BEVERAGES
Ginger Ale And Ginger Beer:
Old-fashioned Ginger Beer.—
| Lemons, large and sound | 6 only |
| Ginger, bruised | 3 ounces |
| Sugar | 6 cups |
| Yeast, compressed | 1/4 cake |
| Boiling water | 4 gallons |
| Water | enough |
Slice the lemons into a large earthenware vessel, removing the seed. Add the ginger, sugar, and water. When the mixture has cooled to lukewarmness, add the yeast, first diffused in a little water. Cover the vessel with a piece of cheese cloth, and let the beer stand 24 hours. At the end of that time strain and bottle it. Cork securely, but not so tightly that the bottles would break before the corks would fly out, and keep in a cool place.
Ginger Beer.
Ginger Beer Without Yeast.—
| Ginger, bruised | 1 1/2 pounds |
| Sugar | 20 pounds |
| Lemons | 1 dozen |
| Honey | 1 pound |
| Water | enough |
Boil the ginger in 3 gallons of water for half an hour; add the sugar, the lemons (bruised and sliced), the honey, and 17 gallons of water. Strain and, after three or four days, bottle.
Package Pop.—
| Cream of tartar | 3 ounces |
| Ginger, bruised | 1 ounce |
| Sugar | 24 ounces |
| Citric acid | 2 drachms |
Put up in a package, and direct that it be shaken in 1 1/2 gallons of boiling water, strained when cooled, fermented with 1 ounce of yeast, and bottled.
Ginger-ale Extract.—
| I.— | Jamaica ginger, coarse powder | 4 ounces |
|---|---|---|
| Mace, powder | 1/2 ounce | |
| Canada snakeroot, coarse powder | 60 grains | |
| Oil of lemon | 1 fluidrachm | |
| Alcohol | 12 fluidounces | |
| Water | 4 fluidounces | |
| Magnesium carbonate or purified talcum | 1 av. ounce |
Mix the first four ingredients, and make 16 fluidounces of tincture with the alcohol and water, by percolation. Dissolve the oil of lemon in a small quantity of alcohol, rub with magnesia or talcum, add gradually with constant trituration the tincture, and filter. The extract may be fortified by adding 4 avoirdupois ounces of powdered grains of paradise to the ginger, etc., of the above before extraction with alcohol and water.
| II.— | Capsicum, coarse powder | 8 ounces |
|---|---|---|
| Water | 6 pints | |
| Essence of ginger | 8 fluidounces | |
| Diluted alcohol | 7 fluidounces | |
| Vanilla extract | 2 fluidounces | |
| Oil of lemon | 20 drops | |
| Caramel | 1 fluidounce |
Boil the capsicum with water for three hours, occasionally replacing the water lost by evaporation; filter, concentrate the filtrate on a hot water bath to the consistency of a thin extract, add the remaining ingredients, and filter. {108}
| III.— | Jamaica ginger, ground | 12 ounces |
|---|---|---|
| Lemon peel, fresh, cut fine | 2 ounces | |
| Capsicum, powder | 1 ounce | |
| Calcined magnesia | 1 ounce | |
| Alcohol | sufficient | |
| Water | sufficient |
Extract the mixed ginger and capsicum by percolation so as to obtain 16 fluidounces of water, set the mixture aside for 24 hours, shaking vigorously from time to time, then filter, and pass through the filter enough of a mixture of 2 volumes of alcohol and 1 of water to make the filtrate measure 32 fluidounces. In the latter macerate the lemon peel for 7 days, and again filter.
Ginger Beer.—
| Brown sugar | 2 pounds |
| Boiling water | 2 gallons |
| Cream of tartar | 1 ounce |
| Bruised ginger root | 2 ounces |
Infuse the ginger in the boiling water, add the sugar and cream of tartar; when lukewarm strain; then add half pint good yeast. Let it stand all night, then bottle; one lemon and the white of an egg may be added to fine it.
Lemon Beer.—
| Boiling water | 1 gallon |
| Lemon, sliced | 1 |
| Ginger, bruised | 1 ounce |
| Yeast | 1 teacupful |
| Sugar | 1 pound |
Let it stand 12 to 20 hours, and it is ready to be bottled.
Hop Beer.—
| Water | 5 quarts |
| Hops | 6 ounces |
| Boil 3 hours, strain the liquor, add: | |
| Water | 5 quarts |
| Bruised ginger | 4 ounces |
and boil a little longer, strain, and add 4 pounds of sugar, and when milk-warm, 1 pint of yeast. Let it ferment; in 24 hours it is ready for bottling.
