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RASPBERRYADE.
'fake of plain syrup
...
Tartaric acid or citric acid
...
R aspberry colouring. pale, about
E ssence of raspberry (non-con-
I
gal.
1J
ozs.
i-
oz.
centrated quality)
3 to 4 oz.
French cream .. .
t
oz.
[f not required so bright in colour, use
*
ounce
raspberry colouring and
~
ounce of lemonade
colouring.
SALii\E
DHAliGHT.
(Good Tonic.)
Put
2
teaspoonfuls of saline into a 12-ounce gla;.s,
draw iced soda water until glass is half fu ll, add
1 ounce of orange syrup; stir a nd handle quickly
or it will froth over.
S L\!PLE SYHUP.
To make, use 8 pounds granulated white s ugar
to 1 gallon of boiling wa ter.
N'
.B.- F or cream drinks, use r part of pure cream
to 2 parts of milk, or for cheapness r part of con–
densed
(~estle's)
milk to
2
of milk.
SOD.\ COCKT.\I L.
H a lf fill the shaker with cracked ice, draw
2
ounces of grape syrnp a nd 1 ounce of plain syrup
(or r teaspoonful of powdered sugar), put in the
juice of ha lf a lemon , and give two dashes of acid
phospha te ; nearly fill the shaker with soda water.
mix and strain into glass. add a slice cf lemon or
orange a nd a prc:;crved ;:-lace cherry. Serve with
!'tra ws.
SODA A
·n
MILK.
(Ask whether desired " Plain " or "SWC\?t.")
For plain, ha lf fill shaker with cracked ice, and
a cid enough milk to cover ice, fill up with soda ;
stir with long spoon, put on strainer a nd pour into
g lass.
If
"Sweet" be preferred, draw
2
ounce> of
plain syrup into sha ker when making.