WATKINS COOK BOOK

Beverages

MOCHA NECTAR

1 cup strong coffee
(Watkins)

3 cups Watkins Cocoa pre-
pared with milk (part
cream)

Serve with chipped ice and
extra sugar if needed. 1 or 2
teaspoons Watkins Vanilla may
be added. Whipped cream is a
nice addition. This is a good
hot-weather beverage.

CHERRY SUMMER DRINK

1 or 2 teaspoons Watkins
Cherry Nectar Syrup to
each glass

2 or more level teaspoons of
sugar to each glass

Mix well and serve in chilled
glasses with chipped ice.

WATKINS ORANGE NECTAR

Use 1 teaspoon of Watkins
Orange Nectar to a glass of cold
water. Add 2 or more level
teaspoons of sugar according to
taste. Be sure to mix well in
order to dissolve all the sugar.
For stronger drink use more
Nectar and sugar in proportion.
Serve cold.

ICED TEA

3 teaspoons tea

3 cups boiling water
3 slices of lemon
Sugar and ice

Brew the tea, using the ordi-
nary method. Cool. Sweeten
according to taste. Put a slice
of lemon in each glass, also a
number of small pieces of ice.
This beverage is refreshing and
delicious during the hot weather.

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ICED COFFEE

Make fresh and strong coffee.
Fill the glasses half full of
chipped ice, then pour the
coffee. Sweeten and add cream
if desired.

WATKINS HOT COCOA

3 tablespoons Watkins
Cocoa

3 tablespoons sugar
2 cups milk

1 cup water
Whipped cream
Watkins Vanilla

Mix the cocoa and the sugar
with the water. Let boil for 3
or 5 minutes. Then add heated

milk. Flavor with a little
vanilla. Serve with whipped
cream.
FRUIT PUNCH
9 oranges
6 lemons

1 cup grated pineapple
1 cup raspberry syrup
11% cups brewed tea
114 cups sugar

1 cup hot water

1 quart wine

Mix the orange and lemon
juice with pineapple, the rasp-
berry syrup and the tea; then
add a syrup made of water and
sugar previously boiled for 15
minutes. Pour into punch bowl
containing a big piece of ice.
Cool, and just before serving
add the wine.