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Rose Water (Ounces I ounces I gallon ounce)
16 ounces I 8 ounces I gallon 1½ ounce I scruple 1/2 ounce I lb.
I lb. 1½ gallon 5 ounces 2 ounces Carmine color sufficient to make bright persimmon color. Boil the apricots in water until the fruit swells and softens. Use in a covered porcelain kettle. a. Pour off the hot water into the gallon bottle, and shake until chocolate is dissolved. b. Mix 5 pounds of sugar with the apricots, melt and strain by expression, washing residue with a little hot water before throwing away. Mix a and b. When cool, add the rose water and coloring.
Serve in tall glasses with plenty of foam, -cream, when desired. Beginners are advised to stick close to the popular and well established flavors-Vanilla, Chocolate, Lemon, Strawberry, Pineapple, Raspberry, Orange and Sarsaparilla.
College Ice.
Also known as Fruited Cream and "Sundae."
Into a flare champagne glass turn a cone-shaped measure of ice cream. Over this pour a half ounce of crushed fruit from bowl on counter, any flavor called for by the customer, who eats the cream, mixing it with the fruit as he proceeds, with delicious results.
American Cream Chocolate Syrup over ice cream is also a favorite. This enables you to serve any flavor ice cream called for at your fountain, and only carry one kind in stock, preferably vanilla.
Constitution Breezes.
Shaved ice, ½ glassful; solution acid phosphate, 1 dram; comp. tr. cardamom, I dram; vanilla syrup, 1/2 ounces; plain soda, 8 ounces.
Cool Breeze.
Stir.
One-half ounce limeade syrup, 1½ ounce orange syrup, 1/2 ounce red cherry syrup, 1½ ounce pineapple syrup, 3 dashes lime juice. Serve in 12-ounce soda, two-thirds cracked ice with straws.
Crab-apple Tonic.
Evaporate I gallon of sweet cider to 1½ gallon with the aid of heat, and dissolve in this 7 pounds granulated sugar; add 4 ounces extract of malt and 6 drams citric acid. The above makes a perfect substitute for many patented syrups, such as champagne mist and kylo.
Cranberry Phosphate Syrup.
Take i quart cranberries and I quart water, boil gently for half an hour; then strain through fine sieve, getting I pint of juice. Add the clear juice to I gallon of plain syrup and 2 ounces of American Fruit Acid and 1/2 ounce American Soda Foam. Add acid phosphate when serving.
Cream.
Dilute the contents of a can of American Evaporated Cream with 5 ounces of water.
Where genuine cream cannot be obtained, the following is an excellent substitute:- Pure Milk.