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Full text of "On Uncle Sam's water wagon; 500 recipes for delicious drinks, which can be made at home"

On 

Uncle Sam's 
Water Wagon 

500 Delicious Drinlcs which 
Can te Madie at Home 




THE LIBRARY 

OF 

THE UNIVERSITY 

OF CALIFORNIA 

DAVIS 



IN MEMORY OF 

HARRY MONTEFIORE GOLDBERG 
PRESENTED BY 
Jos a Goldberg 



ON UNCLE SAM'S 
WATER WAGON 

500 RECIPES 
FOR DELICIOUS DRINKS 

WHICH CAN BE MADE AT HOME 



BY 

HELEN WATKEYS MOORE 

AUTHOR OF "CAMOUFLAGE COOKERY" 



G. P. PUTNAM'S SONS 

NEW YORK AND LONDON 

Gbe -fcuicfcorbcchcr pte00 

1919 



LTBRAITP 

UNIVERSITY O 



COPYRIGHT, 1919 

BY 
HELEN WATKEYS MOORE 



Ube Itnfcherbocher press, flew Borfc 



Dedicated 

TO 

ONE WHOSE HELP HAS BEEN 
AN INSPIRATION 



FOREWORD 

The acceptance of the Eighteenth Amendment 
to the Constitution of the United States by the 
Legislatures of every State but three means that, 
after a stated date, the manufacture and sale of 
intoxicating liquors is totally prohibited through- 
out the United States, and all territory subject 
to it. 

Many people, especially in the East, and in 
New York State particularly, apparently did not 
awaken to the fact that this great movement was 
sweeping the country, until the Amendment had 
been passed. 

There has been bitter protest against what is 
claimed to have been the hasty forcing through of a 
social ordinance such as this, by a group of fanatics, 
contrary to the real wishes of the majority of the 
people. 

Sufficient answer to this is the fact that Pro- 
hibition has been before the country for many 
years, that it has steadily made headway, that it 
exists practically in thirty-two of the States either 
by constitution, statute, or local option, that it has 
been adopted by the Nation through the most 



vi Foreword 

deliberate procedure known, i.e., an Amendment to 
the Federal Constitution, which must first be 
passed by two thirds of each house of Congress, 
and afterwards voted upon and accepted by the 
Legislatures of three fourths of the States, and 
that it has been accepted by forty-five States, in 
almost every case by large majorities. 

Whether or not the wisdom of the measure 
commends itself to all the people, it is fair to 
assume that, having become part of the basic law 
of the land, the American people, being law- 
abiding citizens, will observe it. 

But this does not mean that men and women 
will no longer become thirsty. 

It is the aim of this little book to present a 
collection of some hundreds of recipes, for making 
in the home delicious, appetizing, and wholesome 
drinks, free from the alcoholic taint. In addition 
to the well-known beverages, such as tea, coffee, 
milk, and lemonades, there are many familiar by 
name, but that the average person knows only as 
they are served at soda fountains. 

It is believed that by learning to make them in 
the home and in nearly every case the directions 
are very simple one may have available a long list 
of refreshing drinks at far less cost and distinctly 
superior in quality and cleanliness. 



CONTENTS 

PAGE 

TEA . | , 3 

COFFEE f r . * ' . . , 7 

CHOCOLATE . . ,..,,. . . \ 15 

COCOA . . . . ^ . . 29 

MILK AND MALTED MILK , . , . . 33 

EGG DRINKS i . . . , . 41 

LEMON AND LIME . . . . 51 

ORANGE AND PINEAPPLE . . . . 69 

STRAWBERRY AND RASPBERRY . . . 87 

FRUIT DRINKS AND CIDER . . . 107 

GRAPE JUICE . . . . > .127 

GINGER AND GINGER ALE . . . 139 

FRUIT PUNCHES . . . ,; . 147 

INVALID DRINKS . . . . . . 163 

SYRUPS . ;.;"' ; . . , . 181 

SUNDAES ^ * V* * * * ^ J 95 



There was three kings into the East 

Three kings both great and high, 
And they hae sworn a solemn oath 

John Barleycorn should die. 

They took a plough and plowed him down, 

Put clods upon his head, 
And they hae sworn a solemn oath 

John Barleycorn was dead. 

ROBERT BURNS 



"Sea 



Thou Female-Tongue-running, Smile-smoothing, 
Heart-opening, Wink-tipping Cordial. 

Gibber, The Lady's La*t Stake. 



Tea 



First scald the teapot. Allow from half to a 
full teaspoonful of tea to each cup, according to 
variety used. Pour freshly drawn boiling water 
over the tea, and allow to stand from three to five 
minutes. English breakfast tea should stand at 
least five minutes before it is served. Serve with 
sugar, cream, lemon or orange. 

Tea & la Commodore 

Make tea according to preceding recipe, and 
serve with sugar and three cloves to each cup. 

Tea & la Biltmore 

Serve tea sweetened with red and white rock 
candy instead of sugar. A slice of lemon may be 
added. 

Tea for Two 

A quick way to make tea is to measure one half 
teaspoonful of 'tea for each cup, or more according 

3 



4 On the Water Wagon 

to the brand of tea used, into a tea ball. Put the 
tea ball into the cup and pour over freshly boiled 
water. Let stand for three minutes. Remove 
the tea ball, and serve with lemon and suga'r, or 
cream. 

Honolulu Tea 

Make a syrup of one half cup of juice from 
preserved pineapple to two tablespoonfuls of 
sugar, and simmer cubes of pineapple in it until 
the syrup is nearly absorbed by fruit. Serve 
three cubes to each cup of hot tea, and more sugar 
if desired. 

Russian Tea 

Scald earthenware teapot with boiling water 
and put in two teaspoonfuls of tea, pour over 
boiling water, filling the pot one fourth full, and 
let stand three minutes. Then fill pot full of 
boiling water and let brew five minutes. In 
serving, dilute with hot water, and put a slice of 
lemon in each cup. Preserved strawberries or 
cherries may be added. 

Iced Tea 

Make tea according to preceding recipe and 
pour over cracked ice in tall glasses. Add slice 



Tea 5 

of lemon and powdered sugar to taste. A sprig 
of mint may be added. 

Tea a la Mitchell 

Serve a spoonful of orange marmalade to each 
cup of hot tea. 

Mate, or Paraguay Tea 

Put a level teaspoonful of mate" in a small 
muslin bag, which conies in each package of the 
tea, and pour over one pint of freshly boiled water. 
Remove the bag, and the beverage is ready to 
serve. 

Yerma 

Put two heaping teaspoonfuls of mate in a 
heated coffeepot or teapot, pour over a pint of 
boiling water, and keep covered for two minutes; 
then strain. When cold, put in a punch bowl, 
and add one quart of Apollinaris and a pint of 
chopped ice. This may be sweetened if desired. 

Sherbet Tea 

Place a spoonful of lemon sherbet in a glass 
with two tablespoonfuls of lemon syrup and a 
dash of acid phosphate. Nearly fill the glass with 
cold tea, and add a little cracked ice and soda 
water. This is a delicious drink for hot days. 



Coffee 



For lo! the board with cups and spoons is crowned, 
The berries crackle and the mill turns round. 

Pope, Rape of the Lock, 



Boiled Coffee 

Allow one tablespoonful of finely ground coffee 
to one cup of boiling water. Put clean eggshells 
in the pot, or a whole egg is beaten with a little 
cold water and mixed with the coffee before the 
boiling water is poured on. Put on the stove, and 
when it comes to a boil, take off cover and remove 
from fire. Let stand two or three minutes, then 
cover and return to the fire until it again comes to 
a boil. Remove at once, let stand five minutes, 
and it is then ready to serve. 

Percolator Coffee 

Allow one heaping tablespoonful of coffee to 
each cup of boiling water. Place the coffee in 
the strainer of the percolator, put on the stove, and 
pour on gradually the water. Allow it to filter, 
and serve at once. 

Black Coffee 

Put six tablespoonfuls of pulverized coffee into 
a percolator. Pour slowly over it three cups of 

9 



io On the Water Wagon 

boiling water. Let it stand for a few minutes 
after it has filtered, and then serve in after-dinner 
coffee cups, with sugar if desired. 

Iced Coffee 

Add cream and sugar to freshly made coffee, 
and chill. Serve in tall glasses, with a spoonful 
of whipped cream in each glass. 

French Coffee 

Make according to the recipe for Black Coffee 
but use milk which has been brought to the boiling 
point, instead of water. 

Cafe au Lait 

To one quart of very strong strained coffee, 
add one pint of hot milk. Serve with whipped 
cream and sugar. 

Cate Noir 

Boil two cloves in a quart of very strong coffee. 
Serve with sugar in after-dinner coffee cups. 

Turkish Coffee 

This coffee should be made over an alcohol 
lamp in a brass Turkish pot, of pulverized coffee. 
Put in pot as many after-dinner coffee cupfuls of 



Coffee ii 

water as you desire, and bring to a boil. On top 
of the water, drop a heaping teaspoonful of pul- 
verized coffee to each cup of water, and allow it 
to settle. Then add powdered sugar, one, two, 
or three teaspoonfuls to a cup, and bring to a boil 
three times. Pour into the cups and allow the 
grounds to settle before drinking. 

Coffee for Twenty-five People 

Take one egg to a pound of finely ground coffee, 
moisten thoroughly with cold water, and let 
stand for several hours. Tie coffee in a muslin 
bag, and put in eight quarts of freshly boiling 
water, and boil for five minutes. Let stand ten 
minutes before serving. Serve with cream. 

Cereal Coffee 

Put eight tablespoonfuls of cereal coffee into a 
coffeepot, with one quart of cold water, and a 
piece of butter the size of a pea. Boil twenty 
minutes, and serve with hot milk or cream and 
sugar. Omit butter if cooked in a percolator. 

To make cereal coffee at home, take three 
pounds of whole wheat, one pound of whole barley, 
and roast in the oven, stirring constantly until 
well browned. When it is the color of coffee, add 
three tablespoonfuls of molasses and three table- 



12 On the Water Wagon 

spoonfuls of butter. Stir well, and when the 
grains become separated, set aside to cool and add 
one cupful of ground chicory. Grind and use 
as above. 

Hot Coffee Souffle 

To the well beaten yolk of one egg, add four 
tablespoonfuls of hot cream, and enough sugar to 
sweeten. Add hot coffee and fold in the beaten 
white of the egg. Serve immediately. 

Malted Milk and Coffee No. i 

Mix to a smooth paste two tablespoonfuls of 
malted milk with two tablespoonfuls of coffee 
syrup. Put into a shaker, and add eight table- 
spoonfuls of milk. Shake well, strain into a glass, 
and fill up with ice-cold milk. 

Malted Milk and Coffee No. 2 

Put two tablespoonfuls of malted milk into a 
shaker with eight tablespoonfuls of rich milk, or 
cream. Add about a tablespoonful of coffee 
syrup and a teaspoonful of grape juice. Shake 
well, and strain into a glass one fourth full of 
chopped ice. 



Coffee 13 

Hot Malted Milk and Coffee 

Mix one teaspoonful of malted milk and one 
teaspoonful of ground coffee with enough hot 
water to fill a cup. Boil three minutes, sweeten 
to taste, and strain. 

Hot Malted Milk with Coffee Syrup 

Mix one tablespoonful of malted milk with two 
tablespoonfuls of coffee syrup to a smooth paste. 
Fill up with hot water. Stir well and serve with 
whipped cream. Season with a little salt. 

