Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-02-28

the figs are tender, remove them from
the fire and press them through fine
sieve Return the sirup thus obtained
to a clean saucepan and add three pints
of ginger ale. Allow to heat gradually,
then beat into it a scant teaSpoonful of
cornstarch mixed with q little cold
water. Stir constantly until the mix
ture boils Flavor with few drops of
lemon Juice and serve in small glass
cups, topped with little chopped can
died orange peel.
A quarter of teaspoonful of ground
Glove, sweetened to taste, with half a
lemon and a cupful of hot water makes
tempting hot drink liked by many
people.
NOurishing Food Drinks.
Rich beverages made with milk,
eggs and chocolate are not only refresh
ing drinks but they are nouriShing meals
in themselves. When chocolate or milk
beverages are served from a pitcher,
the pitcher should be either china, pot
terry, silver of pewter.
The important thing to remember
when making cocoa is that cocoa con-
tainS starch, and that starch must be
thoroughly cooked to make it more nu-
tritious and palatable. When prepar-
ing cocoa, mix the sugar and cocoa
together and add the water slowly,
either hot or cold. After the mixture
is thoroughly blended, cook directly
over the fire. Let the cocoa boil until
it thickens, then add it to the scalded
milk Scald the milk in double boiler.
These directions give the best result for
a perfect cup of cocoa. The cocoa may
stand in the top of the double boiler
and blend as long as desired. Just be-
fore serving, beat the cocoa until bub-
bles stand an inch thick on top. When
you serve 1t pour some of the bubbles in
each cup. This will prevent the form
ing of scum on top. The beating also
thoroughly mixes the beverage and
makes it smooth and fine.
To @ glassful of hot matted milk add
one beaten egg and two tablespoonful
strip. Beat until frothy. Top with
whipped cream and you win have q
matted drink that is decidedly different
and delicious. The egg may be omitted
If desired.
Eggnog is made by beating one egg
until 1t is very light and foamy, then
add teaspoonful of sugar and beat
again. Finally pour glassful Of milk
on the egg and beat it again. Next
pour it in q glass and scatter just a
sprinkle Of nutmeg over the top. Crisp
some crackers by placing them in q hot
oven for about three minutes and serve
with the eggnog.
If you do not like the taste of eggs
and milk, you will probably be able to
drink a chocolate egg shake made of
half a glassful of milk, one beaten egg
and two tablespoonfuls Of chocolate
sirup.
Chocolate Milk Shake.-Place in q
shaker one-third cupful of finely
crushed ice, six tablespoonfuls of choco-
late strip, two well beaten eggs, two
cupfuls Of milk and a pinch of salt.
Shake thoroughly. Strain into glasses,
and before serving place few gratings
of nutmeg or few grains of cinnamon
over the top of each glass. Serve at
once. To make the Chocolate sirup.
melt one and one-fourth cupfuls of
sugar in one cupful Of boiling water,
cover, and boil for several minutes.
Then remove the cover and continue
boiling until the Sirup spins q thread
Cool and beat thoroughly over a pan
of hot water, then add pinch of salt,
one teaspoonfill of vanilla, and three
beating until smooth and thin. Melt
the chocolate in a double boiler or In
pan placed In larger saucepan Of
boiling water.
For the Patient.
To make chicken broth, a small |
chicken, or half large fowl, thoroughly |
cleaned and with all the skin and fat |
removed, should be chopped, bones and |
all. into small pieces. Put them with |
a little salt into a saucepan and add |
q quart of boiling water. Cover closely |
and simmer over a slow fire for two |
hours. After removing, allow to stand, |
still covered, for an hour, then strain |
through a sieve
For mutton broth, select the meat |
from the neck, cut it into cubes, SIM |
nler for three hours, cool, remove the |
fat, season, and serve very hot.
Only the best of beef will make the |
best beef tea. Have q pound slice cut |
from the middle round of heavy beef. |
Do not chop this, but cut it into cubes, |
removing every piece of fat. Pack |
closely in . quart glass jar, leaving an
inch Of space at the top and 1T on
the cover and rubber. Set the Jar in |
. deep kettle Of cold water and cover
the kettle tightly. After it comes to q !
boil, let the water boil for three or four |
hours. Set aside until the water Is |
cold, then place the Jar just as it is on |
Ice until needed. Take two tablespoon
fuls of this extracted juice and dilute |
with twice as much hot water, add salt |
70 taste, and serve at once.
Vegetable Croquettes.