Cafe frappe and chocolate frappe are both favorite beverages for the teas served on the piazza on hot summer afternoons.
Cafe frappé recipe
A tested recipe for the former consists of eight level tablespoonfuls of freshly-ground coffee covered with a quart of boiling water for eight or ten minutes. Strain the coffee, dissolve in eight tablespoonfuls of granulated sugar, and add a half pint of warmed milk and the same quantity of sweet cream. Stir thoroughly, and when cool, put in a freezer and partly freeze.
Serve in glasses or china cups with small cakes or wafers. Just before serving, drop in each cup a little cold whipped cream.
People who do not object to using spirits in their cookery sometimes savor the frappe with a little brandy.
Chocolate frappé recipe
For the chocolate, which is a very rich beverage, use three fourths of a pound of sweetened chocolate. Break in small pieces and set in a bowl over hot water until melted. Heat a quart and a half of milk in an oatmeal boiler, and stir in the melted chocolate, a little at a time.
When thoroughly mixed and smooth, set where it will cool, and stir it often while cooling. Whip a pint of cream to a froth, and when the chocolate is nearly cold, add to it. Flavor delicately with vanilla and beat lightly with an egg-beater until well mixed. Partly freeze and serve in the same way as the coffee.