lemons to one quart of buttermilk. The quantity of lemon and sugar, however, should be varied to suit the taste of the individual. The beverage is delightful and is especially refreshing on a hot summer day.
One may also use the juice of two oranges and one lemon to one quart of buttermilk, instead of the lemons alone.
Many people like the clear buttermilk slightly sweetened with a few grains of salt added.
Chocolate
1½ squares chocolate
4 tablespoons sugar
Few grains salt
1 cup boiling water
3 cups milk
½ teaspoon vanilla
Scald milk. Melt chocolate in small saucepan and gradually
add boiling water. When smooth add to scalded milk, sweeten and
add salt and vanilla. Mill with Dover egg beater, and serve, putting
a large teaspoon of whipped cream on each cup.
Cocoa
¼ cup cocoa
¼ cup sugar
Few grains salt
1 cup water
3 cups milk
½ teaspoon vanilla
Mix cocoa and sugar, add water and stir into milk already heated
in double boiler. Cook 15 minutes, add vanilla and salt. Serve
with whipped cream. A famous cook known to the writer adds 1
teaspoon cornstarch dissolved in 1 tablespoon cold water to the
cocoa when nearly ready for the table. It adds to the apparent
richness of the beverage.
