THE SURPRISE PACKET

Shannon News, 28 June 1927, Page 4

THE SURPRISE PACKET

“NIGHTCAPS’ ’FOR COED ; EVENINGS.

Ginger Toddy—Squeeze the juice of four lemons, add eight lumps of sugar, and pour over one quart of boiling water. Add 12 drops of essence of ginger and serve in tumblers with a slice of lemon in each.

Orange Crody. Twelve juicy oranges, two lemons, 31b of lump sugar, quarter-teaspoonful cayenne pepper, one quart of water. Rub the rind of' the lemons and two of the oranges on the lumps of sugar. Place in a pan, together with the strained juice of the fruit, the pepper, and the water. Bring to boiling-point and serve at once.

Lemon Milk. —Heat a pint of milk with two tablespoonfuls of sugar or honey, and when it just reaches boiling-point whisk or stir it on to the strained juice of a lemon. This is a particularly good drink in the case .of colds or of nervous debility.

’ Fruit Frisk.:—Heat the quantity of milk required, and when warm, but not boiling, add to each pint the yolk of an egg, the juice of two oranges, and one tablespoonful of ground almonds. Stir carefully until thoroughly hot, but do not boll.

French Chocolate. —Have in an earthen pot on the range a pint of cold water; crumble 4oz. of prepared chocolate into the pot and briskly mix with a wooden spoon until thoroughly dissolved. Gradually add a quart of fresh milk, mix well, bring gently to boiling-point, frequently mixing with the wooden spoon meanwhile. Pour into a hof pitcher, and serye with the white sugar separately This will make six large breakfast cups of chocolate.

A Cup of Chocolate (made with egg).—lngredients: One dessertspoonful cocoa, one cupful milk, half yolk of egg, sugar to taste, one teaspoonful cream. Method: Mix the cocoa to a smooth paste with a spoonful of the milk. Boil the remainder and stir on to it. Return to the pan, bring to the boil, and boil for one minute, then draw to the side and cool slightly Beat up the yolk and stir In, with sufficient sugar to taste, then put over a very low gas and stir for a few minutes until the egg is cooked, being very careful not to let it bod. Pour into a cup, put a spoonful of whipped cream on the top and serve.