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ORANGE QUININE.
Draw 1 ounce of ora nge syrup into a n 8-ou1:ce
glass, add two shakes of q uinine bitters fi cm
phosphate bottle,
fi ll
up with soda water, withou t
foam, and serve with a preserved glace C'herry .
PI~EAPPLE-LEl\[Ol\
ADE FLIPS.
Draw
1
ounce of pine-apple a nd
1
ounce of lemon
syrup into shaker, a nd add 2 ounces of rich cream,
fill up until nearly full with iced soda water; pour
from shaker into a 12-ounce glass wi th a nice foam–
ing head, and serve with a slice of lemon or orange ;
J1andle quickly and stir well, or this drink will curdle.
PJ:-\EAPPLEADE
(.-\ERATE:D) .
T ake of plain syrup
Tartaric acid 01' citric acid
Golden C'aramcl ...
Essence pine-apple (concentrated )
French cream
PRA IRIE OYSTER.
I
gal.
2
ozs.
t
oz.
t
oz.
*oz.
Break a new laid egg into an 8-ounce glas::.
taking care
no~
to break the yol k ;_
acid
1
clrachn;
oI good ma!
t
vmcgar and a clash of 1cccl sod a wa tcr
then top off with a little salt a nd pepper and
~ci-ve:
QUJN INE BITTERS.
Take
1
ounce of sulpha te of q uinine so1u t1on
(strength
4
grains to 1 ounce), acid
1
ounce of p lain
cold water, put into a phosphate bottle.
QUININE TO:-\
re.
Take of plain syrup
Water
.. .
. ..
Tartaric acid or citric acid
Quinine tonic essence
~
gal.
I
gal.
f
to
I OZ.
3
ozs_