Part 21

«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.»—

Claret syrup 2 ounces Holland gin 1⁠/⁠4 ounce Lemon juice 8 dashes Yolk of one egg.

«Rose Cream.»—

Rose syrup 12 drachms Cream 4 ounces White of one egg.

«Violet Cream.»—

Violet syrup 12 drachms Cream 4 ounces White of one egg.

«Rose Mint.»—

Rose syrup 6 drachms Mint syrup 6 drachms Cream 3 ounces White of one egg.

«Currant Cream.»—

Red-currant syrup 2 ounces Cream 3 ounces One egg.

«Quince Flip.»—

Quince syrup 2 ounces Cream 3 ounces One egg. Shaved ice.

«Coffee Nogg.»—

Coffee syrup 2 ounces Brandy 4 drachms Cream 2 ounces One egg.

«Egg Sour.»—

Juice of one lemon. Simple syrup 12 drachms One egg.

Shake, strain, and fill with soda. Mace on top. {116}

«Lemon Sour.»—

Lemon syrup 12 drachms Juice of one lemon. One egg.

«Raspberry Sour.»—

Raspberry syrup 12 drachms One egg. Juice of one lemon.

«Yama.»—

One egg. Cream 2 ounces Sugar 2 teaspoonfuls Jamaica rum 1⁠/⁠2 ounce

Shake well, put into cup, and add hot water. Serve with whipped cream, and sprinkle mace on top.

«Prairie Oyster.»—

Cider vinegar 2 ounces One egg.

Put vinegar into glass, and break into it the egg. Season with salt and pepper. Serve without mixing.

«Fruit Frappé.»—

Granulated gelatin 1 ounce Juice of six lemons. Beaten whites of two eggs. Water 5 quarts Syrup 1 quart Maraschino cherries 8 ounces Sliced peach 4 ounces Sliced pineapple 4 ounces Whole strawberries 4 ounces Sliced orange 4 ounces

Dissolve the gelatin in 1 quart boiling hot water; add the syrup and the balance of the water; add the whites of the eggs and lemon juice.

«KOUMISS.»

The original koumiss is the Russian, made from mare’s milk, while that produced in this country and other parts of Europe is usually, probably always, made from cow’s milk. For this reason there is a difference in the preparation which may or may not be of consequence. It has been asserted that the ferment used in Russia differs from ordinary yeast, but this has not been established.

In an article on this subject, contributed by D. H. Davies to the _Pharmaceutical Journal and Transactions_, it is pointed out that mare’s milk contains less casein and fatty matter than cow’s milk, and he states that it is “therefore far more easy of digestion.” He thinks that cow’s milk yields a better preparation when diluted with water to reduce the percentage of casein, etc. He proposes the following formula:

Fresh milk 12 ounces Water 4 ounces Brown sugar 150 grains Compressed yeast 24 grains Milk sugar 3 drachms

Dissolve the milk sugar in the water, add to the milk, rub the yeast and brown sugar down in a mortar with a little of the mixture, then strain into the other portion.

Strong bottles are very essential, champagne bottles being frequently used, and the corks should fit tightly; in fact, it is almost necessary to use a bottling machine for the purpose, and once the cork is properly fixed it should be wired down. Many failures have resulted because the corks did not fit properly, the result being that the carbon dioxide escaped as formed and left a worthless preparation. It is further necessary to keep the preparation at a moderate temperature, and to be sure that the article is properly finished the operator should gently shake the bottles each day for about 10 minutes to prevent the clotting of the casein. It is well to take the precaution of rolling a cloth around the bottle during the shaking process, as the amount of gas generated is great, and should the bottle be weak it might explode.

