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Simple Syrup (Ounces ounces I ounce quarts)

2 ounces 2 ounces I ounce 2 quarts Triple Egg Phosphate.

One whole egg, I teaspoonful malted milk, 1/2 ounce clam bouillon, I ounce hock syrup, 4 tumblerful cracked ice. Shake well, strain and add I dash of liquid phosphate, filling with plain soda. Pour from shaker to tumbler and serve with nutmeg and straw.

Tropi-Trin.

Make a syrup of I dram lemon essence, I dram orange essence, I dram vanilla extract, I ounce American Fruit Acid, enough syrup to make 32 fluid ounces. Draw 1/2 ounces of the mixture in a 12-ounce glass and serve foaming with coarse and fine streams. Tulip Blush.

One ounce claret syrup, I ounce peach blow syrup, 4 ounces orange cider, 14 glass shaved ice. Draw full of soda in fine stream, and mix. Turkish Grape Punch.

Four ounces grape juice, I dash angostura bitters, 10-ounce bell glass half full shaved ice. Cover ice with ice cream. Top off with crushed fruit. Serve straw and spoon.

Turkish Sherbet.

Crushed peach, 1/2 ounce nectar syrup, 1/2 ounce orange syrup, 1/2 ounce; acid phosphate, 4 or 5 dashes. Fill mixture with shaved ice, stir in above and serve in tall punch glasses, with spoon and straws, garnish with pineapple, orange and cherry. You will find this a winner. Turkish Tea.

Tea syrup, 1 ounce; blood orange syrup, 1½ ounce; dash of cream. up with hot soda, stirring well.

Tutti-Frutti Punch.