Hot Coffee with Strawberry 

Break one egg into a shaker with one and one 
half tablespoonfuls each of vanilla and strawberry 
syrups and two tablespoonfuls of rich cream. 
Shake well, pour into glass, and fill up with hot 
coffee. Add whipped cream. 

Plain Coffee Shake 

Fill a tall glass one half full of cracked ice, and 
pour over three tablespoonfuls of coffee syrup 
and two tablespoonfuls of sweet cream. Shake 
well, fill up glass with soda water, and add a spoon- 
ful of whipped cream. 



14 On the Water Wagon 

Coffee Egg Shake 

Mix two tablespoonfuls of coffee syrup with two 
tablespoonfuls of sweet cream, add one egg and 
cracked ice. Shake thoroughly, strain into glass, 
and fill up with cold milk. 

Atlantic City Shake 

Put into a shaker two tablespoonfuls of coffee 
syrup, one tablespoonful of cream, one table- 
spoonful of vanilla syrup, and six tablespoonfuls 
of milk. Shake well, and pour into a glass which is 
half full of cracked ice. Add more milk to fill 
glass and serve with straws. 

The Eureka 

Put three tablespoonfuls of coffee syrup into a 
shaker with one tablespoonful of rich cream. Add 
cracked ice and shake briskly. Add enough car- 
bonated water to fill a glass. Pour from shaker 
to glass several times to thoroughly blend, and 
serve with whipped cream and a spoonful of ice 
cream. 

The Rochester 

Add two tablespoonfuls of coffee syrup to a 
glassful of milk. Stir thoroughly and add a 
ladleful of coffee ice cream and a spoonful of 
chopped English walnuts. 






Chocolate 






"Again I drink! And lo, there seems 
A calmer light to nil my dreams! " 



16 



Chocolate 

Mix one half tablespoonful of cornstarch with 
a little cold milk. Scald a quart of milk in a 
double boiler, then add the cornstarch and cook 
fifteen minutes. Grate two ounces of chocolate, 
mix with two tablespoonf uls of boiling water, three 
tablespoonfuls of sugar, and a little salt. Stir 
constantly until the mixture is very smooth, and 
then add to the hot milk. Beat until foamy. 

Foamy Chocolate 

Cook until smooth, four ounces of chocolate, 
four tablespoonfuls of sugar, a saltspoonful of 
salt, and four tablespoonfuls of boiling water. 
Stir constantly for about ten minutes, then add 
two and one half quarts of scalded milk and beat 
until frothy with an egg beater. Flavor with a 
teaspoonful of vanilla and a little cinnamon. 
Serve with a spoonful of whipped cream in each 
cup. 

Delicious Chocolate 

Grate two ounces (two squares) of bitter 
chocolate, and mix with enough boiling water to 

a 17 



i8 On the Water Wagon 

make a thin paste. Add this to one quart of 
scalded milk, with one cupful of sugar, and cook 
for five or ten minutes. Beat whites of two eggs 
very stiff and add gradually two mashed bananas 
mixed with two tablespoonfuls of powdered sugar. 
Serve a spoonful of banana cream on top of each 
cup of hot chocolate. Will serve six people. 

Marshmallow Chocolate 

Grate two and one half squares of vanilla 
chocolate and mix with enough boiling water to 
make a thin paste. Add this to one quart of 
scalded milk with enough sugar to sweeten, and a 
pinch of salt. Beat with an egg beater for a few 
minutes. Place two marshmallows in each cup, 
and pour the hot chocolate over them. 

Racahaut 

Mix one pound of rice flour, two tablespoonfuls 
of arrowroot, half a pound of powdered sugar, and 
one half pound of grated chocolate. Keep in an 
airtight jar. Make the same as chocolate, allow- 
ing four dessertspoonfuls to one quart of milk. 

Combination Chocolate 

Mix one pint of milk with one pint of cold 
water and bring to a boil. Add three tablespoon- 



Chocolate 19 

fuls of grated chocolate, moistened with water to 
make a thin paste. Cook about five minutes. 
Heat one pint of strong coffee with one pint of 
hot milk: do not boil but have very hot. Pour 
both liquids at the same time into a hot pot from a 
height of eighteen inches. Sweeten to taste and 
serve with toasted crackers. 

Iced Chocolate 

Make according to recipe for plain chocolate. 
Put in shaker with one egg, three fourths of a cup 
of milk and finely chopped ice, and shake thor- 
oughly. Serve in tall glasses with whipped cream. 

Mexican Iced Chocolate 

Scald one pint of milk with one fourth cup of 
finely ground coffee and a small piece of stick 
cinnamon, and strain. Grate four squares of 
chocolate and add one half cup of boiling water 
and one half cup of sugar, and boil five minutes, 
stirring constantly to make very smooth. Add 
the chocolate to the scalded milk and coffee, and 
when cool flavor with two teaspoonfuls of vanilla. 
When ready to serve add four cups of cold milk 
and chill thoroughly. Serve with crushed ice and 
whipped cream in each glass. 



20 On the Water Wagon 
Chocolate Paste 

Melt one half pound of chocolate with enough 
plain syrup to make a smooth paste. Add one 
half pint of evaporated milk and one half table- 
spoonful of vanilla extract. Keep in a covered jar 
in a cool place, and use as needed. 

Chocolate Nectar 

Fill a glass one third full of cracked ice, then 
put in two tablespoonfuls of chocolate syrup, a 
little cream or milk, and fill up the glass with 
Apollinaris or milk. Serve with a little whipped 
cream on top. 

The Memphis 

Mix four tablespoonfuls of chocolate syrup and 
four tablespoonfuls of rich cream. Add a little 
soda water and put in two tablespoonfuls of 
vanilla ice cream, and fill up the glass with soda 
water, using the syphon. Put a spoonful of 
whipped cream on top. 

The Fulton 

Mix four tablespoonfuls of chocolate syrup 
with six tablespoonfuls of plain cream. Break 
in an egg and shake with ice until thoroughly 



Chocolate 21 

blended. Strain into glass and add soda water, 
using the syphon. 

Chocolate and Coffee Shake 

Mix three tablespoonfuls of chocolate syrup, 
one tablespoonful of coffee syrup, and four table- 
spoonfuls of sweet cream. Add soda water, using 
the syphon. 

Hot Chocolate Egg 

Beat one egg with two tablespoonfuls of cream 
until very light. Add one tablespoonful of 
vanilla syrup, one tablespoonful of chocolate 
paste, and two teaspoonfuls of hot coffee. Shake 
well and strain into glass and fill up with hot 
water. A little nutmeg or cinnamon may be 
added. 

Chocolate and Celery 

Mix two tablespoonfuls of chocolate paste 
with two tablespoonfuls of cream. Add hot 
water and season with celery salt. Put a spoonful 
of whipped cream on top. 

Hot Malted Milk Chocolate 

Mix one teaspoonful of malted milk with two 
tablespoonfuls of sweet cream and one table- 



22 On the Water Wagon 

spoonful of chocolate paste. When smooth add 
hot water to fill cup and put a spoonful of whipped 
cream on top. 

Hot Chocolate Shake 

Break one egg into a shaker, add three table- 
spoonfuls of chocolate syrup and one half table- 
spoonful of cream. Add hot water and shake 
well. Pour from shaker to glass several times to 
thoroughly blend. Serve with whipped cream. 

Chocolate and Cocoanut 

Mix the white of one egg with two tablespoonfuls 
of chocolate paste and one tablespoonful of grated 
cocoanut. Add boiling water and stir well. Put a 
spoonful of whipped cream on top and a little 
powdered cinnamon. 

The Sagamore 

Beat the white and the yolk of one egg separately 
and mix with two tablespoonfuls of chocolate 
syrup. Shake with a small amount of ice and 
add soda water. 

The Woodstock 

Beat one egg until light and mix with two 
tablespoonfuls of chocolate syrup, two table- 






Chocolate 23 

spoonfuls of sweet cream, and one tablespoonful 
of malted milk. Add a spoonful of ice cream and 
shake well. Pour into a glass, add more milk 
and a little nutmeg. 

The Thorndike 

Mix one teaspoonful of malted milk with two 
tablespoonfuls of cream, and add one egg, three 
tablespoonfuls of chocolate syrup, and four table- 
spoonfuls of grape juice. Shake well and serve 
with soda water. 

The Monticello 

Whip the white of one egg with four tablespoon- 
fuls of sweet cream. Put in shaker with three 
tablespoonfuls of chocolate syrup. Shake well 
and pour into glass and add soda water. 

Chocolate Milk Shake 

Put two tablespoonfuls of cracked ice in an egg 
shaker, with two tablespoonfuls of chocolate 
syrup, one half cup of milk, three tablespoonfuls 
of whipped cream, and one half cup of Apollinaris 
or any charged water. Shake well and serve in 
tall glasses with a spoonful of vanilla ice cream in 
each glass. 



24 On the Water Wagon 

TheWestwood 

Put into a glass two tablespoonfuls of chocolate 
syrup, a ladleful of vanilla ice cream, and fill up 
with ice-cold milk. Stir well and serve with a 
spoon. 

The Hartford 

Mix two tablespoonfuls of chocolate syrup, 
four tablespoonfuls of sweet cream, and four 
tablespoonfuls of vanilla or chocolate ice cream. 
Add finely chopped ice and shake well, and fill 
up the glass with soda water, using the syphon. 

The Chelsea 

Mix four tablespoonfuls of chocolate syrup 
and six tablespoonfuls of sweet cream. Put into 
a glass one half full of cracked ice and fill up with 
soda water. Add a spoonful of ice cream and 
garnish with sliced pears or cherries. 

The Salem 

Put into a glass one fourth full of cracked ice, 
four tablespoonfuls of sweet cream, two table- 
spoonfuls of chocolate syrup, and one tablespoonful 
of orange syrup. Pour in milk to fill glass. Stir 
well and add a spoonful of ice cream. 



Chocolate 25 

The Spencer 

Put into a shaker one tablespoonful of choco- 
late syrup, one tablespoonful of maple syrup, and 
two tablespoonfuls of sweet cream. Add a small 
spoonful of ice cream and shake well. Serve in 
frapp6 glass with whipped cream and a cherry. 

The Portland 

Mix thoroughly with a spoon three tablespoon- 
fuls chocolate syrup with two tablespoonfuls of 
vanilla ice cream. Add soda water, using the 
syphon, and pour into a glass to within an inch of 
the top. Add chopped walnuts and a spoonful 
of whipped cream. 

The Atlanta 

Beat up the white of one egg with two table- 
spoonfuls of chocolate syrup, and beat up the 
yolk with two tablespoonfuls of grated pineapple. 
Mix, and put into a shaker with two more table- 
spoonfuls of chocolate syrup, and a ladleful of 
vanilla ice cream. Shake well and pour into 
glass and fill up with soda water. Serve with 
straws. 



26 On the Water Wagon 

The Detroit 

Bruise a small sprig of mint in a glass. Add 
four tablespoonfuls of chocolate syrup, and a 
spoonful of ice cream. Fill up the glass with 
soda water. 



Cocoa 



"One sip of this 

Will bathe the drooping spirit in delight 
Beyond the bliss of dreams, Be wise, 
And taste." 



28 



Reception Cocoa 

Mix two tablespoonfuls of cocoa, two table- 
spoonfuls of sugar, one teaspoonful of cornstarch, 
and a pinch of salt. Pour on gradually one cup of 
boiling water, and boil for five minutes, stirring 
constantly. Scald three cups of milk in a double 
boiler, and add to the cocoa with one half tea- 
spoonful of vanilla. Beat well and serve with 
whipped cream, or marshmallow cream on top 
of each cup. 

