Russian tea (the Caravan tea is best for this), and
make a quart of it, fairly strong, in the usual way,
allow it to stand only for five minutes at the outside
(three minutes are ofteu considered sufficient), then
pour it off into a bowl and sweeten to taste ; ice this
well, then stir into it two lemons very thinly sliced,
and leave it on ice or in the cave till wanted ; when
serving give a slice of lemon and a tiny lump of ice
in each cup.
{d la Sir A. Clark). — Make a quart of
tea in the usual way, only use boiling milk instead of
water, sweeten lightly, and let it stand till cold, then
pour it off and freeze. Serve icy cold, with, or with-
out, a teaspoonful of whipped and frozen cream in
each cup.
ICED DRINKS.
133
Iced Cocoa. — Stir four good tablespoonfuls of
really first-rate cocoa (such as Cadbury’s, Van
Houten’s, Rowntree’s, &c.) till smooth, -with a gill
of cold milk, then pour to it a quart of boiling milk,
let it just boil up again, then allow it to cool, and
freeze. A full teaspoonful of sweetened, whipped, or
thick and frozen cream✪ Iced Cocoa, flavoured with a drop or two
of vanilla should be handed with this.
For cups it will be found a great improvement if
the mixing jug or bowl be first imbedded in a large
basin filled fpith ice and salt in the usual way, and
then, if it has to stand, a double newspaper can be
firmly twisted over it, in which way it will keep very
fairly well, though many cups, especially those made
with claret, are better if only made as they are
wanted.
Lemon Squash. — Halve eight good lemons, or ten
nice fresh hmes, and strain off their juice, sweetening
this with a tablespoonful of caster sugar to each lemon
or hme (a little of this sugar may be used as loaf
sugar, on which the yellow part of the rind of two or
three of the lemons should be rubbed off) ; put this
into a delicately clean pan, let it aU simmer gently
in a pint of water till the sugar is perfectly dissolved,
then let it cool a little ; now beat up the white and
shell of an dgg, stir it into the mixture, and continue
stirring till it boils up ; allow it to boil for a minute
or two, then strain it very gently through a jelly bag.
When cold add \oz. of citric acid✪ Lemon Squash, bottle, and cork
down closely. When required for use, put a wune-
glassful of this mixture into a soda water tumbler,
and pour on to it a bottle of well-iced soda water,
134
ICES.
and serve witli a thin slice of lemon in the glass.
This is particularly good if the tumbler has been
stood in ice before using, till quite frozen. For men,
a few drops of Angostura bitters may be put into
the glass first, and well shaken round the glass, the
lemon syrup being then added, and lastly the iced
soda water. Serve with a straw.
Page 63 · 2 recipe records on this page
Presented as published in 1902. 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
Russian tea (the Caravan tea is best for this), and make a quart of it, fairly strong, in the usual way, allow it to stand only for five minutes at the outside (three minutes are ofteu considered sufficient), then pour it off into a bowl and sweeten to taste ; ice this well, then stir into it two lemons very thinly sliced, and leave it on ice or in the cave till wanted ; when serving give a slice of lemon and a tiny lump of ice in each cup.
{d la Sir A. Clark). — Make a quart of
tea in the usual way, only use boiling milk instead of water, sweeten lightly, and let it stand till cold, then pour it off and freeze. Serve icy cold, with, or without, a teaspoonful of whipped and frozen cream in each cup.
Iced Cocoa. — Stir four good tablespoonfuls of really first-rate cocoa (such as Cadbury’s, Van Houten’s, Rowntree’s, &c.) till smooth, -with a gill of cold milk, then pour to it a quart of boiling milk, let it just boil up again, then allow it to cool, and freeze. A full teaspoonful of sweetened, whipped, or thick and frozen cream, flavoured with a drop or two of vanilla should be handed with this.
For cups it will be found a great improvement if the mixing jug or bowl be first imbedded in a large basin filled fpith ice and salt in the usual way, and then, if it has to stand, a double newspaper can be firmly twisted over it, in which way it will keep very fairly well, though many cups, especially those made with claret, are better if only made as they are wanted.
Lemon Squash. — Halve eight good lemons, or ten nice fresh hmes, and strain off their juice, sweetening this with a tablespoonful of caster sugar to each lemon or hme (a little of this sugar may be used as loaf sugar, on which the yellow part of the rind of two or three of the lemons should be rubbed off) ; put this into a delicately clean pan, let it aU simmer gently in a pint of water till the sugar is perfectly dissolved, then let it cool a little ; now beat up the white and shell of an dgg, stir it into the mixture, and continue stirring till it boils up ; allow it to boil for a minute or two, then strain it very gently through a jelly bag. When cold add \oz. of citric acid, bottle, and cork down closely. When required for use, put a wineglassful of this mixture into a soda water tumbler, and pour on to it a bottle of well-iced soda water,
and serve witli a thin slice of lemon in the glass. This is particularly good if the tumbler has been stood in ice before using, till quite frozen. For men, a few drops of Angostura bitters may be put into the glass first, and well shaken round the glass, the lemon syrup being then added, and lastly the iced soda water. Serve with a straw.
Records on this page
Iced CocoaLemon Squash