a suitable vessel for 4 hours. Then pack the powder firmly in a
cylindrical percolator, and percolate until 6 pints of extract are
obtained. Set this mixture aside and label Percolate No. 1, and
continue the percolation with 1 1/2 pints of alcohol mixed with
1 1/2 pints of water. Set the resultant tincture aside, and label
Percolate No. 2.
Take oleoresin ginger 5 fluid ounces and add to Percolate No. 1. Then
take:
Oil of lemon 1 1/2 fluidounces
Oil of cinnamon 1 fluidounce
Oil of geranium 1/2 fluidounce
Magnesium carbonate 8 ounces
Triturate the oils with the magnesia, add gradually Percolate No.
2, and set aside. Then place Percolate No. 1 in a large bottle, add
3 1/4 pounds of finely powdered pumice stone, and shake at intervals
of half an hour for six hours. This being completed, add the mixture of
oils, and later 10 pints of water, in quantities of 1/2 a pint at a
time, shaking vigorously after each solution. Let the mixture stand for
24 hours, shaking it at intervals, and then pass it through a double
filter. Finally add enough water through the filter to make the product
measure 24 pints, or 3 gallons.
III.—(To be used in proportion of 3 ounces to 1 gallon of syrup.)
Ginger, in moderately fine powder 8 pounds
Capsicum, in moderately fine powder 2 pounds
Alcohol, q. s.
Mix, moisten with alcohol, and set aside as in the preceding formula;
then percolate with alcohol until 10 pints of extract are obtained. To
this add oleoresin of ginger 3 drachms, and place in a large bottle.
Add 2 1/2 pounds of powdered pumice stone, and shake as directed for
formula No. 1. Then add 14 pints of water, in quantities of 1 pint at
a time, shaking vigorously after each addition. Set the mixture aside
for 24 hours, shaking at intervals. Then take:
Oil of lemon 1 1/2 fluidounces
Oil of geranium 1/2 fluidounce
Oil of cinnamon 3 fluidrachms
Magnesia carbonate 3 ounces
Rub these in a mortar with the magnesia, and add 9 ounces of the clear
portion of the ginger mixture mixed with 2 ounces of alcohol, rubbing
the mixture until it becomes smooth. Prepare a double filter, and
filter the ginger mixture, adding through the filter the mixture of
oils and magnesia. Finally add enough water through the filter to make
the final product measure 24 pints, or 3 gallons.
If these formulas are properly manipulated the extracts should keep
for a reasonable length of time without a precipitate. If, however, a
precipitate occur after the extract has stood for a week, it should be
refiltered.
«LEMONADES:»
«Lemonade Preparations for the Sick.»—I.—Strawberry Lemonade: Citric
acid, 6 parts; water, 100 parts; sugar, 450 parts; strawberry syrup,
600 parts; cherry syrup, 300 parts; claret, 450 parts; aromatic
tincture, ad lib.
II.—Lemonade Powder: Sodium bicarbonate, 65; tartaric acid, 60; sugar,
125; lemon oil, 12 drops.
III.—Lemonade juice: Sugar syrup, 200; tartaric acid, 15; distilled
water, 100; lemon oil, 3; tincture of vanilla, 6 drops.
IV.—Lemonade Lozenges: Tartaric acid, 10; sugar, 30; gum arabic, 2;
powdered starch, 0.5; lemon oil, 6 drops; tincture of vanilla, 25
drops; and sufficient diluted spirit of wine so that 30 lozenges can be
made with it.
«Lemonade for Diabetics.»—The following is said to be useful for
assuaging the thirst of diabetics: {110}
Citric acid 1 part
Glycerine 50 parts
Cognac 50 parts
Distilled water 500 parts
«Hot Lemonade.»—Take 2 large, fresh lemons, and wash them clean with
cold water. Roll them until soft; then divide each into halves, and
use a lemon-squeezer or reamer to express the juice into a small
pitcher. Remove all the seeds from the juice, to which add 4 or
more tablespoonfuls of white sugar, according to taste. A pint of
boiling water is now added, and the mixture stirred until the sugar is
dissolved. The beverage is very effective in producing perspiration,
and should be drunk while hot. The same formula may be used for making
cold lemonade, by substituting ice water for the hot water, and adding
a piece of lemon peel. If desired, a weaker lemonade may be made by
using more water.