Cocoa with Malted Milk 

Mix four tablespoonfuls of malted milk with 
four teaspoonfuls of cocoa and sugar to taste. 
Pour on slowly three cups of boiling water and 
boil three minutes. 

Cocoa 

Scald three cups of milk in a double boiler. 
Mix three tablespoonfuls of cocoa with four table- 

29 



30 On the Water Wagon 

spoonfuls of sugar, and add slowly one cupful of 
boiling water, stirring constantly. Boil five 
minutes, then add the hot milk, and beat until 
foamy. 

Iced Cocoa 

Make according to recipe for plain cocoa and 
chill thoroughly. Put cracked ice in a tall glass 
and pour in one half glass of cocoa, then fill up 
with cold milk. Or one fourth glass of cocoa 
may be used and three fourths soda water. 

Cocoa Shells 

Moisten two ounces of cocoa shells in cold 
water, and mix with a quart of boiling water. 
Boil for an hour and a half; strain, and add a 
quart of milk and bring to boiling. Serve with 
sugar if desired. 

Cocoa Paste 

Mix to a smooth paste one fourth pound of 
cocoa, and one half pound of granulated sugar 
with one half cupful of evaporated milk. Add 
one half cupful of water and boil for five minutes, 
stirring constantly. Keep in a covered jar in a 
cool place and use as needed. 



Cocoa 31 

Cocoa with Cinnamon 

Mix two teaspoonfuls of cocoa with a little 
milk to a smooth paste, then add hot milk and 
boil for three minutes. Add a little cinnamon and 
whipped cream. 



anb flftalteb fl&ilfc 



33 



O milk and water! 
Ye happy mixtures of more happy days. 

Byron. 



34 



Milk Shake 

To one third glass of cracked ice, add two 
thirds glass of milk, sweetened with any fruit 
syrup, or with a plain sugar syrup flavored with 
vanilla or orange flower water. Shake well 
before serving. 

The Mount Vernon 

Into a glass nearly filled with rich milk put 
three tablespoonfuls of chocolate syrup and a 
ladleful of chocolate ice cream. Stir well and 
add a spoonful of whipped cream colored with 
caramel. Serve with a spoon. 

Milk and Seltzer 

To one half glass of rich milk add one half glass 
of Seltzer water. 

Milk Snap 

Add the beaten white of an egg to one glass of 
cold milk and one fourth glass of ginger syrup. 

35 



36 On the Water Wagon 

Shake thoroughly and serve with a bit of grated 
lemon peel. 

Albumenized Milk 

Shake thoroughly the white of one egg with 
one half cup of milk. 

Clabbered Milk 

Stand the bottle of milk in a warm place until 
it is the consistency of cream. Season with a 
little salt, and drink in place of buttermilk. 

Buttermilk Pop 

Mix two tablespoonfuls of flour with two table- 
spoonfuls of cold milk to a smooth paste. Put a 
quart of buttermilk in a double boiler, and when 
nearly to the boiling point add the flour paste, and 
stir constantly until boiling. This is excellent for 
nervous dyspepsia. 

Substitute for Milk No. i 

/ 
Beat the yolks of two eggs with one teaspoonful 

of sugar for five minutes; add one tablespoonful 
of orange flower water, and beat five minutes 
longer. Pour in one teacupful of boiling water 
gradually, stirring all the time, and serve at once. 



Milk and Malted Mflk 37 

Substitute for Milk No. 2 

Allow one new-laid egg to a breakfast cupful 
of tea or coffee. Beat the egg well, strain it into 
the cup, and add the tea or coffee very gradually, 
stirring briskly all the time, so that it will not 
curdle. 

Pasteurized Milk 

Sterilize milk bottles for twenty minutes in 
boiling water. Fill bottles nearly full of milk, 
cork them with sterilized cotton, and put on a rack 
in a deep kettle of cold water. The water should 
be as high outside the bottles as the milk is inside. 
Heat until small bubbles appear upon the milk; 
then remove to the back of the stove and let stand 
fifteen minutes. Reduce the temperature quickly 
and when the milk is cold, remove from the kettle 
of water, and keep in a cool place. 

Hot Malted Milk 

Mix two tablespoonfuls of malted milk with an 
equal amount of milk to a smooth paste. Add 
hot water or milk, stirring all the time, and sea- 
son with salt, a little white pepper, or celery salt. 
Serve with soda crackers. 



38 On the Water Wagon 

Malted Milk and Oyster 

Mix to a smooth paste one teaspoonf ul of malted 
milk with a little milk. Then add three table- 
spoonfuls of oyster juice and fill up the glass with 
hot milk. Season with salt and celery salt. 

Malted Milk and Bouillon 

Mix to a smooth paste a teaspoonful of malted 
milk with a little milk. Add two tablespoonfuls 
of beef bouillon and two tablespoonfuls of plain 
tomato bouillon. Fill up the glass or mug with 
hot water. Stir well. 

Malted Milk and Orange 

Into a shaker put one tablespoonful of malted 
milk, break in one or two eggs, and add eight 
tablespoonfuls of rich milk and a teaspoonful of 
orange syrup. Shake thoroughly and strain into 
a glass and fill with Vichy. 

Hot Malted Milk and Orange 

Mix two teaspoonfuls of malted milk with two 
tablespoonfuls of rich cream to a smooth paste. 
Add one tablespoonful of orange syrup and fill up 
the glass with hot milk. Put a spoonful of whipped 
cream on top with a little nutmeg. 



Milk and Malted Milk 39 

Hot Malted Milk and Ginger 

Mix to a smooth paste one tablespoonful of 
malted milk with a little cream. Add two table- 
spoonfuls of ginger syrup, and fill up with hot 
water. 

Hot Malted Milk Eggnogg 

Mix two tablespoonfuls of malted milk with a 
little hot water to a smooth paste. Beat one egg 
until light and add to the malted milk, and fill 
up the glass with hot water or milk. Flavor with 
vanilla or chocolate. 

The Hamilton 

Mix one and one half teaspoonfuls of malted 
milk with three tablespoonfuls of plain syrup, add 
the juice of one lemon and a spoonful of ice cream. 
Shake with ice, pour into tall glass and fill up with 
soda water. 

Alhambra Shake 

Mix in a glass one tablespoonful each of vanilla 
and strawberry syrups; add one egg, one half 
teaspoonful of malted milk, two or three dashes 
of acid phosphate, and fill to within two inches of 
the top with sweet milk. Shake well, strain into 



4 On the Water Wagon 

a clean glass, and add soda water and a grating of 
nutmeg. 

The Jefferson 

To one egg add two tablespoonfuls of vanilla 
syrup, six tablespoonfuls of sweet cream, and two 
and one half teaspoonfuls of malted milk. Shake 
well with a little ice, strain into a glass, and add 
soda water. 



Brinks 



When taken 

To be well shaken. 

Col man, the Younger. 



Eggnogg 

Beat until very light the yolk of one egg with 
one teaspoonful of sugar, then add the stiffly 
beaten white of the egg. Put in glass and fill 
up with rich milk or cream. Serve with a little 
grated nutmeg. 

Coffee Eggnogg 

Beat one egg with one teaspoonful of sugar, a 
pinch of salt, and two thirds cup of clear coffee. 
Shake well before serving. 

Instantaneous Eggnogg 

Beat two eggs until very light, then add two and 
one half tablespoonfuls of sugar, a pinch of salt, 
one and one half teaspoonfuls instantaneous coffee, 
and three cups of milk. Strain and chill. This 
will serve four people. 

Cocoa Eggnogg 

Beat the white of an egg until very stiff, and 
add, while beating constantly, one teaspoonful of 

43 



44 On the Water Wagon 

sugar, one teaspoonful of cocoa, and a pinch of 
salt. Divide the mixture, and to one half add 
three fourths of a cup of cold milk, beating all the 
time. Serve in a tall glass with the remaining 
egg mixture on top. 

Moxie Eggnogg 

Beat one egg until very light, and add one half 
cup of ice cold moxie gradually, while beating 
constantly. 

Cider Eggnogg 

Put four lumps of ice in a tall glass, one tea- 
spoonful of sugar, and one unbeaten fresh egg. 
Fill up the glass with sweet cider. Shake well, 
strain, and serve with a little nutmeg on top. 

Egg Flip 

Beat the white of one egg stiffly and sprinkle 
a few grains of white pepper on it. Pour one tea- 
cupful of boiling milk over the egg white, while 
stirring vigorously. Sweeten to taste and serve. 
The pepper prevents flatulency. 

Egg Sour 

Put in a small glass two or three pieces of ice, 
one tablespoonful of powdered sugar, one egg, and 



Egg Drinks 45 

the juice of one lemon. Shake well and serve 
with a little nutmeg on top. 

Glasgow Eggnogg 

Beat one egg until very light and put in a tall 
glass with two teaspoonf uls of powdered sugar and 
the juice of one lemon. Fill up the glass with 
very cold ginger ale. Mix well before serving. 

Brunswick Eggnogg 

One fresh egg, half a tablespoonful of sugar, 
and half a glass of finely chopped ice. Shake well 
and strain. Serve in tall glass with a little nut- 
meg on top. 

Egg Lemonade No. i 

Beat the white of one egg very stiff with one 
tablespoonful of sugar. Add the juice of one 
lemon and one glass of ice water. Mix well. 

Egg Lemonade No. 2 

Beat the whites and yolks of two eggs separately. 
Mix the juice of two lemons, four tablespoonfuls 
of sugar, and four cups of ice-cold water. Add 
the eggs and shake well. Serve while foaming. 



46 On the Water Wagon 

Egg Lemonade No. 3 

Mix the juice of one lemon with sufficient sugar 
to sweeten and drop in one whole egg. Add a 
little chopped ice, and fill up the glass with Apol- 
linaris or Vichy. Shake briskly until the in- 
gredients are well blended. 

Yuletide Eggnogg 

Place in a bowl the yolks of one dozen fresh 
eggs, and the stiffly beaten whites of two of the 
eggs; beat very light, then add a cup and a half 
of granulated sugar and half a grated nutmeg. 
Beat, and add slowly a pint of rich milk, four 
more egg whites beaten stiff, one tablespoonful of 
vanilla, and a pint of cream. Stir constantly and 
add a pint more milk. Beat the remaining egg 
whites and add three teaspoonfuls of powdered 
sugar, a teaspoonful of fruit syrup, and a little 
nutmeg; then drop by spoonfuls on the eggnogg. 
Set the bowl in another filled with cracked ice to 
chill thoroughly. This will serve ten people. 

Garden Shake 

Whip the white of one egg to a froth with eight 
tablespoonfuls of cream and add three tablespoon- 
fuls of violet or rose syrup. Fill up the glass with 
milk. 



Egg Drinks 47 

The Lenox 

Add one egg to the juice of one lemon and one 
tablespoonful of powdered sugar. Shake with 
cracked ice, strain into a tall glass and fill up with 
ginger ale. 

Whipped Cream Shake 

Have two glasses: into one put two table- 
spoonfuls of any flavored syrup and half fill with 
soda water. Into the other glass put six table- 
spoonfuls of whipped cream. Blend well by 
pouring from glass to glass. 

Oriental Egg 

Mix four tablespoonfuls of orgeat syrup and 
four tablespoonfuls of sweet cream, add one egg 
and cracked ice. Shake well and strain into glass 
adding cold milk to fill glass. Serve with straws. 

The San Remo 

Whip the white of one egg with two table- 
spoonfuls of plain syrup, flavored with a few 
drops of vanilla extract. Add one half glassful 
of shaved ice and shake thoroughly. Pour into a 
tall glass and fill up with cold milk. A grating of 
nutmeg may be added. 



