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The American Soda Book
Hot Clam Juice.
Clam juice may be served in the proportion of 1/2 to I ounce to an 8-ounce mug, filling the latter with hot water and serving with a spoon; also giving the patron celery salt, salt and pepper cellars and soda crackers. The clam juice is served more acceptably by adding an ounce of milk, better yet by using half water and half milk and still better by using all hot milk. A small amount of butter causes a marked improvement. Clam juice, like beef tea, must always be served hot. It spoils very readily and must be kept on ice. If a distinction is desired between clam bouillon and clam broth, serve the latter with a spoonful of butter and the former without it. A fine way to keep the names apart is to have your clam juice of clam juice with hot water, clam bouillon is the same with a dash of lemon juice added and clam broth is clam juice mixed with cream or milk. Clam juice with hot water and seasoned well may be known as clam night cap. Clam juice cocktail is made with I ounce of clam juice, 2 drams of lemon juice and hot water. Clam Juice Shake.
One ounce American Clam Bouillon, 2 ounces milk, 5 ounces water. One pinch of salt and a little pepper for each glass. To be well shaken. A delicious drink. Always use white pepper. Clam Juice Soda.
One ounce American Clam Bouillon, 2 ounces cold milk, 5 ounces soda. Salt and pepper to taste. Always use white pepper.
Hot Clam Night Cap.
One ounce clam juice, filling with hot water, and serving salt, pepper, etc. Clam Punch.
Pour I ounce of clam bouillon into a cup, fill with boiling water, season with salt, pepper and celery salt; add 1 dram sherry wine from a squirt bottle, and top with a teaspoonful of whipped cream. Hot Clam Soda.
One teaspoonful of American Clam Bouillon and a little cream; fill cup with hot water; stir with a spoon, and add salt and pepper. Clam with Tomato.
Pour I ounce of American Clam Bouillon into a cup, add 12 ounce American Tomato Bouillon, fill cup with boiling water, season with salt, pepper and celery salt. Whipped cream may also be added.
Cocoa.
Mix equal parts American Powdered Cocoa and granulated sugar. Put 2 teaspoonfuls in cup, add a little hot water, and stir to mix thoroughly; fill cup with hot water, and top with whipped cream.
Hot Coffee in Eight Ways.
Hot coffee is almost as popular on the New York soda counters as chocolate; indeed, in some of the stores it goes better than chocolate. Of the many different formulas of its manufacture the following five seem to have a general call over all others:
Formula I.-Take 5 ounces of the best Java and Mocha coffees mixed and powdered moderately fine, 4 ounces of glycerin, 21/½ pounds of sugar, and sufficient water. Mix the glycerin with 28 ounces of water, moisten the coffee with this mixture, let stand 1/2 hour, pack firmly in a percolator, not tin; pour on the remainder of the liquid, previously heated to boiling, and, when this liquid has disappeared from the surface of the coffee, add boiling hot water until 40 ounces of percolate are obtained; to the latter add the sugar and dissolve by agitation. Serve by drawing 2 ounces to an 8-ounce mug, add 1 ounce of cream, fill with hot water, top with whipped cream, and serve with a spoon and sweet crackers.
Formula II.-Another way is to take coffee of any good kind in any desired mixture-always, no matter what formula you use, get good coffee, for economy in that direction is not economy at all. About 32 ounces is the usual amount. Take 4 4 ounces of sugar and enough water to make 64 ounces. Moisten the coffee thoroughly, let stand in a covered vessel until softened, pack in percolator, cover the coffee with a heavy filter turned up at the edge, and upon the whole pour boiling hot water. Allow the percolate to flow into a funnel or percolator containing the sugar, and continue adding the boiling water until 4 pints of syrup are obtained, taking care that all the sugar is dissolved. If the process is conducted in the manner described, the odor of coffee will scarcely be observed in the room, a desideratum upon which the New York dispensers are a long way from agreeing upon. Serve like the preceding.
Formula III. Sixteen ounces of coffee, freshly roasted and ground, may be mixed with 48 ounces of sugar, 2 ounces of the best French brandy, and sufficient boiling water, and will make a drink that will win popularity. Moisten the coffee with some hot water mixed with the brandy, pack in a percolator, pour on boiling water until 32 ounces of percolate are obtained, and in this dissolve the sugar by agitation. About the best mixture of coffee to be used is one part of Java with 2 of Mocha. Serve like the preceding. Formula IV. Hot coffee may also be served by using extract and sugar mixing them as required. For extract of coffee use either of these two formulas: Ten ounces Mocha coffee, 10 ounces Java coffee, sufficient glycerin and water. Mix the two coffees and grind to fine powder. Then moisten with a mixture of I volume of glycerin and 3 of water, pack in a percolator and percolate slowly until 16 ounces of percolate are obtained. More complete extraction will be obtained by pouring the menstruum in a hot condition on the drug. If on the residue of the drug be poured the same menstruum, until about 20 ounces of percolate are obtained, the latter may be used to make a subsequent preparation of the same kind, thus insuring a stronger extract. Only a glass percolator should be used for this extraction, and only the very best coffee should be used. Some coffee extracts are made of only one-half the strength of this. Some are made with diluted alcohol as a menstruum, but this way is to be preferred: or: Five ounces moderately fine Java coffee, 5 ounces moderately fine Mocha coffee, enough hot water to make 30 ounces, I ounce of the best French brandy. Moisten the coffee with the water, pack into a percolator, pour on the remainder of the coffee and add the brandy. In serving, add about I ounce of either of the extracts you use for an 8-ounce mug, add sufficient sugar and about I ounce of cream, fill with hot water, top with whipped cream, and serve with spoon and sweet crackers. Hot coffee served by using the extract may be called "hot coffee boshea."
