1919 Home made beverages

Phosphates

liquid and preserve in well-stoppered stout bottles in a cool place. Pepsin 1. — Essence of pepsin, 8 oz.; tincture of celery seed, 1 oz.; lemon syrup, enough to make 4 pt. 2.— Solution of pepsin, N. F., 8 oz.; raspberry syrup, 16 oz.; solution of acid phosphate, 4 oz.; syrup, enough to make 4 pt. Lime juice, orange, grape and other phos- phates are similarly made. 1. — Take a large glass with the fruit and shaved ice about half full, add a little phosphate and draw on soda, stirring with the fine stream. It may be served as it is with straws or strain into a thin mineral glass. 2. — Solution of acid phosphate, 8 fl.oz.; orange syrup, 16 fl.oz.; vanilla syrup, 8 fl.oz.; pineapple syrup, sufficient to make 1 gal. Mix. 1. — Strawberry syrup, 7 pt.; vanilla syrup, 8 oz.; pineapple syrup, 8 oz.; solut. acid phosphate, 8 oz. 2.— Solution of acid phosphate, 8 fl.oz.; pineapple syrup, 16 fl.oz.; strawberry syrup, sufficient to make 1 gal. Mix. 3. — Wild Strawberry. — a. — Strawberry syrup (from juice), 6 pt.; lemon syrup, 1 pt.; infusion wild cherry (fresh), 1 pt.; tartaric acid, 2J/£ dr. Dissolve the acid in the infusion and add, with the lemon syrup, to the syrup of strawberry. Serve without foam in thin mineral glasses. b. — Strawberry syrup, 6 pt.; lemon syrup, 1 pt.; fresh infusion wild cherry, 1 pt.; tartaric acid, 2% dr. 105 Pineapple Raspberry 1. — Raspberry syrup, 1 gal.; solut. acid phosphate, & oz.; solut. ess. rose, j£ oz. Strawberry