The American Soda Book of Receipts and Suggestions

About a thousand formulas for the soda fountain — syrups, phosphates, egg drinks, ice-cream sodas and “fancy drinks” — with hints on installing and running a fountain, from the company that sold them.

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Root Beer Set (If you want the best)

If you want the best of everything, stand your thin tumblers on the rims in crushed ice. They will retain their coldness a long time. Phosphates.

Phosphates can be made of all flavors; but Maltese orange, claret, cham pagne, raspberry, grape, lemon, cherry and ginger are the favorites. Phosphates should be drawn in 7 or 8-ounce tumblers. American Acid Phosphate is unexcelled. It should be dispensed from an essence bottle.

A solution of American Citric Phosphate, 6 ounces in 15 ounces of water, filtered, makes a wholesome and palatable acid phosphate, superior to any in the market.

Phosphate, a few squirts, in amount Syrup of desired flavor I teaspoonful I ounce Soda water to fill a 7 or 8-ounce tumbler. Stir with a spoon. The best way to draw a phosphate is to draw solid soda in a mineral glass within an inch of the top, then draw on top 1 ounce of the syrup desired, add a dash of phosphate from squirter bottle, pour into another glass and serve while still bubbling. There are, however, many other ways all good, such as drawing desired syrup in a glass, adding dash of phosphate, filling with soda and stirring with a spoon. Some people serve them with shaved ice. Phosphates are cooling, refreshing, palatable, and very profitable, and when good are the main stay of the soda business.

Phosphates-American Fruit.

American Fruit Phosphates are the most delicious and palatable beverages, possessing decided and exquisite flavors. They satisfy the thirst, and are delightful and pleasing drinks, producing the most refreshing and invigorating effect upon the system. There are no fruit phosphates on the market to equal ours. A trial will convince you and bring many new customers to your fountain. American Fruit Phosphates are made from choice, select, ripe fruits, prepared in a concentrated form, and put up in pint bottles, one dozen in a case.

Each bottle is sufficient for one gallon of syrup.

Directions for use on bottles as follows: "Add contents of bottle to enough simple syrup to make one gallon. There is no coloring or other addition needed, and when mixed it is ready for immediate use."

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