1912 Recipes of American and other Iced Drinks by Charlie Paul

ORANGE QUININE. Draw 1 ounce of ora nge syrup into a n 8-ou1:ce glass, add two shakes of q uinine bitters fi cm phosphate bottle, fi ll up with soda water, withou t foam, and serve with a preserved glace C'herry . PI~EAPPLE-LEl\[Ol\ ADE FLIPS. Draw 1 ounce of pine-apple a nd 1 ounce of lemon syrup into shaker, a nd add 2 ounces of rich cream, fill up until nearly full with iced soda water; pour from shaker into a 12-ounce glass wi th a nice foam– ing head, and serve with a slice of lemon or orange ; J1andle quickly and stir well, or this drink will curdle.

PJ:-\EAPPLEADE (.-\ERATE:D) .

T ake of plain syrup

I gal. 2 ozs. t oz. t oz. *oz.

Tartaric acid 01' citric acid Golden C'aramcl ... Essence pine-apple (concentrated ) French cream

PRA IRIE OYSTER.

Break a new laid egg into an 8-ounce glas::. taking care no~ to break the yol k ;_ acid 1 clrachn; oI good ma! t vmcgar and a clash of 1cccl sod a wa tcr then top off with a little salt a nd pepper and ~ci-ve: QUJN INE BITTERS. Take 1 ounce of sulpha te of q uinine so1u t1on (strength 4 grains to 1 ounce), acid 1 ounce of p lain cold water, put into a phosphate bottle.

QUININE TO:-\ re.

~ gal. I gal. f to I OZ. 3 ozs_

Take of plain syrup Water .. .

. .. Tartaric acid or citric acid Quinine tonic essence