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Hot
Beverages
mixture
in
the
mug
and
add
1 dr.
of
acid
phosphate
solu-
tion,
filling
the
mug
with
hot
water.
If
desired,
the
phosphate
may
be
kept
mixed
with
the
syrup.
Pepsin.
—
Liquid
pepsin,
1
teaspoonful;
liquid
phos-
phate,
2
dashes;
lemon
syrup,
1
oz.;
hot
water,
1
cupful.
Pistachio
Pistachio or
almond
syrup,
1
oz.;
cream
syrup,
1
oz.;
cream,
3^
oz.;
rum
or
bitters,
a
dash.
Fill
with
hot
soda,
stirring well.
Serve
cinnamon.
Raspberryade
Raspberry
vinegar
syrup,
%
oz.;
raspberry
juice,
J£
oz.;
lime
juice,
J^
oz.
Add
hot
water,
stirring
well.
Sundaes
Cherry.
—
Over
pineapple
ice
cream
pour
a
ladleful
of
hot
cherry
syrup.
Chocolate.
—
Rich
hot
chocolate
syrup
poured
over
a
ladleful
of
plain
or
nut
ice
cream
is
very
delicious.
A
few
chopped
nuts
may
be
sprinkled
over
the
top.
Chocolate
Sauce.
—
Chocolate
or
cocoa,
lj^
lb.;
granu-
lated
sugar,
6
lb.;
water
(distilled
or
pure),
3
pt.;
extract
vanilla,
1J^
oz.;
brandy,
2
oz.;
extract
almond,
J-jj
oz.
Dissolve
cocoa
and
sugar
in
water,
strain
while
hot
through
cheesecloth;
add
vanilla
and
brandy.
Keep
in
a
chafing
dish
or
water
bath,
not
too
hot
a
fire,
as
it
solidi-
fies
or gets
too
thick;
add
a
little
water.
Serve
hot
over
ice
cream
in
sundae
cup.
Maph.
—
Pour
a
ladleful
of
hot
maple
syrup
over
vanilla
ice
cream,
sprinkle
ground
hickory
nuts
over
top.
Serve
with
N.
wafers.
Mint.
—
Over
a
ladleful
of
vanilla
ice
cream
pour
a
heavy
hot
menthe
syrup
and
place
3
creme
de
menthe
cherries
on
top.
Strawberry.
—
Over
a
service
of
vanilla
ice
cream
a
ladle-
ful
of
hot
crushed
strawberry.
Do
not
let
the
strawberry
reach
a
boiling
degree,
as
it
destroys
the
flavor.
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