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American Fruit Acid (III)

Grape Fruit Egg.

I quart 3 quarts I ounce Same as Egg Phosphate only use Grape Fruit Syrup. Invigorating and most delicious.

Happy Hooligan.

Malaga wine, 1/2 ounce; raspberry syrup, 1/2 ounces; acid phosphate, 2 dashes. Draw into phosphate glass and fill with solid stream of carbonated water. This delicious phosphate can be made into a fancy 10-cent beverage by drawing into 12-ounce glass and garnishing with slice of orange, pineapple and cherry.

Hasty Pudding.

One egg, I ounce of pineapple syrup, 2 dashes of lemon juice, 1 ounce of sweet cream, shaved ice; shake well. Add mostly a fine stream. Strain into a fancy glass. Top off with nutmeg if so desired. Heavenly Twins.

Very Good.

Take a ladleful ice cream; 1 ladleful pineapple snow. Top with whole strawberries or cherries. Serve in a sundae glass with a spoon.

Hiawatha Float.

One-half ounce lemon juice; I dash angostura bitters; powdered sugar, 1/2 ounce brandy syrup; shaved ice. Shake well. Serve in lemonade glass. Fill glass nearly full of plain water, then float 1/2 ounce claret on top. Serve sliced fruit and straws.

The sound of a fiddle makes a man want to dance; the odor of beefsteak makes him hungry; the sight of a tempting fountain awakens his thirst. Hickory-Nut or Walnut-Cream Syrup.

Take one pound of hickory-nut or walnut kernels, and remove the skin by blanching, which, if left on, would give an unpleasant, bitter taste; then powder in a wedgewood or porcelain mortar, adding a few drops of lemon juice to prevent the separation of oil in kernels; also water, gradually added to make a thick emulsion. As fast as the kernels are reduced, put them in a linen cloth, which should be gathered around them so that they may be squeezed through the cloth. Whatever is left in the cloth should be returned to the mortar, and pulverized further, the lemon juice and water being added as needed. All should eventually pass through the strainer. The result of this process (about two pints) is to be added to two quarts of cream syrup.

This formula may be varied, and perhaps improved, by a slight addition of extract of lemon or vanilla, or any other flavor to suit the taste; likewise a little coloring to suit the fancy. It will repay the labor of preparing it. Hickory or Walnut Sundae.

Into a sauce champagne glass turn a cone of ice cream. Over top of this stick a few hickory or walnut meats broken into small pieces. Over all pour an ounce of very strong apricot syrup. Serve with a spoon. Result is delicious beyond description.

Hokie Pokie Glace.

One ounce ordinary syrup, 1/2 ounce pure cream, I dash extract nectar, 34 glass plain soda, drawn in fine stream; shaved ice to fill glass. Serve with whipped cream and spoon.

Honey Dew.

Prepare syrup like this: One pint pineapple syrup, I pint vanilla syrup, I pint lemon syrup, 3 drams strained honey, 2 drams American Fruit Acid, 4 drams soda foam. Serve like ordinary lemon syrup.

Honey Dew Frappe.

Prepare a syrup of 16 ounces maple syrup, 4 ounces of strained honey and 4 ounces of vanilla syrup. Into a mineral glass (7-ounce is best size) put 4 or 5 ounces of vanilla ice cream, add 1 ounce of the above syrup; mix well with a spoon. Care should be used in mixing, as it must not be made "mushy." Then sprinkle over this a heaping spoon of ground English walnuts, add some whipped cream over the nuts, sprinkle a very little powdered sugar over that, dress with a slice of orange and a cherry, set the glass on a small plate and serve.

Honey Orange.

One ounce orange syrup, I ounce strained honey, 3 ounces shaved ice. Serve in 9-ounce glass, fill with soda. Stir, and add slice of lemon. If you want the best of everything, stand your thin tumblers on the rims in crushed ice. They will retain their coldness a long time. Honolulu Punch.

Into soda glass draw 1/2 ounce each of pineapple and strawberry syrup, 2 ounces claret wine and a spoonful shaved ice. Fill glass with solid soda; stir. Top with maraschino cherry and sprig of fresh mint. "Horse's Neck."

Long and Cooling.

Serve in 8 or 9-ounce glass. Stem glass preferable. A favorite in New York City during the horse show.