«Lemonades, Lemon and Sour Drinks for Soda-Water Fountains.»—Plain
Lemonade.—Juice of 1 lemon; pulverized sugar, 2 teaspoonfuls; filtered
water, sufficient; shaved ice, sufficient.
Mix and shake well. Garnish with fruit, and serve with both spoon and
straws.
Huyler’s Lemonade.—Juice of 1 lemon; simple syrup, 2 ounces; soda
water, sufficient. Dress with sliced pineapple, and serve with straws.
In mixing, do not shake, but stir with a spoon.
Pineapple Lemonade.—Juice of 1 lemon; pineapple syrup, 2 ounces; soda
water, sufficient. Dress with fruit. Serve with straws.
Seltzer Lemonade.—Juice of 1 lemon; pulverized sugar, 2 teaspoonfuls.
Fill with seltzer. Dress with sliced lemon.
Apollinaris Lemonade.—The same as seltzer, substituting apollinaris
water for seltzer.
Limeade.—Juice of 1 lime; pulverized sugar, 2 teaspoonfuls; water,
sufficient. Where fresh limes are not obtainable, use bottled lime
juice.
Orangeade.—Juice of 1 orange; pulverized sugar, 2 teaspoonfuls; water,
sufficient; shaved ice, sufficient. Dress with sliced orange and
cherries. Serve with straws.
Seltzer and Lemon.—Juice of 1 lemon; seltzer, sufficient. Serve in a
small glass.
Claret Lemonade.—Juice of 1 lemon; pulverized sugar, 3 teaspoonfuls.
Make lemonade, pour into a glass containing shaved ice until the glass
lacks about one inch of being full. Pour in sufficient claret to fill
the glass. Dress with cherries and sliced pineapple.
Claret Punch.—Juice of 1 lemon; pulverized sugar, 3 teaspoonfuls;
claret wine, 2 ounces; shaved ice, sufficient. Serve in small glass.
Dress with sliced lemon, and fruit in season. Bright red cherries and
plums make attractive garnishings.
Raspberry Lemonade.—I.—Juice of 1 lemon; 3 teaspoonfuls powdered sugar;
1 tablespoonful raspberry juice; shaved ice; plain water; shake.
II.—Juice of 1 lemon; 2 teaspoonfuls powdered sugar; 1/2 ounce
raspberry syrup; shaved ice; water; shake.
Banjo Sour.—Pare a lemon, cut it in two, add a large tablespoonful of
sugar, then thoroughly muddle it; add the white of an egg; an ounce of
sloe gin; 3 or 4 dashes of abricotine; shake well; strain into a goblet
or fizz glass, and fill balance with soda; decorate with a slice of
pineapple and cherry.
Orgeat Punch.—Orgeat syrup, 12 drachms; brandy, 1 ounce; juice of 1
lemon.
Granola.—Orange syrup, 1 ounce; grape syrup, 1 ounce; juice of 1/2
lemon; shaved ice, q. s. Serve with straws. Dress with sliced lemon or
pineapple.
American Lemonade.—One ounce orange syrup; 1 ounce lemon syrup; 1
teaspoonful powdered sugar; 1 dash acid-phosphate solution; 1/3 glass
shaved ice. Fill with coarse stream. Add slice of orange, and run two
straws through it.
Old-Fashioned Lemonade.—Put in a freezer and freeze almost hard, then
add the fruits, and freeze very hard. Serve in a silver sherbet cup.
“Ping Pong” Frappé.—Grape juice, unfermented, 1 quart; port wine
(California), 1/2 pint; lemon syrup, 12 ounces; pineapple syrup, 2
ounces; orange syrup, 4 ounces; Bénédictine cordial, 4 ounces; sugar, 1
pound.
