THE MANITOBA HEALTH COOK BOOK
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Lemon Syrup

5 Ibs. w-sugar 2 egg whites 3 pt. water
2 oz. citric acid 6 lemons 1, oz. epsom salt
2 oz. tartaric acid

Place sugar in large bowl or kettle. Add juice and rind of 4
lemons, and acids and salts mixed. Pour over this boiling water
and stir until sugar is well dissolved. Leave overnight or until per-
fectly cold. Add juice from remaining 2 lemons. Add egg whites
beaten until stiff. (Egg whites may be omitted. )

Black Currant Drink

To each glass of cold water, add 2 t. of black currant jam.
Use spoon to press berries and stir so that the juice will permeate
the water. Sugar to taste.

Lemonade

1 lemon 2 t. sugar 34 c. ice water
Note—Grated pineapple or juice, grape juice, etc., may be

added to plain lemonade.

Egg Lemonade

l- egg 2 t. lemon juice 1 c. cold water
2 t. sugar

Separate egg; to the beaten yolk add sugar, cold water and
lemon juice, fold in the stiffly beaten egg white; serve at once.

Egg Nog
1 egg f.g. salt Flavoring
34 c. milk 4%, T. sugar

Beat egg, add sugar and salt. Blend thoroughly. Add milk
and flavoring and serve at once.

Chocolate Frosted
Place 2 T. Chocolate Syrup (see below) in shaker; add a

scoop of vanilla ice cream and 2-3 c. milk. Shake until very
frothy.

Chocolate, Iced

To 2 T. Chocolate Syrup (see below), add #4 c. cold rich
milk.

Chocolate Syrup

Cut up 4 sqs. unsweetened chocolate; add 134 c. sugar, 1/8 t. salt
and 1'4 c. water. Place over boiling water and when chocolate
melts, beat smooth with a rotary beater. Bring to boil over direct
heat and simmer 5 minutes. Cook, and store in covered jar.

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