Kogelman says that if 1 volume of buttermilk be mixed with 1 or 2 volumes of sweet milk, in a short time lively fermentation sets in, and in about 3 days the work is completed. This, according to the author, produces a wine-scented fluid, rich in alcohol, carbon dioxide, lactic acid, and casein, which, according to all investigations yet made, is identical with koumiss. The following practical hints are given for the production of a good article: The sweet milk used should not be entirely freed from cream; the bottles should be of strong glass; the fermenting milk must be industriously shaken by the operator at least 3 times a day, and then the cork put in firmly, so that the fluid will become well charged with carbon-dioxide gas; the bottles must be daily opened and at least twice each day brought nearly to a horizontal position, in order to allow the carbon dioxide to escape and air to enter; otherwise fermentation rapidly ceases. If a drink is desired strong in carbonic acid, the bottles, toward the end of fermentation, should be placed with the necks down. In order to ferment a fresh quantity of milk, simply add 1⁠/⁠3 of its volume of either actively fermenting or freshly fermented milk. The temperature should be from 50° to 60° F., about 60° being the most favorable. {117}

Here are some miscellaneous formulas:

I.—Fill a quart champagne bottle up to the neck with pure milk; add 2 tablespoonfuls of white sugar, after dissolving the same in a little water over a hot fire; add also a quarter of a 2-cent cake of compressed yeast. Then tie the cork in the bottle securely, and shake the mixture well; place it in a room of the temperature of 50° to 95° F. for 6 hours, and finally in the ice box over night. Handle wrapped in a towel as protection if the bottle should burst. Be sure that the milk is pure, that the bottle is sound, that the yeast is fresh, to open the mixture in the morning with great care, on account of its effervescent properties; and be sure not to drink it at all if there is any curdle or thickening part resembling cheese, as this indicates that the fermentation has been prolonged beyond the proper time.

II.—Dilute the milk with 1⁠/⁠6 part of hot water, and while still tepid add 1⁠/⁠8 of very sour (but otherwise good) buttermilk. Put it into a wide jug, cover with a clean cloth, and let stand in a warmish place (about 75° F.) for 24 hours; stir up well, and leave for another 24 hours. Then beat thoroughly together, and pour from jug to jug till perfectly smooth and creamy. It is now “still” koumiss, and may be drunk at once. To make it sparkling, which is generally preferred, put it into champagne or soda-water bottles; do not quite fill them, secure the corks well, and lay them in a cool cellar. It will then keep for 6 or 8 weeks, though it becomes increasingly acid. To mature some for drinking quickly, it is as well to keep a bottle or two to start with in some warmer place, and from time to time shake vigorously. With this treatment it should, in about 3 days, become sufficiently effervescent to spurt freely through a champagne tap, which must be used for drawing it off as required. Later on, when very frothy and acid it is more pleasant to drink if a little sweetened water (or milk and water) is first put into the glass. Shake the bottle, and hold it inverted well into the tumbler before turning the tap. Having made one lot of koumiss as above you can use some of that instead of buttermilk as a ferment for a second lot, and so on 5 or 6 times in succession; after which it will be found advisable to begin again as at first. Mare’s milk is the best for koumiss; then ass’s milk. Cow’s milk may be made more like them by adding a little sugar of milk (or even loaf sugar) with the hot water before fermenting. But perhaps the chief drawback to cow’s milk is that the cream separates permanently, whereas that of mare’s milk will remix. Hence use partially skimmed milk; for if there is much cream it only forms little lumps of butter, which are apt to clog the tap, or are left behind in the bottle.

«Kwass.»—Kwass is a popular drink among the Russian population of Kunzews, prepared as follows: In a big kettle put from 13 to 15 quarts of water, and bring to a boil, and when in active ebullition pour in 500 grams of malt. Let boil for 20 minutes, remove from the fire, let cool down, and strain off. The liquid is now put into a clean keg or barrel, 30 grams (about an ounce) of best compressed yeast added along with about 600 grams (20 ounces) of sugar, and the cask is put in a warm place to ferment. As soon as bubbles of carbonic gas are detected on the surface of the liquid, it is a signal that the latter is ready for bottling. In each of the bottles, which should be strong and clean, put one big raisin, fill, cork, and wire down. The bottles should be placed on the side, and in the coolest place available—best, on ice. The liquor is ready for drinking in from 2 to 3 days, and is said to be most palatable.

«“Braga.”»—Braga is a liquid of milky turbidity, resembling _café au lait_ in color, and forming a considerable precipitate if left alone. When shaken it sparkles and a little gas escapes. Its taste is more or less acid, possessing a pleasant flavor.

