CHOCOLATE MILK FLOAT.
1 glass milk. Chocolate sauce.
Vanilla ice cream.
Combine milk and chocolate sauce, add spoonful of ice cream to
each glass and shake well.
Mrs. Alec Halstead.
EGG NOG.
5 eggs. 4 this, sugar.
1 pt. cream. 1 t-spoon vanilla.
Beat eggs separately. Whip cream stiff and combine with
egg yolks, folding in whites last. Serves 8 people.
Mrs. Walter S. Campbell.
FRUIT PUNCH.
1 can grated pineapple. 3 cups hot water.
10 oranges, (juice). 6 lemons, (juice).
1 cup tea. 1 qt. strawberry or white grape
1 gal. ice water. juice.
3 cups sugar syrup.
Combine mixtures and place on ice. Add ice water and garnish
with strawberries and mint leaves.
Mrs. D. F. Stevenson.
RASPBERRY SHRUB.
3 qts. raspberries. 1 qt. mild vinegar.
2 cups sugar to each pint of
juice.
Pour vinegar over raspberries and let stand over night. Drain
through double thickness of cheesecloth. Measure juice and to
each pint allow 2 cups sugar. Boil 30 minutes. Pour into jars
or bottles when cold.
Mrs. Clyde Allison Stevenson.
FRUIT PUNCH.
6 dozen lemons. 1 dozen oranges.
14 lb. tea. Cherries to suit.
3 cans grated pineapple. 3 gals, water or 4 qts. ginger
6 cups water. ale.
8 cups sugar.
Heat sugar with water until thoroughly dissolved. Add plain
water to tea. Mix in fruit and juices. Serves 125 people.
Mrs. Jack Branch.
BEVERAGES 83
HOT CHOCOLATE.
11/2 squares chocolate. 5 t-spoon sugar.
Pinch salt. 1 cup boiling water.
3 cups milk. 1/2 t-spoon vanilla.
Melt chocolate over hot water. Add sugar, salt and boiling
water. When smooth, add heated milk and cook 10 minutes. Then
beat with dover egg beater and flavor. Top with whipped cream.
Mrs. A. C. Plage,
Beverage Chairman.
ELDER FLOWER BEVERAGE.
1 qt. Elder flowers. 9 lbs. sugar.
3 gals, water. 3 lbs. seeded raisins.
Pick flowers from stems, add sugar to water and boil, and
pour over flowers. Dissolve 2 yeast cakes in luke warm water.
Stir night and morning for 7 days, add raisins seeded and chopped,
after which stir once a day for 10 days. Strain and bottle, being
careful not to cork tightly until fermentation ceases. A tested and
tried recipe many years old.
Mrs. A. McD. Wilson, Pres. Gen. of Southern Confed. Mem, Assn.
ICED MILK CHOCOLATE.
1/2 cup sugar. 1/2 Pt. boiling water.
2 tbls. cocoa. l^ t-spoon salt.
Mix cocoa and sugar, add water, boil 3 minutes, add salt. This
makes a rich smooth paste. Place 3 tbls. in a glass, fill with 2/3
milk and 1/3 water and crushed ice.
Mrs. Arthur W. Chase.
CLUB PUNCH.
1 gal. ginger ale. 1 qt. brick orange ice.
Put ginger ale in punch bowl with orange ice and dip up some
of the orange ice with each glassful of ginger ale.
Mrs. Jack Cornell,
Buffalo, N. Y.
ORIENTAL PUNCH.
11/2 cups orange juice. 6 cloves.
1/2 cup lemon juice. 1 inch stick cinnamon.
1 cup sugar. Fresh mint leaves.
1 cup water. 1 drop oil of peppermint.
Preserved ginger, (size of wal- Green coloring,
nut).
Boil together for five minutes the sugar, water, cloves,
cinnamon, and ginger Cool, add fruit juices, strain, add
coloring, and peppermint. Let stand one hour in covered dish, then
pour over large cake of ice in punch bowl, and garnish with mint
leaves.
Mrs. Newton C. Wing.
84
ATLANTA WOMAN'S CLUB COOK BOOK
1 gal. tea,
1 lemon.
14 bottle ginger ale.
ICED TEA.
1 orange.
1 lime✪ Iced Tea.
Page 42 · 12 recipe records on this page
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
CHOCOLATE MILK FLOAT. 1 glass milk. Chocolate sauce.
