It is the aim of this little book to present a collection of some hundreds of recipes, for making in the home delicious, appetizing, and wholesome drinks, free from the alcoholic taint. In addition to the well-known beverages, such as tea, coffee, milk, and lemonades, there are many familiar by name, but that the average person knows only as they are served at soda fountains.
one teaspoonful of malted milk with two tablespoonfuls of sweet cream and one tablespoonful of chocolate paste. When smooth add hot water to fill cup and put a spoonful of whipped cream on top.
Hot Chocolate Shake
Break one egg into a shaker, add three tablespoonfuls of chocolate syrup and one half tablespoonful of cream. Add hot water and shake well. Pour from shaker to glass several times to thoroughly blend. Serve with whipped cream.
Chocolate and Cocoanut
Mix the white of one egg with two tablespoonfuls of chocolate paste and one tablespoonful of grated cocoanut. Add boiling water and stir well. Put a spoonful of whipped cream on top and a little powdered cinnamon.
Beat the white and the yolk of one egg separately and mix with two tablespoonfuls of chocolate syrup. Shake with a small amount of ice and add soda water.
Beat one egg until light and mix with two tablespoonfuls of chocolate syrup, two tablespoonfuls of sweet cr
Some really interesting old recipes in this book. Many of them include a quarter of a pound of sugar per cup or chemicals that would get you put on a no-fly list but it's still a fascinating read. It's worth reading just for the grand names given to the various concoctions. I'll definitely be trying a few of them.
I found this compendium so fascinating, I began to read parts aloud until my husband begged me to stop.
This Prohibition-era collection features non-alcoholic beverage recipes, ranging from soda-fountain favorites to pineappleade to dandelion tea. There are also chapters on homemade syrups, sundaes and repellent-sounding "invalid drinks." Our old friends matzoon and zoolak appear.
Often the beverages have intriguing names, unexplained by their contents: The Empire, The Montclair, The Audubon, The Calumet, The Blackstone ... Why should orgeat and cream be dubbed The Tokio? While many of the drinks seem appealing, others -- Irish-moss lemonade and toast water, for example -- make one very glad the Volstead Act was repealed.
Alas, you wouldn't think it would be possible to be racist in a recipe collection, but there it is: "Darkies' Delight," lemonade in a hollowed-out watermelon.
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