeze as for ice cream, and pack in ice for an hour before serving.