Dissolve sugar in grape juice and put in wine; add the syrup and
cordial; serve from a punch bowl, with ladle, into 12-ounce narrow
lemonade glass and fill with solid stream; garnish with slice of orange
and pineapple, and serve with straw.
Orange Frappé.—Glass half full of fine ice; tablespoonful powdered
sugar; 1/2 ounce orange syrup; 2 dashes lemon syrup; dash prepared
raspberry; 1/4 ounce {111} acid-phosphate solution. Fill with soda
and stir well; strain into a mineral glass and serve.
«Hot Lemonades.»—
I.—Lemon essence 4 fluidrachms
Solution of citric acid 1 fluidounce
Syrup, enough to make 32 fluidounces
In serving, draw 2 1/2 fluidounces of the syrup into an 8-ounce mug,
fill with hot water, and serve with a spoon.
II.—Lemon 1
Alcohol 1 fluidounce
Solution of citric acid 2 fluidrachms
Sugar 20 av. ounces
Water 20 fluidounces
White of 1 egg
Grate the peel of the lemon, macerate with the alcohol for a day;
express; also express the lemon, mix the two, add the sugar and water,
dissolve by agitation, and add the solution of citric acid and the
white of egg, the latter first beaten to a froth. Serve like the
preceding.
«Egg Lemonade.»—I.—Break 1 egg into a soda glass, add 1 1/4 ounces
lemon syrup, a drachm of lemon juice, and a little shaved ice; then
draw carbonated water to fill the glass, stirring well.
II.—Shaved ice 1/2 tumblerful
Powdered sugar 4 tablespoonfuls
Juice of 1 lemon
Yolk of 1 egg
Shake well, and add carbonated water to fill the glass.
«HOT SODA-WATER DRINKS:»
«Chocolate.»—I.—This may be prepared in two ways, from the powdered
cocoa or from a syrup. To prepare the cocoa for use, dry mix with an
equal quantity of pulverized sugar and use a heaping teaspoonful to a
mug. To prepare a syrup, take 12 ounces of cocoa, 5 pints of water, and
4 pounds of sugar. Reduce the cocoa to a smooth paste with a little
warm water. Put on the fire. When the water becomes hot add the paste,
and then allow to boil for 3 or 4 minutes; remove from fire and add the
sugar; stir carefully while heating, to prevent scorching; when cold
add 3 drachms of vanilla; 1/2 to 3/4 ounce will suffice for a cup
of chocolate; top off with whipped cream.
II.—Baker’s fountain chocolate 1 pound
Syrup 1 gallon
Extract vanilla enough
Shave the chocolate into a gallon porcelained evaporating dish and melt
with a gentle heat, stirring with a thin-bladed spatula. When melted
remove from the fire and add 1 ounce of cold water, mixing well. Add
gradually 1 gallon of hot syrup and strain; flavor to suit. Use 1 ounce
to a mug.
III.—Hot Egg Chocolate.—Break a fresh egg into a soda tumbler; add
1 1/2 ounces chocolate syrup and 1 ounce cream; shake thoroughly, add
hot soda slowly into the shaker, stirring meanwhile; strain carefully
into mug; top off with whipped cream and serve.
IV.—Hot Chocolate and Milk.—
Chocolate syrup 1 ounce
Hot milk 4 ounces
Stir well, fill mug with hot soda and serve.
V.—Hot Egg Chocolate.—One egg, 1 1/4 ounces chocolate syrup, 1
teaspoonful sweet cream; shake, strain, add 1 cup hot soda, and 1
tablespoonful whipped cream.
«Coffee.»—I.—Make an extract by macerating 1 pound of the best Mocha
and Java with 8 ounces of water for 20 minutes, then add hot water
enough to percolate 1 pint. One or 2 drachms of this extract will make
a delicious cup of coffee. Serve either with or without cream, and let
customer sweeten to taste.
II.—Pack 1/2 pound of pulverized coffee in a percolator. Percolate
with 2 quarts of boiling water, letting it run through twice. Add to
this 2 quarts of milk; keep hot in an urn and draw as a finished drink.
Add a lump of sugar and top off with whipped cream.
