IV.—Hot Chocolate and Milk.—
| Chocolate syrup | 1 ounce |
| Hot milk | 4 ounces |
Stir well, fill mug with hot soda and serve.
V.—Hot Egg Chocolate.—One egg, 1 1/4 ounces chocolate syrup, 1 teaspoonful sweet cream; shake, strain, add 1 cup hot soda, and 1 tablespoonful whipped cream.
Coffee.
—I.—Make an extract by macerating 1 pound of the best Mocha and Java with 8 ounces of water for 20 minutes, then add hot water enough to percolate 1 pint. One or 2 drachms of this extract will make a delicious cup of coffee. Serve either with or without cream, and let customer sweeten to taste.
II.—Pack 1/2 pound of pulverized coffee in a percolator. Percolate with 2 quarts of boiling water, letting it run through twice. Add to this 2 quarts of milk; keep hot in an urn and draw as a finished drink. Add a lump of sugar and top off with whipped cream.
III.—Coffee syrup may be made by adding boiling water from the apparatus to 1 pound of coffee, placed in a suitable filter or coffeepot, until 2 quarts of the infusion are obtained. Add to this 3 pounds of sugar. In dispensing, first put sufficient cream in the cup, add the coffee, then sweeten, if necessary, and mix with the stream from the draught tube.
| IV.— | Mocha coffee (ground fine) | 4 ounces |
|---|---|---|
| Java coffee (ground fine) | 4 ounces | |
| Granulated sugar | 6 pounds | |
| Hot water | q. s. |
Percolate the coffee with hot water until the percolate measures 72 ounces. Dissolve the sugar in the percolate by agitation without heat and strain.
Hot Egg Orangeade.
—One egg; juice {112} of 1/2 orange; 2 teaspoonfuls powdered sugar. Shake, strain, add 1 cup of hot water. Stir, serve with nutmeg.
Hot Egg Bouillon.
—One-half ounce liquid extract beef; 1 egg; salt and pepper; hot water to fill 8-ounce mug. Stir extract, egg, and seasoning together; add water, still stirring; strain and serve.
Hot Celery Punch.
—One-quarter ounce of clam juice; 1/4 ounce beef extract; 1 ounce of cream; 4 dashes of celery essence. Stir while adding hot water, and serve with spices.
Chicken Bouillon.
—Two ounces concentrated chicken; 1/2 ounce sweet cream and spice. Stir while adding hot water.
Ginger.—
| Fluid extract of ginger | 2 1/2 ounces |
| Sugar | 40 ounces |
| Water, to | 2 1/2 pints |
Take 10 ounces of the sugar and mix with the fluid extract of ginger; heat on the water bath until the alcohol is evaporated. Then mix with 20 ounces of water and shake till dissolved. Filter and add the balance of the water and the sugar. Dissolve by agitation.
Cocoa Syrup.—
| I.— | Cocoa, light, soluble | 4 ounces |
|---|---|---|
| Granulated sugar | 2 pounds | |
| Boiling hot water | 1 quart | |
| Extract vanilla | 1 ounce |
Dissolve the cocoa in the hot water, by stirring, then add the sugar and dissolve. Strain, and when cold add the vanilla extract.
| II.— | Cocoa syrup | 2 ounces |
|---|---|---|
| Cream | 1 ounce |
Turn on the hot water stream and stir while filling. Top off with whipped cream.
Hot Soda Toddy.—
| Lemon juice | 2 fluidrachms |
| Lemon syrup | 1 fluidounce |
| Aromatic bitters | 1 fluidrachm |
| Hot water, enough to fill an 8-ounce mug. | |
Sprinkle with nutmeg or cinnamon.
Hot Orange Phosphate.—
| Orange syrup | 1 fluidounce |
| Solution of acid phosphate | 1 fluidrachm |
| Hot water, enough to fill an 8-ounce mug. | |
It is prepared more acceptably by mixing the juice of half an orange with acid phosphate, sugar, and hot water.
Pepsin Phosphate.
—One teaspoonful of liquid pepsin; 2 dashes of acid phosphate; 1 ounce of lemon syrup; 1 cup hot water.
Cream Beef Tea.
—Use 1 teaspoonful of liquid beef extract in a mug of hot water, season with salt and pepper, then stir in a tablespoonful of rich cream. Put a teaspoonful of whipped cream on top and serve with flakes.
Cherry Phosphate.
—Cherry-phosphate syrup, 1 1/2 ounces; hot water to make 8 ounces.
Cherry-phosphate syrup is made as follows: Cherry juice, 3 pints; sugar, 6 pounds; water, 1 pint; acid phosphate, 4 ounces. Bring to a boil, and when cool add the acid phosphate.
Celery Clam Punch.
—Clam juice, 2 drachms; beef extract, 1 drachm; cream, 1 ounce; essence of celery, 5 drops; hot water to make 8 ounces.
Claret Punch.
—Claret wine, 2 ounces; sugar, 3 teaspoonfuls; juice of 1/2 lemon; hot water to make 8 ounces.
Ginger.
—Extract of ginger, 2 drachms; sugar, 2 drachms; lemon juice, 2 dashes; hot water to make 8 ounces.
Lemon Juice, Plain.
—Fresh lemon juice, 2 1/2 drachms; lemon syrup, 1 ounce; hot water, q. s. to make 8 ounces.
Lime Juice.
—Lime juice, 3/4 drachm; lemon syrup, 1 ounce; hot water to make 8 ounces. Mix. Eberle remarks that lemon juice or lime juice enters into many combinations. In plain soda it may be combined with ginger and other flavors, as, for instance, chocolate and coffee.
Lemonade.
—Juice of 1 lemon; powdered sugar, 2 teaspoonfuls; hot water to make 8 ounces. A small piece of fresh lemon peel twisted over the cup lends an added flavor.
