1910 The Barkeeper's Manual by Raymond E. Sullivan (second edition)

RHINE WINE CUP. ( Fo r Fo u r .)

U se sam e ser vice fo r Rh in e W in e Cup as Cham pagne Cup, u sin g Rh i n e W in e in st ead o f Cham pagne. CLARET CUP. M ak e in sam e w ay as Rh i n e W in e Cup, usin g Cl ar et in st ead o f Rh i n e W i n e- S YRU PS . SIMPLE SYRUP. * T ak e 2 pounds o f l oaf su gar to 1 pint o f w at er , d issolve i t over t he fire, rem ove the scum t hat ar ises, a s .soon as it comm ences t o boil, rem ove it fr om the fire, st r ai n it w h ile hot. RASPBERRY SYRUP. T ak e 1 pin t o f filt ered r asp b er r y ju i ce, m ash the r aspber r ies in a pan and let t hem st and 2 or 3 days un t il ferm en t at ion has comm enced, filt er the ju i ce t h r ough blot t ing paper, and add 2 pounds o f fine sugar . Pl ace the syr u p on the fire and as it heat s, sk im car efu l l y, but do not al­ low it t o boil, when it becom es o f a p r oper con­ sist en cy, rem ove it and allow it t o cool, then bot t le it. GUM SYRUP. D i ssol ve 2 pounds o f l oaf su gar and 1 pound o f wh it e gum ar ab ic in 1 quar t o f hot w at er , boil over the fir e f o r 2 m inut es.

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