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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
dissolved,
strain,
and
when
cold
it
is
ready
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
jigger
brandy,
a small
piece
twisted
lemon-peel;
mix
with
small
bar-spoon
;
leave
the
spoon
in
the
glass.
Serve.