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Beverages
—
Non-Alcoholic
11.
—
Fruit
Chocolate.
—
Strawberry
syrup,
10
fl.oz.;
vanilla
syrup,
10
fl.oz.;
raspberry
syrup,
8
fl.oz.;
choco-
late
syrup,
4
fl.oz.
In
serving
draw
2
fluid
ounces
of this
syrup
into
a
12-ounce
glass,
add
1
or
2
fluid
ounces
of
cream,
nearly
fill
the
glass
with
the
coarse
stream
of car-
bonated
water
and
then
top
off
with
the
fine
stream.
Cinchona
Syrup
1.
—
Tincture
cinchona,
detannated
(N.F.),
3
fl.oz.;
tincture
vanilla,
1
fl.oz.;
essence
orange,
2
fl.dr.;
alcohol,
3
fl.oz.
;
water,
6
fl.oz.
;
syrup,
6
fl.oz.
;
red
coloring,
enough;
syrup
lemon,
enough
to
make
32
fl.oz.
Mix
the
first
five
ingredients,
filter
through
a
small
amount
of purified
talc
and
color
red
to
suit.
Serve
"solid."
2.
—
Tincture
of
detannated
cinchona,
6
oz.;
extract
of
vanilla,
2
oz.;
alcohol,
6
oz.;
rock
candy
syrup,
8
oz.;
spirits
of
curacoa,
2
dr.;
distilled
water,
enough
to
make
1
qt.
Mix
and
filter
through
carbonate
of
magnesia
and
then
color
a
deep
red
with
carmine
solution.
Then
add
1
quart
of
lemon
syrup
and
shake.
Pour
1
ounce
of
cinisaya
syrup
into
a
mineral
glass
and
draw
carbonated
water
in
another
glass.
Mix
thoroughly
by
pouring
from
one
glass
to
the
other
and
serve.
Cinnamon
Oil
of
cinnamon,
30
m.;
carbonate
of
magnesia,
60
gr.;
water,
2
pt.;
granulated
sugar,
56
oz.
Rub
the
oil
first
with
the
carbonate
of
magnesia,
then with
the
water
gradually
added,
and
filter
through
paper.
In
the
fil-
trate
dissolve
the
sugar
without
heat.
Coca
Wine
coca,
1
pt.;
cane
sugar
or
rock
candy
syrup,
7
pt.
This
has
a
pleasant,
very
slightly
bitterish
taste.
Coca-Vanilla
Wine
of
coca,
1
pt.;
strong
extract
of
vanilla,
2
oz.;
cane
sugar
or
rock
candy
syrup,
7
pt.
34