IV.—Hot Chocolate and Milk.—
| Chocolate syrup | 1 ounce |
| Hot milk | 4 ounces |
Stir well, fill mug with hot soda and serve.
V.—Hot Egg Chocolate.—One egg, 1 1/4 ounces chocolate syrup, 1 teaspoonful sweet cream; shake, strain, add 1 cup hot soda, and 1 tablespoonful whipped cream.
Coffee.
II.—Pack 1/2 pound of pulverized coffee in a percolator. Percolate with 2 quarts of boiling water, letting it run through twice. Add to this 2 quarts of milk; keep hot in an urn and draw as a finished drink. Add a lump of sugar and top off with whipped cream.
III.—Coffee syrup may be made by adding boiling water from the apparatus to 1 pound of coffee, placed in a suitable filter or coffeepot, until 2 quarts of the infusion are obtained. Add to this 3 pounds of sugar. In dispensing, first put sufficient cream in the cup, add the coffee, then sweeten, if necessary, and mix with the stream from the draught tube.
| IV.— | Mocha coffee (ground fine) | 4 ounces |
|---|---|---|
| Java coffee (ground fine) | 4 ounces | |
| Granulated sugar | 6 pounds | |
| Hot water | q. s. |
Percolate the coffee with hot water until the percolate measures 72 ounces. Dissolve the sugar in the percolate by agitation without heat and strain.