Add to
⅔ glass iced milk
2 to 3 tablespoons chocolate caramel syrup.
Mix well and strain into glass.
PERCOLATED COFFEE I
Put
1 cup finely ground coffee in upper part of glass coffee pot, put
6 cups hot water in lower part.
Light alcohol lamp.
When water begins to boil and enters upper receptacle leave 1 minute. Remove light, while water runs back to lower receptacle, then put light back until water again boils and has risen to top. Remove and extinguish light, remove upper globe, and coffee is ready to serve.
MENU VII
Anchovy Canapé
Shellfish à la Queen
Stuffed Celery Sandwich
Butterscotch Biscuits
Orange and Grapefruit Salad
Chocolate Float
Cocoanut Cakes
Orange Opera Fudge