About 35 parts of crushed millet, to which a little wheat flour is added, are placed in a large kettle. On this about 400 parts of water are poured. The mixture is stirred well and boiled for 3 hours. After settling for 1 hour the lost water is renewed and the boiling continued for another 10 hours. A viscous mass remains in the kettle, which substance is spread upon large tables to cool. After it is perfectly cool, it is stirred with water in a wooden trough and left to ferment for 8 hours. This pulp is sifted, mixed with a little water, and after an hour the braga is ready for sale. The taste is a little sweetish at first, but becomes more and more sourish in time. Fermentation begins only in the trough.

«WINTER BEVERAGES:»

«Campchello.»—Thoroughly beat the yolks of 12 fresh eggs with 2 1⁠/⁠4 pounds finely powdered, refined sugar, the juice {118} of 3 lemons and 2 oranges, and 3 bottles of Grâves or other white wine, over the fire, until rising. Remove, and slowly beat 1 bottle of Jamaica rum with it.

«Egg Wine.»—Vigorously beat 4 whole eggs and the yolks of 4 with 1⁠/⁠2 pound of fine sugar; next add 2 quarts of white wine and beat over a moderate fire until rising.

«Bavaroise au Cognac.»—Beat up the yolks of 8 eggs in 1 quart of good milk over the fire, until boiling, then quickly add 5 ounces of sugar and 1⁠/⁠8 quart of fine cognac.

«Bavaroise au Café.»—Heat 1 pint of strong coffee and 1 pint of milk, 5 ounces of sugar, and the yolks of 8 eggs, until boiling, then add 1⁠/⁠16 quart of Jamaica rum.

«Carbonated Pineapple Champagne.»—

Plain syrup, 42° 10 gallons Essence of pineapple 8 drachms Tincture of lemon 5 ounces Carbonate of magnesia 1 ounce Liquid saffron 2 1⁠/⁠2 ounces Citric-acid solution 30 ounces Caramel 2 1⁠/⁠2 ounces

Filter before adding the citric-acid solution and limejuice. Use 2 ounces to each bottle.

«A German Drink.»—To 100 parts of water add from 10 to 15 parts of sugar, dissolve and add to the syrup thus formed an aqueous extract of 0.8 parts of green or black tea. Add fresh beer or brewers’ yeast, put in a warm place and let ferment. When fermentation has progressed to a certain point the liquid is cleared, and then bottled, corked, and the corks tied down. The drink is said to be very pleasant.

«Limejuice Cordial.»—Limejuice cordial that will keep good for any length of time may be made as follows: Sugar, 6 pounds; water, 4 pints; citric acid, 4 ounces; boric acid, 1⁠/⁠2 ounce. Dissolve by the aid of a gentle heat, and when cold add refined limejuice, 60 ounces; tincture of lemon peel, 4 ounces; water to make up to 2 gallons, and color with caramel.

«Summer Drink.»—

Chopped ice 2 tablespoonfuls Chocolate syrup 2 tablespoonfuls Whipped cream 3 tablespoonfuls Milk 1⁠/⁠2 cup Carbonated water 1⁠/⁠4 cup

Shake or stir well before drinking. A tablespoonful of vanilla ice cream is a desirable addition. A plainer drink is made by combining the syrup, 3⁠/⁠4 cup of milk, and the ice, and shaking well.

«American Champagne.»—Good cider (crab-apple cider is the best), 7 gallons; best fourth-proof brandy, 1 quart; genuine champagne wine, 5 pints; milk, 1 gallon; bitartrate of potassa, 2 ounces. Mix, let stand a short time; bottle while fermenting. An excellent imitation.

«British Champagne.»—Loaf sugar, 56 pounds; brown sugar (pale), 48 pounds; water (warm), 45 gallons; white tartar, 4 ounces; mix, and at a proper temperature add yeast, 1 quart; and afterwards sweet cider, 5 gallons; bruised wild cherries, 14 or 15 ounces; pale spirits, 1 gallon; orris powder, 1⁠/⁠2 ounce. Bottle while fermenting.

«Champagne Cider.»—Good pale cider, 1 hogshead; spirits, 3 gallons; sugar, 20 pounds; mix, and let it stand one fortnight; then fine with skimmed milk, 1⁠/⁠2 gallon; this will be very pale, and a similar article, when properly bottled and labeled, opens so briskly that even good judges have mistaken it for genuine champagne.

