The Pattern cook-book

A richer drink is made by doubling the amount of chocolate mentioned above. A good chocolate is also made by using with the same quantity (two squares) a pint of milk and one of water. If the chocolate is desired thick, mix a table-spoonful of arrowroot or cornstarch with two table-spoonfuls of cold milk, stir this into the boiling milk, and cook for ten minutes before adding the dissolved chocolate. Half a tea-spoonful of vanilla may be added to the chocolate, if cared for. SUMMER DRINKS. ROOT-BEER. There is no summer beverage, perhaps, that is more refreshing than root-beer, and it is very easy to make. When the roots had first to be steeped and the strength thus obtained, the making of the beer was a laborious task ; but now, many root extracts are procurable at little cost, and are wholly satisfactory. Hire's extracts are among the best. Fourteen quarts of water. Two quarts of sugar. Three tea-spoonfuls of extract of ginger. One bottle of Hire's Extract. One scant pint of baker's yeast. Place all these ingredients together in an earthenware jar, stir until the sugar is dissolved, and bottle immediately. The corks of the bottles should be tied securely down or the contents will be lost. This is the difficult part of the work, but if the common beer bottle with patent cork is to be had, it will be found most convenient, and as they last for years, the expense is not great. Use the beer after it has been made one week. A recipe for making root-beer may be found in the package of any kind of extract sold, but such directions can scarcely be depended upon, as each manufacturer endeavors to impress upon the purchaser the large quantity of beer that can be made from a single bottle of his extract. A tasteless, unsatisfactory drink usually results from following these formulas. Set the beer on ice before using. HOP BEER. Two quarts of dry hops. Twelve quarts of water. One quart of molasses. One cake of compressed yeast. Three table-spoonfuls of ginger. One table-spoonful of wintergreen essence. Steep the hops very slowly for two hours in two quarts of the water; then strain, and add the rest of the ingredients, adding the water first to make the whole tepid before adding the yeast cake, which will dissolve in the water. Let all stand in an earthen jar for twelve hours ; then strain, and bottle tightly. This is a pleasant drink, and a tonic as well. PHILADELPHIA MEAD. One quart of boiling water. One-half pint of molasses. Two and a-quarter pounds of brown sugar. One-half ounce of flavoring extract. Two ounces of tartaric acid. Put the water, sugar, molasses and acid together ; and when the mixture is cold, add the extract, which may be the essence of wintergreen or sassafras — or any other kind used for such a purpose. Bottle, and set away in a cold place. To make the mead, place two table-spoonfuls of the syrup in a glass of ice-water, stir until well mixed, and add a-quarter of a tea-spoonful of bi-carbonate of soda to render the drink effervescent. This is a most refreshing summer beverage. RASPBERRY SHRUB.