| 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.