NIGHTCAPS

Wairarapa Times-Age, 26 August 1939, Page 10

NIGHTCAPS

WARMING UP ON COLD NIGHTS. • Cold nights turn oui’ bedtime thoughts to warm drinks, and here are a collection of recipes which will be very welcome nightcaps. Most of these nightcaps are nourishing, too, and will make a good supper for those who have been working late or as an after theatre snack. None of them take more than a few , minutes to make, either —an added attraction at the end of the day. Chocolate Foam. Take loz. ox- 2oz. chocolate, > pint ' water, 1 pint milk, 2 or 3 drops vanilla, and sugar to taste. . Use good plain chocolate and grate it. Cook it in the walex- until thoroughly dissolved, then add the othei’ ingredients. Bring to the boil, stirring briskly or beating with a small whisk all the time to make the chocolate frothy. Serve very hot, with ox* without a spoonful of whipped cream on the top. If liked, a pinch of ground cinnamon may be added to the mixture when heating Egg Punch. Take 2 egg-yolks, 1 egg-white, 1 bottle white wine, 1 pint water, 2 lemons, 41b. sugar. Grate the rind off one of the lemons and rub it into the sugar. Put this sugai’ into a basin with the yolks and white of egg and beat togethex - with a wire whisk. Add the water by degrees, then strain in the lemon juice and add the wine. Stand the basin over a saucepan of slowly-simmering water, and whisk all togethex- until hot and frothy. Pour into a jug and serve hot. A little brandy ox - rum may be added. Het Orange Drink. Mix togethex' 1 egg, 2 tablespoonfuls cream, and 2 tablespoonfuls orange juice ox’ syrup. Beat them with an eggwhisk or shake in a cocktail shaker. Poux- into a tumbler and fill up gradually with boiling water, stirring all the time. The egg may be oinitted. Other fruit syrups can be used in the same way. Lime and Ginger Drink. Mix together in a tumbler’ one tablespoonful limejuice and the same amount of ginger syrup. Fill up with boiling water and add sugar' if required. Black Currant Drink. Take 1 tablespoonful black-currant jam, 1 dessertspoonful lemotr juice, 1 pint boiling water. I Put the jam into a well-heated jug. | Add the lemon juice, and pour ovex' a I pint of freshly-boiled water. 'Mix well, cover- the jug, and stand on a low heat from fifteen to twenty minutes. Then pour through a fine strainer and serve very hot. Sugar may be added if desired. Egg Flip. Take 1 new-laid egg, 1 tablespoonful castor’ sugar, 1 teacup milk. Break the egg into a tumbler’ and remove the speck. Add the sugar' and beat well with a fork. Heat the milk without letting it boil, and porn- it over the egg, beating all the time. Then pour’ the drink backwards and forwards from the tumbler to 4he saucepan until frothy. A little nutmeg may be grated on top. Another way: Beat up the egg-yolk only with the sugar and add a little sherry ox’ brandy. Pour on the hot _ milk gradually, and, if desired, stir in the egg-white stiffly beaten. Or beat up the egg-white only, and pour- on the hot milk, beating well. Add a pinch of pepper and sugax- to taste. Lemon Syrup. Take lib. loaf-sugar, Joz. citric acid. 4 teaspoonful essence of lemon, 1 pint water. Boil the sugar, water, and acid all together for ten minutes, then cool and strain; add the essence of lemon and bottle fox- use. To make a glass of hot lemonade, put two tablespoonfuls into a tumbler and fill up with boiling water.