48 On the Water Wagon 

The Blackstone 

Shake briskly one egg with two tablespoonfuls 
of cold water, and pour into a glass one half full 
of cracked ice, and add slowly while stirring Vichy 
to fill glass. 

Hot Cream Shake 

Mix the white of one egg with two tablespoonfuls 
of sweet cream and two tablespoonfuls of vanilla 
syrup. Shake well and pour into a glass, fill up 
with hot water, and put a spoonful of whipped 
cream on top. 

Hot Egg Shake 

Add the juice of one half lemon and two tea- 
spoonfuls of sugar to one egg. Shake well and 
fill up glass with hot water. 

Bouillon and Egg No. i 

Beat up one fresh egg with two tablespoonfuls 
of cream. Add two tablespoonfuls of liquid beef 
extract and fill up the cup with hot water. Season 
with celery salt and salt. 

Bouillon and Egg No. 2 

Beat one egg until light, add two tablespoonfuls 
of beef extract and a small piece of butter. Fill 



Egg Drinks 49 

up with hot water and stir until butter is melted. 
Season with salt. 

Hot Vanilla Egg 

Beat the white of one egg and add two table- 
spoonfuls each of vanilla syrup and sweet cream. 
Fill up the glass with hot water. Put a spoonful 
of whipped cream on top and a little nutmeg. 



%emon anb %ime 



5 



"Have you sent to the apothecary for sufficient 
quantity of cream of tartar to make lemonade? You 
know I die if I have not everything in the highest 
style." 

Colman (The Elder), Man and Wife, 



Lemonade 

Squeeze the juice of one lemon over two table- 
spoonfuls of sugar, remove the seeds and add one 
cup of boiling water. Cover until cool, then 
strain. Chill thoroughly, and serve with a slice 
of lemon or orange in a tall thin glass. 

Quick Lemonade 

Take the juice of two lemons and pour over 
four tablespoonfuls of sugar. When the sugar is 
thoroughly dissolved add one quart of water and 
cracked ice. 

Lemonade 

Wash and peel three lemons very thin and put 
the peelings in a jug with four tablespoonfuls of 
sugar. Pour over them one quart of boiling 
water, and when cool add to the strained juice of 
the lemons. 

53 



54 On the Water Wagon 

Holiday Lemonade 

Add a little currant or raspberry juice to plain 
lemonade, and serve with pieces of pineapple and 
banana. 

Grape Lemonade No. i 

Mix one fourth glass of grape juice with a glass 
of plain lemonade, and serve with cracked ice. 

Grape Lemonade No. 2 

Pour enough ice-cold lemonade into a glass to 
nearly fill it, and add very carefully grape juice 
to fill the glass. 

Spiced Lemonade 

Put one half teaspoonful of whole allspice, 
one half teaspoonful of whole cloves, and a small 
piece of stick cinnamon in a quart of cold water, 
and let come to a boil. Strain, and chill. Mix 
this with a lemonade made of the juice of four 
lemons, four tablespoonfuls of sugar, and a quart 
of water. Serve with cracked ice and lemon 
slices decorated with whole cloves. 

Hot Lemonade 

Mix the juice of half a lemon with one table- 
spoonful of sugar. Fill up the glass with hot 
water. 



Lemon and Lime 55 

Milk Lemonade 

Mix three fourths of a cup of lemon juice with 
two cups of sugar and one quart of boiling water. 
When the sugar is dissolved add one and one half 
pints of milk. Serve hot or cold. 

Sherbet Lemonade 

Put into a pitcher six lemons peeled and sliced 
very thin, with alternate layers of sugar. Chill 
thoroughly in ice box and when ready to serve 
add a quart of ice water and a big piece of ice. 

Lemon Soda Nectar 

Pour the juice of one lemon into a tall glass, 
adding one and one half teaspoonfuls of powdered 
sugar, and then fill the glass three quarters full of 
ice-cold Seltzer or Apollinaris. Stir thoroughly, 
add one half teaspoonful of bicarbonate of soda, 
and serve while it is foaming. This mixture is 
a gentle laxative and is very refreshing before 
breakfast. 

Soda Lemonade No. i 

Mix the juice of one lemon with two table- 
spoonfuls of sugar. Add three fourths of a cup 
of cold water, and when thoroughly chilled add 



56 On the Water Wagon 

one fourth teaspoonful of soda. Stir briskly and 
serve. 

Soda Lemonade No. 2 

Mix the juice of one half a lemon with one and 
one half tablespoonfuls of sugar. When the 
sugar is dissolved add cracked ice and a bottle 
of plain soda water. 

Soda Lemonade No. 3 

To the juice of three lemons add eight lumps of 
sugar. Stir until thoroughly dissolved, and pour 
into a pitcher over a piece of ice. Add two ice- 
cold bottles of club soda. Serve with slices of 
lemon, and fresh fruit. Sufficient for three people. 

Egg Lemonade 

Put in shaker one fresh egg, one tablespoonful 
of sugar and the juice of half a lemon and two or 
three pieces of ice. Shake well until the egg is 
well blended with the other ingredients. Strain 
and fill up glass with soda or Seltzer water. 

Orgeat Lemonade 

Mix the juice of half a lemon, one tablespoon- 
ful of powdered sugar, and one half wineglass of 
orgeat syrup. Shake well, pour into glass one 



Lemon and Lime 57 



third full of cracked ice, and fill up with cold 
water. 

Pineapple Lemonade No. i 

One large pineapple grated, and the juice of 
four lemons, sweetened with a syrup made by 
boiling two cups of sugar and two cups of water 
for five minutes. When cold, add one quart of 
water and serve with plenty of ice. 

Pineapple Lemonade No. 2 

Mix one half cup of pineapple juice, two table- 
spoonfuls of sugar, juice of one lemon, and one 
half cup of boiling water. When cool, add one 
cup of ice water, strain and serve. 

Lemonade for 20 People 

Mix the juice of one dozen lemons and one 
pound of sugar. Add one gallon of water, and 
stir until the sugar is dissolved. Serve very cold. 

Utopia Lemonade 

Rub the well-washed rinds of eight lemons over 
cubes of sugar until they have absorbed all the 
oil from them. Put them with enough more 
sugar to make two pounds into a large kettle and 
add the strained juice of one dozen lemons. Pour 



58 On the Water Wagon 

on one gallon of boiling water, and stir until the 
sugar is dissolved. Then strain through a jelly 
bag, and serve very cold. The beaten whites of 
four eggs will improve this lemonade. 

Lemonade for 150 People 

The juice of five dozen lemons, one dozen oranges 
sliced, and one can of pineapple, or a fresh pine- 
apple grated, and six pounds of sugar. Mix well, 
and let stand until ready to serve. Then add 
six gallons of water, and ice. The sugar and 
some water may be boiled to a syrup, and when 
cool, added to the fruit and juices. 

Bran Lemonade 

Pour two cups of cold water over one fourth 
cup of bran and let stand over night. In the 
morning strain and add the juice of one lemon. 
Serve cold. 

Flaxseed Lemonade 

Pour one quart of boiling water over four 
tablespoonfuls of flaxseed, and let steep three 
hours. Then strain and add the juice of two 
lemons, with sugar to taste. More water may be 
added if it is too thick. This is excellent for 
colds. 



Lemon and Lime 59 

Irish Moss Lemonade 

Wash and pick over one fourth cup of Irish 
moss, and soak until soft in cold water. Drain, 
and cook in two cups of cold water in a double 
boiler until dissolved. Strain, and add the juice 
of one lemon, and one third cup of sugar. Serve 
hot or cold. 

Irish Moss Lemonade with Figs 

Wash and pick over one half cup of Irish moss 
and soak for a few minutes in a little cold water. 
Chop four figs very fine and cook in two cups of 
water to boiling point, then add the grated rind 
of one lemon, four tablespoonfuls of lemon juice, 
one half cup of sugar, and the moss. Cook until 
the moss is dissolved. Strain and cool. 

Mint Lemonade 

Boil one cup of sugar and six cups of water 
twenty minutes. Add one cup of mint leaves, 
bruised, and let stand until cool. When cold 
add the juice of three lemons. Serve with cracked 
ice and sprigs of mint. 

Lemon Whey 

Heat one cup of milk in a double boiler, add the 
juice of one lemon, and cook until the curd sepa- 



60 On the Water Wagon 

rates. Strain through cheesecloth, and sweeten 
with two teaspoonfuls of sugar. Serve hot or 
cold. 

Lemon Juice 

To every pint of strained lemon juice add one 
pound of powdered sugar. Stir until the sugar is 
thoroughly dissolved, and pour into small bottles. 
On the top of each bottle put one teaspoonful of 
olive oil, and cork tightly. When wanted for use 
uncork carefully and remove the oil with a bit of 
absorbent cotton. 

Lemon Sugar Cubes 

Wash and wipe dry the rind of a lemon, and 
rub over loaf sugar. Keep in a glass jar and use 
to flavor five o'clock tea. 

Darkies' Delight 

Wash a good-sized watermelon and chill thor- 
oughly. Cut a slice from the narrow end, to 
serve as a cover, take out most of the pulp and 
be careful not to leave in any seeds. Make a 
strong lemonade seasoned with a little ginger 
syrup, and pour into the watermelon. When 
serving put the lemonade with pieces of water- 
melon into a glass one fourth full of cracked ice. 
Serve with straws. 



Lemon and Lime 61 

Lemon Appetizer 

Put a piece of ice in a tall glass and add the 
juice of one lemon and two tablespoonfuls of 
Worcestershire Sauce. Fill up the glass with 
Seltzer and serve. 

Arctic Nectar 

Put a lemon ice in a glass and pour over it one 
bottle of plain soda. 

Lemon Egg Phosphate 

Put one egg, three tablespoonfuls of lemon 
syrup, and half a teaspoonful of acid phosphate 
into a shaker, with enough soda water to fill a 
glass. Shake well and pour from shaker to glass. 
A grating of nutmeg may be added. 

Hot Lemon and Orange 

Put a small piece of ice into a shaker with one 
egg, two tablespoonfuls of lemon syrup, and two 
tablespoonfuls of orange syrup. Shake well, strain 
into a glass, add hot water and a dash of acid 
phosphate. A grating of nutmeg is an addition. 

Hot Lemon Phosphate 

Shake well in a shaker, one egg, two tablespoon- 
fuls of lemon juice, one teaspoonful of acid phos- 



62 On the Water Wagon 

phate, two tablespoonfuls of cold water, and enough 
sugar to sweeten. Strain and add hot water. 

Hot Lemon Whip 

Add the juice of one lemon to the well-beaten 
white of one egg and three teaspoonfuls of 
powdered sugar. Stir well and add hot water. 
Sprinkle nutmeg and cinnamon on top. 

Hot Lemon and Marshmallow 

Mix four tablespoonfuls of lemon syrup with 
enough hot water to fill a glass. Put a spoonful 
of marshmallow cream on top. 

Hot Lemon Pepsin 

To two tablespoonfuls of lemon syrup add one 
teaspoonful of essence of pepsin and two dashes 
of acid phosphate. Mix with one cupful of hot 
water. 

Royal Phosphate 

Break one egg into a shaker, add two table- 
spoonfuls of lemon syrup, one tablespoonful of 
raspberry syrup, four dashes of acid phosphate, 
and two tablespoonfuls of shaved ice. Shake 
well. Strain into a glass and add carbonated 
water. 



Lemon and Lime 63 

Daytona Phosphate 

Mix three tablespoonfuls of lemon syrup, three 
tablespoonfuls of orange syrup, add one egg and 
five or six dashes of acid phosphate. Put in a 
ladleful of lemon ice and shake until very cold. 
Fill up the glass with carbonated water.. 

