Home › At the Fountain › Trinidad
Trinidad
Hot Soda Recipes.
Hot Apple Toddy.
Beef tea mug. One-half tablespoonful sugar, 1½ baked apple, I wineglass applejack; fill balance with hot water; mix well, using a spoon. Grate nutmeg on top. Hot Apple Float.
One ounce crabapple syrup, I ounce pineapple juice. Stir while filling with hot soda. Top off with a small spoonful of whipped cream, sprinkling on top a little grated pineapple float.
American Asparagus Bouillon, 12 ounce. Hot water to fill cup. Sprinkle with celery salt.
Beef Bouillon Solution.
Six ounces American Liquid Beef, 1/2 ounce powdered mustard, I dram black pepper, 10 drops American Herb Bouquet, I dram powdered celery, 2 drams bay leaves, 2 ounces salt. Hot water enough to make I pint. Mix thoroughly and let stand till cool. Strain through cheese cloth, and use 1 tablespoonful to each glass of bouillon served.
Hot Beef-Egg.
Break fresh egg into mixing glass and shake well without ice. Pour into bouillon cup, add 12 ounce beef tea extract, draw hot water to fill cup and serve with 2 graham wafers, pepper and salt.
Beef Punch.
Pour 1 or 2 teaspoonfuls of oxcel into a cup, fill with boiling water, season with salt, pepper and celery salt; add a dash of sherry wine, and top with whipped cream.
Beef Sangree.
One teaspoonful oxcel beef extract, 14 teaspoonful Worcestershire sauce (without shaking bottle), 2 drops tabasco, I piece lemon peel. Hot water to fill cup. Serve with salt, pepper, etc.
Beef Tea.
One or 2 teaspoonfuls American Oxcel, hot water enough to fill cup. Serve in a fine china cup. American Celery Salt shaken from a cut-glass or silverplated salt bottle is an agreeable addition; so is herb bouquet. Both greatly improve the beverage. Some people also like 1 or 2 drops of Worcestershire sauce. Hot Beef Tea.
Put half a teaspoonful of American Oxcel into a cup, fill the cup with hot water, stir well, and add salt and pepper to suit.
Bouillon Punch.
One teaspoonful oxcel, 1 teaspoonful lemon juice, 2 teaspoonfuls powdered sugar, I teaspoonful sherry wine. Fill glass or mug three-quarters full of hot water, stir thoroughly, add 1 tablespoonful claret and serve. Bouillon, Soup.
The contents of a can of American Bouillon 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 silverplated ladle. Caramel Egg Fizz, Hot.
One ounce cream, 1/2 ounce American Chocolate Paste, 1/2 ounce vanilla syrup, 2 drams coffee, I egg. Mix thoroughly and stir while adding hot water. Serve grated nutmeg or cinnamon.
Celery Salt.
American Celery Salt is the finest possible addition to hot beef tea, and gives a delicious relish to the drink. Serve from a handsome individual salt bottle.
Celery Soup.
The contents of a can of American Celery 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.
Celery Tonic.
For use in hot beef tea, dilute American Celery Tonic Extract with half water, and squirt from an essence bottle.
Hot Checkerberry.
Draw 1/2 ounce of wintergreen syrup and I ounce of red orange syrup into a mug and fill with hot water. Top with whipped cream. It may also be served by using I ounce wintergreen syrup and omitting the orange, but the first is to be preferred. The two syrups may be kept mixed and ready for dispensing.
Cherry Blaze.
Place 11/2 ounces of American Cherry Syrup (double strength) in a 6-ounce cup, and fill with hot water. Add grated nutmeg and whipped cream. Hot Cherry Egg Bounce.
One egg, 2 ounces cherry juice, I spoonful powdered sugar. Mix thoroughly and mix again while adding hot soda. Add several cherries and a slice of orange. Serve nutmeg.
Cherry Ferri.
The greatest nerve tonic of the age.
Ferri in a hot soda cup, fill cup with hot water, add whipped cream if desired by customer. Just as fine hot or cold.
The greatest nerve tonic of the age. Draw I ounce of American Cherry Hot Cherry Phosphate.
Prepare a syrup with 12 ounces of cherry juice, 11/½ pounds of sugar and 6 ounces water. Dissolve the sugar in the juice and water. In serving, put 1/2 ounces of the mixture in the mug and add i dram of acid phosphates solution, filling the mug with hot water. If desired, the phosphate may be kept mixed with the syrup.
