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 |