1919 Home made beverages

Syrups

Hock and Claret Hock or claret wine, 1 pt.; simple syrup, 2 pt.

Imperial Equal parts of raspberry and orange syrups.

Java Tonic Compound tincture of cinchona, 6 fl.dr.; coffee syrup, 8 fl.oz.; vanilla syrup, 4 fl.oz.; glucose syrup, 8 fl.oz.; syrup, enough to make 32 fl.oz. Serve "solid" in 8-oz. glasses, like the phosphates. 1. — Dissolve 6 dr. of tartaric acid and 1 oz. of gum arabic, in pieces, in 1 gal. of simple syrup; then flavor with V/2 fl.dr. of best oil of lemon, or flavor with the saturated tincture of the peel in cologne spirits. 2. — Grate off the yellow rinds of lemons and beat them with a sufficient quantity of granulated sugar; express the lemon juice; add to each pt. of juice 1 pt. of water, 3J^ lb. granulated sugar, including that rubbed up with the rind; warm until the sugar is dissolved and strain. Under no circumstances must the syrup be allowed to boil, and the less heat that can be used to effect the com- plete solution of the sugar the better will be the syrup. 3. — Add to 1 gal. simple syrup, when cold, 20 drops fresh oil lemon and J^ oz. citric acid, previously dissolved in 3 oz. water; mix by shaking well in a bottle; add 4 oz. gum solution, made by dissolving 2 oz. of fine white gum arabic in 2 oz. warm water. 4. — Simple syrup, 6 pt.; distilled water, 2 pt.; essence lemon, 2 oz.; citric acid, 2 oz., dissolved in boiling water. Mix and, if required, color with saffron. 5. — Simple syrup, 1 gal.; oil of lemon, 25 drops; citric acid, 10 dr. Rub the oil of lemon with the acid, add a small portion of syrup and mix. 6. — Lemons, 8; alcohol, 4 oz.; citric-acid solution, 50 41 Lemon