Formula V.-This is another formula: One pound of finely ground Mocha and Java coffee, 44 ounces of sugar, 2 drams of vanilla extract, and sufficient boiling water. Pack the coffee in a percolator and pour boiling water upon it until 2 pints of liquid are obtained. In the latter dissolve the sugar and add the extract. This makes, when served with cream, a most pleasant cup of coffee.
Formula VI.-If you wish to make a hot "French" coffee, make it like the fourth formula, only omit the cream.
Formula VII.-Another good coffee is made of 4 cubes of loaf sugar, I dessertspoonful of extract Mocha coffee, I dessertspoonful prepared milk, a cupful hot water, 1 tablespoonful whipped cream.
Formula VIII. - This coffee must be made daily, or as much oftener as required: Use a separate urn and a fine quality of ground coffee. The infusion of some kinds becomes bitter after standing for an hour or two. Put 12 pound of the ground coffee in a bolting cloth bag, place the bag on the diaphragm of the urn and pour over it I gallon of boiling water. In five minutes draw off 1½ gallon of the liquor and pour it back over the coffee; repeat this once or twice. After fifteen minutes remove the bag containing the coffee grounds and keep the infusion hot. In serving, use 1/2 ounce of cream and fill up the cup with the hot coffee. Serve loaf cut sugar. Extracts cannot be used for this coffee.
Coffee.
Pour 1 or 2 teaspoonfuls of American Condensed Coffee into a cup, add a little sweet cream and a lump of sugar, and fill cup with boiling water. Much improved by topping with whipped cream.
Finished Coffee.
Pack 1½ pound of pulverized coffee in a percolator. Percolate with 2 quarts of boiling water, letting it run through twice. Add to this 2 quarts of milk, keep hot in an urn, and draw as a finished drink. After you have filled cup with this coffee, add a lump of sugar, and top with whipped cream.
Coffee as a Finished Drink.
Pack 1½ pound pulverized coffee in a percolator. Percolate with 2 quarts of boiling water, letting it run through twice. Add to this 2 quarts of milk, keep hot in an urn, and draw as a finished drink. After you have filled cup with this coffee, add a lump of sugar, and top with whipped cream. Hot Coffee Ice Cream.
Into a hot cup of coffee, add a spoonful of ice cream. This is one of St. Louis' popular drinks.
Coffee, Hot.
Two pounds Mocha coffee, 4 ounces glycerin. Mix the coffee and glycerin and pack in a percolator; add 1 gallon of boiling water, let it run through slowly, and dissolve 6 pounds of sugar in the coffee solution. To serve, use I ounce of coffee syrup to cup 3/4 full of hot water, top with 34 full of hot water, top with whipped cream.
Coffee, Hot.
American Condensed Coffee, 1 or 2 teaspoonfuls. Fill cup with hot water, add I lump of sugar and a tablespoonful of rich cream, or top with a large spoonful of whipped cream. This makes a much better cup of coffee than any coffee syrup, as the syrup is apt to make the coffee too sweet. Coffee Syrup.
Coffee syrup may be made by adding boiling water from the apparatus to I pound of coffee placed in a suitable filter coffee pot until 2 quarts of infusion are obtained. Add to this 3 pounds of sugar. In dispensing, first put sufficient cream into the cup, add the coffee, then sweetening. Fill with hot water from the draft tube, and stir with a spoon .
Coffee Syrup.
One pound fine ground Mocha and Java coffee, 2 eggs, ½ gallon water. Heat the coffee with a quart of water until it comes to a boil, cool, and put through a percolator; add water enough to make ½ gallon; then add 3½ 2 pounds loaf sugar, and agitate to solution. To serve, add I ounce of any of , add 1 ounce of any of the preceding syrups to a cup 3/4 full of boiling water, stir, and fill cup with rich cream.
Coffee Syrup.
Two pounds fine ground Mocha and Java coffee, 3½ pounds sugar, 1½ gallon hot water, enough to percolate.
Coffee Syrup.
To make a coffee syrup which is convenient when trade is lively, use 2 pints American Condensed Coffee to I gallon simple syrup. This should be made fresh every few hours, and served from syrup bottle.
Cream.
Dilute the contents of a can of American Evaporated Cream, with 5 ounces of water, and serve from a silver-plated cream pitcher. This cream cannot be whipped.
Hot Cream Boviline.
One ounce extract of beef and 2 ounces cream. Add hot water, and serve pepper and salt.
Cream of Beef Bouillon.
Add I ounce of sweet cream to a cup of beef bouillon and top with whipped cream and you have a delicious drink.
Cream Chocolate.
Place a full half ounce of American Cream Chocolate in cup and fill with hot water, or better, with hot milk and hot water mixed. Top with a spoonwater, or better, with hot milk and hot water mixed. Top with a spoonful of whipped cream.
Hot Creme de Menthe.