Œnanthic Ether As A Flavoring For Ginger Ale.
Soluble Extract Of Ginger Ale.
It will be noted that in these formulas oleoresin of ginger is used in addition to the powdered root. Those who do not mind the additional expense might use one-fourth of the same quantity of volatile oil of ginger instead. This should develop an excellent flavor, since the oil is approximately sixteen times as strong as the oleoresin, and has the additional advantage of being free from resinous extractive.
The following are the formulas:
I.—(To be used in the proportion of 4 ounces of extract to 1 gallon of syrup.)
| Jamaica ginger, in fine powder | 8 pounds |
| Capsicum, in fine powder | 6 ounces |
| Alcohol, a sufficient quantity. |
Mix the powders intimately, moisten them with a sufficient quantity of alcohol, and set aside for 4 hours. Pack in a cylindrical percolator and percolate with alcohol until 10 pints of percolate have resulted. Place the percolate in a bottle of the capacity of 16 pints, and add to it 2 fluidrachms of oleoresin of ginger; shake, add 2 1/2 pounds of finely powdered pumice stone, and agitate thoroughly at intervals of one-half hour for 12 hours. Then add 14 pints of water in quantities of 1 pint at each addition, shaking briskly meanwhile. This part of the operation is most important. Set the mixture aside for 24 hours, agitating it strongly every hour or so during that period. Then take
| Oil of lemon | 1 1/2 fluidounces |
| Oil of rose (or geranium) | 3 fluidrachms |
| Oil of bergamot | 2 fluidrachms |
| Oil of cinnamon | 3 fluidrachms |
| Magnesium carbonate | 3 fluidounces |
Rub the oils with the magnesia in a large mortar and add 9 ounces of the clear portion of the ginger mixture to which have been previously added 2 ounces of alcohol, and continue trituration, rinsing out the mortar with the ginger mixture. Pass the ginger mixture through a double filter and add through the filter the mixture of oils and magnesia; finally pass enough water through the filter to make the resulting product measure 24 pints, or 3 gallons. If the operator should desire an extract of more or less pungency, he may obtain his desired effect by increasing or decreasing the quantity of powdered capsicum in the formula.
II.—(To be used in the proportion of 1 ounce to 1 gallon of syrup.)
| Ginger, in moderately fine powder | 6 pounds |
| Capsicum, in fine powder | 2 1/2 pounds |
| Alcohol, a sufficient quantity. | |
Mix, moisten the powder with 3 pints of alcohol, and set aside in a suitable vessel for 4 hours. Then pack the powder firmly in a cylindrical percolator, and percolate until 6 pints of extract are obtained. Set this mixture aside and label Percolate No. 1, and continue the percolation with 1 1/2 pints of alcohol mixed with 1 1/2 pints of water. Set the resultant tincture aside, and label Percolate No. 2.
Take oleoresin ginger 5 fluid ounces and add to Percolate No. 1. Then take:
| Oil of lemon | 1 1/2 fluidounces |
| Oil of cinnamon | 1 fluidounce |
| Oil of geranium | 1/2 fluidounce |
| Magnesium carbonate | 8 ounces |
Triturate the oils with the magnesia, add gradually Percolate No. 2, and set aside. Then place Percolate No. 1 in a large bottle, add 3 1/4 pounds of finely powdered pumice stone, and shake at intervals of half an hour for six hours. This being completed, add the mixture of oils, and later 10 pints of water, in quantities of 1/2 a pint at a time, shaking vigorously after each solution. Let the mixture stand for 24 hours, shaking it at intervals, and then pass it through a double filter. Finally add enough water through the filter to make the product measure 24 pints, or 3 gallons.
III.—(To be used in proportion of 3 ounces to 1 gallon of syrup.)
| Ginger, in moderately fine powder | 8 pounds |
| Capsicum, in moderately fine powder | 2 pounds |
| Alcohol, q. s. |
Mix, moisten with alcohol, and set aside as in the preceding formula; then percolate with alcohol until 10 pints of extract are obtained. To this add oleoresin of ginger 3 drachms, and place in a large bottle. Add 2 1/2 pounds of powdered pumice stone, and shake as directed for formula No. 1. Then add 14 pints of water, in quantities of 1 pint at a time, shaking vigorously after each addition. Set the mixture aside for 24 hours, shaking at intervals. Then take:
| Oil of lemon | 1 1/2 fluidounces |
| Oil of geranium | 1/2 fluidounce |
| Oil of cinnamon | 3 fluidrachms |
| Magnesia carbonate | 3 ounces |
Rub these in a mortar with the magnesia, and add 9 ounces of the clear portion of the ginger mixture mixed with 2 ounces of alcohol, rubbing the mixture until it becomes smooth. Prepare a double filter, and filter the ginger mixture, adding through the filter the mixture of oils and magnesia. Finally add enough water through the filter to make the final product measure 24 pints, or 3 gallons.
