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LI:\m
J OICE OHAl\IP AGNE
Take uf pla.iu ::;y rnp
Tartaric ae; id ur cit ric acid
L emon a de colouriug
Es::;e11ce of
I
ime juice e;haru pague
Fre nch c:1·ea
111
T,l:\:IE
J U
LOE
PHOSPBA'l'E .
1
g al.
2 ozs.
!r
oz.
1
oz.
l
oz.
.1> 1·a11·
1
oz. of lime juice (Montserrat Lime
Ju ic: o Cordial r ecommended) iu a n
8
gz.
glass,
g ive t hree or four da shes of phosp hate , then add
sod a
\\"rt
te r without frothin g.
N.U.-lwruembe r that phosphate will mix
"·i t h a ny ncid, bu t not with sweet or cream
drinks .
Use
lemon flnnlllring fo r Phosphate, Orange
o r
Sn
lin e o r Calisnyn 'l'onics.
::\L\.LTED :\[ILK
AND
EGG.
(An
Excene nt Tonic.)
.
Break
n
1w 11·
la id egg into a 12 oz. g lass
111
p rese11 e;e of c ustomer a nd t r ansfer to sha ker, add
2
ozs. of fresh milk,
1
oz. of vanill a syrup .. and
2
te as poonfuls of Horlick's Ma lt ed
:\I
ilk: nux
'm l!
in shake r , dr:rn· off iced soda wa,ie r in to shake r
l'n t il it is n ea rly foll; pour once ur h1·i ce from
sh a ke r into g lass to mix well and top off with
•
g r ated
11
ut rn eg .
N.U.-Some prefer a little salt.
::\CALTED
l\llLK (PLAIN).
A~
aborn , but 11·it hout the egg.
NoTE.-Th e above can be served hot in winter
hy
usin g hot \\·ate r.
OTIANGE
CHAMP.AGNE.
('l'/,
is 'is
ci
justly tlppreciat ed
/J wveruuc .)
T ake of plain syrup
...
...
...
1
g al.
'l'a r ta ri c acid or c:itric acid
2 ozs.
Orange colouring
...
1
oz.
E sse11ce of
ora.11ge
cha1npagnc
~ oz.
Solubl e esse nce of orange
il
oz.
French cr eam
:\ oz.
l ..emonade colouring is frequently used , in
whi ch case ta k e
!,
oz.