1919 Home made beverages

Syrups

wash the berries in a strainer. Pass them through the chopper, using the coarse knives, and add rock candy syrup to make 2 qt. Tea 1.— Black tea, 3 oz.; green tea, 5 oz.; granulated sugar, 36 oz.; boiling water, 16 oz. 2. — Choice young Hyson tea, 8 oz.; hot water, 2 pt.; sugar, 4 lb. Infuse the tea, rolled or bruised into a coarse powder, for 2 hours in a tightly closed vessel. Strain and add to the sugar, dissolving the latter by agitation. Then add pure extract of vanilla, 1 oz.; pure cognac, 4 oz.; pure fruit juice (pineapple), 1 pt.; cane syrup or rock candy syrup, enough to make 1 gal. 3. — English breakfast tea, 1J^ oz.; sugar, 1 lb.; boiling water, 2 pt. Infuse for 15 minutes; filter and dissolve the sugar in the filtrate. This drink is served in mineral glasses, with plenty of milk. 4. — Best green tea, 1 to 2 oz.; boiling water, 2 pt.; citric acid, J-£ oz.; sugar, 56 oz. Infuse the tea in boiling water; strain the liquid, add enough water to complete 2 pt. and with the aid of a gentle heat dissolve in it the citric acid and the sugar. Strain the syrup through flannel and keep it in a cool place. Dispensed with soda water, this syrup makes a drink resembling Iced Tea. 1. — White syrup, 2 gal.; citric acid, 1 oz.; extract vanilla, 2 fl.oz. The acid should be dissolved in a small quantity of the syrup before adding to the other in- gredients. 2. — Fluid extract of vanilla, 1 oz.; simple syrup, 3 pt.; cream (or condensed milk), 1 pt. May be colored with carmine. 3. — Simple syrup, 1 gal; extract vanilla, 1 oz.; citric acid, H oz. Stir the acid with a portion of the syrup, add the extract of vanilla; mix. 4. — Simple syrup, 4 pt; extract of vanilla, 2 oz. 53 Vanilla Syrup