One ounce creme de menthe syrup. Fill mug with hot water. Top with a spoonful of whipped cream. Sprinkle with grated nutmeg. spoonful of whipped cream. Sprinkle with grated nutmeg.
Dublin Ginger Ale Syrup.
One-half ounce Dublin Ginger Ale Extract, 4 ounce solution of citric acid, 16 ounces syrup. , 16 ounces syrup.
Egg Bouillon.
One-half to 1 ounce liquid extract of beef, 1 egg, salt and pepper to season, hot water to fill an 8-ounce mug. Stir the extract, egg and seasoning together water to fill an 8-ounce mug. Stir the extract, egg and seasoning together with a spoon to get well mixed, add the water, stirring briskly meanwhile; then strain and serve.
Or shake the egg and extract in the shaker, add the water, and mix by pouring back and forth several times from shaker to mug. One egg, I ounce beef tea extract, 1/2 spoonful dairy butter. Add several ounces hot water and stir until the butter is dissolved. Fill up with hot water.
Egg Bouillon.
One-fourth ounce oxcel beef tea, I fresh egg, boiling hot water to make 8 Salt and pepper. Beat up rapidly and serve. ounces.
Egg Bracer, Hot.
One teaspoonful powdered sugar, I teaspoonful brandy, I teaspoonful Jamaica rum, yolk of I egg shake well and add hot milk sprinkle nutmeg. rum, yolk of 1 egg; shake well and add hot milk; sprinkle nutmeg. Hot Egg Checkerberry.
Take either 1 ounce wintergreen syrup or wintergreen and orange syrups, half and half I egg, 1/2 ounce cream, and hot water enough to fill an 8-ounce and half; 1 egg, 1/2 ounce cream, and hot water enough to fill an 8-ounce glass. Mix the syrup, egg and cream together in an egg shaker, shake as in making cold egg drinks, add the hot water, and mix all by pouring back and forth several times from shaker to mug. Or, prepare by beating the egg with a spoon, add the syrup and cream, mix all quickly with the spoon and add hot water , stirring constantly, and strain.
Hot Egg Cherry Blaze.
Prepare like hot egg checkerberry, only use cherry syrup and lemon juice in proportions of I ounce and I dram, respectively, instead of the wintergreen proportions of 1 ounce and I dram, respectively, instead of the wintergreen or orange syrups.
Sprinkling on the beverage a few drops of alcohol and igniting the latter will make it a real blaze.
Chocolate Egg.
One egg, 14 ounces chocolate syrup, 1 teaspoonful sweet cream; shake well, strain and add 1 cupful hot water and 1 tablespoonful whipped cream, proceed as in hot egg phosphate.
Egg Coffee, Hot.
One egg, I dessertspoonful condensed coffee, I teaspoonful sweet cream, I ounce syrup. Shake well, strain and add I cupful hot soda and I teaspoonful whipped cream. Hot Egg Ginger.
Prepare same as hot egg checkerberry, substituting ginger syrup for the other syrup.
Hot Egg Lemon.
Prepare like hot egg checkerberry, substituting lemon syrup for the other syrup, adding a small amount of lemon or lime juice and omitting the cream and whipped cream.
Egg Lemonade, Hot.
One egg, juice of 1 lemon, 3 spoonfuls powdered sugar. Beat the egg with lemon juice and sugar thoroughly. Mix while adding the hot water. Serve grated nutmeg and cinnamon. Or, juice of 1/2 lemon, I egg, 2 teaspoonfuls sugar, hot water enough to fill an 8-ounce glass. Or, I egg, juice of 1½ lemon, I ounce lemon syrup. Shake well, strain and add 1 cupful hot water. Stir with twist bar spoon and serve with nutmeg. Hot Egg Lime Juice Fizz.
White of I egg, I ounce lime juice, 2 teaspoonfuls powdered sugar. Add hot soda and top off with a small spoonful of whipped cream. Hot Egg Malted Milk.
Into a mixing glass break 1 egg, add 2 ounces of plain cream, 3 teaspoonfuls of malted milk; shake well, fill the glass with hot water, top with whipped cream and serve with salt, or sweeten with vanilla syrup, if desired. Hot Egg Milk.
Two teaspoonfuls sugar, I ounce cream, i egg, hot milk to fill an 8-ounce mug. Prepare like hot egg checkerberry, top with whipped cream and sprinkle with nutmeg. If there is no facility for keeping hot milk, use about 2 ounces of cream, and fill the mug with hot water.
Hot Egg-Nog. 1. Break fresh egg into shaker. Shake well and pour into 5-ounce bouillon cup. Add dashes of whisky and sherry and 1 teaspoonful of sugar. Sprinkle a little cinnamon before drawing hot milk. Serve with 2 five o'clock tea cakes. 2. Three-fourths ounce plain syrup, 1/2 ounce brandy, 3 drops angostura bitters, I egg. Put in shaker and beat well. Strain in 10-ounce mug and fill with hot milk; finish with whipped cream and nutmeg. Hot Egg-Nog.
One egg, I dash whisky, I dash sherry, I teaspoonful sugar, I pinch cinnamon. Break fresh egg into shaker. Shake well and pour into 5-ounce bouillon cup. Add dashes of whisky and sherry and 1 teaspoonful of sugar. Sprinkle a little cinnamon on it.
Egg Orange.
