1919 Home made beverages

Syrups

Foam

1. — If it is thought desirable to give an extra foam or "head" this formula will do: Take soap bark in coarse powder, 2 oz.; animal charcoal, 1 oz. Macerate 2 days in alcohol, 2 oz.; glycerine, 2 oz.; distilled water, 4 oz. Percolate to obtain 8 oz. of finished product. Quantity to be used, 2 drams to the gallon of concentrated ginger ale. 2. — To each gallon of syrup add from 2 to 4 oz. of gum arabic dissolved in its own weight of water. 3. — Quillaya bark, 4 oz.; alcohol, 4 oz.; glycerine, 4 oz. ; water, 8, oz. Exhaust by percolation so as to make one pint of tincture. From 2 to 5 drams of this tincture to every gallon of syrup will be found sufficient to give every glass of soda drawn that creamy appearance so universally liked. At the same time it has the advan- tage of being cheap, is used in such minute quantities that it cannot be discovered by taste, is always ready for use and will never spoil. 4. — Irish Moss. — Take of Irish moss 1 oz. and water enough to make 1 pt. Wash the Irish moss in water, to free from impurities; add 1 pt. of water and boil for 5 minutes, or heat in a water bath for 15 minutes, or mace- rate in cold water for 24 hours, with occasional stirring; filter through purified cotton, on a muslin strainer, in a hot water funnel. This mucilage, it is calimed, has no more taste than mucilage of gum arabic and is said to keep better. It can be used with soda syrup in the proportion of from 2 to 4 oz. to 1 gal. of the syrup. Fruit Juices, Preservation Of Express the juice of any fruit, filter and pour into champagne bottles; fill them up to the bend of the necks; cork tightly and fasten the corks down with cord or wire; then put the bottles into a kettle; set them on a double sheet of coarse paper, placed on the bottom of the kettle, and pack the bottles loosely in with hay or cloths; then fill the kettle up to the necks of the bottles with cold 37