1912 Recipes of American and other Iced Drinks by Charlie Paul

KOLA Cl lK\lP:\G);"E.

Take ol plain syrup

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1 gal. 2 ozs. ~ oz.

Tartaric acid or citric acid Lemonade or orange colouring . Essence of Kola champagne f oz. ::>i.B.- \\"e supply Labels for this drink. , 1 to 11 ozs. French cream . .. . .. .. .

LDIOl\ADE.

Take.: of pla in syrup

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1 gal. 2 ozs. 1 oz.

Citric acid or tartaric acid Soluble essence of lemon

French cream t oz. This is t he handiest method, as the ingredients simply require mixing, a nd it makes the best lemonade, especially if citric acid be used instead of tartaric acid. In making lemonade, French cream cau be used if desired, as it is considered to improve t he appearance, in which case take t ounce to t he gallon. ·•

LEMON PHOSPHATE. (Plain, short drink.)

Draw r ounce o.I lemon syrup. into an 8-ouncc glass, add five or six dashes of acid phosphate a nd fill glass with soda water, without foam. Drop in a slice of lemon when serving.

LEMON SQUASH.

Take of plain syrup

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1 gal. zt to 3 ozs. 1 to r~ ozs .

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Citric acid or tartaric acid Essence of lemon squash

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-t oz.

French cream ..·

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jLemonade colouring (optional)... 1 drm. "Neither of the .above syrups for lemon squash should be filtered.