1912 Recipes of American and other Iced Drinks by Charlie Paul

STRA\\'BERR YADE.

Take of plain syrup

J gal. I . 1, OZS. ~· oz.

Tartaric acid or citric acid Raspberry colouring, about Essence of strawberry (non-con-

centrated quality)

2~ to 3 ozs.

French cream t oz. lf required less bright, use J ounce raspberry colouring and t ounce lemonade colouring.

STRAWBERRY I CE CREAM.

Take 1 quart of new milk, 1 pint of cream, 1 pound of granula ted white sugar , 1 quar t of fresh s tra w– berries (or preserved , when out of season), the while of 3 eggs, well beaten up, and add cochineal colo ur– ing to suit. Mash the strawberries in a colander, mix the pulp witl1 the milk, cream and sugar, st ir until a ll are dissolved a nd acid the whipped eggs. Colour -n.ith one or two drops of cochineal a nd freeze in the ordinary way. N.B.-It is necessary to nse more salt with the ice in freezing "Strawberry Cream."

"TOWER,, WHISKEY LEMON soun.

Totl1e" Lemon Phosphate,"' page 74,add 2 ounces (or ! quartern) of good old whiskey. X.B.- Whiskey can be substituted if desired in all phosphate drink.

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TONIC WATER.

Take of plain syrup Water . ..

6 pints 2 pints '! ozs . "'oz. 1( ozs.

Tartaric acid or citric acid Lemona de colouring (optional) ... Tonic essence