74 / 258
Beverages
—
Non-Alcoholic
5.
—
Tincture
of
vanilla,
4
dr.;
solution
of
caramel,
4
dr.;
gum
foam,
2
dr.;
simple
syrup,
enough
to
make
32
oz.
Violet
Syrup
Refined
sugar,
5
kilos;
fresh
violets,
tops
of
the
flowers
only,
0.525
kilo;
water,
2,600
liters.
Bruise
the
violets
in
a
mortar;
put
in
a
water
bath
with
1.5
liter
at
60°
C.
Agitate
for
some
minutes
and
press
out
the
flowers.
Put
them
back
in
the
water
bath;
add
the
rest
of
the
boil-
ing
water;
infuse
for
12
hours;
allow
it
to
settle;
add
the
sugar
and
dissolve
by
heat.
Whipped
Cream
1.
—
Secure
cream
as
fresh
as
possible.
Surround
the
bowl
in
which
the
cream
is
being
whipped
with
cracked
ice
and
perform
the
work
in
a
cool
place.
As
fast
as
the
whipped
cream
rises,
skim
it
off
and
place
it
in
another
bowl,
likewise
surrounded
with
ice.
Do
not
whip
the
cream
either
too
long
or
too
violently.
The
downward
motion
of
the
beater
should
be
more
forcible
than
the
upward
motion,
as the
first
tends
to
force
the
air
into
the
cream,
while
the
second
tends,
on
the
contrary,
to
expel
the
air.
A
little
powdered
sugar
should
be
added
to
the
cream
after
it
is
whipped,
in
order
to
sweeten
it.
Make
the
whipped
cream
in
small
quantities
and
keep
it
on
ice.
The
object
of
keeping
the
cream
cool
and
avoiding
too
much
beating
is
to
prevent
the
formation
of
butter.
The
beating
of
the
cream
can
be
easily
effected
by
means
of
the
egg
beater.
2.
—
Artificial.
—
Gelatine,
4
oz.;
whites
of
8
eggs;
vanilla
extract,
2
oz.;
syrup,
1
gal.
Dissolve
the
gelatine
in
water,
beat
the
eggs,
mix
both
with
syrup,
then with
9
gal.
of
water
and
charge
at
a
pressure
of
about
100
lb.
Wintergreen
Syrup
Oil
of
wintergreen,
25
drops;
simple
syrup,
5
pt.;
burnt
sugar
(to
color),
q.
s.
54