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Beverages
—
Non-A
Icoholic
Cream
1.
—
Fresh
cream,
J^
pt.;
fresh
milk,
}4
pt-;
powdered
sugar,
1
lb.
Mix
by
shaking
and
keep
in
a
cool
place.
The
addition
of
a few
grains
of
bicarbonate
of
soda
will
for
some
time
retard
souring.
2.
—
Oil
of
sweet
almonds,
2
oz.;
powdered
gum
arabic,
2
oz.;
water,
4
oz.
Make
an
emulsion
and add
simple
syrup
enough
to
complete
2
pt.
3.
—
One
pt.
condensed
milk,
1 pt.
water,
1J^
lb.
sugar.
Heat
to
boiling
and
strain.
This
will
keep
for
over
a
week
in
a
cool
place.
4.7—
Imitation.
—
Make
an
emulsion
with
3
oz.
fresh
oil
of
sweet
almonds,
2
oz.
powdered
gum
arabic,
and
2
oz.
water;
then
dissolve
1
lb.
white
sugar
by
gentle heat,
strain,
and
when
cool
add
the whites
of
2
eggs.
It
should
be
put
up
in
small
bottles,
well
corked,
in
a
cool
place.
This
is
not
only
an
excellent
imitation
and
substitute
for
cream
syrup,
but
will
keep
for
a
considerable
time.
Currant
1.
—
Refined
sugar,
5
kilos;
conserve
of
currants, 2.6
liters.
Put
the
sugar
in
a
pan,
add
the
conserve
and
heat
rapidly.
Remove
the
syrup
from
the
fire
as
soon
as
it
boils.
Skim
and
pass
through
woolen
cloth.
2.
—
Six
pt.
simple
syrup,
2
pt.
water,
2
oz.
tartaric
acid,
3
dr.
fruit
essence.
Mix,
color
with
red
carmine
for
red
currants
and
with
burnt
sugar
for
black.
3.
—
One
pt.
red
currant
juice,
1
gal.
simple
syrup.
4.
—
Proceed
as
for
strawberry
syrup.
5.
—
Framboise*
Currant
Syrup.
—
Raspberry
syrup,
1
pt.;
currant
syrup,
4
pt.
6.
—
French
Currant
Syrup.
—
French
currant
juice,
1
bottle;
citric
acid,
2
dr.;
caramel,
1
dr.;
tincture
of
cochineal,
3
dr.;
syrup,
enough
to
make
2
gal.
Fancy
Syrup
Vanilla
syrup,
2
pt.;
pineapple
syrup,
8
oz.;
raspberry
syrup,
8
oz.
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