1919 Home made beverages

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Non-Alcoholic

Beverages

11. — Strawberry syrup, 10 fl.oz.; vanilla syrup, 10 fl.oz.; raspberry syrup, 8 fl.oz.; choco- late syrup, 4 fl.oz. In serving draw 2 fluid ounces of this syrup into a 12-ounce glass, add 1 or 2 fluid ounces of cream, nearly fill the glass with the coarse stream of car- bonated water and then top off with the fine stream. 1. — Tincture cinchona, detannated (N.F.), 3 fl.oz.; tincture vanilla, 1 fl.oz.; essence orange, 2 fl.dr.; alcohol, 3 fl.oz. ; water, 6 fl.oz. ; syrup, 6 fl.oz. ; red coloring, enough; syrup lemon, enough to make 32 fl.oz. Mix the first five ingredients, filter through a small amount of purified talc and color red to suit. Serve "solid." 2. — Tincture of detannated cinchona, 6 oz.; extract of vanilla, 2 oz.; alcohol, 6 oz.; rock candy syrup, 8 oz.; spirits of curacoa, 2 dr.; distilled water, enough to make 1 qt. Mix and filter through carbonate of magnesia and then color a deep red with carmine solution. Then add 1 quart of lemon syrup and shake. Pour 1 ounce of cinisaya syrup into a mineral glass and draw carbonated water in another glass. Mix thoroughly by pouring from one glass to the other and serve. — Fruit Chocolate. Cinchona Syrup gr.; Rub the oil first with the carbonate of magnesia, then with the water gradually added, and filter through paper. In the fil- trate dissolve the sugar without heat. Coca Wine coca, 1 pt.; cane sugar or rock candy syrup, 7 pt. This has a pleasant, very slightly bitterish taste. Coca-Vanilla Wine of coca, 1 pt.; strong extract of vanilla, 2 oz.; cane sugar or rock candy syrup, 7 pt. 34 water, 2 pt.; granulated sugar, 56 oz. Cinnamon Oil of cinnamon, 30 m.; carbonate of magnesia, 60