1919 Home made beverages

— Non-A Icoholic

Beverages

Cream

1. — Fresh cream, J^ pt.; fresh milk, }4 pt-; powdered sugar, 1 lb. Mix by shaking and keep in a cool place. The addition of a few grains of bicarbonate of soda will for some time retard souring. 2. — Oil of sweet almonds, 2 oz.; powdered gum arabic, 2 oz.; water, 4 oz. Make an emulsion and add simple syrup enough to complete 2 pt. 3. — One pt. condensed milk, 1 pt. water, 1J^ lb. sugar. Heat to boiling and strain. This will keep for over a week in a cool place. 4.7— Imitation. — Make an emulsion with 3 oz. fresh oil of sweet almonds, 2 oz. powdered gum arabic, and 2 oz. water; then dissolve 1 lb. white sugar by gentle heat, strain, and when cool add the whites of 2 eggs. It should be put up in small bottles, well corked, in a cool place. This is not only an excellent imitation and substitute for cream syrup, but will keep for a considerable time. 1. — Refined sugar, 5 kilos; conserve of currants, 2.6 liters. Put the sugar in a pan, add the conserve and heat rapidly. Remove the syrup from the fire as soon as it boils. Skim and pass through woolen cloth. 2. — Six pt. simple syrup, 2 pt. water, 2 oz. tartaric acid, 3 dr. fruit essence. Mix, color with red carmine for red currants and with burnt sugar for black. 3. — One pt. red currant juice, 1 gal. simple syrup. 4. — Proceed as for strawberry syrup. 5. — Framboise* Currant Syrup. — Raspberry syrup, 1 pt.; currant syrup, 4 pt. 6. — French Currant Syrup. — French currant juice, 1 bottle; citric acid, 2 dr.; caramel, 1 dr.; tincture of cochineal, 3 dr.; syrup, enough to make 2 gal. Fancy Syrup Vanilla syrup, 2 pt.; pineapple syrup, 8 oz.; raspberry syrup, 8 oz. 36 Currant