Chicken Bouillon.
Two ounces concentrated chicken and 12 ounce sweet cream. Stir while adding hot water, after seasoning with a little spice. Chicken Broth and Bouillon.
One ounce American Concentrated Chicken Bouillon. Hot water to fill mug. Season with salt and pepper, or celery salt. This is a real chicken bouillon of most delicious flavor, and universally successful at the hot soda counter. May be improved by stirring into the drink a spoonful of whipped cream.
Chicken Soup.
The contents of a can of American Chicken 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. This chicken soup should be removed from the can at once after opening, and kept in a tureen or glass bottle. Chocolate Syrup Hints.
Chocolate should always be boiled, for otherwise its full body and flavor cannot be obtained; therefore, be sure to bring your syrup to a boil. Cornstarch gives body and, if properly cooked, is tasteless. If not thoroughly cooked, however, it gives a starchy taste; and if burnt, its flavor is very noticeable. In making chocolate syrup a double boiler should be used, and burning thus avoided.
Hot Chocolate.
Formula I.-Eight ounces chocolate, 4 ounces granulated sugar, 28 ounces boiling water, chocolate syrup enough to m make a gallon. Select a rich brand of chocolate. Grate or scrape fine and triturate with the sugar; then in a large warm mortar form a paste by trituration, gradually adding 18 ounces of boiling water; transfer to a porcelain vessel, heat slowly, stirring well; gradually add the remainder of the water, bring to a boil and boil for five or six minutes, stirring constantly; stir for some time after removing from the fire, then bring to a boil again and boil for one minute. By this means separation of cacao butter is prevented, and the mixture does not require straining, but simply skimming. Add the syrup, and the mixture may be flavored with vanilla extract or other flavors. Care must be exercised to make a smooth paste in the beginning, and to avoid scorching at the last. A quantity of the chocolate may be kept on hand, in grated or scraped form, mixed with the proper amount of sugar. In serving, use 11/2 ounces of the syrup, add an ounce of cream, fill the mug with hot water, top with whipped cream, and serve with crackers and a spoon.
Formula II.-Three and one-half ounces Baker's or other good soluble cocoa, 2 pints water, 40 ounces granulated sugar, 4 drams vanilla extract. Heat the water to boiling, stir in the cocoa, gradually added; add the sugar; when latter is dissolved, strain and add the extract. Serve like the preceding. Formula III.- Four ounces powdered chocolate, 1/2 ounce starch, 2½ pints water, 2/2 pounds sugar, 2 drams vanilla extract. Mix the chocolate and starch by trituration, mix intimately with part of the water, pour on the remainder of the water in a boiling condition, stir well and heat to boiling until the starch is cooked, stirring constantly; add the sugar, stir until dissolved, add the vanilla extract. Serve like the preceding. Formula IV.-Three pounds powdered Dutch cocoa, 1½ gallon water, 2 pints cream, 5 ounces tincture of vanilla, teaspoonful salt. Enough simple syrup to make I gallon.
Chocolate.
Two ounces chocolate syrup, 4 ounces warm milk. Hot water to fill mug. Add spoonful of whipped cream.
Thoman's Hot Chocolate.
Take 11½ pounds good sweet chocolate; grate fine; add 1 gallon milk while stirring; then beat a few minutes with egg beater to make it light and serve with whipped cream. This should be made in porcelain-lined urn, of even temperature, and stir occasionally.
Chocolate as a Finished Drink.
This is a most delicious way of making finished chocolate. It is absolutely the only way of fully bringing out that rich chocolate flavor. One pound American Powdered Cocoa, 1 pound sugar, 1 gallon milk, 1½ gallon water, 1½ ounce vanilla extract. Boil the milk. Put cocoa into another vessel, add half a gallon of the boiled milk and stir until cocoa is thoroughly dissolved. Put this over the fire, let it come to a boil and boil 5 minutes, stirring constantly. Then mix this with the rest of the boiled milk, add ½ gallon of boiling water and the vanilla extract; then, without further cooking, pour into inside can of hot soda apparatus to keep hot, and dispense as a finished drink in a china cup topped with whipped cream. If this chocolate is too rich for your taste you can add more water. If not sweet enough add more sugar, but never change the method of cooking.
Chocolate as a Finished Drink.
