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Chapter
XVI.
HOT
BEVERAGES
Beef
ADD
1
oz.
of
sweet
cream
to
a
cup
of
beef
bouillon
and
,/\
top
with
whipped
cream
and
you
have a
delicious
drink.
2.
—
About
5
gr.
crystal
pepsin,
J^
oz.
boiling
water.
Dissolve,
then
add
1
teaspoonful
beef
bouillon,
1
cupful
hot
soda.
Serve
with
pepper
and
salt.
3.
—
First
make
an
extract
by
taking
6
oz.
extract
of
beef,
16
oz.
hot
water,
5
dr.
tincture
of
black
pepper.
Dissolve
the
beef
extract
in
the
hot
water
and add
the
tincture
of
black
pepper.
To
make
the
tincture
of
black
pepper
take
2
oz.
of
whole
black
pepper,
crush
it,
add
10
oz.
alcohol.
Steep
and
filter.
To
dispense,
take
1
oz.
of
the
beef
extract,
dash
of
cream,
dash
of
salt
and
dash
of
celery
salt.
Fill
up
with
hot
water,
stirring
with
spoon
while
filling.
4.
—
Beef
jelly,
8
oz.;
hot
water,
1
pt.;
extract
of
celery,
1
dr.;
caramel,
1
dr.
Dissolve
the
beef
jelly
in
the
hot
water
and
add
the
celery
and
caramel.
Use
a
shaker
top
in
the
bottle,
as
there
is
likely
to
be
a
sediment
which
necessitates
shaking.
In
a
6
or
7-oz.
cup
place
about
2
teaspoonfuls
of
this
extract,
draw
on
a
sufficiency
of
hot
water,
add
salt
to
suit
the
taste
and
stir
with
a
spoon.
Calisaya
Tonic
Fluid
extract
cinchona,
1
oz.;
lemon
syrup,
1
oz.;
lemon
juice,
1
oz.;
hot
water,
7
oz.
115