Magazine Monday- Milkshakes from Calling All Girls

A few years back I bought a magazine called Calling All Girls, which was an early teenager magazine for young women from the 1940's. As I flipped through it I saw some recipes for malted milkshakes to make at home, and I was intrigued. I've only had one malted milkshake, my grandma wasn't a huge fan of them, and I have a newfound love of cooking things and want to try to make them. So first, I will share the recipes with you all.

malteds, milkshakes, 1940s recipe, calling all girls magazine

One serving per recipe

Originally written in Calling All Girls by Jane Richards.

Hot Chocolate Malted
2 tablespoons unflavored malted milk powder
2 tablespoons of chocolate syrup
1 cup of milk
Glasses (heated with hot water to keep malted hot)
Electric mixer

Heat milk, but do not let boil. Remove from flame, add powder and syrup and beat in saucepan with an electric mixer until powder and syrup are dissolved.

Cold Chocolate Malted
2 tablespoons malted-milk powder
2 tablespoons syrup
1 cup of milk (be sure its really cold)
Large glass

Dump ingredients into shaker with a couple of tablespoons of cracked ice. Shake like mad for 20 seconds, then pour into your large glass. If you have an electric mixer, it will be frothier.

Egg Malted

For each drink, beat egg (and beat it hard so no horrid strings snaggle your teeth), add to same proportions of syrup, milk, powder and same amount of ice. Shake in the shaker and serve at once. 

Broadway Malted

½ teaspoon prepared cocoa powder
1 teaspoon coffee extract powder
1 teaspoon sugar
Cracked ice
1 cup milk
2 tablespoons malted-milk powder
2 tablespoons syrup

Add all ingredients together, shake vigorously, serve

Sugar-Saving Syrup for Shakes

6 squares of cooking chocolate
Double Broiler
1 can of condensed milk
1 cup of boiling water
1/3 cup of sugar
Pinch of salt
1 teaspoon vanilla extract

Melt the squares of cooking chocolate in the double broiler, add to it 1 can of condensed milk, 1 cup of boiling water (stirring slowly so the mixture won't lump), 1/3 cup of sugar, a pinch of salt, and one teaspoon of vanilla extract. Stir till the sugar dissolves, cool, and store in a covered container in the icebox. This makes about 2 1/2 cups syrup.

I hope these are as interesting to you all as they are to me. I will maybe try to make these on a video sometime in the near future.
Happy drinking!

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