RED COLOR FOR SODA SYRUPS.
Take 1 ounce of No. 40 carmine and add 4 ounces of alcohol; let stand for a short time and be very careful in using it, as it is very strong and necessitates only a few drops to a gallon of syrup.
HOT SODA.
In making hot soda, it is not necessary to use carbonated water. Get a coffee urn—a fancy nickel plated one—and keep hot water in it all the time. Use great care in keeping this urn cleaned out. Hot soda has not been as thoroughly advertised by the soda fountain people throughout the United States as it should have been. I find hot soda business very profitable if properly conducted. Use small, thin china cups and saucers. I prefer the plain instead of the decorated, as they look much cleaner and neater. Most of the extracts used in making hot drinks are prepared, but I shall give you a few that I manufacture myself and find them to give better satisfaction and are cheaper than those I can buy.
Salt, pepper, nutmeg and celery salt, are four articles that should be kept in small salt cellars to set on your soda counter. Don’t use ice cream soda spoons, but get a dozen small-sized teaspoons. Have cream pitcher and sugar bowl to match your cups.
HOT LEMON SYRUP.
1 gallon simple syrup,
4 oz. lemon extract,
2 oz. citric acid solution.