68 / 100
70
EGG PHOSPHATE.
Break a new laid egg into a 12-ounce glass in
presence of the customer ; draw 2 ounces of lenion
syrup (orange syrup if preferred), add four or five
dashes of acid phosphate, tra nsfer to shaker a1:d
mix well ; add slowly rnda wa t er until shaker is
full ; pour into glass several t imes to thoroughly
mix ; serve with a good head. Grate a little nut–
meg on top in serving.
FRCIT
SYRUP S- "
LJ QU JD LJF E "
BRAND.
To prepa re for fount a in
u~c.
take 5 parts of
plaiu syrnp and add 1 pa rt of concentra ted fruit
juice.
If
not enough heading add,
~ay,
1
drachm
of Foam Solution to a gallon.
FAVOURITE
DRINKS.
Lemon, Orange, Raspberry, Strawberry, Vanilla
Pine.apple, 1\ola , Cherry, Gra pe, Sarsaparilla and
Lime Juice. Dose,
2
ounces to a 12-ounce glass
Also coffee 1·xtract- madc fresh from the
berries. ·
Gll:\GER
ALE (AMERICAN).
(This
is a very favo11-ritc
dr i11h 1"1i
A
mcrica.)
L'-''
Ta ke of plain
syn~p
·:· .
··:
1
gal.
Tartaric acid or c1tnc acid
1~
to 2 ozs.
American ginger ale essence
2!
to
3
ozs.
GIKGER ALE
(AROMATIC}
AERATED.
Take of plain
syr~p
··:
.
··:
Ta rtaric acid or citric acid
Ginger a le colouring
E ssence of ginger a le (aromatic)
Soluble essence of capsicine
(Equals a bout
!
oz. to
10
gals.
syru p).
French cream
It is impossible to state _any regular
colouring to be used, as 1t 1s sold from
t o a da rk hrown.
I
gal.
2
ozs.
to fancy
·~
ozs.
I
d rm .
~
oz.
q uantity of
a very pale