Lime Phosphate 

Squeeze the juice of one lime and add two 
tablespoonfuls of cherry syrup and one table- 
spoonful of plain syrup. Put into a glass half 
full of shaved ice, and add a dash of acid phosphate. 
Fill up with soda water, and decorate with a 
cherry. Serve with straws. 

Lime and Lemon Phosphate 

Put two tablespoonfuls of lemon syrup into 
a glass of soda water with a little cracked ice, 
add one teaspoonful of lime juice and a dash of 
orange flower water. Mix well and pour in care- 
fully one tablespoonful of grape juice, so that it 
will float on top. 

Manhattan Phosphate 

Mix two tablespoonfuls of lemon syrup, one 
tablespoonful of orange syrup, two teaspoonfuls 



64 On the Water Wagon 

of raspberry syrup, and two teaspoonfuls of lime 
juice. Add a dash of acid phosphate and pour 
into a small glass half filled with cracked ice. 
Stir well and decorate with orange slices. Serve 
with straws. 

The Empire 

Put two tablespoonfuls of lime juice, one egg, a 
spoonful of ice cream, and about eight drops of 
acid phosphate into a shaker. Shake well, pour 
into a tall glass and fill up with soda water, using 
the syphon. 

Lime and Grape Juice 

Put one tablespoonful of vanilla syrup, one 
tablespoonful of pineapple syrup, and two table- 
spoonfuls of grape juice into a glass two thirds 
full of cracked ice. Add the juice of half a lime, 
and fill up the glass with soda water. 

Limeade 

Fill glass half full of cracked ice, add the juice 
of three limes and one tablespoonful of sugar. Fill 
up glass with cold water or Apollinaris. Shake 
well, and serve with straws. 



Lemon and Lime 65 

Lime-juice Cordial 

Mix six pounds of sugar, two quarts of water, 
four ounces of citric acid, one half ounce boric 
acid. Dissolve over a slow fire. When cold add 
sixty ounces refined lime juice, four ounces tincture 
of lemon peel, and enough water to make two 
gallons. 

This will keep indefinitely. 

Lime-Grape Cup 

Mix one pint grape juice, eight tablespoonfuls 
of lime juice, two tablespoonfuls of strong English 
breakfast tea, one pint of cold water, and one 
tablespoonful of acid phosphate. Put in ice box 
and when thoroughly chilled fill glass one fourth 
full of the syrup and add any carbonated water. 

Lime and Pineapple 

Squeeze the juice of a lime into a tall glass, 
add two tablespoonfuls of plain syrup and one 
tablespoonful of pineapple syrup. Mix well, add 
shaved ice, fill up the glass with carbonated water, 
and at the same time put in a teaspoonful of cherry 
juice. Garnish with a slice of orange, and serve 
with straws. 



66 On the Water Wagon 

Lime Bracer 

Put two tablespoonfuls of ginger syrup and the 
juice of half a lime into a medium sized glass and 
fill up with carbonated water. Stir well, and 
serve. 

Hot Lime Shake 

Beat one egg until light and add two table- 
spoonfuls of lime juice, and a teaspoonful of 
powdered sugar. Shake well, and strain into a 
glass, adding hot water. A little nutmeg or 
cinnamon may be sprinkled on the top. 

Hot Lime and Strawberry 

Mix two tablespoonfuls of lime juice with one 
tablespoonful of strawberry juice and a spoonful 
of sugar. While stirring add hot water to fill 
glass. 

Hot Lime and Orange 

Mix one tablespoonful each of lime juice and 
ginger syrup with two tablespoonfuls of orange 
syrup. Add hot water to fill glass. 

Hot Lime and Ginger 

Mix one tablespoonful of lime juice with two 
tablespoonfuls of ginger syrup, and add hot 
water to fill glass. 



Lemon and Lime 67 

Hot Lime and Raspberry 

Mix one tablespoonful each of raspberry 
vinegar, raspberry juice, and lime juice. Stir well 
and add hot water. 

Hot Lime Pepsin 

Mix one tablespoonful each of lime juice and 
lemon syrup. Add one teaspoonful of essence of 
pepsin, and fill up the glass with hot water. 

Hot Lime Cream 

To the beaten white of one egg add two table- 
spoonfuls of lime juice, and two teaspoonfuls of 
powdered sugar. Stir well and add hot water and 
a spoonful of whipped cream. 



anb pineapple 



Drink of this cup you'll find there's a spell in 
Its every drop 'gainst the ills of Mortality." 



70 



California Cream 

Put a tablespoonful of shaved ice into a glass, 
and pour over it three tablespoonfuls of vanilla 
syrup, three tablespoonfuls of orange pulp, and 
two tablespoonfuls of cream. Mix well, and fill 
up with carbonated water and add a spoonful of 
ice cream. Serve with a spoon. 

The Montclair 

Put four tablespoonfuls of vanilla syrup and 
four tablespoonfuls of orange syrup into a glass 
one fourth full of cracked ice. Add a spoonful of 
ice cream. Shake well, and serve with a spoon. 

The Harlem 
/ 

Put into a shaker four tablespoonfuls of vanilla 
syrup and one tablespoonful of orange syrup. 
Shake well with a little chopped ice. Strain into 
a glass, add a ladleful of ice cream and a spoonful 
of whipped cream. 

71 



72 On the Water Wagon 

Arctic Orange 

Pour over a small glassful of shaved ice, two 
tablespoonfuls of orange syrup, and add three 
dashes of acid phosphate. Stir well and serve 
with a spoon. 

Pasadena Phosphate 

Shake well together four tablespoonfuls of 
orange syrup, two tablespoonfuls of grape juice, 
and three dashes of acid phosphate. Put a little 
cracked ice into a glass, add the fruit syrup, and 
fill up with soda water. 

Orange Egg Phosphate 

Put three tablespoonfuls of orange syrup and 
three tablespoonfuls of lemon syrup into a shaker. 
Break in an egg, add a dash of acid phosphate, 
shaved ice, and soda water. Shake well, and pour 
into a glass. 

Orange and Lemon Phosphate 

Mix two tablespoonfuls of orange syrup, two 
tablespoonfuls of lemon syrup with one teaspoonful 
of powdered sugar and a dash of acid phosphate. 
Fill glass one third full of shaved ice and add the 
fruit juice. Garnish with a slice of orange. 



Orange and Pineapple 73 

The McAlpin 

Mix one tablespoonful each of orange pulp, 
chopped pineapple and cherries cut into small 
pieces, with two tablespoonfuls of sweet cream 
and a spoonful of ice cream. Mix well and serve 
with a little soda water in a frapp6 glass. Deco- 
rate with a cherry. 

The Irvington 

Mix two tablespoonfuls of vanilla syrup, two 
tablespoonfuls of orange syrup; add one egg and 
a spoonful of ice cream. Shake well and strain 
into a glass adding milk to nearly fill the glass, and 
finish with soda water. 

Knickerbocker Shake 

Whip the white of one egg with six tablespoonfuls 
of cream and add four tablespoonfuls of orange 
syrup and one half glassful of cracked ice. Shake 
well, pour into a tall glass, and fill up with milk. 

The Richmond 

Put one egg into a shaker and add two table- 
spoonfuls of orange syrup, four tablespoonfuls of 
rich milk, and a ladleful of vanilla ice cream. 



74 On the Water Wagon 

Shake well, pour into a tall glass, and add soda 
water and whipped cream. 

The Monterey 

Mix one tablespoonful of lemon syrup, one 
tablespoonful of raspberry syrup, two tablespoon - 
fuls of orange syrup, and four tablespoonfuls of 
sweet cream. Add one egg and shake with a 
little cracked ice. Strain into a glass and add 
soda water. 

Orange Punch 

Add the grated rind of two oranges to one 
pound of sugar and one pint of water. After the 
sugar is thoroughly dissolved boil for five minutes. 
Set aside to cool and then add the juice of four 
oranges and one lemon. When ready to serve 
add cracked ice and a quart of Apollinaris. This 
is sufficient for four people. 

Iced Orange Juice 

Make a syrup of a cupful of sugar and three 
quarters of a cup of water. Boil for about ten 
minutes. When cold mix with a half pint of 
orange juice and the juice of one lemon. Pour in 
tumblers half filled with cracked ice, and add ice 
water or Appollinaris. 



Orange and Pineapple 75 

Orangeade No. i 

Put two tablespoonfuls of cracked ice in a glass 
with two teaspoonfuls of powdered sugar, and 
pour the juice of one orange over it. Fill up 
glass with any- charged water. 

Orangeade No. 2 

Squeeze the juice of four oranges over four 
tablespoonfuls of sugar. Pour on a very little 
water and let stand for fifteen or twenty minutes. 
Add the juice of half a lemon. Strain, and serve 
with cracked ice and enough cold water to fill 
glasses. 

Orange Cream 

Fill a glass one third full of cracked ice and 
pour over two tablespoonfuls of orange syrup, 
two tablespoonfuls of maple syrup, and two 
tablespoonfuls of plain cream. Mix well, and 
fill up with Apollinaris or Seltzer. A grating of 
nutmeg may be added. 

Delmonte Cup 

Fill a glass one fourth full of shaved ice, and 
pour over four tablespoonfuls of orange syrup, two 
tablespoonfuls of raspberry juice, and one table- 



76 On the Water Wagon 

spoonful of orange juice. Fill up with carbonated 
water, decorate with a slice of orange, and serve 
with straws. 

Fruit Favorite 

Take the juice of half a lemon and the juice of 
half an orange, add a little cherry juice and three 
tablespoonfuls of plain syrup. Put into a shaker 
with cracked ice, a little cold water, and shake 
well. Pour into a tall glass. Decorate with 
water cress and a cherry. 

Orange-Lime 

Squeeze the juice of one orange, the juice of one 
half a lime, and add one tablespoonful of orange 
syrup and one tablespoonful of sugar. Mix well, 
pour over cracked ice, and fill up the glass with 
cold water. Decorate with a cherry and serve 
with straws. 

Orange Pride 

Put one tablespoonful of orange juice and pulp 
with three tablespoonfuls of vanilla syrup into a 
glass one fourth full of cracked ice. Fill up with 
any charged water, and place a spoonful of whipped 
cream on top. 



Orange and Pineapple 77 

Celestial Cooler 

Mix one tablespoonful of lemon syrup, one 
tablespoonful of pineapple syrup, and one table- 
spoonful of orange syrup. Pour into a glass one 
third full of cracked ice, and nearly fill with 
carbonated water. Pour in very carefully, so that 
it will float on top, one tablespoonful of grape 
juice. Serve with straws. 

Orange Shake 

Mix one tablespoonful each of cream, orange 
and vanilla syrups, and pour into a glass nearly 
filled with cracked ice. Add soda water. Stir, 
and put a grating of nutmeg on top. 

Hot Orange 

Shake well together one egg, juice of half an 
orange, and two teaspoonfuls of powdered sugar. 
Strain into a glass and add hot water and nutmeg. 

Hot Orange Shake 

Mix in a shaker one egg, two tablespoonfuls 
of cream, and three tablespoonfuls of orange 
syrup. Shake well and pour into a glass or mug 
and fill up with hot water. 



78 On the Water Wagon 

Orange Sugar Cubes 

Wash and wipe dry the rind of an orange, and 
rub over loaf sugar. Keep in a glass jar and 
use to flavor five o'clock tea. 

. Pineapple Shake 

Mix well one tablespoonful each of rose, pine- 
apple, vanilla, and orange syrups, with two table- 
spoonfuls of sweet cream. Pour into a glass one 
fourth full of crushed ice, and serve with straws. 