One to 1/2 ounces orange syrup, 1 egg, 1/2 ounce cream, hot water enough to fill an 8-ounce mug. Mix the syrup, egg and cream together in an egg shaker, shake as in making cold egg drinks, add the hot water, and mix all by pouring back and forth several times from shaker to mug. Or, prepare by beating the egg with a spoon, add the syrup and cream, mix all quickly with the spoon, add the hot water, stirring constantly meanwhile, and strain. Egg Orangeade, Hot.
One egg, juice of 1/2 orange, 2 teaspoonfuls powdered sugar. Shake well, strain and add 1 cupful hot soda. Stir and serve with nutmeg. Hot Egg Phosphate.
I. One and one-half ounces lemon syrup, I fresh egg, I dram acid phosphate, I ounce cold water; put into a combination shaker and shake thoroughly; strain into a cup, then fill with hot water; top with nutmeg. 2. One egg, about 3 teaspoonfuls lemon juice, about 10 drops soluble extract lemon, 3 large teaspoonfuls confectioner's sugar, small quantity prepared spice, about 15 drops extract cognac. These ingredients are placed in a combination shaker and thoroughly shaken; then strained through julep strainer into hot soda cup; to this add two large tablespoonfuls of whipped cream. Draw hot water into side of cup, and stir bottom only. 3. One to 1/2 ounces lemon syrup, I ounce solution of acid phosphates, I egg, hot water to fill an 8-ounce mug; or 2 ounces lemon syrup, I egg, ½ ounce solution acid phosphates. Mix in a glass and shake together thoroughly; pour into another glass, heated previously, and slowly draw full of hot water; season with nutmeg. 4. Break fresh egg into shaker and add ½ ounce pineapple syrup, 1½ ounce orange syrup, I dash phosphate. Shake, without ice, and pour into bouillon cup. Draw cup full of hot water, sprinkle a touch of cinnamon, and serve with Long Branch wafers. 5. This makes a really excellent hot drink. It is delicious and nourishing. One and one-half ounces lemon syrup, I fresh egg, I dram American Acid Phosphate, I ounce cold water. Put the above ingredients into the shaker and shake until thoroughly beaten together, strain into cup, and fill with hot water. Top with grated nutmeg.
Hot Egg Pineapple.
Prepare like hot egg checkerberry, substituting pineapple syrup for the other syrup.
Egg Phosphate Syrup.
This makes a most delicious hot egg phosphate as well as cold. For hot egg phosphate the syrup should be used clear and not diluted. Pour I ounce of the American Egg Phosphate Syrup into an egg shaker, and I ounce cold water and a fresh egg, shake thoroughly and strain into shaker glass. Pour back into shaker, fill shaker with hot water, constantly stirring. Pour into 9-ounce hot soda mug. Garnish the top with American Regal Ground Spices and serve.
Ginger.
One-half dram American Extract Jamaica Ginger (from essence bottle), I ounce plain syrup. Mix with stream from the draft tube. Hot Ginger Ale.
Four cubes loaf sugar, IO drops soluble extract ginger ale, IO drops soluble extract lemon, 10 drops fruit acid, or better a dash of lemon juice, I cupful hot soda.
Ginger Cordial.
Ginger is a wholesome hot drink, but not a very palatable one. In hot ginger cordial, however, a delicious non-alcoholic combination is presented. The ginger cordial is somewhat difficult to prepare, and consequently is sold only in the finished syrup, One and one-half ounces American Ginger Cordial Syrup, 6 ounces hot water. Serve in a fine china cup. Ginger Mint.
One ounce ginger cordial syrup, I ounce creme de menthe syrup. Put in hot soda mug, fill with hot water, add spoonful of whipped cream, top with American Regal Ground Spices.
Ginger Tea.
Make a hot lemonade either with lemon, sugar and hot water, or a lemulto lemonade, described on following page, and add 1 ounce American Extract Jamaica Ginger.
Golden Fizz, Hot.
One ounce Kola syrup, I yolk of egg, 2 dashes bitters. Mix the egg thoroughly with a whirling spoon. Add hot soda, stirring while filling. Serve grated nutmeg and cinnamon.
Hot Lactated Beef.
One teaspoonful aromatic extract beef, 1 teaspoonful fresh cream, I dash extract of celery, I cupful hot water. Season with pepper and salt. Lambrakis' Favorite.
Into a mixing glass put 1/2 ounce of coca-cola, 1/2 ounce of chocolate syrup, 2 ounces of plain cream, 3 teaspoonfuls of malted milk; shake well, transfer into a 12-ounce bell glass and fill with hot water. This drink can be made with an egg or it may be served cold.
Lemonade, Hot.
One of the original drinks so often made but served poorly is hot lemonade. There are numerous ways of preparing hot lemonade-and if you are as particular about making it good as you certainly are about your hot chocolate, there is no good reason why it won't profit you for your trouble. To make it from the juice of 1½ a lemon, 1 teaspoonful powdered sugar, twist a small portion of lemon peel over the cup so as to get a flavor of the lemon, then fill cup with hot water and stir. You will have no "kick" from your fill cup with hot water and stir. You will have no "kick" from your customer about having to pay 10 cents.
Lemulto Lemonade.
Something New-Lemulto and Ormulto.
