1906 Modern American Drinks by George J Kappeler

106

MODERN AMERICAN DRINKS.

let them stand some hours; then whip it, adding a pint of thick cream and the whites of two eggs cut to a froth. Gum · Syrup. To two pounds of cut-loaf sugar add one quart of boiling water, stir until dissolv~d, strain, and when cold it is re.ady for use. Raspberry Syrup. Take equal parts of raspberry juice and plain syrup, put on the fire and let it come to the boiling point, strain through a thin cloth; when cold bot– tle and keep in a cool place. Frappe Beef-Tea. Dissolve a bar-spoonful of extract of beef in two jiggers of water, season to taste with celery bitters, pepper 'and salt, pour into a long thin glass, fill with fine ice; mix well, when cold. Sip with straws. Brandy Toddy (Cold). One lump of sugar dissolved with a little water in a whiskey-glass, add one lump of ice, one ji gger brandy, a small piece twisted lemon-peel; mix with small bar-spoon; leave the spoon in the glass. Serve;