OCR Text |
Show Sister Mary's Kitchen jl Mil---! I.' . I .inn . jfeJB to serve with sandwiches on a hot aft V ernoon or to serve pi i ; ; The chocolnir jhould made and Wt' II thoroughl) cblllde before ice it, ndded This thorough chilling prevents thj 9V drink from becoming water; when ic 9 is put in for serving. Whipped cream may be used on top of each glass It FV whipped cream Is used Btraws should be served in place of spocn-Hk spocn-Hk CHILLED CHOCOLATE. 2 cquares bitter cbccclate H 4 tabklepocns sugar 1 cup boiling water Hj 3 cupa milk Few grains salt 3 1 teaspoon vanilla fll Cut chocolate Into bits and melt in j ?HH top of double boiler Add sugar and boiling water and stir until smooth App Add salt. Scald milk Add part of mm' . milk chocolate and water, which JH7$ should bo boiling Meat with a Dover Hg egg-beater. Pour this into the remain- j tSKg ing milk' and continue beating until JPl the whole is frothy and boiling, ( hill .'ifl Before Berylng stir in the vanilla A. iwHj piece of Ice should be put in each glass for serving. A spoonful ot sweet 2fH eued whipped cream may top the glas'v Ssjl An attractive and nourishing drink H LunCheOD is made as fol- 2 teaspoons sugar l teaspoon cocoa .1 ' b cops milk ! Beat white of egg until stiff. Add sugar and cocoa and continue beating until well mixed Pour milk on half Of egg mixture, saving the rest fcr the top. If the milk is cold before making the drink additional chilling will bo unnecessary. The yolk of the egg may be beaten into the milk before the milk is mixed with the white. Drinks made of malted milk are extremely ex-tremely nourishing for children and grown ps both. If served at noon with sandwiches hot weather has no terror for a cook. The chocolate syrup can be made in quantity and kept on hand. CHOCOLATE oYRUP. 1 square bitter chocolate 1 tablespoon sugar 1 cup water Melt chocolate, add sugar and boil ing water and boil five minutes. CHOCOLATE EGG MALTED MILK. 1 teaspoon malted milk 2 teaspoons chocolate ayrup 1 egg I1 cups milk Mix all ingredients in a pitcher r.nd beat with a Dover egg beater for five? cr ten minutes. The milk, egg and syrup rhould be thoroughly chilled be fore mixing Probably thevll put ruffled curtain.-1 at the windows in the nation's votln? booths now. |