1912 Recipes of American and other Iced Drinks by Charlie Paul

77

RASPBERRYADE.

'fake of plain syrup

... Tartaric acid or citric acid ... R aspberry colouring. pale, about E ssence of raspberry (non-con-

I gal. 1J ozs. i- oz.

centrated quality) French cream .. .

3 to 4 oz.

t oz. * ounce

[f not required so bright in colour, use

raspberry colouring and

~ ounce of lemonade

colouring.

SALii\E DHAliGHT. (Good Tonic.)

Put 2 teaspoonfuls of saline into a 12-ounce gla;.s, draw iced soda water until glass is half fu ll, add 1 ounce of orange syrup; stir a nd handle quickly or it will froth over. S L\!PLE SYHUP. To make, use 8 pounds granulated white s ugar to 1 gallon of boiling wa ter. N' .B.- F or cream drinks, use r part of pure cream to 2 parts of milk, or for cheapness r part of con– densed (~estle's) milk to 2 of milk. SOD.\ COCKT.\I L. H a lf fill the shaker with cracked ice, draw 2 ounces of grape syrnp a nd 1 ounce of plain syrup (or r teaspoonful of powdered sugar), put in the juice of ha lf a lemon , and give two dashes of acid phospha te ; nearly fill the shaker with soda water. mix and strain into glass. add a slice cf lemon or orange a nd a prc:;crved ;:-lace cherry. Serve with !'tra ws. SODA A ·n MILK. (Ask whether desired " Plain " or "SWC\?t.") For plain, ha lf fill shaker with cracked ice, and a cid enough milk to cover ice, fill up with soda ; stir with long spoon, put on strainer a nd pour into g lass. If "Sweet" be preferred, draw 2 ounce> of plain syrup into sha ker when making.