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Orange Syrup (Coco Caramel Sundae fluid)

Coco Caramel Sundae. 8 fluid ounces 24 fluid ounces Four ounces grated cocoanut, 4 ounces English walnuts, 1½ gallon caramel syrup, 1/2 dozen mashed bananas. Color pink. Mix well and serve ice , 1½ dozen mashed bananas.

Color pink. Mix well and serve ice cream in sundae glass. Pour I ladleful of the mixture over the ice cream.

Coffee Bouquet.

Strawberry syrup, 34 ounce, vanilla syrup, 34 ounce, sweet cream, I ounce, cream. I fresh egg. Shake well and fill mug with hot coffee; cover with whipped ounce, fresh egg. Shake well and fill mug with hot coffee; cover with whipped cream.

Coffee Frappe.

Two ounces coffee syrup, 3 ounces plain cream, a good-sized teaspoonful glass. of ice cream; shake well with ice; use only fine stream and serve in bell ice cream; shake well with ice; use only fine stream and serve in bell glass.

Coffee La Mode.

Serve in a 12-ounce glass. Use 11/2 ounces of syrup, fill 13 full of shaved ice, I ounce pure rich cream, shake thoroughly, withdraw the glass from the , 1 ounce pure rich cream, shake thoroughly, withdraw the glass from the shaker, allowing the syrup, etc., to remain in the shaker. Now fill, using the fine stream only, until the shaker contains sufficient to more than fill glass. Pour into glass and back once, then strain into clean glass. Much is added to the appearance of this drink if it is topped off with whipped cream. A spoonful of ice cream may be used instead.

I Coffee Malt.

One and one-half ounces coffee syrup, I egg, 1 teaspoonful malted milk, 11/½ ounces plain cream, 4 glass ice. Shake, strain, toss and serve. If your fountain is small, serve the well-known popular flavors. Do not attempt to introduce new drinks.

Coffee Nog.

Egg