Evening star. [volume] (Washington, D.C.) 1854-1972, 1920-12-26
Tasty Hot Drinks
for the New Year.

When the Dutch settled in New York
they brought with them from Holland
a pleasant New Year day custom that
the first day of the year they threw
open their homes to their friends and
served hot drinks and a variety Of cakes
and confectionery. The following
recipes for hot drinks will help the hos
tess in her attempt to give the New
Year day something OF the quaint and
attractive flavor that 1t had In olden
times:
Orange Tea.-Peel an orange and re-
move a the white skin. Slice the or
ange very thin and take out the seeds.
Put a slice in the bottom OF each cup
before you pour the tea. Sweeteh Win
granu.a ted sugar.
Chocolate Cream Nectar.-Melt two
ounces of chocolate in dry pan owe:
a gentle heat add half "A cup o. liquid
coffee and cook ii for two minutes, St'r-
ring it constantly. Then add one cup
Of sugar and three cups of water ana
cook for five minutes. Flavor with d
te,,spoonful of vanilla and. serve 1T with
a tesspoonful of whipped cream heaped
on each cup.
Frothed Cafe au Lait.-Pour into a
pitcher "A quart of strong, clear coHes
that has been strained through muslin.
Stir in quart of boiling mi X Cover
ned around it Tor tive minu,es be-
fore YOU serve the drink. Have ready
in a wide-mouthed cream pitcher the
stiff beaten whites of three eggs, 10
which has been added one tablespoonful
of granulated sugar. Put large tea
spoonful of the froth on the top OF each
c,,DfuI of coffee as you serve il
Cocoanut Mix Characterized a
quart OF milk in double poiier anu
when it is very hot stir into i four
| II aaping t;;b,espOoniuls OF gratsn un-
saee,ened CnO.oiatc, mo-.tehco WIN
a little cold water; allow tne NIX ure
TO boil ami thickcn. Have ready
nearly a pint. OF cocoanu. mix, INTO
u hi, Ia has BEEN stirred liaif cup OF
sugar and the y, n.tes of NO eggs; ado
il 10 the chocolate and COOK the
whole for few minutes but DO not
allow it to boil. Remove the drink
. from the fire and serve Ii IN chocolate
cups. adding. after II Is roureu mt :;
! the cups. d tablespoonful! OF sweetened
whipped cream tnat has been mixed
with a little Of the grated cccoanut
Ginger Goidia,.-Stew suw,y To-
.her half u pound of iSs, hair {.
teaspoonfui Of all. pic". pinch OF
ginger :, saitsaoonful each OF elm
! namon. mace and ground cloves IN
sufficient cold water TO cover the IN
gradients When the figs are tender,
remove. them from the fir. and press
a
, rhru tnrou1, a sieve. Return the
sirup thus obtained 10 clean pan
and add three pints Of ginger are
! Allow it to heat gradually aud then
beat into it a scant teaspoonfui OF
ccrnstarch mixed with little coid
water Stir it constantly until the
mixture boils. Flavor it with Few
drops OF lemon juice and serve It in
! small cups capped with u little chop
ped candied orange peel.
MuIied Grape Juce.-Soak for nj
te.n minutes the grated rind OF an
orange in the juice of one lemon. TO
which you have added cup OF boil
ing water and teaping tablespoonful
of granulated sugar. Put the IN
gradients into a granite pan and add
a quart of unfermented grape juice,
four whole cloves and a pinch OF
ground cinnamon. Bring them all to
the boiling point. then let the mixture
, simmer for fifteen minutes. Prepare
a mer:ngue by boiling together one
cupful of sugar and two tablespoon
fuis OF water until it threads; then
pour it gradually over the stimy
beaten whites of two eggs. which you
F! must stir all the time. Add the hot
grape liquor, dust grated nutmeg
| lightly over 1t and serve at once.