Both make fine hot drinks, and the Lemulto makes a perfectly delicious hot lemonade. Directions for both: 3 or 4 drops in a hot soda cup, 2 teaspoonfuls of sugar, a dash of acid phosphate. The finest preparation ever offered for producing fresh, fruity and quickly made orange and lemon syrups at a saving of time and labor. Greatly superior to anything now on the market. Equal to fresh fruit, without the trouble. Full directions on each package. Try them and you will use no other.
Hot Lemon.
Formula I. Four drams lemon essence, I ounce solution citric acid, soda syrup to make 32 ounces. Draw 2/2 ounces to a mug and serve with a spoon.
Formula II.-Three lemons, 4 drams solution citric acid, sufficient granulated sugar, syrup enough to make 32 ounces. Grate peel from the lemons, sugar, syrup enough to make 32 ounces. Grate peel from the lemons, triturate this with 1½ its weight of granulated sugar, express the lemons, add the syrup to the mixed juice and peel, let stand for several hours in a covered glass or porcelain vessel, strain and add the acid solution. Serve like the preceding.
Formula III. - One ounce lemon essence, 2 drams orange essence of compound spirits of orange, 15 drops nutmeg essence, 4 drams lime juice, 4 drams solution citric acid, syrup enough to make 32 ounces. Serve like the preceding.
Formula IV.-One lemon, 1 ounce alcohol, 2 drams solution citric acid, 20 ounces sugar, 20 ounces water, white of I egg. Grate the peel of the lemon, macerate with alcohol for a day, express, also express the lemon, mix the two, add the sugar and water, dissolve by agitation and add the solution of citric acid and the egg white, the latter being first beaten to a broth. Serve like the preceding.
Formula V.-One ounce lemon syrup, 2 ounces lemon juice, hot water to fill. Instead of lemon juice I dram of lime juice and a dash of acid phos- . Instead of lemon juice I dram of lime juice and a dash of acid phosphate may be used. Lemon Syrup for Hot Lemonade.
One-half ounce extract of lemon, I ounce solution of citric acid, 32 ounces syrup. To serve, add 1 ounce of the syrup to a mug of boiling water. A thin slice of lemon gives it a tempting appearance.
Lemon.
Lemonade is, of course, best when the fruit is squeezed into the glass, powdered sugar and hot water added, and the whole shaken well in shaker but when this is not possible, lemon juice previously prepared is the best substitute. Two ounces American Lemon Juice (from bottle), 2 teaspoonfuls sugar. Add hot water from draft tube, and stir with a spoon. Top with American Regal Ground Spices.
Hot Lemonade. 1. Squeeze half a lemon into a cup and add 1 or 2 teaspoonfuls of sugar; fill with hot water; twist peel of lemon over cup as some of the fine flavored oil will make the lemonade delicious. 2. About 4 cubes loaf sugar, about 15 drops soluble extract lemon, about 10 drops tropical fruit acid, hot water to fill cup. Hot Lime Egg Ade.
One egg, I ounce lime juice, I spoonful powdered sugar. Mix the egg thoroughly, strain if necessary. Add hot soda, stirring while filling. Serve nutmeg and cinnamon.
Hot Limetta.
One ounce lime juice, 1/2 ounce strawberry juice and I spoonful of sugar. Fill up with hot water, stirring well.
Hot Lime Juice.
One-half ounce lime juice, one ounce lemon or ginger syrup, hot water to fill. Lime juice with lemon or plain syrup or with sugar and hot water may be dispensed as "Hot Limeade."
Hot Locomotive.
A large bar glass, I yolk of egg, 1/2 tablespoonful sugar and I pony honey, mixed well together; 1½ pony curacoa, 1/2 wineglass Burgundy or claret; mix all thoroughly together; place thin slice of lemon on top with a sprinkle of cinnamon and serve.
Malted Milk Clam.
Two teaspoonfuls malted milk, 1 ounce clam bouillon. Prepare as with malted milk; season to taste; top with whipped cream. Hot Malted Milk Coffee.
Two teaspoonfuls malted milk, I ounce coffee syrup, 7 ounces hot water. Prepare as with hot malted milk.
Malted Milk Coffee, Hot.
Two teaspoonfuls malted milk, 2 teaspoonfuls American Condensed Coffee, 7 ounces hot water. Prepare as with hot malted milk; sweeten to taste; top with whipped cream.
Hot Malted Milk, Coffee and Chocolate.
Malted milk may be added to both hot coffee and chocolate and makes a very fine beverage.
Malted Milk with Egg.
Two teaspoonfuls malted milk, 1 egg, 2 teaspoonfuls whipped cream. Dissolve the malted milk in 1 ounce of hot water in shaker, add egg and whipped cream, shake thoroughly, add sufficient hot water, constantly stirring, and pour into 9-ounce hot soda mug. Sprinkle top with American Regal Ground Spices and serve.
Malted Milk, Hot.
Two tablespoonful malted milk, hot water enough to fill mug. While adding the water, stir the mixture with a spoon so as to make it smooth. Season with salt and pepper and serve with soda crackers. Some dispensers add a couple of teaspoonfuls of cream.
Hot Malted Milk Punch.
I. One ounce French brandy, I teaspoonful malted milk, I cut loaf sugar, hot milk to fill 8-ounce mug, finish with whipped cream and grated nutmeg. Serve 3 wafers. 2. One ounce malted milk, I dram coffee extract, I ounce cream. Reduce the lumps with a spoon. Stir briskly while adding hot soda. Hot Milk Shake.
