67. CHICAGO ICE CREAM
Irish moss soaked in warm water about an hour, and rinsed well to clear it of a certain foreign taste, then steep it in milk, keeping it just at the point of boiling or simmering for an hour, or until a rich yellow colour is given to the milk, without cream or eggs; 1 or 1-1/2 oz. of moss is enough for a gallon of cream, and this will do to steep twice. Sweeten and flavour as other cream.
68. CREAM SODA
Loaf sugar 10 lb., water 3 gills, mix, and warm gradually, so as not to burn, good rich cream 2 quarts, extract vanilla 1-1/2 oz., extract nutmeg 1/4 oz., and tartaric acid 4 oz.; just bring to a boiling heat; for if you cook it any length of time it will crystallize. Use 4 or 5 spoonsful of this syrup instead of 3, as in other syrups; put 1/3 teaspoonful of soda to a glass, if used without fountain. For charged fountains no acid is used.
69. LEMON SYRUP
Take of the juice of lemons one pint, white sugar one and a half pound, and a little of the peel. Mix and boil a few minutes, strain, and when a little cool, bottle, and cork, for use.