1919 Home made beverages

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Non-Alcoholic

Beverages

8. — Wild Cherry Phosphate Syrup. — Syrup of wild cherry, U. S. P., 10 fl.oz.; cherry juice, black, 8 fl.oz.; glucose syrup, 12 fl.oz.; diluted phosphoric acid, 2 fl.oz.; oil bitter almond, 4 drops. Mix. 1. — Best chocolate, 8 oz.; water, 2 pt.; white sugar, 4 lb. Mix the chocolate in water and stir thoroughly over a slow fire. Strain and add the sugar. 2. — Bark of roasted cacao bean, 2 oz. Reduce to a moderately fine powder, mix with simple syrup, 2 oz. Pack in a percolator and exhaust with the following men- struum at a boiling temperature: Sugar, 12 oz.; water, 8 oz., so as to obtain 1 pt. of syrup. To the percolate add, when cold, extract of vanilla, 2 fl.dr. 3. — Cocoa, soluble, 2 oz.; water, 32 fl.oz.; sugar, 52 oz.; vanilla extract, about 4 fl.dr. Triturate the cocoa in a mortar with a portion of the water to a smooth paste, add the remainder of the water, then the sugar, heat the whole in a suitable vessel with constant stirring, until it nearly reaches the boiling point, then strain through a fine sieve, and when cold add the vanilla extract. 4. — Chocolate, powder, 4 oz.; sugar 52 oz.; vanilla extract, about 6 fl.dr.; water, boiling, 24 fl.oz. Mix the chocolate and sugar, triturate the mixed powders with the boiling water added slowly and strain. When cool, add the vanilla extract. 5. — 's chocolate, 8 oz.; powdered borax, J^ oz.; powdered boric acid, J^ oz.; starch, 1 oz. ; water, 64 fl.oz.; sugar, 6 lb.; vanilla extract, about 1 fl.oz. Grate the chocolate, triturate with the borax, boric acid and starch, add slowly, with stirring, the water, bring to a boil, strain, allow to cool and add the extract. In view of the popular outcry against the use of boric acid, this formula is open to objection. 6. — Chocolate, 4 oz.; granulated sugar, 24 oz.; water, 48 fl.oz. Put the chocolate in an enameled pot, and add about 8 avoirdupois ounces of sugar, stirring well 32 Chocolate