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Beverages
—
N
on-
Alcoholic
the
juice
of
J^ a
lemon
and
fill
1-3
full
of
ice,
then
fill
with
soda
water
and
mix.
Into
this
put 2
cherries
and
2
pine-
apple
cubes
on
toothpicks.
Serve
with
straws.
Cider
Chip
the
thin
yellow
rind
from
a
lemon,
bruise
it
slightly
and
add
a
cup
of
sherry
wine.
Let
it
stand
an
hour.
Squeeze
the
juice
of
1
lemon
and
2
oranges
over
1J^
cups
of
granu-
lated
sugar,
add
a
quart
of
cider
that
has
a
slight
"nip,"
then
pour
over
the
lemon
rind
and
sherry.
Turn
into
a
freezer
and
freeze
same
as
water
ice.
Serve
in
glasses
and
over
each
pour
a
teaspoonful
of
brandy.
Claret
Claret
syrup,
}4
oz.;
orange,
1
slice;
lemon,
1
slice;
shaved
ice,
K
glass.
Fill
12-oz.
glass
with
coarse
stream,
stir,
decorate
with
fruit
and
serve
with
straws.
Coffee
Malted
milk
coffee
syrup,
2
oz.;
shaved
ice,
2-3
glass;
milk,
4
oz.
Fill
with
plain soda,
stir
rapidly,
serve
spices
to
please.
Fruit
1.
—
The
Pure
Fruit
Punches,
without
the
addition
of
any
kind
of
liquor,
are
made
the
same
as
any
water
ice,
only
keep
the
composition
at
15°
instead
of
20°,
and
freeze
only
about
half,
in
order
to
have
the
punch
in
a
semi-
liquid
state.
You
may
add
2
to
3
whites
of
eggs
for
every
12
quarts
of
water
ice.
2.
—
Into
a
14-oz.
glass
draw
1
oz.
of
pineapple
syrup,
J^
oz.
of
raspberry
syrup
and
J^
oz.
of
lemon
syrup.
Into
this
squeeze
the
juice
of
J^
a
small
grapefruit.
Fill
the
glass
1-3
filll
of
orange
ice
and
the
balance
with
carbonated
water,
mix
and
decorate
with a
slice
of
orange.
3.
—
In
3
pt.
of
water
dissolve
1
lb.
of
sugar.
Run
through
a
felt
filter
bag
and
add
%
pt.
of
orange
juice,
J^
pt.
of
lemon
juice,
4
oz.
of either
strawberry
or
raspberry
con-
108