Hot milk shakes are made by shaking 1 ounce (any flavored syrup desired by the customer) with hot milk, using plenty of soda foam from the squirt bottle.
Mint Warmer.
One ounce creme de menthe syrup, I ounce sherry wine. Stir in a measure of ice cream and spoonful of whipped cream. Toss and serve in bell glass. Sprinkle with nutmeg.
Mock Turtle Broth.
One ounce Liebig's beef extract, I ounce Armour's Vigoral, 1/2 ounce barley oatmeal or starch, 4 ounce gelatin, 3 drams tincture bitter orange peel, 18 drops tincture of capsicum, 3 drams lime juice, 3 drams Worcestershire sauce, 34 ounce salt, hot water to make 16 ounces. Make a thin paste from the starch or other material, swell the gelatin in cold water, dissolve the beef extract in hot water with the salt, add to the hot mixture the starch paste and softened gelatin and bring all to a boil, strain through a wire strainer, add the flavoring and hot water to finish. Use 1/2 ounces of the mixture to a mug.
Hot Morocco Maise.
Into a 5-ounce bouillon cup put 1/2 ounce hot cocoa paste and 2 teaspoonfuls of malted milk. Fill cup with hot milk, stir briskly to dissolve cocoa and milk and serve with two wafers.
Hot Mock Turtle Bouillon, Make an extract of mock turtle by taking 2 ounces extract of beef, 2 ounces concentrated chicken, 8 ounces of clam juice, 3 pints of hot water, I ounce tincture of black pepper, 3 drams essence of celery, I dram essence of orange peel. Mix and dissolve thoroughly. To dispense, take 2 ounces of the mock turtle extract and 1/2 ounce sweet cream. Stir while adding hot water. Serve spices.
Morocco Milk, Hot.
One-half ounce American Cream Chocolate, 2 teaspoonfuls malted milk. Put in 5-ounce bouillon cup, fill cup with hot milk, stir briskly to mix the cream chocolate and milk, and serve with 2 wafers.
Mystic Blue Blaze.
Four and one-half ounces grape juice, 11/½ ounces claret syrup, I ounce lime juice, 1 dram alcohol, a dash of bitters. Heat the grape juice in a tin cup or any small vessel by aid of an alcohol or gas stove, allowing it to boil .
To dispense, it is necessary to have two 8-ounce silver mugs, pour the hot grape juice into one of them, adding the dram of alcohol on top carefully not to mix it. Ignite the alcohol with a match and pour the blazing liquid from one mug to the other. Add the claret syrup and lime juice and a slice of lemon. With a little practice the operator can learn to dispense this drink in a very attractive manner, which, of course, adds to the pull a store has with its patrons. The price is 20 cents.
Hot Royal Nectar.
One ounce nectar syrup, 1/2 ounce lime juice, 1/2 ounce grape juice. Fill with hot water, add a slice of orange and lemon.
Nerve Tonic.
Nerve tonic makes a very agreeable hot drink. It should be made into a syrup, and the syrup must not be heated, consequently it should be a heavy syrup made with 10 or 12 pounds of sugar to I gallon of water. Three ounces American Nerve Tonic Extract, 1/2 ounces American Sarsaparilla Color, 1/2 ounces American Soda Foam, 1 gallon plain syrup (heavy). Draw I to 2 ounces into a cup, fill with hot water from the draft tube and stir with a spoon.
American Hot Soda Olives.
The slickest innovation ever offered at the soda fountain. The American public is very fond of olives. At a dinner olives are always served with the soup. What is more appropriate, therefore, than to serve American olives with your hot soda? We have introduced many new ideas to the soda dispensers in the last three years, all of which have been successful, but this is the best idea of all. Olives should be served with hot salty drinks, such as beef bouillon, tomato bouillon, clam bouillon, chicken bouillon, but never should be served with any of the sweet hot drinks, such as coffee, chocolate, hot lemonade, or hot egg drinks. Keep the olives in plain sight in an olive jar, as shown in our catalog of American Soda Supplies; after the hot drink is prepared and ready to serve, secure an olive from the jar by means of an olive fork, either drop it into the hot drink or serve beside it on a small plate or saucer with a cracker. For those who desire the utmost nicety in the serving of the olive with hot soda, should use a No. 16 Olive Fork served for each customer. In addition to being used as a garnish, olives can also be sold 6 for 5 cents in addition to the price of hot soda. When sold, olives should be served either on a small china plate or on one of the silver-plated cracker plates (as shown in catalog of American Soda Supplies) with an olive fork and a cracker. We offer American Hot Soda Olives in two varieties, pitted olives and stuffed olives. For prices of olives see our sundries catalog.
Olivette.
On a silver cracker plate place a nicely peeled hard boiled egg, add a couple of saltine wafers, and surround by a half dozen American Stuffed Olives. Serve with an olive fork and a cup of American Chicken Bouillon topped with whipped cream. Pass salt, pepper and celery salt to the customer when serving. Orangeade.
American Orangeade makes a delicious hot soda drink, and one that would pay all our patrons to put on their hot soda fountain. In making hot drinks out of American Orangeade, dilute the concentrated syrup with equal parts plain syrup. Put an ounce in a hot soda mug, fill with hot water and The result will be both pleasing to your patrons and profitable to you. serve.
