1919 Home made beverages

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Non-Alcoholic

Beverages

5. — Black raspberry juice, 8 oz.; gum foam, 1 dr.; simple syrup, enough to make 32 oz. It may be necessary to add a little cochineal coloring to have the glass of soda the right shade. 6. — Raspberry juice, 32 oz.; granulated sugar, 3J/£ lb. Dissolve the sugar in the juice with the aid of heat. For use add 20 oz. of this to 40 oz. of simple syrup and tint to required color with a raspberry coloring. 7. — Proceed as directed for strawberry syrup. 8. — Artificial. — a. — Orris root (best), 1 oz.; cochineal, 2 dr.; tartaric acid, 2 dr.; water, 2 pt. Powder the orris root coarsely together with the cochineal; infuse in the water with the acid for 24 hours; strain, add 4 lb. of sugar, raise to the boiling point and strain again. b. — Bruised orris root, 3 oz.; acetic acid, 2 oz.; acetic ether, 1 oz.; alcohol, 1 pt. Cochineal to color. Mix and allow to stand a few days; filter and use to flavor simple syrup. Rose Syrup Simple syrup, 1 gal.; essence rose, 1 oz. Color pink with prepared cochineal and acidulate lightly with a solution of citric acid. Royal Muscadine Raspberry syrup, 1 pt.; grape juice syrup, 1 pt.; rasp- berry vinegar, 2 oz. Mix. Pom* 2 oz. into a mineral water glass, fill with carbonated water and serve. Sangaree Make a syrup of 1 oz. tartaric acid, 1 dr. acetic acid, 8 oz. claret, 2 pt. port, enough syrup to make 1 gal. Serve 1 oz. solid in 8-oz. glass, filling with carbonated water. Sarsaparilla 1. — Oil of wintergreen, 10 drops; oil of anise, 10 drops; oil of sassafras, 10 drops; fluid ext. of sarsaparilla, 2 oz.; simple syrup, 5 pt.; powdered ext. of licorice, 3^ oz. 50