1919 Home made beverages

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Non-Alcoholic

Beverages

various wines, such as claret, hock, sherry, etc., to simple syrup; others, by the addition of spirits, as milk punch, by adding to vanilla cream Jamaica rum and nutmeg. Almost any syrup may be made by the addition of a suffi- cient quantity of flavoring essence to simple syrup, but these artificially prepared syrups are inferior to those made from fresh fruits. Red Coloring for Soda Water Syrups The most convenient is probably tincture of cudbear, as it affords a good, substantial and natural-looking color, miscible with syrups without cloudiness. It may be made as follows: 2 to 4 oz. powdered cudbear, 1 pt. diluted alcohol. Exhaust by maceration or displacement. Used alone, the tincture gives a shade of red closely imitating the color of raspberries or currants. For deeper red, like blackberries, the addition of some caramel is all that is necessary. The strawberry color is best imitated with tincture of cochineal. Aniline red, owing to its cheapness, is often used for coloring syrups, but it produces a glaring, artificial-looking bluish red and is liable to the objection that it sometimes contains arsenic. TABLE SHOWING AMOUNT OF SYRUP OBTAINED; 1. — The addition of pounds of sugar to 1 gallon of water, and 2. — Amount of sugar in each gallon of syrup resulting therefrom:- Lbs. sugar