72 / 100
KOLA Cl lK\lP:\G);"E.
Take ol plain syrup
...
. ..
1
gal.
Tartaric acid or citric acid
2
ozs.
Lemonade or orange colouring .
~
oz.
Essence of Kola champagne
1
to
11
ozs.
French cream . ..
. ..
.. .
f
oz.
::>i.B.- \\"e supply Labels for this drink. ,
LDIOl\ADE.
Take.: of pla in syrup
...
...
1
gal.
Citric acid or tartaric acid
2
ozs.
Soluble essence
of
lemon
1
oz.
French cream
t
oz.
This is t he handiest method, as the ingredients
simply require mixing, a nd it makes the best
lemonade, especially if citric acid be used instead
of tartaric acid.
In making lemonade, French cream cau be used
if
desired, as it is considered to improve t he
appearance,
in
which case take
t
ounce to t he
gallon.
·•
LEMON PHOSPHATE.
(Plain, short drink.)
Draw r ounce
o.I
lemon syrup. into an 8-ouncc
glass, add five or six dashes of acid phosphate a nd
fill glass with soda water, without foam. Drop in
a slice of lemon when serving.
LEMON SQUASH.
Take of plain syrup
... .
··:
~
1
gal.
Citric acid or tartaric acid
zt
to 3 ozs.
,,..,.
Essence of lemon squash
1
to
r~
ozs .
French cream ..·
·· ·
···
-t
oz.
jLemonade colouring (optional)...
1
drm.
"Neither of the .above syrups for lemon squash
should be filtered.