This section is from the "Henley's Twentieth Century Formulas Recipes Processes" encyclopedia, by Norman W. Henley and others.
1 inch of the top; pour from glass to shaker and back, once or twice, to mix thoroughly; give the drink a rich, creamy appearance, and make it cream sufficiently to fill the glass.
Serve in a 10-ounce glass. Draw 1 ounce into glass, fill nearly full with ice-cold milk, and mix by stirring.
Prepare same as malted milk coffee, with the exception of adding the egg before shaking, and top off with a little nutmeg, if desired. This drink is sometimes called coffee light lunch.
Serve in a 12-ounce glass. Coffee syrup, 1.5 ounces; white of 1 egg; 1 to 1.5 ounces of pure, rich, sweet cream; a small portion of fine shaved ice; shake thoroughly to beat the white of the egg light, and then remove the glass, leaving the contents in the shaker. Now fill the shaker two-thirds full, using the fine stream only. Draw as quickly as possible that the drink may be nice and light. Now pour into glass and back, and then strain into a clean glass. Serve at once, and without straws. This should be drunk at once, else it will settle, and lose its lightness and richness.
Coffee syrup......... 2 ounces
Brandy............. 4 drachms
Cream............. 2 ounces
Coffee syrup......... 1 ounce
Port wine........... 1 ounce
Brandy............. 2 drachms
Shake, strain into a small glass, and add soda. Mace on top.