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Ice Cream (I tablespoonful A few dashes)

I tablespoonful A few dashes of angostura bitters, rum, and orange extract. Fill glass nearly full of cream, shake well, nutmeg on top, small quantity of soda water, fine stream. Serve with spoon and straws.

Foam for Soda Water Syrups. (See also Soda Foam.) Take of American Dry Soda Foam 4 ounces; place in a pint bottle and fill with water; place the bottle in hot water for several hours; when cold, strain through cloth, and allow to settle until it becomes clear. Decant; add 4 ounces of alcohol, and enough water to make it measure 11/½ pints. This will never spoil. Never add foaming material to syrup until about to use it. Use 1/2 ounce to the gallon. Syrups flavored with beer extracts require none. Be careful not to use enough to taste. Soda water is a veritable luxury and, when proper materials are used and the drink is scientifically dispensed, there is nothing half so delicious. At all times use "American Whole" and "Crushed Fruits," " Concentrated Fruit Syrups," "Fruit Phosphates," "Fruit Floss," etc., as they are the very best that can be obtained.

Fourth of July Fizz.

Make a syrup of 4 ounces grape jelly, 4 ounces hot water, I dram fluid extract of kola, I dram vanilla extract, 2 drops acetic ether, 2 drops oenanthic ether, and enough syrup to make the whole mixture amount to 32 ounces. Serve like phosphate.

Foxy Grandpa.

Two-thirds glass shaved ice, 1 1/2 ounces grape juice, I ounce orange syrup, I dash lemon juice, I dash Jamaica ginger. Fill glass with plain soda, coarse stream, then serve with slice of pineapple and I whole cherry. French Orange Sherbet Syrup.

Vanilla syrup, 24 pints; pineapple syrup, 21/½ pints; orange syrup, 2/2 pints; sherry wine, 1/2 pint; grape juice, 1/4 pint. Mix and strain. Frigidine.

Make a syrup of 14 ounces citric acid; 4 drams lemon essence; 4 drams compound tincture gentian; 1½ gallon syrup. Never serve with ice cream, and do not serve too sweet.

Frosted Coffee.

Serve in 10 or 12-ounce glass. Use shaker half full cracked ice. Add 2 ounces American Coffee Syrup, 2 ounces plain cream, I tablespoonful ice cream, shake, fill shaker with carbonated water, strain; serve with straws. Frosted Coffee. 4 Serve in a 12-ounce glass. Coffee syrup, 1/2 ounces, ice to fill ½ full, sweet cream, I ounce; shake thoroughly, fill with soda, strain and top off with whipped cream.

Frosted Chocolate.

One and one-half ounces chocolate syrup, 1½ glass fine shaved ice. Shake Then add coarse and fine streams to fill 12-ounce glasses. Frosted Cream Root Beer.

One and one-half ounces root beer; 3 ounces sweet cream; 14 glass cracked ice. Shake, fill with coarse stream. Strain and serve. Frosted Fruit.

Shaven ice, 1½ tumblerful; ice cream, 1 tablespoonful, pure milk, 1 ounce; extract of vanilla, I dash; crushed strawberry, I teaspoonful; crushed pineapple, I teaspoonful; crushed raspberry, I teaspoonful; Catawba syrup, 11/2 Shake well, then add plain soda, I tumblerful. Serve with spoon. ounces.

Careless clerks should not be employed at the soda fountain. Absolute neatness in dress should be insisted upon.

Frosted Grape Marmalade.

Into mixing glass put 2 ounces of grape juice, the juice of half a lemon, 2 teaspoonfuls of powdered sugar, I egg, cracked ice and about 2 ounces of plain water. Shake together well. Prepare large goblet in following manner. In bottom of the glass put pieces of ice, I tablespoonful of pineapple sherbet. Over this pour ladleful of grated pineapple, then strain contents of shaker over all, dress with fruit and serve with a spoon and straws. Frostina.

Three-fourths glass finely cracked ice, 34 ounce pineapple syrup, I teaspoonful lemon juice, I teaspoonful raspberry vinegar. Place mixing spoon in glass and turn on plain syrup in a coarse stream to almost fill. Add a little shaved ice, and on top of the ice place crushed strawberries. Between the glass and ice place one slice of orange. Serve with spoon and straws. Frou-Frou.

One ounce fruit nectar syrup, 2 ounces peach ice cream. Fill glass 2/3 full with carbonated water, add a small amount of shredded pineapple, and top with whipped cream.

Frozen Coffee.

Six ounces Mocha coffee, IO ounces Java coffee, 3½ pounds sugar, sufficient water. Mix the coffee, ground, pack in glass percolator, cover tightly, and pour boiling water in 8-ounce lots until 40 ounces of liquid have been obtained. Add sugar and dissolve by agitation. Serve I ounce to sherbet glassful of shaved ice, with a spoon.