If these formulas are properly manipulated the extracts should keep for a reasonable length of time without a precipitate. If, however, a precipitate occur after the extract has stood for a week, it should be refiltered.
Lemonades:
Lemonade Preparations For The Sick.
II.—Lemonade Powder: Sodium bicarbonate, 65; tartaric acid, 60; sugar, 125; lemon oil, 12 drops.
III.—Lemonade juice: Sugar syrup, 200; tartaric acid, 15; distilled water, 100; lemon oil, 3; tincture of vanilla, 6 drops.
IV.—Lemonade Lozenges: Tartaric acid, 10; sugar, 30; gum arabic, 2; powdered starch, 0.5; lemon oil, 6 drops; tincture of vanilla, 25 drops; and sufficient diluted spirit of wine so that 30 lozenges can be made with it.
Lemonade For Diabetics.
| Citric acid | 1 part |
| Glycerine | 50 parts |
| Cognac | 50 parts |
| Distilled water | 500 parts |
Hot Lemonade.
Lemonades, Lemon and Sour Drinks for Soda-Water Fountains.
Mix and shake well. Garnish with fruit, and serve with both spoon and straws.
Huyler’s Lemonade.—Juice of 1 lemon; simple syrup, 2 ounces; soda water, sufficient. Dress with sliced pineapple, and serve with straws. In mixing, do not shake, but stir with a spoon.
Pineapple Lemonade.—Juice of 1 lemon; pineapple syrup, 2 ounces; soda water, sufficient. Dress with fruit. Serve with straws.
Seltzer Lemonade.—Juice of 1 lemon; pulverized sugar, 2 teaspoonfuls. Fill with seltzer. Dress with sliced lemon.
Apollinaris Lemonade.—The same as seltzer, substituting apollinaris water for seltzer.
Limeade.—Juice of 1 lime; pulverized sugar, 2 teaspoonfuls; water, sufficient. Where fresh limes are not obtainable, use bottled lime juice.
Orangeade.—Juice of 1 orange; pulverized sugar, 2 teaspoonfuls; water, sufficient; shaved ice, sufficient. Dress with sliced orange and cherries. Serve with straws.
Seltzer and Lemon.—Juice of 1 lemon; seltzer, sufficient. Serve in a small glass.
Claret Lemonade.—Juice of 1 lemon; pulverized sugar, 3 teaspoonfuls. Make lemonade, pour into a glass containing shaved ice until the glass lacks about one inch of being full. Pour in sufficient claret to fill the glass. Dress with cherries and sliced pineapple.
Claret Punch.—Juice of 1 lemon; pulverized sugar, 3 teaspoonfuls; claret wine, 2 ounces; shaved ice, sufficient. Serve in small glass. Dress with sliced lemon, and fruit in season. Bright red cherries and plums make attractive garnishings.
Raspberry Lemonade.—I.—Juice of 1 lemon; 3 teaspoonfuls powdered sugar; 1 tablespoonful raspberry juice; shaved ice; plain water; shake.
II.—Juice of 1 lemon; 2 teaspoonfuls powdered sugar; 1/2 ounce raspberry syrup; shaved ice; water; shake.
Banjo Sour.—Pare a lemon, cut it in two, add a large tablespoonful of sugar, then thoroughly muddle it; add the white of an egg; an ounce of sloe gin; 3 or 4 dashes of abricotine; shake well; strain into a goblet or fizz glass, and fill balance with soda; decorate with a slice of pineapple and cherry.
Orgeat Punch.—Orgeat syrup, 12 drachms; brandy, 1 ounce; juice of 1 lemon.
Granola.—Orange syrup, 1 ounce; grape syrup, 1 ounce; juice of 1/2 lemon; shaved ice, q. s. Serve with straws. Dress with sliced lemon or pineapple.
American Lemonade.—One ounce orange syrup; 1 ounce lemon syrup; 1 teaspoonful powdered sugar; 1 dash acid-phosphate solution; 1/3 glass shaved ice. Fill with coarse stream. Add slice of orange, and run two straws through it.
Old-Fashioned Lemonade.—Put in a freezer and freeze almost hard, then add the fruits, and freeze very hard. Serve in a silver sherbet cup.
