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Plain Syrup (VI)

American Fruit Acid.

I quart 3 quarts I ounce Pineapple Frappe.

Crushed pineapple, 2 ounces; acid phosphate, 3 dashes. Half fill a soda glass with crushed ice, pour over it the syrup and phosphate, fill with soda, stir and drain into a mineral glass.

Pineapple Glace.

Two spoonfuls crushed pineapple, 1½ ounce pineapple syrup, shaved ice. Serve in punch glasses.

Pineapple Ice.

One quart crushed pineapple, 3 quarts warm water, 1/2 sheet or I teaspoonful gelatin, 3 whole eggs, 12 ounces prepared lemon, 1/2 ounce acid solution phosphate. Sweeten to suit taste.

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Pineapple Phosphate Syrup.

Solution of acid phosphate, 8 fluid ounces; orange syrup, 16 fluid ounces; vanilla syrup, 8 fluid ounces; pineapple syrup sufficient to make 1 gallon; mix. # Pineapple Puff.

Mixing glass, 2 ounces plain, sweet cream, add the white of 1 egg, whip with a bar spoon until it is well whipped, add 1/2 ounces pineapple syrup, transfer into shaker and add soda from both streams; then pour from shaker to 12-ounce glass and serve without straws.

Pineapple Sherbet.

One ounce pineapple syrup, 1½ glass shaved ice. Draw into 12-ounce glass, fill with soda, stir, add spoonful crushed strawberry; top with slice of orange; serve with straws; or, draw ounce of syrup into 8-ounce glass; add large spoonful of either canned or fresh grated pineapple; fill with shaved ice, stir, serve with spoon.