1912 Recipes of American and other Iced Drinks by Charlie Paul

75

LI.ME ] UICE CHAMPAG~E.

Take of plain syrup

I gaJ.

Tartaric acid or citric acid Lemonade colouring E ssence of lime juice champagne French cream ... ..• ... Lll\1E J UICE PHOSPHATE.

2 ozs. t oz. I OZ. t oz.

Draw r ounce of lime juice (Montserrat Linre– J uice Cordial recommended) in an 8-ouuce glass, give three or four clashes of phosphate, then add soda water without frothing. N.B.-Rcmember that phosphate will mix witb any acid, but not with sweet or cream drinks. Use lemon flavouring for Phospha te, Orange or Saline or Calisaya Tonies. MALTED :.\IILK AND EGG. (An Excellent Tonic.) Break a new laid egg into a 12-ounce glass •n presence of customer, and transfer to sha ker, acid 2 ounces of fresh milk, 1 ounce of vani.lla syru p, and 2 t easpoonfuls of Horlick's Malted .ll{ilk; mix well in shaker, draw off iced soda water into shaker until it is nearly full, pour once or twice fr<;>m shaker into glass to mix well, a nd top off wrth g rated nutmeg. N .B.-Some prefer a little salt. MALTED MILK (PLAIN). As above, but without the egg. NorE.-Tbe above can be served llot in winter by using hot water. ORANGE CHAMPAGNE. (This i s a justly appreciated beverage.) Take of plain syrup ... ... Tartaric acid or citric acid Orange colouring ... ... Essence of orange champagne ... Soluble essence of orange French cream . .. ... ... L emonade colouring is frequently used, in case take :t ounce. r gaL 2 ozs. I OZ. i oz. if oz. t oz. which.