“Ping Pong” Frappé.—Grape juice, unfermented, 1 quart; port wine (California), 1/2 pint; lemon syrup, 12 ounces; pineapple syrup, 2 ounces; orange syrup, 4 ounces; Bénédictine cordial, 4 ounces; sugar, 1 pound.
Dissolve sugar in grape juice and put in wine; add the syrup and cordial; serve from a punch bowl, with ladle, into 12-ounce narrow lemonade glass and fill with solid stream; garnish with slice of orange and pineapple, and serve with straw.
Orange Frappé.—Glass half full of fine ice; tablespoonful powdered sugar; 1/2 ounce orange syrup; 2 dashes lemon syrup; dash prepared raspberry; 1/4 ounce {111} acid-phosphate solution. Fill with soda and stir well; strain into a mineral glass and serve.
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.
| 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.
| 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.
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.
Hot Egg Bouillon.
Hot Celery Punch.
Chicken Bouillon.
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.
Cream Beef Tea.
Cherry Phosphate.
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.
Claret Punch.
Ginger.
Lemon Juice, Plain.
Lime Juice.
Lemonade.
Hot Malt.
Malted Milk.
Hot Malted Milk Coffee (Or Chocolate).
Hot Beef Tea.
II.—Extract beef bouillon, 1 teaspoonful; extract aromatic soup herbs (see Condiments), 10 drops; hot soda, 1 cupful. Mix.
| III.— | Extract of beef | 1 teaspoonful |
|---|---|---|
| Hot water | q. s. | |
| Pepper, salt, and celery salt. | ||
| Mix. | ||
Hot Bouillon.—
| Beef extract | 1 ounce | |
| Hot water, q. s. to make | 8 ounces | |
| Pepper, salt, etc. | q. s. | |
| Mix. |
Clam Bouillon.—
| I.— | Clam juice | 12 drachms |
|---|---|---|
| Cream | 2 ounces | |
| Hot water, q. s. to make | 8 ounces | |
| Mix. | ||
| II.— | Extract clam bouillon | 2 ounces |
| Prepared milk | 2 drachms | |
| Extract of aromatic soup herbs | 5 drops | |
| Extract white pepper | 5 drops | |
| Hot soda | 1 cupful | |
| Mix. |
III.—Clam juice may be served with hot water, salt and pepper added. Adding butter makes this bouillon a broth.
It may also be served with milk or cream, lemon juice, tomato catsup, etc. Hot oyster juice may be served in the same way.
Hot Tea.—
| I.— | Tea syrup | sufficient |
|---|---|---|
| Hot water, q. s. to make | 1 cupful | |
| II.— | Loaf sugar | 4 cubes |
| Extract of Oolong tea, about | 1 dessertsp’ful | |
| Prepared milk, about | 1 dessertsp’ful | |
| Hot soda | 1 cupful | |
| Whipped cream | 1 tablespoonful |
Mix the tea extract, sugar, and prepared milk, pour on water, and dissolve. Top off with whipped cream.
Hot Egg Drinks.
II.—Hot Egg Chocolate.—One to 1 1/2 ounces chocolate syrup, 1 egg, 1/2 ounce cream, hot water sufficient to fill an 8-ounce mug.
Mix the syrup, egg, and cream together in an egg-shaker; shake as in making cold drinks; add the hot water, and mix all by pouring back and forth several times, from shaker to mug. Or, prepare by beating the egg with a spoon, add the syrup and cream, mix all quickly with the spoon, and add hot water, stirring constantly, and strain.
III.—Hot Egg Coffee.—One egg, 1 dessertspoonful extract of coffee, 1 teaspoonful sweet cream, 1 ounce syrup. Shake well, strain, and add 1 cupful hot water and top with whipped cream.
IV.—Hot Egg Lemonade.—One egg, juice of 1 lemon, 3 teaspoonfuls powdered sugar. Beat the egg with lemon juice and sugar thoroughly. Mix while adding the water. Serve grated nutmeg and cinnamon. The amount of lemon juice and sugar may be varied to suit different tastes.
V.—Hot Egg Milk.—Two teaspoonfuls sugar, 1 ounce cream, 1 egg, hot milk to fill an 8-ounce mug. Prepare as in hot egg chocolate, top with whipped cream, and sprinkle with nutmeg. If there are no facilities for keeping hot milk, use about 2 ounces of cream, and fill mug with hot water.
VI.—Hot Egg Nogg.—Plain syrup, 3/4 ounce; brandy, 1/2 ounce; Angostura bitters, 3 drops; 1 egg. Put in shaker and beat well. Strain in 10-ounce mug, and fill with hot milk; finish with whipped cream and nutmeg.