Oxcel-a Fluid Beef.
Place 1 or 2 teaspoonfuls in a fine china cup, add enough hot water from the draft tube to make 6 ounces. Shake from silver or cut glass bottles, salt, pepper, and a small quantity of American Celery Salt. Add a few drops of Worcestershire sauce. A dash of American Herb Bouquet gives a delicious flavor.
Mild Oxcel Celery.
Eight ounces American Oxcel Beef Extract, 1/2 ounce cornstarch, I ounce salt, 1/2 ounce American Celery Tonic Extract, 1/8 ounce American Herb Bouquet, hot water enough to make i quart. Stir the starch with a small quantity of water and mix thoroughly, then add the balance of water and other ingredients. Use 12 ounce with each cup of hot water. Strong Oxcel Celery.
Four pounds American Oxcel Beef Extract, 14 ounce American Celery Tonic Extract, 4 ounces salt, 25 drops tabasco sauce, 14 ounce American Herb Bouquet, hot water to make I gallon. Mix thoroughly and use 1/2 ounce to each cup of hot water.
Oxcel Cocktail.
One-quarter ounce oxcel, 10 drops Worcestershire sauce, 5 drops tabasco sauce, I teaspoonful lemon juice, hot water to fill mug. Season with salt and pepper, or celery salt.
Cream Oxcel.
One teaspoonful oxcel, 2 ounces cream, hot water to fill mug. Season with salt and pepper, and celery salt.
Oxcel Egg-Nog.
Two teaspoonfuls oxcel, I teaspoonful sugar, I egg, a pinch of salt, in I tablespoonful brandy. Beat eggs slightly, add salt and sugar, mix oxcel in hot water, add to egg and brandy, strain and serve with nutmeg on top. Oyster Cocktail.
Seven small oysters, 11/2 ounces Snyder's oyster cocktail sauce, I dash tabasco sauce, 2 Saratoga flakes. Serve in large sherbet or sundae glass with 4 of lemon on side, put cocktail sauce on top of oysters, do not mix.
Oyster Cocktail Sauce.
Four tablespoonfuls tomato ketchup, juice 1/2 small lemon, teaspoonful Worcestershire sauce, 1/4 teaspoonful tabasco sauce, tablespoonful finely grated horse-radish. Mix well together.
Hot Oyster Juice.
Take 1 ounce of fresh juice from oysters, and a tablespoonful of cream, fill the mug with hot water, add a small piece of butter and season with pepper and salt. Serve with soda crackers.
Hot Peptonized Beef Tea.
About 5 grains crystal pepsin, 1½ ounce boiling water. Dissolve, then add 1 teaspoonful beef bouillon, I cupful hot soda. Serve with pepper and salt.
Hot Pistachio Punch.
One ounce pistachio or almond syrup, I ounce cream syrup, 1½ ounce cream, a dash of rum or bitters. Fill with hot soda, stirring well. Serve cinnamon.
Turkish Punch, Hot.
One yolk of egg, 1 ounce grape juice, 1/2 ounce lemon juice, 2 spoonfuls powdered sugar. Mix thoroughly and mix again while filling up with hot soda. Top off with whipped cream and sprinkle a little cinnamon on top. Hot Raspberry Ade.
One-half ounce raspberry vinegar syrup, 1½ ounce raspberry juice, 1½ ounce lime juice. Add hot water, stirring well .
Hot Raspberry.
Prepare a syrup as follows: Six ounces raspberry juice and enough plain syrup to make 32 ounces. To serve, put 1 1/2 ounces in an 8-ounce mug, , put 1/2 ounces in an 8-ounce mug, and fill the latter with hot water .
Raspberry Royal.
Put 1 ounce American Raspberry Syrup (double strength) in a 6 ounce cup; add a dash of phosphate and fill with hot water; sprinkle with grated nutmeg and top with whipped cream.
Hot San Toy Cocktail.
One dash bitters, 1/2 ounce orange syrup, 1/2 ounce pineapple, piece of spice, a clove, and add hot water.
Hot Scotch.
One ounce hot Scotch syrup, add hot water, stirring constantly. Top off with cream. To make the hot Scotch syrup, take 4 ounces soluble essence cream. To make the hot Scotch syrup , take 4 ounces soluble essence of ginger, 14 ounce soluble extract of capsicum , I dram soluble extract of gentian, 3 drams essence of orange peel, 20 ounces lemon syrup, 1/2 ounce caramel coloring. Mix thoroughly and keep in a syrup bottle.
Hot Sherryed Chocolate.
Finish with whipped cream. One ounce hot chocolate syrup, 1/3 ounce sherry wine, water to fill mug. Silver Fizz, Hot.
One white of egg, juice of 1 lemon, 3 spoonfuls powdered sugar. Mix with spoon and stir while adding hot soda. Serve nutmeg and cinnamon. spoon and stir while adding hot soda. Serve nutmeg and cinnamon.
Soda Toddy, Hot.
Two drams lemon juice, I ounce lemon syrup, I dram aromatic bitters, enough hot water to fill an 8-ounce glass. Sprinkle with nutmeg or cinnamon.
Hot Strawberry Sundae.
Over a service of vanilla ice cream pour a ladle of hot crushed strawberry. Do not let the strawberry reach a boiling degree as it destroys the flavor. not let the strawberry reach a boiling degree as it destroys the flavor.