III.—Coffee syrup may be made by adding boiling water from the
apparatus to 1 pound of coffee, placed in a suitable filter or
coffeepot, until 2 quarts of the infusion are obtained. Add to this 3
pounds of sugar. In dispensing, first put sufficient cream in the cup,
add the coffee, then sweeten, if necessary, and mix with the stream
from the draught tube.
IV.—Mocha coffee (ground fine) 4 ounces
Java coffee (ground fine) 4 ounces
Granulated sugar 6 pounds
Hot water q. s.
Percolate the coffee with hot water until the percolate measures 72
ounces. Dissolve the sugar in the percolate by agitation without heat
and strain.
«Hot Egg Orangeade.»—One egg; juice {112} of 1/2 orange; 2
teaspoonfuls powdered sugar. Shake, strain, add 1 cup of hot water.
Stir, serve with nutmeg.
«Hot Egg Bouillon.»—One-half ounce liquid extract beef; 1 egg; salt and
pepper; hot water to fill 8-ounce mug. Stir extract, egg, and seasoning
together; add water, still stirring; strain and serve.
«Hot Celery Punch.»—One-quarter ounce of clam juice; 1/4 ounce beef
extract; 1 ounce of cream; 4 dashes of celery essence. Stir while
adding hot water, and serve with spices.
«Chicken Bouillon.»—Two ounces concentrated chicken; 1/2 ounce sweet
cream and spice. Stir while adding hot water.
«Ginger.»—
Fluid extract of ginger 2 1/2 ounces
Sugar 40 ounces
Water, to 2 1/2 pints
Take 10 ounces of the sugar and mix with the fluid extract of ginger;
heat on the water bath until the alcohol is evaporated. Then mix with
20 ounces of water and shake till dissolved. Filter and add the balance
of the water and the sugar. Dissolve by agitation.
«Cocoa Syrup.»—
I.—Cocoa, light, soluble 4 ounces
Granulated sugar 2 pounds
Boiling hot water 1 quart
Extract vanilla 1 ounce
Dissolve the cocoa in the hot water, by stirring, then add the sugar
and dissolve. Strain, and when cold add the vanilla extract.
II.—Cocoa syrup 2 ounces
Cream 1 ounce
Turn on the hot water stream and stir while filling. Top off with
whipped cream.
«Hot Soda Toddy.»—
Lemon juice 2 fluidrachms
Lemon syrup 1 fluidounce
Aromatic bitters 1 fluidrachm
Hot water, enough to fill an 8-ounce mug.
Sprinkle with nutmeg or cinnamon.
«Hot Orange Phosphate.»—
Orange syrup 1 fluidounce
Solution of acid phosphate 1 fluidrachm
Hot water, enough to fill an 8-ounce mug.
It is prepared more acceptably by mixing the juice of half an orange
with acid phosphate, sugar, and hot water.
«Pepsin Phosphate.»—One teaspoonful of liquid pepsin; 2 dashes of acid
phosphate; 1 ounce of lemon syrup; 1 cup hot water.
«Cream Beef Tea.»—Use 1 teaspoonful of liquid beef extract in a mug of
hot water, season with salt and pepper, then stir in a tablespoonful of
rich cream. Put a teaspoonful of whipped cream on top and serve with
flakes.
«Cherry Phosphate.»—Cherry-phosphate syrup, 1 1/2 ounces; hot water
to make 8 ounces.
Cherry-phosphate syrup is made as follows: Cherry juice, 3 pints;
sugar, 6 pounds; water, 1 pint; acid phosphate, 4 ounces. Bring to a
boil, and when cool add the acid phosphate.
«Celery Clam Punch.»—Clam juice, 2 drachms; beef extract, 1 drachm;
cream, 1 ounce; essence of celery, 5 drops; hot water to make 8 ounces.
«Claret Punch.»—Claret wine, 2 ounces; sugar, 3 teaspoonfuls; juice of
1/2 lemon; hot water to make 8 ounces.
«Ginger.»—Extract of ginger, 2 drachms; sugar, 2 drachms; lemon juice,
2 dashes; hot water to make 8 ounces.
