[Sca-cooks] Yet More Food Safety

[A F Murphy]

Eww, that would be too sweet. Cream soda is so sweet to begin with, and
then the cream is so rich. Avraham is right about the way they are made
here, and they're not all *that* sweet, just a little - well, it is
chocolate...  and it is just milk, not cream. Think ice cream soda
without any ice cream. Nice and refreshing.

Anne

Anne duBosc wrote:

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>My Jewish Aunt from Philadelphia says the proper egg cream is Chocolate syrup, Cream, and Cream Soda.  She's now 78, and makes it with sugar free chocolate syrup, nonfat dairy creamer, and diet cream soda.  Either way, I find them entirely too cloyingly sweet.
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>Lady Anne du Bosc
>Known as Mordonna The Cook
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