The Washington times., 1903-08-09

chill. Fruit vinegars may be used in
place of the lemon
Iced Chocolate.-Iced chocolate is often
served at hot-weather functions instead
of iced tea or coffee. To prepare IT put
| into a granite OF porcelain lined kettle
four ounces powdered, unsweetened
chocolate. six ounces graduated sugar
and a cupful OF hot water Cook 10
smooth, shiny paste, letting it boil hard
Watch carefully that it does not scorch.
Add three cupfuls OF water and allow
all to boil until the liquid is OF the
consistency of thick syrup. Take from
the fire and stir frequently while it is
cooling. When cold. flavor with vanilla
and a little cinnamon. and If TO be used
right away, add a half cupfuI of cream.
The whole is then beaten with an egg
beaten until very light. Serve in tail
glasses. partly filled with cracked ice.
This chocolate syrup, without the cream,
can be kept in glass jars In the refriger-
ator for long time When serving a
couple of teaspoonfuls of whipped cream
can be put on top of each glass;
Milk Shake-Add TO a glass Of sweet
milk the Juice OF a lemon or lime, two
tablespoonfuls OF sugar and shaved ice
10 I'LL the dish. Shake vigorously A de-
licious addition is tablespoonful Of
rich ice-cream. added just before the
shaking process.
White Plush-Add two tablespoonfuls
of brandy to a glass OF sweet milk. the
same amount of sugar. the juice of a
lime or lemon and shaved ice to I'LL the
glass. Finish with a tiny dust of
cayenne.
Milk Lemonade-Dissolve six ounces
Of sugar in a pint OF boiling water and
mix with a gill OF lemon juice and the
same quality OF sherry. Add three gtlls
of cold milk, stir we'll together and
strain through a Jelly Tag. Chill.
Orange Juice. with Fruits-This is a
| favorite drink at women's luncheons
where no wines are served Squeeze out
as much Juice as is needed, and chill.
| Into each glass drop a few slices OF
| banana, a tolzay grape. cut and seeded,
a slice OF tart apple q preserved cherry
or any other decorative bit of fruit and
q little sugar. Fill with orange Juice
and Clipped ice and serve in tall glasses
Leigh Hunts Cup of Tea-One ounce
OF tea finely ground moistened with cold
water. Let II stand twenty minutes
| then pour over IL a scant quart of boil
! ing water. Steep one moment. pour OF
and chill. a small quantity OF cream is
considered an addition.
Tea Punch-To the Juice Of three
oranges, three lemons and the pulp and
juice OF one ripe pineapple add one PM
OF sugar and let fl stand until the sugar
is dissolved. Pour a quart of boiling
! water over one tablespoonful of Ceylor
or any strong tea. and let it stand until
| cold. Strain and add TO fruit. pulp and
juice. Add one quart OF ApolIinaris wa
ter. one box OF fresh raspberries CT
strawberries used whole. and pour over
a block of ice in the punch bowl.
Russian Tea-AlIow one teaspoonful 81
tea to each cup of boiling water and
steep fifteen minutes. Fill glasses three
fourths full of cracked ice, add one tea
spoonful OF lemon Juice and one slice oil
lemon and pour in the boiling tea The
ice should be so fine that it chiIls the
| tea Immediately.
| A West Point Drlnk-To each glass OF
iced water allow a scant teaspoonful oil
lime Juice, one or two dashes OF bitters
! and sugar 10 sweeten.