Part 20

and boil a little longer, strain, and add 4 pounds of sugar, and when milk-warm, 1 pint of yeast. Let it ferment; in 24 hours it is ready for bottling.

«Œnanthic Ether as a Flavoring for Ginger Ale.»—A fruity, vinous bouquet and delightful flavor are produced by the presence of œnanthic ether or brandy flavor in ginger ale. This ether throws off a rich, pungent, vinous odor, and gives a smoothness very agreeable to any liquor or beverage of which it forms a part. It is a favorite with “brandy sophisticators.” Add a few drops of the ether (previously dissolved in eight times its bulk of Cologne spirit) to the ginger-ale syrup just before bottling.

«Soluble Extract of Ginger Ale.»—Of the following three formulas the first is intended for soda-fountain use, the second is a “cheap” extract for the bottlers who want a one-ounce-to-the-gallon extract, and the third is a bottlers’ extract to be used in the proportion of three ounces to a gallon of syrup. This latter is a most satisfactory extract and has been sold with most creditable results, both as to clearness of the finished ginger ale and delicacy of flavor.

It will be noted that in these formulas oleoresin of ginger is used in addition to the powdered root. Those who do not mind the additional expense might use one-fourth of the same quantity of volatile oil of ginger instead. This should develop an excellent flavor, since the oil is approximately sixteen times as strong as the oleoresin, and has the additional advantage of being free from resinous extractive.

The following are the formulas:

I.—(To be used in the proportion of 4 ounces of extract to 1 gallon of syrup.)

Jamaica ginger, in fine powder 8 pounds Capsicum, in fine powder 6 ounces Alcohol, a sufficient quantity.

Mix the powders intimately, moisten them with a sufficient quantity of alcohol, and set aside for 4 hours. Pack in a cylindrical percolator and percolate with alcohol until 10 pints of percolate have resulted. Place the percolate in a bottle of the capacity of 16 pints, and add to it 2 fluidrachms of oleoresin of ginger; shake, add 2 1⁠/⁠2 pounds of finely powdered pumice stone, and agitate thoroughly at intervals of one-half hour for 12 hours. Then add 14 pints of water in quantities of 1 pint at each addition, shaking briskly meanwhile. This part of the operation is most important. Set the mixture aside for 24 hours, agitating it strongly every hour or so during that period. Then take

Oil of lemon 1 1⁠/⁠2 fluidounces Oil of rose (or geranium) 3 fluidrachms Oil of bergamot 2 fluidrachms {109} Oil of cinnamon 3 fluidrachms Magnesium carbonate 3 fluidounces

Rub the oils with the magnesia in a large mortar and add 9 ounces of the clear portion of the ginger mixture to which have been previously added 2 ounces of alcohol, and continue trituration, rinsing out the mortar with the ginger mixture. Pass the ginger mixture through a double filter and add through the filter the mixture of oils and magnesia; finally pass enough water through the filter to make the resulting product measure 24 pints, or 3 gallons. If the operator should desire an extract of more or less pungency, he may obtain his desired effect by increasing or decreasing the quantity of powdered capsicum in the formula.

II.—(To be used in the proportion of 1 ounce to 1 gallon of syrup.)

Ginger, in moderately fine powder 6 pounds Capsicum, in fine powder 2 1⁠/⁠2 pounds Alcohol, a sufficient quantity.

Mix, moisten the powder with 3 pints of alcohol, and set aside in 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:»