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Fruit Acid. 4 ounces 8 ounces Use I to 2 ounces to each gallon of fruit flavored syrup. Fruit Acid-American.

Use 1 to 2 ounces to each gallon of fruit flavored syrup. Fruit-Ade.

Juice of 1½ orange, juice of 1½ lemon, 2 tablespoonfuls pineapple juice, 2 tablespoonfuls powdered sugar, 1½ glass crushed ice. Fill glass with water; shake well and serve with straws.

Fruit Chocolate.

Make syrup as follows: Strawberry syrup, 10 ounces; vanilla syrup, 10 ounces; raspberry syrup, 8 ounces; chocolate syrup, 4 ounces.. In serving, draw 2 fluid ounces of this syrup into a 12-ounce glass, add 1 or 2 fluid ounces of cream, nearly fill the glass with the coarse stream of carbonated water, then top off with the fine stream.

Remember that women like a little more syrup and three times as much foam and froth as men like. Never overflow a glass.

Fruit Color-American Ruby.

Use 14 ounce to each gallon of syrup of the red fruits. Fruit Floss.

These syrups contain all the soft, ripe, luscious part of the fruit, as well as the juice, and make an opaque syrup that absolutely contains all of the fruit that is good and has flavor, consequently all the fruit except the core, seeds and skin. They have a most delicious flavor and are stronger than the concentrated syrups.

Six varieties: Apricot, blackberry, peach, pineapple, raspberry and strawberry. Mix one part of fruit floss with 4 parts heavy simple syrup. Fruit Frappe.

One-half ounce crushed orange, 1½ ounce crushed cherry, 1/2 ounce crushed pineapple, 1 ounce sweet cream, small ladle of ice cream. Shake well, using both streams, fine and coarse. Serve in frappe glass. Top off with sliced pineapple and sherry. Serve straws.

Fruit Glace.

Two ounces fruit syrup, 1 teaspoonful powdered sugar, 2 ounces cracked ice, sufficient carbonated water. Mix syrup, sugar and ice with about 9 ounces of the water, stir, strain into glass containing slice of pineapple, peach, orange or lemon, and a few selected berries of small fruit. Fruit Ices.

Fill a saucer champagne glass with orange ice, over this pour 1/2 ounce of crushed fruit, any flavor desired by the customer, and serve with a spoon. This makes a more cooling and delicious combination than sundaes or college ices.

Fruitine.

Two heaping teaspoonfuls powdered sugar, glass 1/3 full cracked ice, add juice 1½ lemon, 14 orange, 4 fresh strawberries, a slice of pineapple and 2 maraschino cherries, add soda to fill glass, stir thoroughly, and serve with a straw garnished with mint.

Fruit Mix.

Two ounces punch syrup and a small lump of ice cream. Shake until smooth and add I large spoonful cut candied fruits. Add soda, then another lump of the cream and serve.

Fruit Nectar.

One quart each of American Vanilla, Orangeade and Strawberry Syrup. Add three ounces of port wine and mix thoroughly. Serve in a soda glass with cream.

There is as much difference between the soda of different stores as between the roast beef of different restaurants.

Fruit Phosphates.