Part 67

«Hot Lemonades.»—

I.—Lemon essence 4 fluidrachms Solution of citric acid 1 fluidounce Syrup, enough to make 32 fluidounces

In serving, draw 2 1⁠/⁠2 fluidounces of the syrup into an 8-ounce mug, fill with hot water, and serve with a spoon.

II.—Lemon 1 Alcohol 1 fluidounce Solution of citric acid 2 fluidrachms Sugar 20 av. ounces Water 20 fluidounces White of 1 egg

Grate the peel of the lemon, macerate with the alcohol for a day; express; also express the lemon, mix the two, add the sugar and water, dissolve by agitation, and add the solution of citric acid and the white of egg, the latter first beaten to a froth. Serve like the preceding.

«Egg Lemonade.»—I.—Break 1 egg into a soda glass, add 1 1⁠/⁠4 ounces lemon syrup, a drachm of lemon juice, and a little shaved ice; then draw carbonated water to fill the glass, stirring well.

II.—Shaved ice 1⁠/⁠2 tumblerful Powdered sugar 4 tablespoonfuls Juice of 1 lemon Yolk of 1 egg

Shake well, and add carbonated water to fill the glass.

«HOT SODA-WATER DRINKS:»

«Chocolate.»—I.—This may be prepared in two ways, from the powdered cocoa or from a syrup. To prepare the cocoa for use, dry mix with an equal quantity of pulverized sugar and use a heaping teaspoonful to a mug. To prepare a syrup, take 12 ounces of cocoa, 5 pints of water, and 4 pounds of sugar. Reduce the cocoa to a smooth paste with a little warm water. Put on the fire. When the water becomes hot add the paste, and then allow to boil for 3 or 4 minutes; remove from fire and add the sugar; stir carefully while heating, to prevent scorching; when cold add 3 drachms of vanilla; 1⁠/⁠2 to 3⁠/⁠4 ounce will suffice for a cup of chocolate; top off with whipped cream.

II.—Baker’s fountain chocolate 1 pound Syrup 1 gallon Extract vanilla enough

Shave the chocolate into a gallon porcelained evaporating dish and melt with a gentle heat, stirring with a thin-bladed spatula. When melted remove from the fire and add 1 ounce of cold water, mixing well. Add gradually 1 gallon of hot syrup and strain; flavor to suit. Use 1 ounce to a mug.

III.—Hot Egg Chocolate.—Break a fresh egg into a soda tumbler; add 1 1⁠/⁠2 ounces chocolate syrup and 1 ounce cream; shake thoroughly, add hot soda slowly into the shaker, stirring meanwhile; strain carefully into mug; top off with whipped cream and serve.

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