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76
STRAWBER RYADE.
Take of rlain sy rup
Tartaric aci<l or cit ri c ac itl
Raspberry co lou ring , nbout
Essence of st ra.wbe rr.v (no1H:o11-
1
ga l.
11·
oz.
~l
oz.
centrnted quality)
.. .
2~
to3 ozs.
F rench crea m
~
oz.
If
recg1ircd less bri gh t , use
1-
oz. ra spbe rry
colouring
an d ~
oz lemonade colo111·i11 g .
S'l'lU
WBE HHY
LOE CREA}l.
Take
1
qua r t of new milk.
1
p int of cream ,
1
lb .
of grau ulriied whi te suga r, 1 quar t of fresh straw–
herries (o r prese r ved, when out of season) , the
white of 3 eggs, well beaten up , an d add cochi–
nea l colouring to suit. :Mash t h e strawbe rri es
in a colander , mix t h e pulp with the milk , cream
a nd
su~ar
stir un t il all are di ssolved a nd add
t he whipped eggs. Colour with on e or two drop s
of cochineal nnd freeze in th e ordin a r y way.
N.B.-It is necessary to u se mor e sa lt with th e
ic:e in freezing "Strawberry Cream."
" TOWER " \VHISKEY LEMON SOUR.
To t he "Lc111011
Phospha te." page
72,
add
2
ozs. (o r
1
quartern) of good old whi sk e.y.
N.B.-Whi skey ca n be s ubstituted if des ired iu
all
phosph ate drinks.
TON l C WATER.
Take of pl::i in
sy rup
\Vater
.. .
. ..
Tartaric aci<l or cit ric ac id ...
Lemonade colou ring (opt iona l)
'l'onic essence
6
pints .
2
pints.
l t
oz.
1
oz.
11
oz .
\