1919 Home made beverages

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Non-Alcoholic

Beverages

5. — Tincture of vanilla, 4 dr.; solution of caramel, 4 dr.; gum foam, 2 dr.; simple syrup, enough to make 32 oz. Violet Syrup Refined sugar, 5 kilos; fresh violets, tops of the flowers only, 0.525 kilo; water, 2,600 liters. Bruise the violets in a mortar; put in a water bath with 1.5 liter at 60° C. Agitate for some minutes and press out the flowers. Put them back in the water bath; add the rest of the boil- ing water; infuse for 12 hours; allow it to settle; add the sugar and dissolve by heat. 1. — Secure cream as fresh as possible. Surround the bowl in which the cream is being whipped with cracked ice and perform the work in a cool place. As fast as the whipped cream rises, skim it off and place it in another bowl, likewise surrounded with ice. Do not whip the cream either too long or too violently. The downward motion of the beater should be more forcible than the upward motion, as the first tends to force the air into the cream, while the second tends, on the contrary, to expel the air. A little powdered sugar should be added to the cream after it is whipped, in order to sweeten it. Make the whipped cream in small quantities and keep it on ice. The object of keeping the cream cool and avoiding too much beating is to prevent the formation of butter. The beating of the cream can be easily effected by means of the egg beater. 2. — Artificial. — Gelatine, 4 oz.; whites of 8 eggs; vanilla extract, 2 oz.; syrup, 1 gal. Dissolve the gelatine in water, beat the eggs, mix both with syrup, then with 9 gal. of water and charge at a pressure of about 100 lb. Whipped Cream

Wintergreen Syrup

Oil of wintergreen, 25 drops; simple syrup, 5 pt.; burnt sugar (to color), q. s. 54