1919 Home made beverages

— N on- Alcoholic

Beverages

sufficient water and soda foam and enough tincture of grass to impart a green tint. Mix essence with 2 ounces of water and filter through powdered magnesium car- bonate, passing enough water through to make 2 ounces filtrate. Add the remaining ingredients. Serve solid in 8-oz. glass. 2. — Spirits of peppermint, 1 oz.; soda foam, 1 oz.; simple syrup, 1 gal. 3. — Peppermint water (fresh), 4 pt.; sugar, 6 lb.; enough vegetable green color. 1. — Take of vanilla syrup, 5 pt.; pineapple syrup, I pt.; strawberry, raspberry or lemon syrup, 2 pt. Mix. 2. — Extract vanilla, 1 oz.; extract rose, 1 oz.; extract lemon, 1 oz.; extract bitter almonds, 1 oz. Mix and add 1 gal. simple syrup; color pink with cochineal. 3. — Mix 3 parts vanilla syrup with 1 part each of pine- apple and lemon syrups. 4. — Vanilla syrup, 3 parts; pineapple syrup, 1 part; cream syrup, 1 part. The cream syrup is made by dis- solving in the cold 3 parts of sugar in 2 of rich milk, fortified with some additional cream. Nuts Blanch 1 lb. of the kernels of hickory nuts, or walnuts, in the usual way, then powder in a Wedgewood or porcelain mortar, a few at a time, adding a few drops of lemon juice to prevent the separation of the oil, and sufficient water, gradually, to make a pasty emulsion. As each batch of kernels is emulsified, says a foreign publication, empty the contents of the mortar on a linen cloth, and by gathering the corners and twisting, squeeze out all that will pass into a proper receptacle. The residue on the cloth, after squeezing, is to be returned to the mortar, to be again treated, along with the next batch. Proceed in this manner until the kernels have all been exhausted. The -accumulated emulsion is to be passed through a 44 Nectar