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Acid Phosphate (I ounce Draw in a mineral)

I ounce Draw in a mineral glass with solid soda.

Fruit Pudding.

One-half ounce crushed strawberries, 1/2 ounce crushed peaches, ice cream to fill small glass. Serve with spoon.

Fruit Punch.

Into a large punch bowl put 2 quarts of American Claret Syrup, i quart American Champagne Syrup, I pint of American Crushed Pineapple, and a large cake of ice. Add the juice of 3 oranges and 6 lemons. Sweeten to taste with sugar. In addition, slice an orange and lemon in thin slices to float on top. Use a ladle to serve the punch by ladling 2 ounces into a phosphate glass, and then fill with solid soda. Fruit Punch.

Strawberry syrup, 10 ounces; 10 ounces orange syrup, 10 ounces pineapple syrup, 2 ounces lemon syrup, 1/2 ounce acid solution phosphate. Use 1/2 ounces of this to a large glass 1/3 full of shaved ice, then fill glass with soda, and a small amount of crushed strawberry, pineapple and orange, and serve with straws.

Fruit Spray.

Make a syrup of 4 ounces pineapple syrup, 4 ounces strawberry syrup, 4 drams vanilla extract, 2 ounces port wine, and serve solid like phosphate. Fruit Syrup.

Strawberry, raspberry, pineapple, blackberry, cherry, currant, etc.: Fruit juice (desired flavor), I quart; plain syrup, 3 quarts; fruit acid, I ounce; soda foam, I ounce. A good plan is to mix fruit juice and syrup, bring to boiling point and when cool add fruit acid and soda foam. This improves keeping qualities of syrup and developes taste of fruit more strongly. Color strawberry, cherry and currant with sol. carmine, taking care not to use too much coloring matter, as the public object to syrups too deeply colored. Color raspberry with carmine and caramel; peach a light yellow with saffron or sugar yellow.

Ginger-Ade.

Crushed ice, ½ tumblerful; Hub Ginger Ale Syrup, I pint; pineapple juice, 1/2 pint; grape juice, 1/2 pint; water, I quart; simple syrup, 5 ounces. With thousands of customers soda water is apt to taste as the fountain looks. * Ginger Ale.

There are three varieties of American Ginger Ale Extracts. "American Dublin Ginger Ale Extract, Soluble," is a concentrated fluid extract, which makes a clear and brilliant beverage for bottling and for use at the dispensing counter, either as a syrup or charged in a portable fountain. "American Hub Ginger Ale Extract" is condensed to about the consistency of a heavy syrup, is easily handled, produces a large amount of goods, bottles a clear, brilliant, and highly aromatic beverage, and is also suitable for making syrup for dispensing. "American Solid Belfast Ginger Ale Extract" is a concentrated extract about the consistency of dough. It has an aromatic flavor, and makes, when bottled, a clear and brilliant beverage.

In ordering, care should be taken to clearly indicate which is wanted. Ginger Ale.

To Charge in a Portable Fountain.

Place in a suitable fountain 11½ gallons of any ginger ale syrup and water enough to make 10 gallons, and charge with gas to a pressure of 100 pounds. To be drawn from the apparatus in the manner of soda water, but without syrup.

The beverage can be dispensed more readily from a beer pitcher (made to draw from the bottom), by use of which the tumbler is partially filled with solid beverage, and the remainder drawn directly into the tumbler. Ginger Ale, Belfast.

Dissolve I pound solid ginger ale extract in 11½ gallons of water at a temperature of 150 degrees Fahrenheit, and filter through filter paper. Dissolve 40 pounds best granulated sugar in 6½ gallons warm water, and add 22 ounces American Sugar Color.

Blend this thoroughly with the dissolved and filtered extract, and filter the whole through heavy flannel or a felt filter bag.

To each gallon of syrup add 1 ounce American fruit acid. Add this just before using.

Ginger Ale, Bouquet Flavor.

To impart a delicate flavor to a fine ginger ale, add to each gallon of syrup 34 ounce of American Bouquet Flavor.

Ginger Ale Cobbler.

Sugar one lump, I slice pineapple, dash of angostura bitters, ice; fill glass with ginger ale.

Ginger Ale Syrup, Dublin.