Vanilla ice cream.
Combine milk and chocolate sauce, add spoonful of ice cream to each glass and shake well.
Mrs. Alec Halstead.
EGG NOG.
5 eggs. 4 this, sugar.
1 pt. cream. 1 t-spoon vanilla.
Beat eggs separately. Whip cream stiff and combine with egg yolks, folding in whites last. Serves 8 people.
Mrs. Walter S. Campbell.
FRUIT PUNCH. 1 can grated pineapple. 3 cups hot water.
10 oranges, (juice). 6 lemons, (juice).
1 cup tea. 1 qt. strawberry or white grape
1 gal. ice water. juice. 3 cups sugar syrup.
Combine mixtures and place on ice. Add ice water and garnish with strawberries and mint leaves.
Mrs. D. F. Stevenson.
RASPBERRY SHRUB. 3 qts. raspberries. 1 qt. mild vinegar.
2 cups sugar to each pint of
juice. Pour vinegar over raspberries and let stand over night. Drain through double thickness of cheesecloth. Measure juice and to each pint allow 2 cups sugar. Boil 30 minutes. Pour into jars or bottles when cold.
Mrs. Clyde Allison Stevenson.
FRUIT PUNCH.
6 dozen lemons. 1 dozen oranges. 14 lb. tea. Cherries to suit.
3 cans grated pineapple. 3 gals, water or 4 qts. ginger 6 cups water. ale.
8 cups sugar.
Heat sugar with water until thoroughly dissolved. Add plain water to tea. Mix in fruit and juices. Serves 125 people.
Mrs. Jack Branch.
BEVERAGES 83
HOT CHOCOLATE. 11/2 squares chocolate. 5 t-spoon sugar.
Pinch salt. 1 cup boiling water.
3 cups milk. 1/2 t-spoon vanilla.
Melt chocolate over hot water. Add sugar, salt and boiling water. When smooth, add heated milk and cook 10 minutes. Then beat with dover egg beater and flavor. Top with whipped cream.
Mrs. A. C. Plage, Beverage Chairman.
ELDER FLOWER BEVERAGE.
1 qt. Elder flowers. 9 lbs. sugar.
3 gals, water. 3 lbs. seeded raisins.
Pick flowers from stems, add sugar to water and boil, and pour over flowers. Dissolve 2 yeast cakes in luke warm water. Stir night and morning for 7 days, add raisins seeded and chopped, after which stir once a day for 10 days. Strain and bottle, being careful not to cork tightly until fermentation ceases. A tested and tried recipe many years old. Mrs. A. McD. Wilson, Pres. Gen. of Southern Confed. Mem, Assn.
ICED MILK CHOCOLATE. 1/2 cup sugar. 1/2 Pt. boiling water.
2 tbls. cocoa. l^ t-spoon salt.
Mix cocoa and sugar, add water, boil 3 minutes, add salt. This makes a rich smooth paste. Place 3 tbls. in a glass, fill with 2/3 milk and 1/3 water and crushed ice.
Mrs. Arthur W. Chase.
CLUB PUNCH. 1 gal. ginger ale. 1 qt. brick orange ice.
Put ginger ale in punch bowl with orange ice and dip up some of the orange ice with each glassful of ginger ale.
Mrs. Jack Cornell,
Buffalo, N. Y.
ORIENTAL PUNCH. 11/2 cups orange juice. 6 cloves.
1/2 cup lemon juice. 1 inch stick cinnamon.
1 cup sugar. Fresh mint leaves.
1 cup water. 1 drop oil of peppermint.
Preserved ginger, (size of wal- Green coloring, nut). Boil together for five minutes the sugar, water, cloves, cinnamon, and ginger Cool, add fruit juices, strain, add coloring, and peppermint. Let stand one hour in covered dish, then pour over large cake of ice in punch bowl, and garnish with mint leaves.
Mrs. Newton C. Wing.
1 gal. tea,
1 lemon.
14 bottle ginger ale.
ICED TEA.
1 orange. 1 lime.
Records on this page
Iced TeaGrape Juice (Alternate)Chocolate Milk FloatEgg NogFruit PunchRaspberry ShrubFruit Punch (Large Batch)Hot ChocolateElder Flower BeverageIced Milk ChocolateClub PunchOriental Punch