Lowney's cook book

BEVERAGES 295 Mix four tablespoons Lowney's Breakfast Cocoa with one cap boiling water ; boil two minutes ; add one and one half cups boiling water which has been mixed with one half cup condensed milk and a few grains salt; bring to the boiling point and serve with or without whipped cream. If condensed milk has not been sweetened, add two tablespoons of sugar to the cocoa. Tea freshly boiled water 1 teaspoon tea for each cup Scald an agate-ware teapot ; put in as many teaspoons tea as cups required. Cover with as many cups of boiling water as there are teaspoons of tea. Serve immediately. Russian Tea Prepare tea, serving a thin slice of lemon and sugar with each cup. Tea Punch Prepare tea as for Russian Tea and serve with a thin slice of lemon and lump sugar soaked in brandy. Iced Tea Make tea. Serve in glasses with crushed ice, with one tablespoon lemon juice in each glass. Boiled Coffee No. i 1 cup freshly ground coffee 1 cup cold water 1 whole egg or one egg white 6 cups boiling water Mix coffee, egg and one half cup cold water, add boiling water, boil hard five minutes. Set on back part of range, add other half cup of cold water, let stand five minutes, and serve with hot milk, cream and sugar. Coffee No. 2 Use rule for Boiled Coffee, using six cups cold water instead of boiling water. 296 lowney's cook book Coffee No. 3 1 cup coffee 6 cups cold water Put coffee in cheese cloth bag. Tie, allowing room for coffee to swell. Place in scalded coffee pot, cover with cold water, and boil ten minutes. Remove bag, let stand two minutes on back of range, and serve with hot milk, sugar and cream. French Coffee 1 cup very finely ground or 6 cups boiling water powdered coffee Place coffee in strainer, add boiling water gradually, and refilter, if liked very strong. Iced Coffee Add hot milk to black coffee, flavor with vanilla, and sweeten to taste. Chill ; serve in glasses with a tablespoon of chopped ice in each glass. Black Coffee Allow two tablespoons of coffee for each cup of boiling water. Always make in French coffee pot. After-dinner Coffee 1 cup coffee 1 egg slightly beaten 2 ounce chicory 4 cups boiling water ^ cup cold water Mix coffee, chicory, egg and cold water, add boiling water, and boil five minutes ; let stand five minutes on back of range where it will keep hot. Serve without sugar or cream. These same ingredients may be used in the French coffee pot, and the liquid may be poured through the coffee until the required strength is obtained. BEVERAGES 297 FRUIT BEVERAGES Claret Cup t 1 pint claret 1 cup sherry 1 cup curaçao 1 slice cucumber 1 cup soda water juice of one orange sugar to taste Champagne Cup 2 cups champagne 2 cups Apollinaris 2 cups soda water ice 1 bunch mint 1 tablespoon powdered sugar 1 cup sherry 1 slice cucumber juice and rind one orange juice of one half lemon Cider Cup 2 cups cider rind of one lemon 1 cup sherry 1 slice cucumber ^ cup brandy few gratings nutmeg large piece ice sugar Lemonade Boil two cups of sugar and four cups water until a rich syrup is formed. Add one cup lemon juice. Dilute with ice water. Orangeade 2 cups sugar -i cup lemon juice 2 cups water | cup orange juice 2 oranges sliced Make the same as Lemonade. Fruit Punch Sufficient to serve twenty-five persons.