In drinks of this kind, the point to remember is that the eggs
should be beaten or shaken until they are light and foamy.
98. CHOCOLATE SIRUP.--While chocolate sirup is not a beverage in itself,
it is used to such an extent in beverages, as well as an accompaniment
to numerous desserts, that it is well for the housewife to know how to
prepare it. It may be kept an indefinite length of time if it is put
into a glass jar and sealed. Here, as in the preparation of other
sirups, a tablespoonful or two of corn sirup or glucose will help to
keep the sirup from crystallizing.
CHOCOLATE SIRUP
4 sq. chocolate
1 c. water
3/4 c. sugar
Melt the chocolate in a saucepan, stir in the water, and add the sugar.
Boil until a thick sirup is formed.
99. PLAIN MILK SHAKE.--A pleasant variation for milk is the plain milk
shake here given. Even those who are not fond of milk and find it hard
to take like it when it is prepared in this way.
PLAIN MILK SHAKE
1 c. milk
2 tsp. sugar
Few drops of vanilla
Dash of nutmeg
Beat all the ingredients together with an egg beater or shake well in a
shaker and serve in a glass with cracked ice.
Pages:
424
425
426
427
428
429
430
431
432
433
434
435
436
437
438
439
440
441
442
443
444
445
446
447
448