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Grape
Juice
fill.
Finish
with
maraschino
cherries
and
serve
with
straws
and
spoon.
Ap.
Egg
Phosphate.
—
Grape
syrup,
1
oz.;
egg,
1;
phos-
phate,
3
dashes;
1
teaspoonful
of
ice.
Shake
and
pro-
ceed
in
making
an
egg
phosphate.
Grape
Cup.
—
Grape
juice,
1
pt.;
English
breakfast
tea
(concentrated),
1
oz.;
prepared
lime
juice,
4
oz.;
acid
solution
phosphate,
J^
oz.;
1
pint
water.
Add
a
lump
of
ice
and
let
stand
until
cold.
Fill
glass
three-quarters
full
and
fill
with
plain
soda
as
it
is
served.
Lemonade.
—
Fill
glass
two-thirds
full
of
fine
ice;
juice
of
1
lemon;
grape
syrup,
1%
oz.;
shake
and
fill
with
soda.
Decorate
with
slice
of
lemon.
Malted
Grape.
—
Make
a
malted
syrup,
using
12
oz.
of
extract
of
malt
and
6
oz.
of
simple
syrup.
To
serve,
use
1J4
oz.
of
this
syrup,
J^
oz.
of
pure
Concord
grape
juice
and
fill
the
glass
with
soda.
Nectar.
—
Take
the
juice
of
2
lemons
and
1
orange,
1
pt.
of
grape
juice,
1
small
cup
of
sugar
and
1
pt.
of
water.
Serve
ice
cold.
If
served
from
punch
bowl,
iced
lemon
and
orange
add
to
the
appearance.
Pineapple.
—
Into
a
12-oz.
glass
draw
1J£
oz.
of
pine-
apple
syrup
and
add
2
oz.
of
Concord
grape
juice,
1
oz.
of
sweet
cream
and
a
little
finely
shaved
ice.
Shake
thoroughly
and
add
enough
carbonated
water
to
fill
the
glass,
using
the
fine
stream
mostly.
Strain
into
a
clean
glass
and
serve.
Punch.
—
1.
—
Boil
together
1
lb.
of
sugar
and
J^
pt.
of
water
until
it
spins
a
thread;
take
from
the
fire
and
when
cold
add
the
juice
of
6
lemons
and
1
qt.
of
grape
juice.
Stand
aside
overnight.
Serve
with
plain
water,
apol-
linaris
or
soda
water.
2.
—
Into
a
12-oz.
glass,
2
oz.
plain
syrup,
fill
glass
half
full
fine
shaved
ice,
3
oz.
grape
juice,
fill
glass
with
car-
bonated
water,
stir
and
top
off
with
slice
pineapple
or
orange.
3.
—
Fill
glass
two-thirds
full
of
shaved
ice;
grape
juice,
1
oz.;
orange
syrup,
1
oz.;
lemon
juice,
1
dash;
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