«Lemon Juice, Plain.»—Fresh lemon juice, 2 1/2 drachms; lemon syrup,
1 ounce; hot water, q. s. to make 8 ounces.
«Lime Juice.»—Lime juice, 3/4 drachm; lemon syrup, 1 ounce; hot water
to make 8 ounces. Mix. Eberle remarks that lemon juice or lime juice
enters into many combinations. In plain soda it may be combined with
ginger and other flavors, as, for instance, chocolate and coffee.
«Lemonade.»—Juice of 1 lemon; powdered sugar, 2 teaspoonfuls; hot water
to make 8 ounces. A small piece of fresh lemon peel twisted over the
cup lends an added flavor.
«Hot Malt.»—Extract of malt, 1 ounce; cherry syrup, 1 ounce; hot water,
sufficient to make 8 ounces. Mix.
«Malted Milk.»—Horlick’s malted milk, 2 tablespoonfuls; hot water,
quantity sufficient to make 8 ounces; flavoring to suit. Mix. Essence
of coffee, chocolate, etc., and many of the fruit syrups go well with
malted milk.
«Hot Malted Milk Coffee (or Chocolate).»—Malted milk, 2 teaspoonfuls;
coffee (or chocolate) syrup, 1 ounce; hot water, quantity sufficient to
make 8 ounces.
«Hot Beef Tea.»—I.—Best beef extract, 1 tablespoonful; sweet cream,
1 ounce; hot {113} water, 7 ounces; pepper, salt, etc., quantity
sufficient. Mix.
II.—Extract beef bouillon, 1 teaspoonful; extract aromatic soup herbs
(see Condiments), 10 drops; hot soda, 1 cupful. Mix.
III.—Extract of beef 1 teaspoonful
Hot water q. s.
Pepper, salt, and celery salt.
Mix.
«Hot Bouillon.»—
Beef extract 1 ounce
Hot water, q. s. to make 8 ounces
Pepper, salt, etc. q. s.
Mix.
«Clam Bouillon.»—
I.—Clam juice 12 drachms
Cream 2 ounces
Hot water, q. s. to make 8 ounces
Mix.
II.—Extract clam bouillon 2 ounces
Prepared milk 2 drachms
Extract of aromatic soup herbs 5 drops
Extract white pepper 5 drops
Hot soda 1 cupful
Mix.
III.—Clam juice may be served with hot water, salt and pepper added.
Adding butter makes this bouillon a broth.
It may also be served with milk or cream, lemon juice, tomato catsup,
etc. Hot oyster juice may be served in the same way.
«Hot Tea.»—
I.—Tea syrup sufficient
Hot water, q. s. to make 1 cupful
II.—Loaf sugar 4 cubes
Extract of Oolong tea, about 1 dessertsp’ful
Prepared milk, about 1 dessertsp’ful
Hot soda 1 cupful
Whipped cream 1 tablespoonful
Mix the tea extract, sugar, and prepared milk, pour on water, and
dissolve. Top off with whipped cream.
«Hot Egg Drinks.»—I.—One-half to 1 ounce liquid extract of beef, 1 egg,
salt and pepper to season, hot water to fill an 8-ounce mug. Stir the
extract, egg, and seasoning together with a spoon, to get well mixed,
add the water, stirring briskly meanwhile; then strain, and serve.
Or shake the egg and extract in a shaker, add the water, and mix by
pouring back and forth several times, from shaker to mug.
II.—Hot Egg Chocolate.—One to 1 1/2 ounces chocolate syrup, 1 egg,
1/2 ounce cream, hot water sufficient to fill an 8-ounce mug.
Mix the syrup, egg, and cream together in an egg-shaker; shake as in
making cold drinks; add the hot water, and mix all by pouring back and
forth several times, from shaker to mug. Or, prepare by beating the egg
with a spoon, add the syrup and cream, mix all quickly with the spoon,
and add hot water, stirring constantly, and strain.
III.—Hot Egg Coffee.—One egg, 1 dessertspoonful extract of coffee, 1
teaspoonful sweet cream, 1 ounce syrup. Shake well, strain, and add 1
cupful hot water and top with whipped cream.