The Palisades 

Put into a shaker the whites of two eggs, a 
tablespoonful of pineapple syrup, and a table- 
spoonful of vanilla ice cream. Add shaved ice, 
and shake thoroughly. Strain into a glass and 
fill up with cold milk. A grating of nutmeg may 
be added, or pineapple cubes. 

The Albany 

Mix two tablespoonfuls of pineapple syrup, 
one tablespoonful of vanilla syrup, one table- 
spoonful of strawberry syrup with four table- 
spoonfuls of sweet cream. Add soda water and 
a spoonful of ice cream. Put a slice of orange 
or pineapple cubes on top. 



Orange and Pineapple 79 

Hudson Phosphate 

Put two tablespoonfuls of pineapple syrup 
into a glass with two teaspoonfuls of raspberry 
syrup, a few drops of lemon juice, and two dashes 
of acid phosphate. Fill up with Vichy. 

Columbia Phosphate 

Pour four tablespoonfuls of pineapple syrup 
into a glass half filled with cracked ice. Add 
three dashes of acid phosphate, and enough soda 
water to fill glass, using the syphon. Stir well 
and serve. 

The Eldorado 

Mix one and one half tablespoonfuls each of 
pineapple and vanilla syrups. Add one egg, a 
ladleful of vanilla ice cream, and a little shaved ice. 
Shake and strain. Add soda water. 

The Savannah 

Mix one tablespoonful each of pineapple, 
orange, and vanilla syrups. Add one egg and a 
spoonful of ice cream. Shake well, pour into a 
glass one fourth full of cracked ice, and add 
carbonated water. 



8o On the Water Wagon 

The Wilmington 

Mix two tablespoonfuls of pineapple syrup, two 
tablespoonfuls of vanilla syrup, and one egg. 
Shake well and strain into a glass one fourth full 
of cracked ice. Add four tablespoonfuls of ice 
cream. 

The Marlborough 

Mix in a shaker, one and one half tablespoonfuls 
each of pineapple and orange syrups. Add a 
spoonful of ice cream and two or three dashes of 
acid phosphate. Shake well, pour from shaker to 
glass two or three times, and add carbonated 
water. 

The Murray Hill 

Mix well together one half pint each of straw- 
berry, vanilla, raspberry, and pineapple syrups. 
To serve, put four tablespoonfuls of the syrup into 
a glass with four tablespoonfuls of rich cream. Fill 
up the glass with soda water, using the syphon. 
A spoonful of vanilla or strawberry ice cream may 
be added. 

The Tacoma 

Mix one tablespoonful each of pineapple, lemon, 
and orange syrups with one egg and four table- 



Orange and Pineapple 81 

spoonfuls of sweet cream. Shake thoroughly, 
strain into a glass one fourth full of cracked ice, 
and add a spoonful of pineapple water ice or 
vanilla ice cream. 

The Syracuse 

Shake well together one egg, two tablespoonfuls 
or a ladleful of vanilla ice cream, the same amount 
of pineapple water ice and two teaspoonfuls of 
powdered sugar. Serve in a tall glass, adding 
soda water and whipped cream. 

Gloucester Shake 

Mix one tablespoonful of lemon syrup, two 
tablespoonfuls of pineapple syrup, and one egg. 
Shake, and strain into a glass one fourth full of 
cracked ice . Add soda water and a little cinnamon . 

Victory Shake 

Mix one tablespoonful each of pineapple, lemon, 
and orange syrups, add one egg and four table- 
spoonfuls of plain cream. Shake, and strain into a 
glass one fourth full of cracked ice. Fill up with 
soda water, using the syphon. 

The Commonwealth 

To one and one half tablespoonfuls each of 
pineapple and vanilla syrups, add one egg and a 



82 On the Water Wagon 

ladleful of vanilla ice cream. Shake with crushed 
ice and add soda water. 

Aurora Shake 

To two tablespoonfuls of vanilla syrup, two 
tablespoonfuls of pineapple syrup, and six table- 
spoonfuls of sweet cream, add one egg and shaved 
ice. Shake well and strain into a glass. Serve 
with straws. 

The Bellevue 

Whip with a silver fork the white of one egg 
with four tablespoonfuls of rich cream. Add 
three tablespoonfuls of pineapple syrup. Put 
into a shaker and add soda water. Shake well 
and strain into a tall glass. Put a spoonful of 
whipped cream on top. 

Worcester Shake 

Mix one tablespoonful of pineapple syrup, one 
tablespoonful of orange syrup, and one table- 
spoonful of sweet cream with one egg and a 
little shaved ice. Shake thoroughly and strain 
into a small glass. Add a little carbonated 
water. 



Orange and Pineapple 83 
Pineappleade 

Pour one half cupful of pineapple juice over 
cracked ice. Sweeten to taste and serve very 
cold. 

Pineapple Water 

Boil one pound of loaf sugar and one pint of 
water to a syrup. Pour over one fresh pine- 
apple cut in small pieces, and the strained juice 
of two lemons. Cover and let stand until quite 
cold. When ready to serve add one quart of ice 
water. 

Pineapple and Ginger Ale 

Mix one grated fresh pineapple with one cup 
of sugar and put on ice until ready to serve. 
Then add the juice of two lemons, a bottle of 
ginger ale, and a pint of Apollinaris. This is 
sufficient for four people. 

Pineapple Punch No. i 

Mix the juice of three lemons with two quarts 
of pineapple juice and a pound of sugar. Chill, 
and when ready to serve, pour over ice in the 
punch bowl, and add two bottles of ginger ale. 
Decorate with pieces of pineapple. 



84 On the Water Wagon 
Pineapple Punch No. 2 

Boil two cups of chopped pineapple and two 
cups of sugar with one quart of cold water for 
twenty minutes. Add one cup of orange juice 
and one half cup of lemon juice. Cool, strain, 
and add ice water or Apollinaris. 

Louisiana Pineapple 

Chop one pineapple very fine, add the juice of 
one lemon, and strain through a fine sieve. Mix 
with one quart of milk and two tablespoonfuls of 
sugar. Serve with cracked ice. 

Cuban Cream 

To one pint each of pineapple, vanilla, and 
lemon syrups, add one half pint of strained honey. 
Blend well, put four tablespoonfuls into a glass, 
and add plain cream or ice cream. 

Pineapple Delight 

Mix one tablespoonful of pineapple juice, one 
teaspoonful of lemon juice, and one teaspoonful of 
raspberry vinegar. Fill up glass with soda water, 
using the syphon, and garnish with fresh pine- 
apple. Serve with straws. 



Orange and Pineapple 85 

Pineapple and Raspberry 

To a glass two thirds full of fine cracked ice add 
one tablespoonful of pineapple syrup, one half 
teaspoonful of lemon juice, and one teaspoonf ul of 
raspberry vinegar. Sweeten with one teaspoonful 
of powdered sugar. Stir well and add soda 
water to fill the glass. Garnish with a spoonful 
of crushed raspberries. 

Pineapple Cream 

Mix well together four tablespoonfuls of pine- 
apple syrup with two tablespoonfuls of cream. 
Pour into a glass, nearly fill with soda water, and 
add a spoonful of pineapple or orange sherbet. 

Pineapple and Egg 

Put one egg into a shaker with two tablespoon- 
fuls of pineapple syrup, two tablespoonfuls of 
sweet cream, and half a teaspoonful of lemon 
juice. Add a little cracked ice and shake thor- 
oughly. Pour into a glass and add soda water. 
A grating of nutmeg may be added. 

Pineapple and Rose 

Mix well one tablespoonful each of pineapple 
and orange syrups and one and a half table- 



86 On the Water Wagon 

spoonfuls of rose syrup. Pour into a glass one 
half full of cracked ice, and fill up with sweet 
cream. Put a spoonful of whipped cream and a 
few rose petals on top. 

Pineapple Shake 

Nearly fill a glass with sweet cream. Add 
cracked ice and three tablespoonfuls of grated 
pineapple. Shake well and serve with a spoon. 

Brighton Shake 

Mix two tablespoonfuls of vanilla syrup, two 
tablespoonfuls of pineapple syrup, and pour in- 
to a glass half filled with cracked ice. Add cold 
milk and stir briskly. Serve with straws. 

Hot Pineapple Egg 

Put one egg into a shaker with one tablespoonful 
of pineapple syrup, one tablespoonful of orange 
syrup, and a dash of acid phosphate. Shake well, 
strain into a glass, and add hot water. A grating 
of cinnamon may be added. 



Strawberry anb 1Raspberr\> 



" Doubtless God could have made a better berry, but 
doubtless God never did." 

Dr. William Butler, in Walton's Angler. 



88 



Strawberry Punch 

Mash two quarts of strawberries, add the juice 
of two lemons and three quarts of water. Put 
in ice box for three or four hours, and then add 
one pound and a half of sugar. Stir until the 
sugar is dissolved, strain, serve with cracked 
ice, and decorate with fresh strawberries. 

Strawberry Delight 

Break an egg into a shaker, add four table- 
spoonfuls of sweet cream and four tablespoonfuls 
of strawberry syrup. Add finely cracked ice and 
shake until well blended. Strain into a glass and 
fill up with soda water. 

Strawberry Water 

Wash and mash a quart of ripe strawberries. 
Cover with one pound of sugar. Stir until the 
sugar is dissolved and set aside for three or four 
hours. Strain through a jelly bag and add one 
pint of cold water. Serve with cracked ice and 
Vichy. 

89 



90 On the Water Wagon 

Strawberry Vinegar 

Make strawberry vinegar according to the 
recipe for making raspberry vinegar. 

Quick Strawberry Vinegar 

Put one quart of mashed strawberries, without 
adding any water, in a kettle, and heat slowly 
until the juice is extracted. Add one cup of 
sugar, boil for ten minutes, and add one half cup 
of vinegar. Strain. 

Royal Strawberry 

Dissolve two ounces of citric acid in one quart 
of cold water, and pour over three pounds of ripe 
strawberries. Put in a cool place for twenty-four 
hours. Strain, and pour over three fresh pounds 
of strawberries and let stand again for twenty-four 
hours. Strain. Measure, and add equal amount 
of granulated sugar. Boil for five minutes. Cool 
and pour into jars, but do not seal tight for three 
days, then seal securely and keep in a cool place. 

Royal Raspberry may be made according to 
this same recipe. 

Strawberry Nectar 

Mix two tablespoonfuls of pineapple juice, two 
tablespoonfuls of strawberry juice, one teaspoonful 



Strawberry and Raspberry 91 

each of vanilla, orange, and lemon extracts with 
one quart of plain syrup. Bottle for use. When 
serving put four tablespoonfuls in a tall glass half 
full of cracked ice and fill up with soda water. 

Cream Fizz 

Add to one quart of plain syrup, one teaspoonful 
of strawberry syrup, two teaspoonfuls of vanilla 
extract, and one pint of fresh cream. Put four 
tablespoonfuls into a glass with a little cracked 
ice and fill up with soda water. 

Strawberry Crush 

Wash and mash one pint of fresh strawberries 
and add one pint of vanilla syrup. To serve, put 
three tablespoonfuls into a glass with one table- 
spoonful of rich cream and one teaspoonful of 
powdered sugar. Fill up the glass with any 
charged water. 

Molly Pitcher 

Squeeze the juice from six lemons. Strain, 
and add one fourth pint of strawberry juice, one 
quart of maple syrup, and one quart of plain 
syrup. Put four tablespoonfuls of this syrup 
into a glass and fill up with Apollinaris. 