VII.—Hot Egg Phosphate.—Two ounces lemon syrup, 1 egg, 1/2 ounce solution of acid phosphate. Mix in a glass, and shake together thoroughly; pour into another glass, heated previously, and slowly draw full of hot water; season with nutmeg.
VIII.—Hot Egg Phosphate.—Break fresh egg into shaker and add 1/2 ounce pineapple syrup, 1/2 ounce orange syrup, 1 dash phosphate. Shake, without ice, and pour into bouillon cup. Draw cupful of hot water, sprinkle a touch of cinnamon, and serve with wafers.
Fancy Soda Drinks:
Coffee Cream Soda.
Iced Coffee.
Egg Malted Milk Coffee.
Coffee Frappé.
Coffee Nogg.—
| Coffee syrup | 2 ounces |
| Brandy | 4 drachms |
| Cream | 2 ounces |
| One egg. |
Coffee Cocktail.—
| Coffee syrup | 1 ounce |
| One egg. | |
| Port wine | 1 ounce |
| Brandy | 2 drachms |
Shake, strain into a small glass, and add soda. Mace on top.
Chocolate And Milk.—
| Chocolate syrup | 2 ounces |
| Sweet milk, sufficient. |
Fill a glass half full of shaved ice, put in the syrup, and add milk until the glass is almost full. Shake well, and serve without straining. Put whipped cream on top and serve with straws.
Chocolate Frappé.—
- Frozen whipped cream, sufficient.
- Shaved ice, sufficient.
Fill a glass half full of frozen whipped cream, fill with shaved ice nearly to the top, and pour in chocolate syrup. Other syrups may be used, if desired.
Royal Frappé.
Mint Julep.
Grape Glacé.
“Golf Goblet.”
Goldenade.
Lunar Blend.
Egg Chocolate.—
| Chocolate syrup | 2 ounces |
| Cream | 4 ounces |
| White of one egg. |
Egg Crême De Menthe.—
| Mint syrup | 12 drachms |
| Cream | 3 ounces |
| White of one egg. | |
| Whisky | 4 drachms |
Egg Sherbet.—
| Sherry syrup | 4 drachms |
| Pineapple syrup | 4 drachms |
| Raspberry syrup | 4 drachms |
| One egg. | |
| Cream. |
Egg Claret.—
| Claret syrup | 2 ounces |
| Cream | 3 ounces |
| One egg. |
Royal Mist.—
| Orange syrup | 1 ounce |
| Catawba syrup | 1 ounce |
| Cream | 2 ounces |
| One egg. |
Banana Cream.—
| Banana syrup | 12 drachms |
| Cream | 4 ounces |
| One egg. |
Egg Coffee.—
| Coffee syrup | 2 ounces |
| Cream | 3 ounces |
| One egg. | |
| Shaved ice. |
Cocoa Mint.—
| Chocolate syrup | 1 ounce |
| Peppermint syrup | 1 ounce |
| White of one egg. | |
| Cream | 2 ounces |
The peppermint syrup is made as follows:
| Oil of peppermint | 30 minims |
| Syrup simplex | 1 gallon |
| Soda foam | 1 ounce |
Egg Lemonade.—
| Juice of one lemon. | |
| Pulverized sugar | 3 teasp’fuls |
| One egg. | |
| Water, q. s. |
Shake well, using plenty of ice, and serve in a small glass.
Nadjy.—
| Raspberry juice | 1 ounce |
| Pineapple syrup | 1 ounce |
| One egg. | |
| Cream | 2 ounces |
Siberian Flip.—
| Orange syrup | 1 ounce |
| Pineapple syrup | 1 ounce |
| One egg. | |
| Cream | 2 ounces |
Egg Orgeat.—
| Orgeat syrup | 12 drachms |
| Cream | 3 ounces |
| One egg. |
Normona.—
| Peach syrup | 1 ounce |
| Grape syrup | 1 ounce |
| Cream | 3 ounces |
| Brandy | 2 drachms |
| One egg. |
Silver Fizz.—
| Catawba syrup | 2 ounces |
| Holland gin | 2 drachms |
| Lemon juice | 8 dashes |
| White of one egg. |
Golden Fizz.—
| Claret syrup | 2 ounces |
| Holland gin | 1/4 ounce |
| Lemon juice | 8 dashes |
| Yolk of one egg. |
Rose Cream.—
| Rose syrup | 12 drachms |
| Cream | 4 ounces |
| White of one egg. |
Violet Cream.—
| Violet syrup | 12 drachms |
| Cream | 4 ounces |
| White of one egg. |
Rose Mint.—
| Rose syrup | 6 drachms |
| Mint syrup | 6 drachms |
| Cream | 3 ounces |
| White of one egg. |
Currant Cream.—
| Red-currant syrup | 2 ounces |
| Cream | 3 ounces |
| One egg. |
Quince Flip.—
| Quince syrup | 2 ounces |
| Cream | 3 ounces |
| One egg. | |
| Shaved ice. |
Coffee Nogg.—
| Coffee syrup | 2 ounces |
| Brandy | 4 drachms |
| Cream | 2 ounces |
| One egg. |
Egg Sour.—
| Juice of one lemon. | |
| Simple syrup | 12 drachms |
| One egg. |
Shake, strain, and fill with soda. Mace on top. {116}
Lemon Sour.—
| Lemon syrup | 12 drachms |
| Juice of one lemon. | |
| One egg. |
Raspberry Sour.—
| Raspberry syrup | 12 drachms |
| One egg. | |
| Juice of one lemon. |
Yama.—
| One egg. | |
| Cream | 2 ounces |
| Sugar | 2 teaspoonfuls |
| Jamaica rum | 1/2 ounce |
Shake well, put into cup, and add hot water. Serve with whipped cream, and sprinkle mace on top.
