1912 Recipes of American and other Iced Drinks by Charlie Paul

70

EGG PHOSPHATE. Break a new laid egg into a 12-ounce glass in presence of the customer ; draw 2 ounces of lenion syrup (orange syrup if preferred), add four or five dashes of acid phosphate, tra nsfer to shaker a1:d mix well ; add slowly rnda wa t er until shaker is full ; pour into glass several t imes to thoroughly mix ; serve with a good head. Grate a little nut– meg on top in serving. FRCIT SYRUP S- " LJ QU JD LJF E " BRAND. To prepa re for fount a in u~c. take 5 parts of plaiu syrnp and add 1 pa rt of concentra ted fruit juice. If not enough heading add, ~ay, 1 drachm of Foam Solution to a gallon. FAVOURITE DRINKS. Lemon, Orange, Raspberry, Strawberry, Vanilla Pine.apple, 1\ola , Cherry, Gra pe, Sarsaparilla and Lime Juice. Dose, 2 ounces to a 12-ounce glass Also coffee 1·xtract- madc fresh from the berries. · Gll:\GER ALE (AMERICAN). (This is a very favo11-ritc dr i11h 1"1i A mcrica.) L'-'' Ta ke of plain syn~p ·:· . ··: 1 gal. Tartaric acid or c1tnc acid 1~ to 2 ozs. American ginger ale essence 2! to 3 ozs. GIKGER ALE (AROMATIC} AERATED. Take of plain syr~p ··: . ··: Ta rtaric acid or citric acid Ginger a le colouring E ssence of ginger a le (aromatic) Soluble essence of capsicine (Equals a bout ! oz. to 10 gals. syru p). French cream I gal. 2 ozs. to fancy ·~ ozs. I d rm .

~ oz. q uantity of a very pale

It is impossible to state _any regular colouring to be used, as 1t 1s sold from t o a da rk hrown.