1919 Home made beverages

Chapter XVI. HOT BEVERAGES

Beef ADD 1 oz. of sweet cream to a cup of beef bouillon and ,/\ top with whipped cream and you have a delicious drink. 2. — About 5 gr. crystal pepsin, J^ oz. boiling water. Dissolve, then add 1 teaspoonful beef bouillon, 1 cupful hot soda. Serve with pepper and salt. 3. — First make an extract by taking 6 oz. extract of beef, 16 oz. hot water, 5 dr. tincture of black pepper. Dissolve the beef extract in the hot water and add the tincture of black pepper. To make the tincture of black pepper take 2 oz. of whole black pepper, crush it, add 10 oz. alcohol. Steep and filter. To dispense, take 1 oz. of the beef extract, dash of cream, dash of salt and dash of celery salt. Fill up with hot water, stirring with spoon while filling. 4. — Beef jelly, 8 oz.; hot water, 1 pt.; extract of celery, 1 dr.; caramel, 1 dr. Dissolve the beef jelly in the hot water and add the celery and caramel. Use a shaker top in the bottle, as there is likely to be a sediment which necessitates shaking. In a 6 or 7-oz. cup place about 2 teaspoonfuls of this extract, draw on a sufficiency of hot water, add salt to suit the taste and stir with a spoon.

Calisaya Tonic

lemon syrup, 1 oz.;

Fluid extract cinchona,

oz.;

1

lemon juice, 1 oz.; hot water, 7 oz. 115