73 / 100
75
LI.ME
]
UICE
CHAMPAG~E.
Take of plain syrup
Tartaric acid or citric acid
Lemonade colouring
E ssence of lime juice champagne
French cream
...
..•
...
Lll\1E J UICE PHOSPHATE.
I
gaJ.
2
ozs.
t
oz.
I OZ.
t
oz.
Draw r ounce of lime juice (Montserrat Linre–
J uice Cordial recommended) in an 8-ouuce glass,
give three or four clashes of phosphate, then add
soda water without frothing.
N.B.-Rcmember that phosphate will mix witb
any acid, but not with sweet or cream drinks.
Use lemon flavouring for Phospha te, Orange or
Saline or Calisaya Tonies.
MALTED
:.\IILK AND EGG.
(An Excellent Tonic.)
Break a new laid egg into a 12-ounce glass
•n
presence of customer, and transfer to sha ker, acid
2
ounces of fresh milk, 1 ounce of vani.lla syru p,
and
2
t easpoonfuls of Horlick's Malted .ll{ilk; mix
well in shaker, draw off iced soda water into shaker
until it is nearly
full,
pour once or twice
fr<;>m
shaker into glass to mix well, a nd top off wrth
g rated nutmeg.
N .B.-Some prefer a little salt.
MALTED MILK
(PLAIN).
As
above, but without the egg.
NorE.-Tbe above can be served llot in winter
by using hot water.
ORANGE CHAMPAGNE.
(This i s a justly appreciated beverage.)
Take of plain syrup ...
...
Tartaric acid or citric acid
Orange colouring
...
...
Essence of orange champagne ...
Soluble essence of orange
French cream
. ..
...
...
L emonade colouring is frequently used, in
case take
:t
ounce.
r gaL
2
ozs.
I OZ.
i
oz.
if
oz.
t
oz.
which.