Three quarts water, 2 pounds sugar, 2 quarts milk, I pound American Powdered Chocolate or I quart American Cream Chocolate. Put water into can over slow fire, let it come almost to a boil, add chocolate, milk and sugar; simmer for 5 minutes, pour into urn and keep it hot. Draw this chocolate into cup, add more sugar if desired, and top with whipped cream. To be served from a hot soda apparatus having inside chocolate reservoir. Hot Chocolate Ice Cream Soda.
Hot chocolate, very hot, is nice with a spoonful of ice cream to top it off and is very popular.
Hot Chocolate Fudge.
This has made a hit wherever introduced, and consists of a very rich, thick chocolate sauce, kept hot in a chafing dish (which will not burn on account of the chafing dish having a water-bath) and the confection is served by pouring a ladleful of this hot chocolate sauce over ice cream. This seems a great contradiction, but in reality makes a delicious combination. As soon as the hot chocolate strikes the ice cream it chills the under surface of the chocolate, and does not melt the cream, as you would expect. This is sometimes garnished with whipped cream and a cherry. Chocolate Mexican.
The way they serve it in Mexico. One egg, 1/2 ounces chocolate syrup, 1 teaspoonful sweet cream, 1/2 teaspoonful cinnamon, 1/2 teaspoonful salt; shake well, strain into a cup and add 1 cupful of hot water. Top with a spoonful of whipped cream.
Chocolate Paste for Hot Chocolate.
Make a thick paste with powdered cocoa and warm water, using a very small quantity. Always keep the paste hot and dispense I dessertspoonful in cup of hot water or milk and top whipped cream. Allow customer to sweeten with confectioner's sugar. Don't forget to use 1/2 teaspoonful table salt to the 8 ounces of powdered cocoa when preparing either chocolate syrup or hot chocolate.
Hot Chocolate Sauce Over Ice Cream.
This is becoming very popular at all large soda fountains. A cone of ice cream is turned into a silver sherbet cup or sundae glass, 1 to 1/2 ounces of hot chocolate sauce is poured over it, and served to customer with spoon. It makes a delicious combination. If you want to serve this hot chocolate sundae as an extra fancy drink, add a teaspoonful of whipped cream on top of the hot chocolate, and on top of all place a walnut meat from jar of American Walnut Bisque.
Hot Chocolate Sauce.
One-half pound American Powdered Cocoa, 1/2 pound sugar, 2 pints milk, 4 ounces cream, I dram vanilla extract. Boil milk, add cocoa, stirring until it is thoroughly dissolved. Put this over the fire, let it come to a boil, and boil for 5 minutes, mixing constantly. Strain and stir in the cream and vanilla extract.
Chocolate Sherry.
One ounce hot chocolate syrup, 1/3 ounce sherry wine, water to fill mug. Finish with whipped cream.
Chocolate Syrup.
One pound American Cocoa, I can American Evaporated Cream, 8 ounces boiling water, 2 drams extract of vanilla. Simple syrup enough to make I gallon. Rub the cocoa into a smooth paste with the water, add the milk and I pint of syrup, boil for 1 minute and add balance of syrup, when cold add vanilla. To serve, use from 1 to 2 ounces of chocolate syrup to a cupful of boiling hot water, or better, hot milk and water mixed equal parts, and top with whipped cream.
Hot Chocolate Sundae.
Hot, rich chocolate syrup poured over a ladle of plain or nut ice cream is very delicious. A few chopped nuts may be sprinkled over the top. Chocolate Syrup.
One-half pound American Chocolate Paste, I pound American Powdered Chocolate, 6 ounces cornstarch, 2 gallons hot water, 3 quarts simple syrup. Dissolve the chocolate in hot water, using great care not to scorch it. Mix the cornstarch with cold water. Before adding the cornstarch see that the chocolate is thoroughly dissolved and brought to boiling heat. Then add the cornstarch, and boil well that it may be sufficiently cooked to prevent any starchy taste. Strain through a sieve to remove coarser particles. In dispensing it sufficient cream should be put into the cup first. Add the chocolate, then sweetening if necessary; fill with hot water from the draft tube, and stir with a spoon. Top with whipped cream. Chocolate Syrup.