Fill glass full cracked ice; add 1 dash orange bitters. Fill glass with ginger ale. (If ginger ale is in syrup form, add 1 ounce ginger ale syrup, and fill glass with carbonated water.) Stir; lay a slice of lemon on top of glass. Serve with straw sticking through lemon.

Hot Tom.

Mix 1 ounce each fluid extract gentian, caramel solution, soluble extract ginger, soluble extract capsicum, soluble extract orange, soda foam, simple syrup, tartaric acid.

Mix well; pour 1½ fluid ounces into an 8-ounce glass, fill with soda water, and serve with a spoon.

Hurculine Syrup.

Extract orange, 2 ounces; extract vanilla, 2 ounces; liquid phosphate, 2 ounces; tasteless tincture of iron, 4 ounces; simple syrup, 7½ pints; sugar coloring, 30 drops. Mix and strain.

Hyacintha.

One-half ounce American Saffron, 4 ounce juniper berries, 14 ounce dates, 14 ounce raisins, 15 grains aniseseed, 15 grains cinnamon, 8 grains coriander, 8 grains mace, 8 grains cloves, 19 ounces diluted alcohol. Reduce the solids, add diluted alcohol, macerate 6 days, agitating occasionally, and filter. Use the resultant tincture for flavoring syrup, which is then to be served solid like the phosphates.

Ices.

Ices are also delicious at the soda fountain and can be served either in phosphates or in a sherbet glass with a spoon, or with crushed fruit poured over them, as college ices or sundae are served with ice cream. Ice Cream Soda.

Ice cream soda is very popular, and some dealers have increased their business to a remarkable degree by its sale. It has become the backbone of the soda water business, and every dispenser should give it careful attention.

By using the best fruit syrups to flavor his soda water, and vanilla ice cream, any dealer can more than double his trade.

The ice cream should be kept in a large can packed in ice and placed under the counter within convenient reach. Draw the syrup required, using Cover your ice with thick newspaper, and it will last much longer. less than for ordinary soda, put the ice cream into the tumbler with a large spoon, fill up with fine and coarse stream soda water, and give the customer an ice cream soda water spoon to stir and eat the ice cream with. Use the ice cream liberally. Do not make the mistake of using too small a quantity of ice cream. Use about four ounces to the glass. One of the most successful dispensers of ice cream soda water tells us his ice cream costs 50 cents per gallon. Of course he makes it himself. Experience proves that ice cream soda water at 5 cents per glass pays. The smaller quantity of syrup and soda water used compensates in a measure for the additional expense of ice cream, while the largely increased sale makes it far more profitable in the end. The labor, consumption of ice, and interest on investment in apparatus is but little greater for a large business than for a small one, and the dealers' profits and general business are always increased by a lively soda water trade.

The best way to draw ice cream soda is to draw syrup in soda glass, draw fine stream to half fill the glass, which thoroughly mixes the syrup and soda, add ice cream, fill glass with coarse stream, and froth by drawing fine stream down the side of the glass for an instant.

For cost and profit of ice cream soda see article on pages 34 and 35. Ice Cream Soda with Crushed Fruits. (See Crushed Fruits and Crushed Fruit Ice Cream Soda.) Ice Cream Soda, Chocolate.

It is customary to use vanilla ice cream in all kinds of ice cream soda, but it is advantageous to use a chocolate ice cream in chocolate ice cream soda. Strawberry ice cream can also be used in making strawberry ice cream soda and makes a most delicious drink.

Ice Cream Fruited.

Same as College Ice or Sundaes.

Iced Tea.

Take 3 ounces best black tea, 5 ounces best green tea, 16 ounces boiling water. Coarsely powder the tea in a mortar; drop it loosely in a covered percolator; pour on the boiling water and cover tightly. Macerate for a few minutes and then percolate till exhausted, using boiling water, sufficient to give about 20 to 24 ounces of percolate. In this dissolve by agitation, 3 pounds of granulated sugar. Use I ounce of this syrup mixed with the juice of 14 of a lemon, for each glass of iced tea, which may be made with soda water or plain ice water.

Iced Tea.

Two ounces best Ceylon tea, over this pour I gallon boiling water. Stand for five minutes and strain off the tea leaves. When cold pour into large punch bowl which contains a large piece of ice, add sugar to taste, squeeze in the juice of 6 lemons, and add in the bowl 2 lemons in very thin slices. Use a ladle, serve in an 8-ounce mineral glass and add a little shaved ice, a slice of lemon and serve with a straw.

Use odd moments to keep the silver bright.