Henley's Twentieth Century Formulas, Recipes and Processes. Various

1 ¹/₂ ounces chocolate syrup, 1 egg, ¹/₂ ounce cream, hot water sufficient to fill an 8-ounce mug.

      Mix the syrup, egg, and cream together in an egg-shaker; shake as in making cold drinks; add the hot water, and mix all by pouring back and forth several times, from shaker to mug. Or, prepare by beating the egg with a spoon, add the syrup and cream, mix all quickly with the spoon, and add hot water, stirring constantly, and strain.

      III.—Hot Egg Coffee.—One egg, 1 dessertspoonful extract of coffee, 1 teaspoonful sweet cream, 1 ounce syrup. Shake well, strain, and add 1 cupful hot water and top with whipped cream.

      IV.—Hot Egg Lemonade.—One egg, juice of 1 lemon, 3 teaspoonfuls powdered sugar. Beat the egg with lemon juice and sugar thoroughly. Mix while adding the water. Serve grated nutmeg and cinnamon. The amount of lemon juice and sugar may be varied to suit different tastes.

      V.—Hot Egg Milk.—Two teaspoonfuls sugar, 1 ounce cream, 1 egg, hot milk to fill an 8-ounce mug. Prepare as in hot egg chocolate, top with whipped cream, and sprinkle with nutmeg. If there are no facilities for keeping hot milk, use about 2 ounces of cream, and fill mug with hot water.

      VI.—Hot Egg Nogg.—Plain syrup, ³/₄ ounce; brandy, ¹/₂ ounce; Angostura bitters, 3 drops; 1 egg. Put in shaker and beat well. Strain in 10-ounce mug, and fill with hot milk; finish with whipped cream and nutmeg.

      VII.—Hot Egg Phosphate.—Two ounces lemon syrup, 1 egg, ¹/₂ ounce solution of acid phosphate. Mix in a glass, and shake together thoroughly; pour into another glass, heated previously, and slowly draw full of hot water; season with nutmeg.

      VIII.—Hot Egg Phosphate.—Break fresh egg into shaker and add ¹/₂ ounce pineapple syrup, ¹/₂ ounce orange syrup, 1 dash phosphate. Shake, without ice, and pour into bouillon cup. Draw cupful of hot water, sprinkle a touch of cinnamon, and serve with wafers.

      Fancy Soda Drinks:

      Coffee Cream Soda.

      —Serve in a 12-ounce glass. Draw 1 1/2 ounces of syrup and 1 ounce of cream. Into the shaker draw 8 ounces of carbonated water, pour into the glass sufficient to fill it to within {114} 1 inch of the top; pour from glass to shaker and back, once or twice, to mix thoroughly; give the drink a rich, creamy appearance, and make it cream sufficiently to fill the glass.

      Iced Coffee.

      —Serve in a 10-ounce glass. Draw 1 ounce into glass, fill nearly full with ice-cold milk, and mix by stirring.

      Egg Malted Milk Coffee.

      —Prepare same as malted milk coffee, with the exception of adding the egg before shaking, and top off with a little nutmeg, if desired. This drink is sometimes called coffee light lunch.

      Coffee Frappé.

      —Serve in a 12-ounce glass. Coffee syrup, 1 1/2 ounces; white of 1 egg; 1 to 1 1/2 ounces of pure, rich, sweet cream; a small portion of fine shaved ice; shake thoroughly to beat the white of the egg light, and then remove the glass, leaving the contents in the shaker. Now fill the shaker two-thirds full, using the fine stream only. Draw as quickly as possible that the drink may be nice and light. Now pour into glass and back, and then strain into a clean glass. Serve at once, and without straws. This should be drunk at once, else it will settle, and lose its lightness and richness.

      Coffee Nogg.—

Coffee syrup	2 ounces
Brandy	4 drachms
Cream	2 ounces
One egg.

      Coffee Cocktail.—

Coffee syrup	1 ounce
One egg.
Port wine	1 ounce
Brandy	2 drachms

      Shake, strain into a small glass, and add soda. Mace on top.

      Chocolate And Milk.—

Chocolate syrup	2 ounces
Sweet milk, sufficient.

      Fill a glass half full of shaved ice, put in the syrup, and add milk until the glass is almost full. Shake well, and serve without straining. Put whipped cream on top and serve with straws.

      Chocolate Frappé.—

       Frozen whipped cream, sufficient.

       Shaved ice, sufficient.

      Fill a glass half full of frozen whipped cream, fill with shaved ice nearly to the top, and pour in chocolate syrup. Other syrups may be used, if desired.

      Royal Frappé.

      —This drink consists of 3 parts black coffee and 1 part of brandy, frozen in a cooler, and served while in a semifrozen state.

      Mint Julep.

      —One-half tumbler shaved ice, teaspoonful powdered sugar, dash lemon juice, 2 or 3 sprigs of fresh mint. Crush the mint against side of the glass to get the flavor. Then add claret syrup, 1/2 ounce; raspberry syrup, 1 1/2 ounces; and draw carbonated water nearly to fill glass. Insert bunch of mint and fill glass, leaving full of shaved ice. Serve with straws, and decorate with fruits of the season.

      Grape Glacé.

      —Beat thoroughly the whites of 4 eggs and stir in 1 pound of powdered sugar, then add 1 pint grape juice, 1 pint water, and 1 pound more of powdered sugar. Stir well until sugar is dissolved, and serve from a pitcher or glass dish, with ladle.

      “Golf Goblet.”

      —Serve in a 12-ounce glass; fill two-thirds full of cracked ice, add 1/2 ounce pineapple juice, 1 teaspoonful lemon juice, 1 teaspoonful raspberry vinegar. Put spoon in glass, and fill to within one-half inch of top with carbonated water; add shaved ice, heaping full. Put strawberry or cherry on top, and stick slice of orange down side of glass. Serve with spoon and straws.

      Goldenade.

      —Shaved ice, 1/2 tumblerful; powdered sugar; juice of 1 lemon; yolk of 1 egg. Shake well, add soda water from large stream, turn from tumbler to shaker, and vice versa, several times, and strain through julep strainer into a 12-ounce tumbler.

      Lunar Blend.

      —Take two mixing glasses, break an egg, putting the yolk in one glass, the white into the other; into the glass with the yolk add 1 ounce cherry syrup and some cracked ice; shake, add small quantity soda, and strain into a 12-ounce glass. Into the other mixing glass add 1 ounce plain sweet cream, and beat with bar spoons until well whipped; add 1/2 ounce lemon syrup, then transfer it into the shaker, and add soda from fine stream only, and float on top of the one containing the yolk and sherry. Serve with two straws.

      Egg Chocolate.—

Chocolate syrup	2 ounces
Cream	4 ounces
White of one egg.

      Egg Crême De Menthe.—

Mint syrup	12 drachms
Cream	3 ounces
White of one egg.
Whisky	4 drachms

      Egg Sherbet.—

Sherry syrup	4 drachms
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