1916 Recipes of American and other Iced Drinks by Charlie Paul

73

LI:\m J OICE OHAl\IP AGNE

1 g al. 2 ozs. !r oz. 1 oz. l oz.

Take uf pla.iu ::;y rnp

Tartaric ae; id ur cit ric acid L emon a de colouriug Es::;e11ce of I ime juice e;haru pague Fre nch c:1·ea 111 T,l:\:IE J U LOE PHOSPBA'l'E .

.1> 1·a11· 1 oz. of lime juice (Montserrat Lime Ju ic: o Cordial r ecommended) iu a n 8 gz. glass, g ive t hree or four da shes of phosp hate , then add sod a \\"rt te r without frothin g. N.U.-lwruembe r that phosphate will mix "·i t h a ny ncid, bu t not with sweet or cream drinks . Use lemon flnnlllring fo r Phosphate, Orange o r Sn lin e o r Calisnyn 'l'onics. ::\L\.LTED :\[ILK AND EGG. (An Excene nt Tonic.) . Break n 1w 11· la id egg into a 12 oz. g lass 111 p rese11 e;e of c ustomer a nd t r ansfer to sha ker, add 2 ozs. of fresh milk, 1 oz. of vanill a syrup .. and 2 te as poonfuls of Horlick's Ma lt ed :\I ilk: nux 'm l! in shake r , dr:rn· off iced soda wa,ie r in to shake r l'n t il it is n ea rly foll; pour once ur h1·i ce from sh a ke r into g lass to mix well and top off with A~ aborn , but 11·it hout the egg. NoTE.-Th e above can be served hot in winter hy usin g hot \\·ate r. OTIANGE CHAMP.AGNE. ('l'/, is 'is ci justly tlppreciat ed /J wveruuc .) T ake of plain syrup ... ... ... 1 g al. 'l'a r ta ri c acid or c:itric acid 2 ozs. Orange colouring ... 1 oz. E sse11ce of ora.11ge cha1npagnc ~ oz. Solubl e esse nce of orange il oz. French cr eam :\ oz. l ..emonade colouring is frequently used , in whi ch case ta k e !, oz. g r ated 11 ut rn eg . N.U.-Some prefer a little salt. ::\CALTED l\llLK (PLAIN).

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