1919 Home made beverages

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Non-Alcoholic

Beverages

4 dr. ; For a good many people ginger is scarcely warm enough without the addition of Cayenne pepper. 8. — Syrup of ginger, 2 pt.; syrup of lemon, 1 pt.; tincture of capsicum, 1 dr. 1. — Brandy, J^ pt.; tincture of lemon, 1 oz.; simple syrup, 1 gal.; tincture red sanders, 1 qt. 2. — Brandy, % pt.; spirits of lemon, J^ oz.; tincture of red sanders, 2 oz.; simple syrup, 1 gal. 3. — A grape syrup, not an artificial syrup, or one for fountain use, but a syrup from the fruit, for domestic or table use, etc. Take 20 lb. ripe freshly picked and selected tame grapes, put them into a stone jar and pour over them 6 qt. of boiling soft water. When sufficiently cool to allow it, well squeeze them thoroughly with the hand, after which allow them to stand 3 days on the fur- nace with a cloth thrown over the jar, then squeeze out the juice and add 10 lb. of crushed sugar; let it remain a week longer in the jar; then take off the scum, strain and bottle, leaving a vent until done fermenting, when strain again and bottle tight and lay the bottles on the side in a cool place. 4. — Brandy, J^ pt.; extract of lemon, J£ oz.; tincture of cudbear, 1 oz.; simple syrup, 1 gal. 5. — Bottle grape juice, 1 qt.; sugar, 1 lb.; simple syrup, 2 qt.; sol. citric acid, 1 oz. Dissolve the sugar in the grape juice and add the acid and syrup. 6. — Grape juice, 2 pt. ; acid solution, 1 oz. ; gum foam, 1 oz.; simple syrup, q. s. 1 gal. Mix thoroughly. To serve a grape phosphate use 1 oz. of the syrup to an 8-oz. mineral glass. simple syrup, 1 gal. Mix. Grape

Grenadine

Extract grenadine, 2 oz.; liquid foam, 1 oz.; red fruit coloring, 1 dr.; syrup, 1 gal. Mix, then add fruit acid, 2oz. 40