The international cook book

Pour boiling water over the tea and let stand five minutes. Strain. Add sugar, lemon juice, and sjTnp. Ser\'e in small glasses with crushed ice. Garnish with maraschino cherry. Cocoa yi cup cocoa y^ teaspoon salt xyi cups water 14 cup sugar Mix thoroughly. Bring to the boiling point. Simmer five minutes. Add two quarts of scalded milk and one teaspoon vanilla. Beat with rotary egg beater. Serve hot. Top with whipped cream. Chocolate Syrup 2 squares bitter chocolate yi cup milk I cup sugar i tablespoon butter yi teaspoon salt i teaspoon vanilla Mix the ingredients. Cook slowly until chocolate melts. Let simmer ten minutes. Pour into jar. This may be used for milk shake, chocolate float, or chocolate sauce. Will keep indefinitely. RECIPES 79 Chocolate 2 squares chocolate y^. cup sugar yi, teaspoon salt i cup milk Heat until chocolate melts. Cook until mixture begins to thicken. Add one quart of scalded milk and beat with egg beater untn smooth. Serve with marshmaUow or whipped cream float. More sugar may be added to taste. Chocolate Milk Shake I glass milk i tablespoon vaniUa ice cream % cup chocolate syrup Combine milk and chocolate sauce, add ice cream and shake well. Serve at once. Chocolate Float y^ cup chocolate syrup i cup millc yi teaspoon vanilla Shake thoroughly. Pour into glass filled with crushed ice. Top with one tablespoon of whipped cream. Garnish with chocolate shot. Lemonade I cup sugar i cup water Boil five minutes. Add one cupful of lemon juice and the grated rind of one lemon. Add two quarts of ice water. Serve in tall glasses with crushed ice. Garnish with maraschino cherries and mint leaves. Orangeade I cup sugar i cup water BoU five minutes. Add one cupful of orange juice and the grated rind of one orange. Add two quarts of ice water. Serve in tall glasses with crushed ice. Garnish with whole mint leaf. 8o THE INTERNATIONAL COOK BOOK Punch To one quart of tea add one bottle of ginger ale, juice of two lemons, juice of one orange. Add a few slices of lemon. Sweeten to taste. Serve with ice in tall glasses. Summer Punch I cup lemon juice 2 cups loganberry juice I cup raspberry jxiice 3 mint leaves (crushed) Mix thoroughly. Serve in tall glasses with crushed ice. Gar- nish with mint leaves. Party Punch 4 bottles ginger ale i pint lemon ice Put ginger ale in punch bowl with lemon ice. Serve some of the lemon ice with each glass of ginger ale. Whole fresh strawberries may be added. Rhubarb Punch BoU one cup of sugar and one-half cup of water for three minutes. Cool. Add to the syrup three cups of rhubarb juice, one cup of pineapple juice, juice of two lemons, and one cup of crushed strawberries. Mix thoroughly. Serve in tall glasses with crushed ice and mint leaves. Reception Punch Make a syrup of one cup of water and two cups of sugar. Boil ten minutes. Add the juice of five oranges, two cups of grated pineapple, juice of three lemons, one cup of cherries, two cups of strawberry juice. Let stand thirty minutes. Strain, and add enough ice water to make two gallons. Garnish with small green grapes. Grapefruit Punch No. 1 Fill punch bowl two-thirds full of sweetened grapefruit juice. Add one pint of raspberry ice. Let stand several minutes. Serve in cups. RECIPES 8l Grapefruit Punch No. 2