«BEER:»

«Scotch Beer.»—Add 1 peck malt to 4 gallons of boiling water and let it mash for 8 hours, and then strain, and in the strained liquor boil:

Hops 4 ounces Coriander seeds 1 ounce Honey 1 pound Orange peel 2 ounces Bruised ginger 1 ounce

Boil for half an hour, then strain and ferment in the usual way.

«Hop Bitter Beer.»—

Coriander seeds 2 ounces Orange peel 4 ounces Ginger 1 ounce Gentian root 1⁠/⁠2 ounce

Boil in 5 gallons of water for half an hour, then strain and put into the liquor 4 ounces hops and 3 pounds of sugar, and simmer for 15 minutes, then add sufficient yeast, and bottle when ready.

«Sarsaparilla Beer.»—I.—Compound extract of sarsaparilla, 1 1⁠/⁠2 ounces; hot water, 1 pint; dissolve, and when cold, add of good pale or East India ale, 7 pints.

II.—Sarsaparilla (sliced), 1 pound; guaiacum bark (bruised small), 1⁠/⁠4 pound; guaiacum wood (rasped) and licorice root (sliced), of each, 2 ounces; aniseed (bruised), 1 1⁠/⁠2 ounces; mezereon {119} root-bark, 1 ounce; cloves (cut small), 1⁠/⁠4 ounce; moist sugar, 3 1⁠/⁠2 pounds; hot water (not boiling), 9 quarts; mix in a clean stone jar, and keep it in a moderately warm room (shaking it twice or thrice daily) until active fermentation sets in, then let it repose for about a week, when it will be ready for use. This is said to be superior to the other preparations of sarsaparilla as an alterative or purifier of the blood, particularly in old affections. That usually made has generally only 1⁠/⁠2 of the above quantity of sugar, for which molasses is often substituted; but in either case it will not keep well; whereas, with proper caution, the products of the above formulas may be kept for 1 or even 2 years. No yeast must be used. Dose: A small tumblerful 3 or 4 times a day, or oftener.

«Spruce Beer.»—I.—Sugar, 1 pound; essence of spruce, 1⁠/⁠2 ounce; boiling water, 1 gallon; mix well, and when nearly cold add of yeast 1⁠/⁠2 wineglassful; and the next day bottle like ginger beer.

II.—Essence of spruce, 1⁠/⁠2 pint; pimento and ginger (bruised), of each, 5 ounces; hops, 1⁠/⁠2 pound; water, 3 gallons; boil the whole for 10 minutes, then add of moist sugar, 12 pounds (or good molasses, 14 pounds); warm water, 11 gallons; mix well, and, when only lukewarm, further add of yeast, 1 pint; after the liquid has fermented for about 24 hours, bottle it.

This is diuretic and antiscorbutic. It is regarded as an agreeable summer drink, and often found useful during long sea voyages. When made with lump sugar it is called White Spruce Beer; when with moist sugar or treacle, Brown Spruce Beer. An inferior sort is made by using less sugar or more water.

«Treacle Beer.»—I.—From treacle or molasses, 3⁠/⁠4 to 2 pounds per gallon (according to the desired strength); hops, 1⁠/⁠4 to 3⁠/⁠4 ounce; yeast, a tablespoonful; water, q. s.; treated as below.

II.—Hops, 1 1⁠/⁠2 pounds; corianders, 1 ounce; capsicum pods (cut small), 1⁠/⁠2 ounce; water, 8 gallons; boil for 10 or 15 minutes, and strain the liquor through a coarse sieve into a barrel containing treacle, 28 pounds; then throw back the hops, etc., into the copper and reboil them, for 10 minutes, with a second 8 gallons of water, which must be strained into the barrel, as before; next “rummage” the whole well with a stout stick, add of cold water 21 gallons (sufficient to make the whole measure 37 gallons), and, again after mixing, stir in 1⁠/⁠2 pint of good fresh yeast; lastly, let it remain for 24 hours in a moderately warm place, after which it may be put into the cellar, and in 2 or 3 days bottled or tapped on draught. In a week it will be fit to drink. For a stronger beer, 36 pounds, or even half a hundredweight of molasses may be used. It will then keep good for a twelvemonth. This is a wholesome drink, but apt to prove laxative when taken in large quantities.