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 . .. . .. .. .
Take.: of pla in syrup
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.
Take of plain syrup
1 gal. zt to 3 ozs. 1 to r~ ozs .
Citric acid or tartaric acid Essence of lemon squash
French cream ..·
jLemonade colouring (optional)... 1 drm. "Neither of the .above syrups for lemon squash should be filtered.