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Syrups
wash
the
berries
in
a
strainer.
Pass
them
through
the
chopper,
using
the
coarse
knives,
and add
rock
candy
syrup
to
make
2
qt.
Tea
1.—
Black
tea,
3
oz.;
green
tea,
5
oz.;
granulated
sugar,
36
oz.;
boiling
water,
16
oz.
2.
—
Choice
young
Hyson
tea,
8
oz.;
hot
water,
2
pt.;
sugar,
4
lb.
Infuse
the
tea,
rolled
or
bruised
into
a
coarse
powder,
for
2
hours
in
a
tightly
closed
vessel.
Strain
and add
to
the
sugar,
dissolving
the
latter
by
agitation.
Then
add
pure
extract
of
vanilla,
1
oz.;
pure
cognac,
4
oz.;
pure
fruit
juice
(pineapple),
1
pt.;
cane
syrup
or
rock
candy
syrup,
enough
to
make
1
gal.
3.
—
English
breakfast
tea,
1J^
oz.;
sugar,
1
lb.;
boiling
water,
2
pt.
Infuse
for
15 minutes;
filter
and
dissolve
the
sugar
in
the
filtrate.
This
drink
is
served
in
mineral
glasses,
with
plenty
of
milk.
4.
—
Best
green
tea,
1
to
2
oz.;
boiling
water,
2
pt.;
citric
acid,
J-£
oz.;
sugar,
56
oz.
Infuse
the
tea
in
boiling
water;
strain
the
liquid,
add
enough
water
to
complete
2
pt.
and
with
the
aid
of
a
gentle
heat
dissolve in
it
the
citric
acid
and
the
sugar.
Strain
the
syrup
through
flannel
and
keep
it
in
a
cool
place.
Dispensed
with soda
water,
this
syrup
makes
a
drink
resembling
Iced
Tea.
Vanilla
Syrup
1.
—
White
syrup,
2
gal.;
citric
acid,
1
oz.;
extract
vanilla,
2
fl.oz.
The
acid
should
be
dissolved
in
a
small
quantity
of
the
syrup
before
adding
to
the
other
in-
gredients.
2.
—
Fluid
extract
of
vanilla,
1
oz.;
simple
syrup,
3
pt.;
cream
(or
condensed
milk),
1 pt.
May
be
colored
with
carmine.
3.
—
Simple
syrup,
1
gal;
extract
vanilla,
1
oz.;
citric
acid,
H
oz.
Stir
the
acid
with
a
portion
of
the
syrup,
add
the
extract
of
vanilla;
mix.
4.
—
Simple
syrup,
4
pt;
extract
of
vanilla,
2
oz.
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