Prairie Oyster.—
| Cider vinegar | 2 ounces |
| One egg. |
Put vinegar into glass, and break into it the egg. Season with salt and pepper. Serve without mixing.
Fruit Frappé.—
| Granulated gelatin | 1 ounce |
| Juice of six lemons. | |
| Beaten whites of two eggs. | |
| Water | 5 quarts |
| Syrup | 1 quart |
| Maraschino cherries | 8 ounces |
| Sliced peach | 4 ounces |
| Sliced pineapple | 4 ounces |
| Whole strawberries | 4 ounces |
| Sliced orange | 4 ounces |
Dissolve the gelatin in 1 quart boiling hot water; add the syrup and the balance of the water; add the whites of the eggs and lemon juice.
Koumiss.
The original koumiss is the Russian, made from mare’s milk, while that produced in this country and other parts of Europe is usually, probably always, made from cow’s milk. For this reason there is a difference in the preparation which may or may not be of consequence. It has been asserted that the ferment used in Russia differs from ordinary yeast, but this has not been established.
In an article on this subject, contributed by D. H. Davies to the Pharmaceutical Journal and Transactions, it is pointed out that mare’s milk contains less casein and fatty matter than cow’s milk, and he states that it is “therefore far more easy of digestion.” He thinks that cow’s milk yields a better preparation when diluted with water to reduce the percentage of casein, etc. He proposes the following formula:
| Fresh milk | 12 ounces |
| Water | 4 ounces |
| Brown sugar | 150 grains |
| Compressed yeast | 24 grains |
| Milk sugar | 3 drachms |
Dissolve the milk sugar in the water, add to the milk, rub the yeast and brown sugar down in a mortar with a little of the mixture, then strain into the other portion.
Strong bottles are very essential, champagne bottles being frequently used, and the corks should fit tightly; in fact, it is almost necessary to use a bottling machine for the purpose, and once the cork is properly fixed it should be wired down. Many failures have resulted because the corks did not fit properly, the result being that the carbon dioxide escaped as formed and left a worthless preparation. It is further necessary to keep the preparation at a moderate temperature, and to be sure that the article is properly finished the operator should gently shake the bottles each day for about 10 minutes to prevent the clotting of the casein. It is well to take the precaution of rolling a cloth around the bottle during the shaking process, as the amount of gas generated is great, and should the bottle be weak it might explode.
Kogelman says that if 1 volume of buttermilk be mixed with 1 or 2 volumes of sweet milk, in a short time lively fermentation sets in, and in about 3 days the work is completed. This, according to the author, produces a wine-scented fluid, rich in alcohol, carbon dioxide, lactic acid, and casein, which, according to all investigations yet made, is identical with koumiss. The following practical hints are given for the production of a good article: The sweet milk used should not be entirely freed from cream; the bottles should be of strong glass; the fermenting milk must be industriously shaken by the operator at least 3 times a day, and then the cork put in firmly, so that the fluid will become well charged with carbon-dioxide gas; the bottles must be daily opened and at least twice each day brought nearly to a horizontal position, in order to allow the carbon dioxide to escape and air to enter; otherwise fermentation rapidly ceases. If a drink is desired strong in carbonic acid, the bottles, toward the end of fermentation, should be placed with the necks down. In order to ferment a fresh quantity of milk, simply add 1/3 of its volume of either actively fermenting or freshly fermented milk. The temperature should be from 50° to 60° F., about 60° being the most favorable. {117}
Here are some miscellaneous formulas:
I.—Fill a quart champagne bottle up to the neck with pure milk; add 2 tablespoonfuls of white sugar, after dissolving the same in a little water over a hot fire; add also a quarter of a 2-cent cake of compressed yeast. Then tie the cork in the bottle securely, and shake the mixture well; place it in a room of the temperature of 50° to 95° F. for 6 hours, and finally in the ice box over night. Handle wrapped in a towel as protection if the bottle should burst. Be sure that the milk is pure, that the bottle is sound, that the yeast is fresh, to open the mixture in the morning with great care, on account of its effervescent properties; and be sure not to drink it at all if there is any curdle or thickening part resembling cheese, as this indicates that the fermentation has been prolonged beyond the proper time.