One pound American Powdered Cocoa, 24 pounds granulated sugar, 5 pints milk, 2 eggs, I ounce extract vanilla. Heat the milk to a boiling point. Take a small quantity and mix with the cocoa to a smooth paste. Then add balance of milk, eggs well beaten, and sugar, and boil for 3 minutes, stirring all the time. When cold add the extract of vanilla. Strain while hot. To serve, use 1 to 2 ounces of the above syrup to a mug three-quarters full of hot water or hot milk, and serve with a spoonful of whipped cream on top. Chocolate Syrup for Hot Soda.
One pound American Chocolate Paste, 21/½ pints milk. Bring the milk to a boiling point and pour over the chocolate, which should first be shaved or broken into small pieces. Then boil for 2 or 3 minutes, stirring constantly until dissolved, and strain while hot. To serve, use from 1 to 2 ounces of the above to a mug three-quarters full of boiling hot water or hot milk and water mixed equal parts, with a spoonful of whipped cream on top. Chocolate Syrup.
One pound American Powdered Cocoa, I gallon warm simple syrup, 2 fluid drams extract of vanilla. Mix thoroughly.
Chocolate Syrup.
Dissolve the contents of I package American Chocolate Paste in 5 pints of hot water with 5 pounds of sugar, and strain while hot through flannel or very fine sieve. Pour a little cream into the cup, add 1 ounce chocolate syrup, nearly fill with hot water from the draft tube, and stir with a spoon. Add a teaspoonful of whipped cream.
Improved Hot Chocolate Syrup.
Eight ounces best powdered cocoa, 4 pints water, 21/½ pounds sugar. Place the cocoa in a double boiler, add the water slowly to prevent it from becoming lumpy, strain through a cheese cloth to remove all lumps. Two Hot Chocolate Syrups.
I. One pound powdered cocoa, I pint boiling water, 7 pints syrup (12 pounds to gallon of water). Put the cocoa in a double boiler and add 1 pint of syrup and rub into a smooth paste and add the pint of boiling water, place over fire and bring to a boil. Remove from fire, add the balance of syrup and strain. When cold add 1 ounce of vanilla extract if desired. 2. Eight ounces powdered cocoa, 4 pints water, 21/2 pounds sugar. Place the cocoa in double boiler, add the water slowly to prevent it from lumping, then put on the fire and cook slowly for about an hour and then add the sugar. When cool add I ounce vanilla and strain. Run this through a cheese cloth to remove all lumps.
Chocolate Syrup.
Dissolve the contents of I can of American Powdered Chocolate in hot simple syrup, made by adding 5 pounds granulated sugar to 5 pints of water. Mix I 1½ ounces cornstarch with cold water, add to the the chocolate and boil for 1 minute. Strain while hot through a sieve or flannel. This makes about I gallon of chocolate syrup. Pour into an 8-ounce china cup 1/2 ounce genuine cream, add 1/2 ounces chocolate syrup, fill the cup with hot water from the draft tube, and stir with a spoon. This formula is for making a syrup for use in hot soda when the syrup is not heated. Many dealers, however, prefer to dispense a finished hot chocolate from the syrup can, and this is really the best way of all. See formulas preceding. Hot Chili Punch.
One-half ounce rum syrup, 1½ ounce brandy syrup, juice of 1½ lemon, white of I egg, I dash of peppermint, I dash ginger. Fill mug with boiling water and place spray of mint on top of all.
Christmas Punch.
Juice of I lemon, 1/2 ounce sherbet syrup. Mix these in an 8-ounce mug, draw 6 ounces of hot water into another mug, pour on the latter a small amount of alcohol and ignite it, and mix this liquid with the liquid in the other mug by pouring back and forth from one mug to the other a few times. Hot Clam Bouillon.
Two tablespoonfuls American Clam Bouillon, I dessertspoonful prepared milk, 5 drops extract aromatic herbs, 5 drops extract white pepper, I cupful hot water.
Clam Bouillon.
Use I ounce of American Clam Bouillon in a cup, fill with hot water, season with pepper, salt and celery salt. A piece of butter the size of a pea stirred into clam bouillon causes a marked improvement. A spoonful of whipped cream improves both the flavor and appearance of the drink. Clam Broth.
Blend. Use I ounce American Clam Bouillon, 1/2 ounce tomato ketchup or bouillon; fill cup with boiling water; season with salt, pepper and celery salt. A dash of sherry wine in clam bouillon makes a very fine clam punch. 236