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Beverages
—
Non-Alcoholic
4.
—
Oil
of
pineapple,
1
dr.;
tartaric
acid,
1
dr.;
simple
syrup,
6
pt.
5.—
Select
a
choice
pineapple
of
good
quality
and
ripe.
One
costing
about
30
cents
in
proper
season
will
make
a
gallon
of
syrup.
Wash
it
thoroughly;
then
with
a
sharp
knife
remove
the
outer
skin
in
a
thin
peeling.
This
is
dis-
carded.
Now
take
a
thicker
slice
from
the
outside
of
the
fruit,
just
deep
enough
to
include
the
eyes,
and
retain
these
in
one
of
the
pitcher
containers.
Now
slice
the
re-
mainder
of
the
fruit
down
to
the
core
and
retain
these
shoes
in
another
pitcher.
The
slices
containing
the
eyes
and
the
core
are
now
passed
through
the chopper,
using
the
fine
knives.
A
large
amount
of
juice
and
pulp
is
obtained.
Place
in
cheese
cloth
to
strain,
squeeze
the
pulp
until
it
is
free
from
juice
and
reject
it.
The
second
slicing
is
passed
through
the
fine
knives
of
the
chopper
and
mixed
with
the
juice
already
obtained.
To
the
whole
is
then
added
enough
rock
candy
syrup
to
make
a
gallon.
6.
—
Carbonated
Pineapple
Champagne.
—
Plain
syrup,
42°,
10
gal.;
essence
of
pineapple,
8
dr.;
tincture
of
lemon,
5
oz.;
carbonate
of
magnesia,
1
oz.;
liquid
saffron,
2J£
oz.;
citric-acid
solution,
30
oz.;
caramel,
2J^
oz.
Filter
before
adding
the
citric-acid
solution
and
lime
juice.
Use
2
oz.
to
each
bottle.
Pistachio
for
Dispensing
To
}/2
gal.
syrup
add
J^
oz.
extract
pistachio,
J^
oz.
essence
bitter
almond.
Condensed
milk
should
be
added
for
dispensing.
Prunes
Set
aside
1
lb.
of
the
best
prunes,
with
water
enough
to
cover
them,
for
several
hours
and
repeat
the
washing
several times.
When
they
are
completely
washed add
V/%
pt.
of
distilled
water
and
gradually
heat
the
whole
on
sand
bath.
When
the
ebullition
point
is
reached
boil
from
20
to
30
minutes
and
allow
to
cool.
Place
in
a
suit-
able
vessel,
and
with
the
aid
of
a
spatula
make
into
a