II.—Dilute the milk with 1/6 part of hot water, and while still tepid add 1/8 of very sour (but otherwise good) buttermilk. Put it into a wide jug, cover with a clean cloth, and let stand in a warmish place (about 75° F.) for 24 hours; stir up well, and leave for another 24 hours. Then beat thoroughly together, and pour from jug to jug till perfectly smooth and creamy. It is now “still” koumiss, and may be drunk at once. To make it sparkling, which is generally preferred, put it into champagne or soda-water bottles; do not quite fill them, secure the corks well, and lay them in a cool cellar. It will then keep for 6 or 8 weeks, though it becomes increasingly acid. To mature some for drinking quickly, it is as well to keep a bottle or two to start with in some warmer place, and from time to time shake vigorously. With this treatment it should, in about 3 days, become sufficiently effervescent to spurt freely through a champagne tap, which must be used for drawing it off as required. Later on, when very frothy and acid it is more pleasant to drink if a little sweetened water (or milk and water) is first put into the glass. Shake the bottle, and hold it inverted well into the tumbler before turning the tap. Having made one lot of koumiss as above you can use some of that instead of buttermilk as a ferment for a second lot, and so on 5 or 6 times in succession; after which it will be found advisable to begin again as at first. Mare’s milk is the best for koumiss; then ass’s milk. Cow’s milk may be made more like them by adding a little sugar of milk (or even loaf sugar) with the hot water before fermenting. But perhaps the chief drawback to cow’s milk is that the cream separates permanently, whereas that of mare’s milk will remix. Hence use partially skimmed milk; for if there is much cream it only forms little lumps of butter, which are apt to clog the tap, or are left behind in the bottle.
Kwass.
“Braga.”
About 35 parts of crushed millet, to which a little wheat flour is added, are placed in a large kettle. On this about 400 parts of water are poured. The mixture is stirred well and boiled for 3 hours. After settling for 1 hour the lost water is renewed and the boiling continued for another 10 hours. A viscous mass remains in the kettle, which substance is spread upon large tables to cool. After it is perfectly cool, it is stirred with water in a wooden trough and left to ferment for 8 hours. This pulp is sifted, mixed with a little water, and after an hour the braga is ready for sale. The taste is a little sweetish at first, but becomes more and more sourish in time. Fermentation begins only in the trough.
Winter Beverages:
Campchello.
Egg Wine.
Bavaroise Au Cognac.
Bavaroise Au Café.
Carbonated Pineapple Champagne.—
| Plain syrup, 42° | 10 gallons |
| Essence of pineapple | 8 drachms |
| Tincture of lemon | 5 ounces |
| Carbonate of magnesia | 1 ounce |
| Liquid saffron | 2 1/2 ounces |
| Citric-acid solution | 30 ounces |
| Caramel | 2 1/2 ounces |
Filter before adding the citric-acid solution and limejuice. Use 2 ounces to each bottle.
A German Drink.
Limejuice Cordial.
Summer Drink.—
| Chopped ice | 2 tablespoonfuls |
| Chocolate syrup | 2 tablespoonfuls |
| Whipped cream | 3 tablespoonfuls |
| Milk | 1/2 cup |
| Carbonated water | 1/4 cup |
Shake or stir well before drinking. A tablespoonful of vanilla ice cream is a desirable addition. A plainer drink is made by combining the syrup, 3/4 cup of milk, and the ice, and shaking well.
American Champagne.
British Champagne.
Champagne Cider.
Beer:
Scotch Beer.
| Hops | 4 ounces |
| Coriander seeds | 1 ounce |
| Honey | 1 pound |
| Orange peel | 2 ounces |
| Bruised ginger | 1 ounce |
Boil for half an hour, then strain and ferment in the usual way.