9 2 On the Water Wagon 

Independence Special 

Mix one tablespoonful each of strawberry, 
pineapple, vanilla, and orange syrups. Put into a 
tall glass half filled with cracked ice, add three 
dashes of acid phosphate and enough soda water 
to fill glass. Stir briskly and serve with straws. 

Fruit Phosphate 

Mix one half pint each of strawberry, orange, 
pineapple, and lemon syrups with one tablespoonful 
of acid phosphate. Serve three tablespoonfuls 
to each glass one third full of cracked ice, and fill 
up with Apollinaris. Decorate with fresh fruit. 

The St. Augustine 

Put a spoonful of vanilla ice cream into a glass, 
pour over two tablespoonfuls of strawberry syrup 
and two tablespoonfuls of vanilla syrup. Stir 
well and fill up the glass with soda water using 
the syphon. 

The Narragansett 

Cover four tablespoonfuls of fresh strawberries 
with powdered sugar and let stand over night. 
When ready to use mash and put into a tall glass 



Strawberry and Raspberry 93 

with a ladleful of ice cream. Beat one egg to a 
light froth and add to the strawberries and cream. 
Fill up the glass with soda water and add whipped 
cream. 

Windsor Shake 

Put into a shaker four tablespoonfuls of straw- 
berry syrup and add two eggs, a dash of ginger 
syrup, four tablespoonfuls of sweet cream, and a 
little cracked ice. Shake well, add soda water, 
and pour from shaker to glass several times to 
thoroughly blend. 

Astor Shake 

Mix two tablespoonfuls of strawberry syrup 
and one tablespoonful of pineapple syrup with 
three tablespoonfuls of rich cream. Add one egg, 
cracked ice, and shake thoroughly. Strain into a 
glass, add soda water and decorate with a few 
strawberries. 

The Stratford 

Mix one tablespoonful each of strawberry, 
raspberry, and grape syrups, add one egg, and three 
tablespoonfuls of sweet cream. Shake, strain into 
a glass one fourth full of cracked ice and fill up 
with soda water. 



94 On the Water Wagon 

The Breslin 

Mix two tablespoonfuls of strawberry syrup, 
one tablespoonful of raspberry syrup, one table- 
spoonful of pineapple syrup with three table- 
spoonfuls of sweet cream. Add one egg and 
cracked ice. Shake thoroughly, strain into a 
glass, and fill up with soda water. 

Springfield Shake 

Mix two tablespoonfuls each of strawberry, 
pineapple, and vanilla syrups with eight table- 
spoonfuls of sweet cream. Add one egg and 
chopped ice. Shake well, strain into glass, and 
add soda water. 

Strawberry Float 

Put two pounds of sugar into a porcelain-lined 
kettle and add one pint of cream, one pint of 
water, and eight tablespoonfuls of strawberry 
juice. Bring to a boil, and when cool add a 
few drops of vanilla extract. Put four table- 
spoonfuls of the syrup into a glass, fill up with 
soda water, using the syphon, and put a spoonful 
of whipped cream in each glass with a strawberry 
on top. 



Strawberry and Raspberry 95 

Iced Strawberry 

Fill a small glass half full of finely cracked ice, 
add three tablespoonfuls of crushed strawberries 
or any other fruit in season, and the juice of half a 
lemon. Mix well and serve with a spoon. 

Strawberry Grape Float 

Mix two tablespoonfuls of strawberry syrup, 
one tablespoonful of orange syrup, and one table- 
spoonful of vanilla syrup. Fill a glass one fourth 
full of cracked ice, pour over the syrup and add 
soda water. Then pour in carefully one table- 
spoonful of grape juice so that it floats on top, 
and add a spoonful of whipped cream. 

Anniversary Cup 

Add the strained juice of one lemon to two 
tablespoonfuls of strawberry juice. Sweeten with 
two teaspoonf uls of powdered sugar and put 
into a glass half filled with cracked ice. Shake 
well and add plain soda. Serve with straws. 

Yosemite Cup 

Mix four tablespoonfuls of strawberry syrup 
with two tablespoonfuls of lime juice or the juice 



96 On the Water Wagon 

of two fresh limes. Put into a glass nearly filled 
with cracked ice and add Apollinaris. Stir well 
and serve with straws. 

Sunset Cooler 

Mix four tablespoonfuls of strawberry syrup 
with four tablespoonfuls of sweet cream. Add 
two teaspoonfuls of crushed strawberries with 
a little of the juice. Put into a glass one third 
full of cracked ice and fill up with soda water. 
Decorate with whole strawberries. 

Strawberry Shake No. i 

Add the juice of one half a lemon to four table- 
spoonfuls of strawberry syrup and two tablespoon- 
fuls of orange syrup. Mix well, strain, and pour 
over cracked ice in a tall glass. Fill up with 
Seltzer. 

Strawberry Shake No. 2 

Mix two tablespoonfuls of strawberry syrup, 
two tablespoonfuls of orange syrup, three table- 
spoonfuls of grape juice with eight tablespoonfuls 
of sweet cream. Pour into a glass one fourth full 
of cracked ice. Stir well and decorate with fresh 
strawberries. 



Strawberry and Raspberry 97 
Class Day Cup 

Mix together two tablespoonfuls of vanilla 
syrup, one tablespoonful of strawberry syrup, 
and three tablespoonfuls of sweet cream. Put 
into a glass one fourth full of cracked ice. Fill 
up with cold milk and add a little soda water. 

Coney Island Shake 

Mix one tablespoonful of vanilla syrup, one 
tablespoonful of strawberry syrup, and one tea- 
spoonful of orgeat syrup. Stir well, fill up the 
glass with milk, and add a spoonful of whipped 
cream. 

Washington Shake 

Put in a shaker one tablespoonful each of straw- 
berry, pineapple, and vanilla syrups. Add a little 
ice and sufficient milk to fill glass, and blend 
thoroughly by pouring from shaker to glass several 
times. Add soda water and serve with straws. 

Hot Strawberry and Pineapple 

Mix one tablespoonful each of strawberry 
juice and pineapple juice with two tablespoonfuls 
of vanilla syrup. Add hot water and whipped 
cream. 

7 



98 On the Water Wagon 

Raspberry Phosphate No. i 

Mix four tablespoonfuls of raspberry syrup 
and the juice of one half a lemon and add one 
teaspoonful of acid phosphate. Put into a shaker 
with cracked ice and plain water. Shake well and 
strain into a tall glass. 

Raspberry Phosphate No. 2 

Bruise a small sprig of mint and put into a 
glass with two tablespoonfuls of raspberry syrup, 
one tablespoonfulof lime juice, and a dash of acid 
phosphate. Stir well and serve with straws. 

Raspberry Egg Phosphate 

Break an egg into a glass with two tablespoonfuls 
of raspberry syrup and four tablespoonfuls of 
cream. Add cracked ice and a dash of acid 
phosphate. Fill up the glass with soda water and 
blend by pouring from glass to glass, and serve 
while foaming. 

The Lexington 

Put into a shaker a spoonful of vanilla ice 
cream, one tablespoonful of orange flower water, 
two tablespoonfuls of raspberry syrup, and four 



Strawberry and Raspberry 99 

tablespoonfuls of sweet cream. Add cracked ice 
and shake thoroughly. Then pour into a glass, 
add milk, and put a spoonful of whipped cream on 
top with a little chopped citron. 

The Plymouth 

Break an egg into a shaker and add one table- 
spoonful of raspberry syrup, two tablespoonfuls 
of cream, and a dash of acid phosphate. Add 
cracked ice and shake briskly, then pour from 
shaker to glass several times and serve while 
foaming. 

Touraine Shake 

Mix four tablespoonfuls of raspberry syrup, 
one tablespoonful of pineapple syrup, six table- 
spoonfuls of sweet cream, and one egg. Shake, 
strain into a glass one fourth full of cracked ice 
and fill up with cold milk. 

The Richmond 

Mix one tablespoonful each of raspberry, 
orange, and pineapple syrups with one egg and 
one half a teaspoonful of lime juice. Shake well, 
strain into a glass one half full of cracked ice. 
Fill up with soda water. 



ioo On the Water Wagon 

The Wellesley 

Mix four tablespoonfuls of raspberry syrup, 
one tablespoonful of orange syrup, and one egg. 
Shake, and strain into a glass one half full of 
cracked ice. Add soda water and a little grated 
nutmeg. 

Newport Egg Shake 

To one tablespoonful of raspberry vinegar and 
four tablespoonfuls of raspberry syrup add one 
egg and one fourth glassful of cracked ice. Shake 
well, strain into glass, and fill up with soda water. 

The Strand 

Mix two teaspoonfuls of raspberry syrup, two 
teaspoonfuls of sweet cream, one egg, and a dash of 
ginger syrup. Shake well with shaved ice, strain 
into a glass and add soda water. 

Greeley Shake 

Mix one tablespoonful each of lemon, orange, 
and raspberry syrups, and one tablespoonful of 
sweet cream. Add one egg and shake thoroughly. 
Strain into a glass one fourth full of chopped 
ice and fill up with soda water. Serve with 
straws. 



Strawberry and Raspberry 101 

The Continental 

Mix one tablespoonful of orgeat syrup and two 
tablespoonfuls of raspberry syrup. Add one egg 
and shake well. Pour into a glass one fourth full 
of cracked ice and fill up with milk. 

The Utica 

Whip the white of one egg with two tablespoon- 
fuls of cream, add a tablespoonful of raspberry 
syrup and a little shaved ice. Shake well, pour 
into a glass and fill up with Vichy. 

Raspberry Vinegar 

Pour one quart of cider vinegar over two quarts 
of red raspberries. Cover and stand in a warm 
place for two days. Strain off the vinegar, pour 
it over one quart of fresh raspberries, and let 
stand as before. Strain, pour over another quart 
of berries, and let stand. Then strain through 
a jelly bag and add one pound of sugar to every 
pint of juice. Bring to a boil, and boil gently for 
five minutes. Skim, and seal in hot jars. 

Raspberry Vinegar Syrup 

Pour a quart of cider vinegar over one pint of 
raspberries and let stand for several days. Strain 



102 On the Water Wagon 

through a jelly bag, add two quarts of sugar and 
bring to the boiling point. Skim, and again 
strain. Cool, and bottle. 

Raspberry Shrub 

Pour a quart of vinegar over four quarts of 
mashed red raspberries. Let stand twenty-four 
hours. Then strain. Allow one pound of sugar 
to every pint of juice. Boil twenty minutes. 
Skim, and seal in sterilized jars. Keep in a cool 
place. Use two tablespoonfuls to a glass of water 
when serving. 

Black Raspberry Shrub 

Pour one quart of the best cider vinegar over 
four quarts of black raspberries. Cover and 
let stand for thirty-six hours. Drain through a 
jelly bag, getting all the juice possible. To every 
pint of juice add one pound of sugar. Boil for five 
minutes, pour into sterilized jars, and seal. Two 
tablespoonfuls of juice to a glass of cold water 
makes a delicious drink. 

Raspberry Frappe 

Put three tablespoonfuls of raspberry syrup 
in a parfait glass half full of cracked ice. Add 



Strawberry and Raspberry 103 

three tablespoonfuls of thick cream, and fill up 
the glass with soda water or Seltzer. 

Vermont Cooler 

Mix one half pint each of maple syrup, honey, 
and raspberry juice. Put four tablespoonfuls 
into a glass and fill up with soda water. 

Raspberry Favorite 

Take the juice of one orange, one teaspoonful 
of lemon juice, one tablespoonful of raspberry 
syrup, and one tablespoonful of grape juice. 
Sweeten with one tablespoonful of powdered 
sugar. Mix well. Put into a glass half full of 
cracked ice and fill up with soda water. 