IV.—Hot Egg Lemonade.—One egg, juice of 1 lemon, 3 teaspoonfuls
powdered sugar. Beat the egg with lemon juice and sugar thoroughly. Mix
while adding the water. Serve grated nutmeg and cinnamon. The amount of
lemon juice and sugar may be varied to suit different tastes.
V.—Hot Egg Milk.—Two teaspoonfuls sugar, 1 ounce cream, 1 egg, hot
milk to fill an 8-ounce mug. Prepare as in hot egg chocolate, top with
whipped cream, and sprinkle with nutmeg. If there are no facilities for
keeping hot milk, use about 2 ounces of cream, and fill mug with hot
water.
VI.—Hot Egg Nogg.—Plain syrup, 3/4 ounce; brandy, 1/2 ounce;
Angostura bitters, 3 drops; 1 egg. Put in shaker and beat well. Strain
in 10-ounce mug, and fill with hot milk; finish with whipped cream and
nutmeg.
VII.—Hot Egg Phosphate.—Two ounces lemon syrup, 1 egg, 1/2 ounce
solution of acid phosphate. Mix in a glass, and shake together
thoroughly; pour into another glass, heated previously, and slowly draw
full of hot water; season with nutmeg.
VIII.—Hot Egg Phosphate.—Break fresh egg into shaker and add 1/2
ounce pineapple syrup, 1/2 ounce orange syrup, 1 dash phosphate.
Shake, without ice, and pour into bouillon cup. Draw cupful of hot
water, sprinkle a touch of cinnamon, and serve with wafers.
«FANCY SODA DRINKS:»
«Coffee Cream Soda.»—Serve in a 12-ounce glass. Draw 1 1/2 ounces of
syrup and 1 ounce of cream. Into the shaker draw 8 ounces of carbonated
water, pour into the glass sufficient to fill it to within {114} 1 inch
of the top; pour from glass to shaker and back, once or twice, to mix
thoroughly; give the drink a rich, creamy appearance, and make it cream
sufficiently to fill the glass.
«Iced Coffee.»—Serve in a 10-ounce glass. Draw 1 ounce into glass, fill
nearly full with ice-cold milk, and mix by stirring.
«Egg Malted Milk Coffee.»—Prepare same as malted milk coffee, with the
exception of adding the egg before shaking, and top off with a little
nutmeg, if desired. This drink is sometimes called coffee light lunch.
«Coffee Frappé.»—Serve in a 12-ounce glass. Coffee syrup, 1 1/2
ounces; white of 1 egg; 1 to 1 1/2 ounces of pure, rich, sweet cream;
a small portion of fine shaved ice; shake thoroughly to beat the white
of the egg light, and then remove the glass, leaving the contents in
the shaker. Now fill the shaker two-thirds full, using the fine stream
only. Draw as quickly as possible that the drink may be nice and light.
Now pour into glass and back, and then strain into a clean glass.
Serve at once, and without straws. This should be drunk at once, else
it will settle, and lose its lightness and richness.
«Coffee Nogg.»—
Coffee syrup 2 ounces
Brandy 4 drachms
Cream 2 ounces
One egg.
«Coffee Cocktail.»—
Coffee syrup 1 ounce
One egg.
Port wine 1 ounce
Brandy 2 drachms
Shake, strain into a small glass, and add soda. Mace on top.
«Chocolate and Milk.»—
Chocolate syrup 2 ounces
Sweet milk, sufficient.
Fill a glass half full of shaved ice, put in the syrup, and add
milk until the glass is almost full. Shake well, and serve without
straining. Put whipped cream on top and serve with straws.
«Chocolate Frappé.»—
Frozen whipped cream, sufficient.
Shaved ice, sufficient.
Fill a glass half full of frozen whipped cream, fill with shaved ice
nearly to the top, and pour in chocolate syrup. Other syrups may be
used, if desired.
«Royal Frappé.»—This drink consists of 3 parts black coffee and 1 part
of brandy, frozen in a cooler, and served while in a semifrozen state.
