1919 Home made beverages

— Non-A Icoholic

Beverages

2. — Solution of acid phosphate, 8 fl.oz.; lemon syrup, sufficient to make 1 gal. Mix. 3. — Ext. lemon, 1 fl.oz.; tine, celery seed, 2 fl.oz. pineapple juice, 8 fl.oz.; acid phosphate, 6 fl.oz.; syrup, to make 8 pt. Mint Spkit of spearmint, 2 fl.dr.; solution of acid phosphate, 2fl.dr.; simple syrup, enough to make 32 fl.oz. The syrup may be colored a pale green by adding a tincture made by macerating spinach in alcohol. > 1. — Solution of acid phosphate, 8 fl.oz.; orange syrup, sufficient to make 1 gal. Mix. Blood orange phosphate syrup may be prepared in the same manner by using blood orange syrup. 2.— Essence of orange (1-8), 1 to 4 fl.dr.; solution acid phosphate, 12 oz.; solution citric acid (50%), 1 oz.; caramel coloring, 1 dr.; cochineal coloring, 15 m. The quantities given are sufficient to flavor 1 gal. of syrup. 3. — Blood Orange. — Raspberry juice, 6 oz.; extract orange, 1J^ oz.; fruit orange, % oz.; syrup, 1 gal.; red coloring, enough. The addition of raspberry juice im- proves the orange flavor. The acid phosphate (1 dr.) is added when the drink is served. 4. — Cider. — A so-called orange cider phosphate may be made by adding to each gallon of finished product from the following formula about 4 oz. of dilute phosphoric acid or an equal quantity of solution of acid phosphates of the National Formulary. Express the juice from sweet oranges, add water equal to the volume of juice obtained and macerate the ex- pressed oranges with the juice and water for about 12 hours. For each gal. of juice add 1 lb. of granulated sugar, grape sugar or glucose, put the whole into a suitable vessel, covering to exclude the dust, place in a warm loca- tion until fermentation is completed, draw off the clear 104 Orange