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Simple Syrup (Creme de Chocolate ounces)
Creme de Chocolate. 2 ounces 1/2 ounce I gallon Two fluid ounces chocolate syrup, I ounce shaved ice, fill with charged whipped cream. Half fill another glass with cream, and mix by pouring.
Two ounces crême de menthe syrup, 1½ glass shaved ice. Serve in 8-ounce mineral glass, topping off with sundae cherry or sundae pineapple.
Creme de Cocoa.
One-third glass of shaved ice, 11/2 ounces chocolate syrup, 2 ounces sweet cream, 3/4 tumbler pure milk. Shake and strain into another tumbler into , 34 tumbler pure milk . Shake and strain into another tumbler into which has been placed 1 tablespoonful whipped cream. Grate chocolate on top and serve.
Creme de Menthe Cooler.
One and one-half ounces crême de menthe, large stream. Serve in 8-ounce phosphate.
Creme de Menthe Julip.
One ounce crême de menthe syrup, 1/2 ounce lemon syrup, 1½ ounce claret syrup. Serve with sundae cherry in 8-ounce mineral glass. . Serve with sundae cherry in 8-ounce mineral glass.
Creme de Menthe Sundae.
Serve a ladle of crême de menthe syrup over strawberry ice cream, adding a sprig of mint.
Creme D'yvette.
Two ounces crême d'yvette. Serve in 8-ounce glass one-third full of shaved ice. Garnish with crême de menthe cherries or crême de menthe pineapple. Straws.
Crushed Fruits-Ice Cream Soda.
Place spoonful of ice cream in a soda glass, add ladleful of crushed fruit, any flavor; fill glass with fine and coarse stream. flavor; fill glass with fine and coarse stream.
Soda water is a veritable luxury and, when proper materials are used and the drink is scientifically dispensed, there is nothing half so delicious. 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.
Crushed Fruit Syrup.
Mix one part of fruit with two parts heavy, simple syrup, and dispense from bowl on counter. Use a ladle to serve the fruit. Crushed Fruit Syrup.
Take a small quantity of each fruit in season. Cut very fine, place in a dish, add enough sugar to cover it, and let it stand five hours before using.