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F or use, half fill the shaker with cracked or
sh aved ice, add
l t
oz_s. of Columbia Fizz Sy rup ,
p u t on cover a nd mix well, then remove cover
and draw iced soda water into shaker usinn–
first the fin e stream, t hen t he coarse , un til
it
i";,
n early full; put on str a iner and pour into
a
2
oz. g lass with a good foaming head. Sen·e
quickly.
CREAM
BEVERAGES.
Str a \\·be rn· and cream .
Jfaspberry·
Pineapple
Vanilla
Cherry
Chocolate
"
,.
Coffee
,,
Dra
11·
2 ozs. of t he desi red syrup into a 12 oz.
gl:i ss; :idd 2 ozs. of fresh cream , fill glass about
t hree-qu a rters full with soda water, stir well
with long spoon; put in a ladle full of whipped
cream ; serve with straws .
Lemon or orange syrup should not be u sed
with cream , as it
will
curdle (unl ess specially
ask ed for same).
E GG MILK SH.AKE.
Break a new laid egg into a 12 oz. glass in
front of customer ; add 4 ozs. of fres·h milk and
2 ozs. of plain syrup; transfer to shaker, mix
well, and fill up with iced soda water until
nearly full; pour from shaker to glass several
times to thoroughly mix and serve with a good
head . Grate a litt1e nutmeg· on top of frotli.
EGG ICE CREAM FLIP.
(With Strm1·berrv, Pineapple, Vanilla or
Chocolate Flavouring.)
Break a new la id egg into a
14
oz. glass in
presence of customer , add a 2 oz. measure cf
ice cream an d draw 2 ozs. of the des ire d sy rup :
transfer to sha ker a nd mix well until all is
broken up , th e n add abou t 8 ozs. of soda water
an d pour from sh a ker into glass; serve witb
g ood foami ng head with " r without straws.
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