1919 Home made beverages

Chapter XX. MIXED DRINKS

Apple Champagne Syrup APPLE syrup, 3 pt.; pear syrup, 3 pt.; Johannisberger r\ wine, 20 oz.; cognac brandy, 8 oz.; citric acid solution '(10%), 1 oz.; ginger essence, soluble, 1 oz.; safflower tincture, 6J^ dr.; mucilage of acacia, 5 dr.; apple ether essence, 1 dr. Apple Toddy Hot soda mug. Sugar, J^ tablespoonful; baked apple, y%\ applejack, 1 wineglass; fill balance with hot water; mix well, using a spoon; grate nutmeg on top. 1. — Port or sherry, 1 bottle; lemons, 2; loaf sugar, 2 oz.; water, 1 tumbler; spice to taste. Stick 1 lemon with cloves, and roast or bake it; boil the spice in the water, boil up the wine, take off some of the spirit with a lighted paper, add the water and the roasted lerribn, and let the preparation stand near the fire for a few minutes. Rub the sugar on the rind of the other lemon, put it into a bowl, strain, and add half the juice of the lemon; pour in the wine, and serve as hot as possible. 2. — To 2 bottles of claret add M lb. of loaf sugar, the thin yellow rind of an orange, and 6 cloves; make all hot, but do not allow it to boil; then strain it through a sieve into a bowl and ice. 197 Bishop