Tartaric acid or citric acid Raspberry colouring, about Essence of strawberry (non-con-
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.
Take of plain syrup Water . ..
6 pints 2 pints '! ozs . "'oz. 1( ozs.
Tartaric acid or citric acid Lemona de colouring (optional) ... Tonic essence