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Beverages
—
Non-Alcoholic
per
cent.,
2
oz.;
sugar
150
oz.;
water,
10
pt.
Peel
the
lemons,
chop
the
peeling
fine
and
exhaust
with
the
alcohol.
Press
out
the
juice
of
the
lemons
and
add
it
to
the
alcoholic
extract.
Make
a
syrup
of
the
sugar
and
water,
by
the
aid
of
a
mild
heat,
let
cool
and add
the
citric-acid
solu-
tion.
Beat
up
the
white
of
8
eggs
to
a
stiff
foam,
stir
it
into
the
syrup
and
apply
a
slow
heat,
just
sufficient
to
coagulate
the
albumen.
Now
strain
and
finally
add
the
alcoholic
extract
and
lemon
juice.
Licorice
Syrup
To
45
parts
water
add
7J^
parts
licorice
root,
cut
in
pieces.
Boil
for
15
minutes.
Pour
the
liquid
off
and
evaporate
to
26
parts.
Add
30
parts
white
sugar
and
30
parts
purified
honey.
Boil
up
once.
Malted Milk
Malted
milk,
8
oz.;
hot
water,
8
oz.;
simple
syrup,
4
pt.
Maple
1.
—
Maple
syrup,
4
lb.;
water,
2
pt.
2.
—
Maple
sugar,
3%
lb.;
water,
1
qt.
Dissolve,
and,
if
desired,
add
a
small
proportion
of
gum
solution
to pro-
duce
a
rich
froth.
3.
—
Maple
sugar,
3J^
lb.;
water,
1
qt.;
solution
of
citric
acid,
%
oz.;
extract
of
vanilla,
1
dr.;
soda
foam,
3^
oz.
Dissolve
the
sugar
in
the
water
by
the
aid
of
a
gentle
heat;
strain
and add
the
solution of
acid,
extract
and
foam.
The
extract
may
be
omitted
if
desired.
4.
—
Maple
sugar,
3
lb.;
water,
30
oz.;
solution of
citric
acid,
4
dr.;
vanilla
extract,
1
dr.;
soda
foam,
sufficient.
5.
—
Maple
sugar
syrup,
7
pt.;
fine
old
sherry
wine,
13
oz.;
soluble
ess.
vanilla,
2
oz.;
lactic
acid,
1
oz.
Mix
well
together
and
filter.
For
dispensing,
put
into
a
12-oz.
tumbler
2
oz.
of
this
syrup,
add
1
fresh
egg
and
fill
up
with
iced
cold
rich
milk.
Shake
thoroughly
and
dress
with
whipped
cream.
6.
—
Artificial.
—
a.
—
This
is
said
to
be
given
to
simple
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