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