1919 Home made beverages

Beverages — N on- Alcoholic of grape juice, squeeze the juice of 1 lime and add 3 dashes of Angostura bitters, 2 dashes of phosphate and V/2 oz. of simple syrup. Fill the glass one-third full of fine ice and the balance with carbonated water. Mix and deco- rate. Cordial. — Boric acid, J£ ° z -j citric acid, 2 oz.; sugar, 3 lb.; water, 2 pt. Dissolve by heat, When cold add lime juice, 30 oz.; tincture of lemon, 2 oz.; water to 1 gal. Mix and color with caramel. Pepsin. — Pure pepsin, 260 gr.; distilled water, 3 oz.; glycerine, 3 oz.; alcohol, 1J^ oz.; purified talcum, J^ oz.; lime juice enough to make 1 pt. Dissolve the pepsin in the water mixed with 8 fl.oz. of lime juice, add the glycer- ine and alcohol and then the remainder of the lime juice; incorporate the talcum and set aside for several days, agitating occasionally, and then filter, adding through the filter enough lime juice to make 1 pt. of finished product. To make a syrup of this add enough simple syrup to make 3 qt. and mix thoroughly. Vichy. — Into an 8-oz. glass of vichy shake a few dashes of lime juice from your spirit bottle, or squeeze into it the fresh juice of half a lime. 1. — The juice of 15 oranges, the rind of 3 oranges, 2 qt. of water, % lb. of loaf sugar, crushed ice. Remove the peel of 3 oranges as thinly as possible, add it and the sugar to 1 pt. of water, then simmer gently for 20 minutes. Strain the orange juice into a glass jug, and add the re- maining 3 pt. of cold water. As soon as the syrup is quite cold strain it into the jug, add a handful of crushed ice and serve at once. 2. — Shoe crosswise 4 oranges and 1 lemon; put them into an earthen jug with 4 oz. of lump sugar; pour upon these 1 qt. of boiling water and allow to stand covered for 1 hour. Decant and ice. 3. — Simple syrup, J^ fl.oz.; tincture of orange peel, }/% 92 Orange