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Beverages
—
N
on-
Alcoholic
sufficient
water
and
soda
foam
and
enough
tincture
of
grass
to
impart
a
green
tint.
Mix
essence
with
2
ounces
of
water
and
filter
through
powdered
magnesium
car-
bonate,
passing
enough
water
through
to
make
2
ounces
filtrate.
Add
the
remaining
ingredients.
Serve
solid
in
8-oz.
glass.
2.
—
Spirits
of
peppermint,
1
oz.;
soda
foam,
1
oz.;
simple
syrup,
1 gal.
3.
—
Peppermint
water
(fresh),
4
pt.;
sugar,
6
lb.;
enough
vegetable
green
color.
Nectar
1.
—
Take
of
vanilla
syrup,
5
pt.;
pineapple
syrup,
I
pt.;
strawberry,
raspberry
or
lemon
syrup,
2
pt.
Mix.
2.
—
Extract
vanilla,
1
oz.;
extract
rose,
1
oz.;
extract
lemon,
1
oz.;
extract
bitter
almonds,
1
oz.
Mix
and
add
1
gal.
simple
syrup;
color
pink
with
cochineal.
3.
—
Mix
3
parts
vanilla
syrup
with
1
part
each
of
pine-
apple
and
lemon
syrups.
4.
—
Vanilla
syrup,
3
parts;
pineapple
syrup,
1
part;
cream
syrup,
1
part.
The
cream
syrup
is
made
by
dis-
solving
in
the
cold
3
parts
of
sugar
in
2
of rich
milk,
fortified
with
some
additional
cream.
Nuts
Blanch
1
lb.
of
the
kernels
of
hickory
nuts,
or
walnuts,
in
the
usual
way,
then
powder
in
a
Wedgewood
or
porcelain
mortar,
a
few
at
a
time,
adding
a
few
drops
of
lemon
juice
to
prevent
the
separation
of
the
oil,
and
sufficient
water,
gradually,
to
make
a
pasty
emulsion.
As
each
batch
of
kernels
is
emulsified,
says
a
foreign
publication,
empty
the
contents
of
the
mortar
on
a
linen
cloth,
and
by
gathering
the
corners
and
twisting,
squeeze
out
all
that
will
pass
into
a
proper
receptacle.
The
residue
on
the
cloth,
after
squeezing,
is
to
be
returned
to the
mortar,
to
be
again
treated,
along
with
the
next
batch.
Proceed
in
this
manner
until
the
kernels
have
all
been
exhausted.
The
-accumulated
emulsion
is
to
be
passed
through
a
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