«Mint Julep.»—One-half tumbler shaved ice, teaspoonful powdered sugar,
dash lemon juice, 2 or 3 sprigs of fresh mint. Crush the mint against
side of the glass to get the flavor. Then add claret syrup, 1/2
ounce; raspberry syrup, 1 1/2 ounces; and draw carbonated water
nearly to fill glass. Insert bunch of mint and fill glass, leaving
full of shaved ice. Serve with straws, and decorate with fruits of the
season.
«Grape Glacé.»—Beat thoroughly the whites of 4 eggs and stir in 1 pound
of powdered sugar, then add 1 pint grape juice, 1 pint water, and 1
pound more of powdered sugar. Stir well until sugar is dissolved, and
serve from a pitcher or glass dish, with ladle.
«“Golf Goblet.”»—Serve in a 12-ounce glass; fill two-thirds full of
cracked ice, add 1/2 ounce pineapple juice, 1 teaspoonful lemon
juice, 1 teaspoonful raspberry vinegar. Put spoon in glass, and fill
to within one-half inch of top with carbonated water; add shaved ice,
heaping full. Put strawberry or cherry on top, and stick slice of
orange down side of glass. Serve with spoon and straws.
«Goldenade.»—Shaved ice, 1/2 tumblerful; powdered sugar; juice of 1
lemon; yolk of 1 egg. Shake well, add soda water from large stream,
turn from tumbler to shaker, and vice versa, several times, and strain
through julep strainer into a 12-ounce tumbler.
«Lunar Blend.»—Take two mixing glasses, break an egg, putting the
yolk in one glass, the white into the other; into the glass with the
yolk add 1 ounce cherry syrup and some cracked ice; shake, add small
quantity soda, and strain into a 12-ounce glass. Into the other mixing
glass add 1 ounce plain sweet cream, and beat with bar spoons until
well whipped; add 1/2 ounce lemon syrup, then transfer it into the
shaker, and add soda from fine stream only, and float on top of the one
containing the yolk and sherry. Serve with two straws.
«Egg Chocolate.»—
Chocolate syrup 2 ounces
Cream 4 ounces
White of one egg. {115}
«Egg Crême de Menthe.»—
Mint syrup 12 drachms
Cream 3 ounces
White of one egg.
Whisky 4 drachms
«Egg Sherbet.»—
Sherry syrup 4 drachms
Pineapple syrup 4 drachms
Raspberry syrup 4 drachms
One egg.
Cream.
«Egg Claret.»—
Claret syrup 2 ounces
Cream 3 ounces
One egg.
«Royal Mist.»—
Orange syrup 1 ounce
Catawba syrup 1 ounce
Cream 2 ounces
One egg.
«Banana Cream.»—
Banana syrup 12 drachms
Cream 4 ounces
One egg.
«Egg Coffee.»—
Coffee syrup 2 ounces
Cream 3 ounces
One egg.
Shaved ice.
«Cocoa Mint.»—
Chocolate syrup 1 ounce
Peppermint syrup 1 ounce
White of one egg.
Cream 2 ounces
The peppermint syrup is made as follows:
Oil of peppermint 30 minims
Syrup simplex 1 gallon
Soda foam 1 ounce
«Egg Lemonade.»—
Juice of one lemon.
Pulverized sugar 3 teasp’fuls
One egg.
Water, q. s.
Shake well, using plenty of ice, and serve in a small glass.
«Nadjy.»—
Raspberry juice 1 ounce
Pineapple syrup 1 ounce
One egg.
Cream 2 ounces
«Siberian Flip.»—
Orange syrup 1 ounce
Pineapple syrup 1 ounce
One egg.
Cream 2 ounces
«Egg Orgeat.»—
Orgeat syrup 12 drachms
Cream 3 ounces
One egg.
«Normona.»—
Peach syrup 1 ounce
Grape syrup 1 ounce
Cream 3 ounces
Brandy 2 drachms
One egg.
«Silver Fizz.»—
Catawba syrup 2 ounces
Holland gin 2 drachms
Lemon juice 8 dashes
White of one egg.
«Golden Fizz.»—