Syrup-Hot Process.
Twelve pounds sugar, I gallon water. Put water and sugar in kettle, stir constantly as it warms, and take off the fire just as soon as it begins to boil, and strain while hot.
Tabasco Flip.
Three teaspoonfuls oxcel, 5 to 10 drops Tabasco sauce. mug. Season with salt and pepper. . Season with salt and pepper.
Tea.
Hot water to fill Tea at the hot soda fountain can be made in two ways, either fresh made for each customer by keeping a tea canister filled with good tea and a silver each customer by keeping a tea canister filled with good tea and a silver ball handy to the hot soda fountain. When tea is called for put a pinch of tea into the tea ball, place in the cup, and fill the cup with boiling water.
Tea ball should remain in the tea for one-half minute to a minute according to the strength the customer desires the drink , and then serve with sugar and cream to taste. The other way is to use American Condensed Tea which has a fine Oolong tip flavor, very delicious and refreshing. Directions: I to 2 teaspoonfuls condensed tea in a cup and saucer , add sugar and cream to taste. Serve with a sweet cracker.
Hot Tea.
About 4 cubes loaf sugar, about I dessertspoonful extract Oolong tea, about I dessertspoonful prepared milk, hot water sufficient to fill cup, I tablespoonful whipped cream.
Hot Tomato Beef Bouillon. 1 One-half ounce beef tea extract, I ounce tomato bouillon extract. Fill cup with hot milk and serve with graham wafers, salt and pepper. Tomato Bouillon.
One ounce American Tomato Bouillon in a cup, fill with hot water, season with celery salt and serve.
Hot Tomato Bouillon.
Take 1/2 to I teaspoonful of beef extract, or about I ounce of good liquid beef extract and 1/2 ounce of tomato ketchup, with enough hot water to fill an 8-ounce mug. Season to taste. Another tomato beef bouillon is made by taking ½ ounce of beef extract, 14 ounce of tomato ketchup and 1/2 ounce of cream.
Stir while filling with hot water and serve with spices. Puree of Tomato.
Pour 2 ounces of American Tomato Soup into a cup, add 1 ounce sweet cream, fill with boiling water, and season with salt, pepper and celery salt. A little malted milk may be added to thicken.
Tomato Bisque Soup.
The contents of a can of American Tomato Bisque Soup will make 6 cups of delicious soup. Place 134 ounces of condensed soup in a fine china cup, and fill with very hot water. Fill the cup with hot water to warm it before using. Keep the condensed soup in a small, covered, silver-plated tureen , and use a silver-plated ladle.
Hot Tom.
Mix 1 ounce each fluid extract gentian, caramel solution, soluble extract ginger, soluble extract capsicum, soluble extract orange, soda foam, tartaric acid, I quart simple syrup. Mix well; pour 11½ fluid ounces into an 8-ounce glass, fill with hot water, and serve with a spoon.
Tonique Fizz.
Fill glass ½ full shaved ice, add white of an egg, 3 spoonfuls powdered sugar, 3 dashes angostura bitters, 4 dashes lime juice, 8 dashes phosphate.
Shake well, pour into 12-ounce bell top glass and fill with vichy in short dashes to make fizz.
Vanilla Puff.
One ounce vanilla syrup, I white of egg, I ounce cream, I tablespoonful brandy. Shake well; add spoonful of whipped cream, and fill cup with hot water.
Whipped Cream.
Place cream to be whipped in American Cream Whipper. Put dasher in place in bowl, put on cover, and revolve handle a couple of minutes and in bowl, put on cover , and revolve handle a couple of minutes and cream will be whipped solid.
Remove dasher to wash. Place cover on bowl, and stand on counter where it is ready to serve. and best way to prepare whipped cream.
This is the quickest Whipped Cream.
Cream must be cold to whip well, so keep it on ice until ready to whip. Take 2 earthen bowls, 6 or 8 inches in diameter. Put a pint of rich 2 earthen bowls, 6 or 8 inches in diameter. Put a pint of rich cream into 1 bowl, add 2 teaspoonfuls of powdered sugar and 5 drops of best vanilla extract. Whip with a whipped cream churn until a couple of inches of froth has formed; remove the churn and skim off the whipped cream into the other bowl. So continue whipping and skimming until all the cream in the first bowl has been exhausted, and the second bowl will contain only dry whipped cream. This will keep stiff all day. The addition of half a teaspoonful of salt to a quart of cream will make it whip more readily and stand up better. The philosophy of the process is that the churn drives air into the cream, and blows an infinity of tiny bubbles, which form whipped cream. the dasher gently and slowly and bring it down quickly and forcibly. When the second bowl is full of whipped cream, pour off the liquid cream, if there is any, which has settled at the bottom into the first bowl, and whip it again.
Keep the whipped cream on ice, and it will stand up good and stiff for a day.
Wild Strawberry Cordial.
One ounce wild strawberry syrup, juice of 1 lemon. Stir while adding hot soda. Add several preserved strawberries. . Add several preserved strawberries.
William's Favorite.
One-half teaspoonful beef extract, I teaspoonful clam bouillon, 1 tablespoonful sweet cream, I teaspoonful port wine, boiling water to fill mug. sweet cream , 1 teaspoonful port wine, boiling water to fill mug. Serve with salt, pepper and celery salt.