1919 Home made beverages

—

Non-Alcoholic

Beverages

per cent., 2 oz.; sugar 150 oz.; water, 10 pt. Peel the lemons, chop the peeling fine and exhaust with the alcohol. Press out the juice of the lemons and add it to the alcoholic extract. Make a syrup of the sugar and water, by the aid of a mild heat, let cool and add the citric-acid solu- tion. Beat up the white of 8 eggs to a stiff foam, stir it into the syrup and apply a slow heat, just sufficient to coagulate the albumen. Now strain and finally add the alcoholic extract and lemon juice. Licorice Syrup To 45 parts water add 7J^ parts licorice root, cut in pieces. Boil for 15 minutes. Pour the liquid off and evaporate to 26 parts. Add 30 parts white sugar and 30 parts purified honey. Boil up once. 1. — Maple syrup, 4 lb.; water, 2 pt. 2. — Maple sugar, 3% lb.; water, 1 qt. Dissolve, and, if desired, add a small proportion of gum solution to pro- duce a rich froth. 3. — Maple sugar, 3J^ lb.; water, 1 qt.; solution of citric acid, % oz.; extract of vanilla, 1 dr.; soda foam, 3^ oz. Dissolve the sugar in the water by the aid of a gentle heat; strain and add the solution of acid, extract and foam. The extract may be omitted if desired. 4. — Maple sugar, 3 lb.; water, 30 oz.; solution of citric acid, 4 dr.; vanilla extract, 1 dr.; soda foam, sufficient. 5. — Maple sugar syrup, 7 pt.; fine old sherry wine, 13 oz.; soluble ess. vanilla, 2 oz.; lactic acid, 1 oz. Mix well together and filter. For dispensing, put into a 12-oz. tumbler 2 oz. of this syrup, add 1 fresh egg and fill up with iced cold rich milk. Shake thoroughly and dress with whipped cream. 6. — Artificial. — a. — This is said to be given to simple 42 Malted Milk Malted milk, 8 oz.; hot water, 8 oz.; simple syrup, 4 pt. Maple