76 / 100
STRA\\'BERR YADE.
Take of plain syrup
Tartaric acid or citric acid
Raspberry colouring, about
Essence of strawberry (non-con-
J
gal.
I .
1,
OZS.
~· oz.
centrated quality)
2~
to 3 ozs.
French cream
t
oz.
lf
required less bright, use
J
ounce raspberry
colouring and
t
ounce lemonade colouring.
STRAWBERRY I CE CREAM.
Take
1
quart of new milk,
1
pint of cream,
1
pound
of granula ted white sugar ,
1
quar t of fresh s tra w–
berries (or preserved , when out of season), the while
of
3
eggs, well beaten up, and add cochineal colo ur–
ing to suit. Mash the strawberries in a colander,
mix the pulp witl1 the milk, cream and sugar, st ir
until a ll are dissolved a nd acid the whipped eggs.
Colour
-n.ith
one or two drops of cochineal a nd
freeze in the ordinary way.
N.B.-It is necessary to nse more
salt
with the
ice in freezing "Strawberry Cream."
"TOWER,, WHISKEY LEMON
soun.
•
Totl1e" Lemon Phosphate,"' page
74,add
2
ounces
(or
!
quartern) of good old whiskey.
X.B.- Whiskey can be substituted if desired in
all
phosphate drink.
TONIC WATER.
Take of plain syrup
Water
. ..
Tartaric acid or citric acid
Lemona de colouring (optional) ...
Tonic essence
6
pints
2
pints
'!
ozs .
"'oz.
1(
ozs.