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106
MODERN AMERICAN DRINKS.
let them stand some hours; then whip it, adding a
pint of thick cream and the whites of two eggs
cut to a froth.
Gum · Syrup.
To two pounds of cut-loaf sugar add one quart
of boiling water, stir until
dissolv~d,
strain, and
when cold it is re.ady for use.
Raspberry Syrup.
Take equal parts of raspberry juice and plain
syrup, put on the fire and let it come to the boiling
point, strain through a thin cloth; when cold bot–
tle and keep in a cool place.
Frappe Beef-Tea.
Dissolve a bar-spoonful of extract of beef in two
jiggers of water, season to taste with celery bitters,
pepper 'and salt, pour into a long thin glass, fill
with fine ice; mix well, when cold. Sip with
straws.
Brandy Toddy (Cold).
One lump of sugar dissolved with a little water
in a whiskey-glass, add one lump of ice, one ji gger
brandy, a small piece twisted lemon-peel; mix
with small bar-spoon; leave the spoon in the glass.
Serve;