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Beverages
—
Non-Alcoholic
8.
—
Wild
Cherry
Phosphate
Syrup.
—
Syrup
of
wild
cherry,
U.
S.
P.,
10
fl.oz.;
cherry
juice,
black,
8
fl.oz.;
glucose
syrup,
12
fl.oz.;
diluted
phosphoric
acid,
2
fl.oz.;
oil
bitter
almond,
4
drops.
Mix.
Chocolate
1.
—
Best
chocolate,
8
oz.;
water,
2
pt.;
white
sugar,
4
lb.
Mix
the
chocolate
in
water
and
stir
thoroughly
over
a
slow
fire.
Strain
and add
the
sugar.
2.
—
Bark
of
roasted
cacao
bean,
2
oz.
Reduce
to
a
moderately
fine
powder,
mix
with
simple
syrup,
2
oz.
Pack
in
a
percolator
and
exhaust
with
the
following
men-
struum
at
a
boiling
temperature:
Sugar,
12
oz.;
water,
8
oz.,
so as
to
obtain
1 pt.
of
syrup.
To
the
percolate
add,
when
cold,
extract
of
vanilla,
2
fl.dr.
3.
—
Cocoa,
soluble,
2
oz.;
water,
32
fl.oz.;
sugar,
52
oz.;
vanilla
extract,
about
4
fl.dr.
Triturate
the
cocoa
in
a
mortar
with
a
portion
of
the
water
to
a
smooth
paste,
add
the
remainder
of
the
water,
then
the
sugar,
heat
the
whole
in
a
suitable
vessel
with
constant
stirring,
until
it
nearly
reaches
the
boiling
point,
then
strain
through
a
fine
sieve,
and
when
cold
add
the
vanilla
extract.
4.
—
Chocolate,
powder,
4
oz.;
sugar
52
oz.;
vanilla
extract,
about
6
fl.dr.;
water,
boiling,
24
fl.oz.
Mix
the
chocolate
and
sugar,
triturate
the
mixed
powders
with
the
boiling
water
added
slowly
and
strain.
When
cool,
add
the
vanilla
extract.
5.
—
's
chocolate,
8
oz.;
powdered
borax,
J^
oz.;
powdered
boric
acid,
J^
oz.;
starch,
1
oz.
;
water,
64
fl.oz.;
sugar,
6
lb.;
vanilla
extract,
about
1
fl.oz.
Grate
the
chocolate,
triturate
with
the
borax,
boric
acid
and
starch,
add
slowly,
with
stirring,
the
water,
bring
to
a
boil,
strain,
allow
to
cool
and
add
the
extract.
In
view
of
the
popular
outcry
against
the
use
of boric
acid,
this
formula
is
open
to
objection.
6.
—
Chocolate,
4
oz.;
granulated
sugar,
24
oz.;
water,
48
fl.oz.
Put
the
chocolate
in
an
enameled
pot,
and
add
about
8
avoirdupois
ounces
of
sugar,
stirring
well
32