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Port Wine

Milk.

I 1½ tumblerful I I 1/2 ounces 14 ounce I ounce 6 ounces Shake well and fill tumbler with soda water, using fine stream. Serve in a 14-ounce tumbler, and with a spoon.

Coffee Punch.

Place I gallon of vanilla ice cream in a can imbedded in ice and salt, work it well with a spatula in order to make it smooth. Then beat up 12 egg whites with 12 ounces of fine sugar over a slow fire, like a sponge cake; add this and freeze until nearly done. Now give it ½ pint of good strong mocha coffee flavoring and keep freezing for a while longer. Before serving, add one gill of kirschwasser or rum.

Coffee Shake.

One-half glass shaved ice, 1/2 ounce fresh cream, 1/2 ounces coffee syrup, I dash extract of vanilla, 34 tumblerful plain milk. Shake well, strain and add plain soda in a fine stream.

Coffee Shake (Philadelphia).

Serve in a 12-ounce glass. Fill glass half full of fine shaved ice, 1½ ounce of pure sweet cream, I ounce of coffee syrup, 1/2 ounce vanilla syrup, fill glass 34 full of milk, shake and strain, add sufficient soda to fill glass and pour from shaker to glass.

Coffee Sundae.

Make a rich syrup of coffee and pour over vanilla ice cream. Coffee Syrup.