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Beverages
—
Non-Alcoholic
Jamaica
ginger,
1
dash.
Fill
with
soda,
mix
and
deco-
rate
with
a
slice
of
pineapple
and
cherry.
4.
—
Pineapple
syrup,
1
oz.;
pure
grape
juice,
1
oz.;
lime
juice,
3
dashes.
Two-thirds
glass
of
ice.
Fill
with
soda
and
decorate
with
a
slice
of
pineapple.
5.
—
Lemon
syrup,
1
oz.;
grape
juice,
1
oz.;
orange
water
ice,
1
scoop.
Shake
and
fill
glass
with
soda.
Serve
still
and
decorate
with
a
slice
of
lemon
and
orange.
6.
—
Into
a
12-oz.
glass
draw
lj^j
oz.
of
grape
syrup,
1
oz.
of
grape
juice.
Add
3
dashes
of
lemon
juice.
Fill
one-third
full
of
orange
water
ice
and
balance
with
car-
bonated
water.
Mix
and
decorate.
7.
—
Into
a
12-oz.
glass
draw
lJ-£
oz.
of
orange
syrup.
Into
this
squeeze
the
juice
of
J^
lemon
and
add
1
oz.
of
grape
juice.
Fill
one-third
full
of
ice
and
balance
with
carbonated
water.
Mix
and
decorate.
Sherbet.
—
Orange
syrup,
2
fl.oz.;
grape
juice,
2
fl.oz.
Draw
into
a
12-oz.
glass,
half
fill
the
latter
with
shaved
ice,
then
fill
it
with
plain
water,
stir
with
a
spoon
and
serve
with
straws.
For 8
persons
mix
1
pt.
of
grape
juice
(unfermented),
„uice
of
lemon
and
1
heaping
tablespoonful
of
gelatine,
dissolved
in
boiling
water;
freeze
quickly;
add
beaten
white
of
1
egg
just
before
finish.
Syllabub.
—
Fresh
cream,
1
qt.;
whites
of
4
eggs;
grape
juice,
1
glass;
powdered
sugar,
2
small cups;
whip
half
the
sugar
with
the
cream,
the
balance
with
the
eggs;
mix
well;
add
grape
juice
and
pour
over
sweetened
straw-
berries
and
pineapples
or
oranges
and
bananas.
Serve
cold.