Henley's Twentieth Century Formulas, Recipes and Processes

by Unknown

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.