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Cream (Egg white of Rose Mint)

Egg, white of Rose Mint.

Mix and serve with shaved ice and straws.

Rose Punch. 6 drams 6 drams 3 ounces I Two ounces grape juice, 2 ounces sweet cream, I spoonful ice cream, 3 dashes of bitters, shake thoroughly, strain, pour back into shaker and add soda to fill glass, throw as in mixing egg drinks. Serve paper napkin and place nutmeg handy.

Rose Sherbet.

One pint vanilla syrup, I pint pineapple syrup, I pint orange syrup, 4 ounces sherry wine, 2 ounces prepared grape juice. Dispense 11/2 ounces in mineral glass with crushed ice.

Rose Syrup.

Use I dram or more American Extract of Rose to a quart of cold simple syrup, according to taste.

Rospho.

Raspberry syrup, 34 ounce; orange syrup, 34 ounce; prepared lemon syrup, I ounce; prepared lime syrup, 4 ounce; acid solution phosphate, ½ teaspoonful; cracked ice, 1½ glass. Mix in 14-ounce straight lemonade glass. Decorate with 1½ slice of pineapple and orange.

Royal Cabinet.

Break I egg in mixing glass, add I ounce Catawba syrup, I ounce vanilla syrup, 12 ounce strawberry syrup, 2 ounces plain cream, shake well with ice, use fine stream and serve in bell glass.

Beginners are advised to stick close to the popular and well established flavors - Vanilla, Chocolate, Lemon, Strawberry, Pineapple, Raspberry, Orange and Sarsaparilla, Royal Celery Phosphate.

Make ordinary lemon phosphate and add 2 or 3 dashes of Royal Celery Bitters. Stir well and serve.

Royal Egg Phosphate.

Red cherry syrup, 2 ounces; cherry rum, 2 or 3 dashes; sweet cream, 4 ounces; 1 egg, a little cracked ice. Shake all together, fill shaker with soda, toss into the glass, top with grated nutmeg and serve with a straw. Royal Flip.

Queen nectar syrup, 1/2 ounce; clarade syrup, I ounce; white and yolk of 1 egg; fresh cream, I ounce; cracked ice, ¼ glass. Shake well together, strain and add I dash curacoa cordial and plain soda sufficient to fill tumbler. Ruby-American.

Fruit Color.

This powerful color will produce a brilliant ruby shade by using 14 ounce to each gallon of syrup.

San Souci.

One-half ounce pineapple syrup, 1/2 ounce orange syrup, 1½ ounce vanilla syrup, I egg, I ounce ice cream, 2 dashes brandy, 4 glass cracked ice. Shake, strain, toss and serve.

Saratoga Cooler.

Juice of 1½ lemon, 1 teaspoonful sugar, ½ glass shaved ice, filling 12-ounce glass with ginger ale.

Saratoga Lemonade.

Juice of I lemon, 2 spoonfuls sugar, 4 glass cracked ice. Shake, strain and fill with Saratoga mineral water.

Sarsaparilla Color-American.

Also called Caramel and Sugar Color.

Use 1 to 2 ounces to each gallon of syrup requiring an amber color. Sarsaparilla Syrup.

American Concentrated and Soluble Sarsaparilla