The farm cook & rule book

Melt chocolate over hot water. Add sugar and salt. Add the water gradually, stirring constantly, and boil until smooth and glossy. Pour into the milk, reheat and beat with a Dover egg beater just before serving. Cocoa Syrup % cupful cocoa 4 cupfuls boiling water % cupful sugar 1 teaspoonful vanilla 4 tablespoonfuls flour ^ teaspoonful salt Combine the dry ingredients and add the boiling water gradually, stirring all the time. Cook slowly 10 or 15 minutes. Then add vanilla and salt. Cool and keep in a cool place until used. Iced Cocoa Add 4 cupfuls of milk to the Cocoa Syrup. Either heat the milk and beat in the syrup and chill before adding the ice or combine the cold syrup with the cold milk and beat with an egg beater until the two mixtures are blended. After filling glasses with iced cocoa, place a tablespoonful of whipped cream or stiffly beaten egg white on top of every glass. Lemonade 4 cupfuls water 3 lemons % cupful sugar Make a syrup by boiling the sugar with I/2 cupful of the water and a slice of lemon. Cool, add lemon juice and the remainder of the water. Ice and serve garnished with a thin slice of lemon or a sprig of mint. Honey Lemonade To 1 quart of lemonade add 1 cupful of strained pineapple juice and 1 cupful of strawberry or red raspberry juice." Add 4 tablespoonfuls of strained honey and a few drops of vanilla. Serve ice cold. Grape Lemonade To every glass of lemonade add 1 tablespoonful of grape juice, a thin slice of lemon and crushed ice. Russian Tea To 1 pint of tea infusion add 1 pint of lemonade. Ice and serve. BEVERAGES 9 Grandmother's Lemonade 4 cupfuls sugar 1^ cupfuls lemon juice grated rind 3 lemons 6 cupfuls water Boil water, sugar and rind together 10 minutes. Add the lemon juice while hot. Cool and dilute with ice water, using 1 cupful of the lemon syrup to 31/2 cupfuls of water. Add chopped ice. The syrup may be bottled and kept for future use if one wishes. Fruit Foundation Drink 2 oranges 6 tablespoonfuls sugar 1 lemon 3 cupfuls water Squeeze the juice from the fruit and strain. Make a syrup by cooking the sugar with 1 cupful of the water 5 minutes. Cool, add the fruit juice and the rest of the water. Add ice to chill and serve very cold. To vary this, add other fruit juices which have been sweetened to taste. Raspberry Juice Use 1 part of the Foundation Fruit Drink to 3 parts of sweetened raspberry juice. Pineapple Juice Use 3 parts of the Foundation Fruit Drink to 1 part of pineapple juice. Cherry Juice Combine 1 part of sweetened cherry juice with 3 parts of the Foundation Fruit Drink. Grape Juice Delicious Use equal parts of the Foundation Fruit Drink and sweetened grape juice. Tea Punch Use 1 part of the Foundation Fruit Drink to 3 parts of Russian Tea. Eggnog 1 egg % cupful milk 2 teaspoonfuls sugar ^ teaspoonful flavoring speck of salt Beat the egg slightly, add the sugar, salt and flavoring. Beat a little and then add the milk gradually. Strain and serve. Milk Shake Place 1 cupful of milk in a glass fruit jar, add 1 egg or 1 egg white, 2 teaspoonfuls of sugar and i/i teaspoonful of vanilla. Add a little ice or use very cold ingredients. Screw on the top of the can and shake vigorously. Pour into a tumbler and sprinkle a few cooky crumbs over the top.