1919 Home made beverages

Grape Juice

Finish with maraschino cherries and serve with

fill.

straws and spoon. Egg Phosphate. phate, 3 dashes;

Ap.

— Grape syrup, 1 oz.; egg, 1; phos-

Shake and pro-

1 teaspoonful of ice.

ceed in making an egg phosphate. Grape Cup.

— Grape juice, 1 pt.; English breakfast tea

(concentrated), 1 oz.; prepared lime juice, 4 oz.; acid solution phosphate, J^ oz.; 1 pint water. Add a lump of ice and let stand until cold. Fill glass three-quarters full and fill with plain soda as it is served. Lemonade. — Fill glass two-thirds full of fine ice; juice of 1 lemon; grape syrup, 1% oz.; shake and fill with soda. Decorate with slice of lemon. Malted Grape. — Make a malted syrup, using 12 oz. of extract of malt and 6 oz. of simple syrup. To serve, use 1J4 oz. of this syrup, J^ oz. of pure Concord grape juice and fill the glass with soda. Nectar. — Take the juice of 2 lemons and 1 orange, 1 pt. of grape juice, 1 small cup of sugar and 1 pt. of water. Serve ice cold. If served from punch bowl, iced lemon and orange add to the appearance. Pineapple. — Into a 12-oz. glass draw 1J£ oz. of pine- apple syrup and add 2 oz. of Concord grape juice, 1 oz. of sweet cream and a little finely shaved ice. Shake thoroughly and add enough carbonated water to fill the glass, using the fine stream mostly. Strain into a clean glass and serve. Punch. — 1. — Boil together 1 lb. of sugar and J^ pt. of water until it spins a thread; take from the fire and when cold add the juice of 6 lemons and 1 qt. of grape juice. Stand aside overnight. Serve with plain water, apol- linaris or soda water. 2. — Into a 12-oz. glass, 2 oz. plain syrup, fill glass half full fine shaved ice, 3 oz. grape juice, fill glass with car- bonated water, stir and top off with slice pineapple or orange. 3. — Fill glass two-thirds full of shaved ice; grape juice, 1 oz.; orange syrup, 1 oz.; lemon juice, 1 dash; 81