Hop Bitter Beer.—
| Coriander seeds | 2 ounces |
| Orange peel | 4 ounces |
| Ginger | 1 ounce |
| Gentian root | 1/2 ounce |
Boil in 5 gallons of water for half an hour, then strain and put into the liquor 4 ounces hops and 3 pounds of sugar, and simmer for 15 minutes, then add sufficient yeast, and bottle when ready.
Sarsaparilla Beer.
II.—Sarsaparilla (sliced), 1 pound; guaiacum bark (bruised small), 1/4 pound; guaiacum wood (rasped) and licorice root (sliced), of each, 2 ounces; aniseed (bruised), 1 1/2 ounces; mezereon {119} root-bark, 1 ounce; cloves (cut small), 1/4 ounce; moist sugar, 3 1/2 pounds; hot water (not boiling), 9 quarts; mix in a clean stone jar, and keep it in a moderately warm room (shaking it twice or thrice daily) until active fermentation sets in, then let it repose for about a week, when it will be ready for use. This is said to be superior to the other preparations of sarsaparilla as an alterative or purifier of the blood, particularly in old affections. That usually made has generally only 1/2 of the above quantity of sugar, for which molasses is often substituted; but in either case it will not keep well; whereas, with proper caution, the products of the above formulas may be kept for 1 or even 2 years. No yeast must be used. Dose: A small tumblerful 3 or 4 times a day, or oftener.
Spruce Beer.
II.—Essence of spruce, 1/2 pint; pimento and ginger (bruised), of each, 5 ounces; hops, 1/2 pound; water, 3 gallons; boil the whole for 10 minutes, then add of moist sugar, 12 pounds (or good molasses, 14 pounds); warm water, 11 gallons; mix well, and, when only lukewarm, further add of yeast, 1 pint; after the liquid has fermented for about 24 hours, bottle it.
This is diuretic and antiscorbutic. It is regarded as an agreeable summer drink, and often found useful during long sea voyages. When made with lump sugar it is called White Spruce Beer; when with moist sugar or treacle, Brown Spruce Beer. An inferior sort is made by using less sugar or more water.
Treacle Beer.
II.—Hops, 1 1/2 pounds; corianders, 1 ounce; capsicum pods (cut small), 1/2 ounce; water, 8 gallons; boil for 10 or 15 minutes, and strain the liquor through a coarse sieve into a barrel containing treacle, 28 pounds; then throw back the hops, etc., into the copper and reboil them, for 10 minutes, with a second 8 gallons of water, which must be strained into the barrel, as before; next “rummage” the whole well with a stout stick, add of cold water 21 gallons (sufficient to make the whole measure 37 gallons), and, again after mixing, stir in 1/2 pint of good fresh yeast; lastly, let it remain for 24 hours in a moderately warm place, after which it may be put into the cellar, and in 2 or 3 days bottled or tapped on draught. In a week it will be fit to drink. For a stronger beer, 36 pounds, or even half a hundredweight of molasses may be used. It will then keep good for a twelvemonth. This is a wholesome drink, but apt to prove laxative when taken in large quantities.
Weiss Beer.
Yellow Coloring For Beverages.
| I.— | Saffron | 1 ounce |
|---|---|---|
| Deodorized alcohol | 4 fluidounces | |
| Distilled water | 4 fluidounces |
Mix alcohol and water, and then add the saffron. Allow the mixture to stand in a warm place for several days, shaking occasionally; then filter. The tincture thus prepared has a deep orange color, and when diluted or used in small quantities gives a beautiful yellow tint to syrups, etc.
| II.— | Ground fustic wood | 1 1/2 ounces |
|---|---|---|
| Deodorized alcohol | 4 fluidounces | |
| Distilled water | 4 fluidounces |
This color may be made in the same manner as the liquid saffron, and is a fine coloring for many purposes.
| III.— | Turmeric powder | 2 ounces |
|---|---|---|
| Alcohol, dilute | 16 ounces |
Macerate for several days, agitating frequently, and filter. For some beverages the addition of this tincture is not to be recommended, as it possesses a very spicy taste.
The nonpoisonous aniline dyes recommended for coloring confectionery, beverages, liquors, essences, etc., yellow are those known as acid yellow R and tropæolin 000 (orange I).
BICYCLE-TIRE CEMENT: See Adhesives, under Rubber Cements.
BICYCLE VARNISHES: See Varnishes. {120}
BIDERY METAL: See Alloys.
BILLIARD BALLS: See Ivory and Casein.
BIRCH BALSAM: See Balsam.
BIRCH WATER: See Hair Preparations.
BIRD DISEASES AND THEIR REMEDIES: See Veterinary Formulas.