1902 Recipes of American and other Iced Drinks by Charlie Paul

69

LEMON SQUASH.

Take of Plain Syrup i ga]. Citric Acid or Tartartic Acid... 2|- to 3 ozs. Essence of Lemon Squash ... i to iL ozs. French Cream oz. Lemonade Colouring(optional) i drm. Neither of the above Syrups for Lemon Squash should be filtered.

LIME JUICE CHAMPAGNE.

Take of Plain Syrujs

i gal. 2 ozs.

Tartaric Acid or Citric Acid...

Lemonade Colouring

^oz.

Essence of Lime Juice Cham pagne

. ,

I oz. ^oz.

French Cream

ORANGE CHAMPAGNE. (T/ti's is ajuslly appreciated beverage\

Take of Plain Syrup

i gal. 2 ozs.

Tartaric Acid or Citric Acid...

Orange Colouring i oz. EssenceofOrangeChampagne 3 oz. Soluble Essence of Orange ... 3 oz. French Cream t oz. Lemonade Colouring is frequently used,in which case take 4- ounce.

PINEAPPLEADE (Aerated).

Take of Plain Syrup

1 gal. 2 ozs.

Tartaric Acid or Citric Acid...

Golden Caramel

^ oz.

Essence Pineapple (concen- centrated)

^ oz. ^ oz.

French Cream