Raspberry Cooler 

Mix the juice of one orange and one teaspoonful 
of lemon juice with one tablespoonful of rasp- 
berry syrup. Sweeten with one tablespoonful of 
powdered sugar and pour into a glass half full of 
cracked ice. Add soda water to fill glass. 

Fruit Delight 

Mix well one and one half tablespoonfuls each 
of strawberry, raspberry, and orange syrups, and 



104 On the Water Wagon 

the juice of half a lemon. Put into a glass half 
filled with cracked ice and fill up with any charged 
water. Decorate with fresh fruit and serve with 
straws. 

Ruby Cup 

Mix one tablespoonful of raspberry vinegar 
and one tablespoonful of raspberry juice. Put 
into a glass one half full of cracked ice and add 
two tablespoonfuls of crushed raspberries. Fill up 
with soda water and serve with straws. 

July Cooler 



Mix one and one half tablespoonfuls of rasp- 
berry syrup with one and one half tablespoon- 
fuls of orange syrup. Add two tablespoonfuls of 
grape juice and the juice of one lime. Pour into a 
glass one third full of cracked ice and add Apol- 
linaris. Stir well and decorate with cherries and 
pineapple cubes. 

Raspberry Shake 

Break an egg into a shaker, add a dash of rasp- 
berry syrup and a teaspoonful of powdered sugar. 
Add milk and shake thoroughly. Strain into a 
glass and put a grating of nutmeg on the top. 



Strawberry and Raspberry 105 

Hot Raspberry Juice 

Mix one tablespoonful each of strawberry 
and raspberry juice with two tablespoonfuls of 
vanilla syrup. Stir well, add hot water and 
whipped cream. 



jfruit Brinks anb (Tiber 



107 



" Glittering squares of colored ice, 
Sweetened with syrop, tinctured with spice." 

T. B. Aldrich. 



108 



Blackberry Cordial 

Take one quart of blackberry juice and one 
pound of sugar, add a tablespoonful each of 
cloves, allspice, cinnamon, and nutmeg, and boil 
together for twenty minutes. Seal in sterilized 
jars. 

Blackberry Vinegar 

Make according to the recipe for raspberry 
vinegar, using five and one half pounds of sugar 
to every three pints of juice and water mixed. 

Blackberry Punch No. i 

Take two cups of blackberry juice, add four 
tablespoonfuls of lemon juice, four tablespoonfuls 
of orange juice, and a pinch of salt. Make a 
syrup of one cup of sugar and one cup of water 
by boiling for three minutes. Mix with fruit 
juice, pour into a punch bowl, over a large piece 
of ice, and when ready to serve add one pint of 
Seltzer water. 

109 



i io On the Water Wagon 

Blackberry Punch No. 2 

To one quart of blackberry juice and one quart 
of grape juice add four and one half pounds of 
sugar. Stir until sugar is dissolved, and bring 
to boiling point. Strain through a jelly bag or 
fine sieve, and when cool add one pint of lemon 
syrup. Pour into punch bowl over a block of ice. 
A few blackberries may be added. 



Loganberry Julep 

To one quart bottle of loganberry juice add a 
handful of fresh mint. Steep for two hours and 
then strain. Add a quart of Apollinaris and serve 
with raspberries and a sprig of mint in each 
glass. 

Loganberry Cup 

Mix one half pound of preserved ginger cut in 
small pieces, a cupful of sugar, and two quarts of 
water. Stir until the sugar is dissolved and let 
stand for half an hour. Put over fire and simmer 
for fifteen minutes. To serve, add three table- 
spoonfuls of the syrup to a glass of loganberry 
juice and cracked ice. 



Fruit Drinks and Cider in 
Cherry Phosphate No. i 

Put two tablespoonfuls of wild cherry syrup 
into a glass, add four dashes of acid phosphate 
and fill up with soda water. Stir well. 

Cherry Phosphate No. 2 

Mix two tablespoonfuls of pineapple syrup 
with one tablespoonful of cherry syrup and one 
tablespoonful of orange syrup. Add crushed ice, 
soda water, and one half teaspoonful of acid 
phosphate. Stir well. 

Washington Phosphate 

Break an egg into a shaker, add three table- 
spoonfuls of cherry syrup and one teaspoonful of 
acid phosphate. Add cracked ice and enough 
soda water to fill a glass. Shake well and pour 
into a tall glass. A grating of nutmeg may be 
added. 

The Garden City 

Add the white of one egg to three tablespoonfuls 
of cherry syrup, one tablespoonful of ginger 
syrup, and four tablespoonfuls of vanilla ice 
cream. Shake well, pour into a glass, and add 
a little nutmeg. 



ii2 On the Water Wagon 
The Puritan 

Break an egg into a shaker and add three table- 
spoonfuls of cherry syrup, a dash of ginger extract, 
and a dash of acid phosphate. Shake, strain 
into a tall glass, and add a little cracked ice and 
soda water. 

Cherry Shrub 

Pit two quarts ripe cherries and mash. Bring 
to boiling point two pounds of sugar and two 
quarts of water, and boil ten minutes. Add the 
cherries, the juice of two lemons and one orange. 
Strain and chill. Serve with fresh cherries. 

Cherry Blossom 

Mix one pint of fresh cherry juice with two 
quarts of plain syrup, add one teaspoonful of 
essence of bitter almonds and one teaspoonful 
of citric acid. Put four tablespoonfuls of the 
syrup into a glass and fill up with soda water. 
Add a spoonful of vanilla ice cream. Put a 
cherry in each glass. 

Cherry Flip 

Add the juice of half a lemon to three table- 
spoonfuls of cherry syrup and half a glass of 



Fruit Drinks and Cider 113 

carbonated water. Stir well and strain into a tall 
glass. Stir in a pinch of bicarbonate of soda and 
fill up with carbonated water using the syphon. 

Cherry-Lime 

Fill a glass one third full of cracked ice, pour 
over four tablespoonfuls of cherry syrup and a 
teaspoonful of lime juice. Add a tablespoonful 
of grated pineapple and fill up the glass with 
Apollinaris. Add slices of fresh pineapple or 
orange. 

Cherry Ade 

Fill a glass one half full of cracked ice, pour 
over four tablespoonfuls of cherry syrup and the 
strained juice of half a lemon. Fill up the glass 
with ice-cold water. Decorate with a cherry 
and serve with straws. 

Cherry Cooler 

Fill a glass one half full of cracked ice, pour 
over two tablespoonfuls of cherry syrup, and 
enough grape juice to fill glass. Serve with 
straws. 

Cherry Foam 

Mix well with cracked ice, three tablespoonfuls 
of cherry syrup and one tablespoonful of lemon 



1 14 On the Water Wagon 

juice. When thoroughly chilled strain into glass 
one third full of cracked ice. Add a pinch of bi- 
carbonate of soda. Stir well and decorate with 
slices of orange or lemon and a cherry. 

Hot Cherry Egg 

Break an egg into a shaker, add four tablespoon- 
fuls of cherry juice or syrup and one teaspoonful 
of powdered sugar. Shake well and strain into a 
glass adding hot water. Decorate with cherries 
and a slice of lemon. 

Peach Pop 

Cook enough peaches to make two cups of 
juice and drain through a jelly bag. Make a 
syrup of the juice with one cup of sugar or honey. 
Add one ounce of tartaric acid. Stir well and 
bottle. To serve, add two tablespoonfuls of syrup 
to three fourths of a glass of water. Stir in a 
pinch of bicarbonate of soda and drink while 
foaming. Apricot Pop may be made the same 
way. 

Peach Shake 

Mix four tablespoonfuls of peach syrup with 
three fourths of a pint of orange syrup and one 



Fruit Drinks and Cider 115 

half pint of vanilla syrup. Add one pint of 
cream. Put two tablespoonfuls of the syrup in 
a tall glass and fill up with carbonated water, or 
cold milk may be used to make a milk shake. 

Peach Cream 

Mix two tablespoonfuls of peach syrup with one 
tablespoonful each of grape juice and pineapple 
syrup. Pour into a glass one half full of cracked 
ice and add milk to fill glass. Stir well and serve 
with straws. 

The Seattle 

Mix four tablespoonfuls of raspberry syrup 
and four tablespoonfuls of sweet cream. Pour 
into a glass one fourth full of chopped ice and 
add a ladleful of peach ice cream. Fill up the 
glass with soda water. Decorate with pieces of 
peach. 

Apple Cup 

Core six tart apples and cut in quarters but 
do not peel. Mix with one cup of raisins, two 
bay leaves, a small piece of cinnamon, and the 
grated rind of three lemons. Put in a porcelain- 
lined kettle with two quarts of water and let 



On the Water Wagon 

come to -a boil, then add two more quarts of water, 
and boil slowly, covered, for half an hour. Drain 
through a jelly bag. When cold add two pounds 
of sugar and the strained juice of three lemons. 
Stir until sugar is dissolved, and serve very cold. 

Cider Apple Cup 

Slice three or four large apples without paring 
and add a little boiling water. Cover and let 
stand until cold. Strain, add one pint of cider, 
sweeten to taste, pour over crushed ice, and 
serve. 

Country Gentleman 

Break an egg into a shaker and add four table- 
spoonfuls of vanilla syrup, twelve tablespoonfuls 
of sweet cider, and six tablespoonfuls of shaved ice. 
Shake well and strain into a glass, adding a little 
soda water with the syphon. 

Cider and Ginger Ale 

Put three lumps of ice into a pitcher, adding 
the rind of one lemon, one half pint of cider, and 
one bottle of ginger ale. Mix well, and serve with 
a slice of lemon in each glass. 



Fruit Drinks and Cider 117 
Cider Cup 

Crush a few sprigs of mint in a glass pitcher, 
pouring over it one quart of cider. Then add the 
juice of one lemon, one half cup of fruit juice of 
any flavor, and one quarter of a cup of sugar. 
Mix well and put on ice for two hours. When 
ready to serve, add cracked ice and two pint 
bottles of Seltzer. 

Cider and Egg 

Beat one egg and pour it into a tall glass, one 
third full of cracked ice. Add one teaspoonful 
of powdered sugar, the juice of one lemon, and 
fill glass with cider. Mix well, sprinkle nutmeg 
on top, and serve. 

Sparkling Punch 

Place a large piece of ice in a punch bowl, pour 
over it one quart of cider, and add one cup of 
sugar and the juice of three lemons. When 
ready to serve add one quart of ice-cold Seltzer 
water. 

Virginia Julep 

Add the strained juice of half a lemon to four 
tablespoonfuls of plain syrup. Put into a glass 



n8 On the Water Wagon 

one third full of cracked ice and fill up with cider. 
Put a grating of nutmeg on top, and decorate 
with a sprig of mint. Bruise a few of the lower 
leaves of the mint to bring out the flavor. 

Mulled Cider No. i 

Into a kettle put two quarts of cider, and add 
one finely crushed nutmeg, six whole cloves, and 
three pieces of cinnamon. Then add one cup of 
brown sugar, and let it simmer over the fire for 
fifteen minutes, but do not allow it to boil. Serve 
at once. 

Mulled Cider No. 2 

Simmer one quart of cider in a porcelain-lined 
kettle, and when it reaches the boiling point pour 
in the beaten whites of three eggs, with a half 
cup of sugar. Stir briskly and return to the fire 
and bring again to a boil. Serve hot in punch 
glasses. 

Mulled Cider No. 3 

Dissolve one quarter of a pound of sugar in 
two pints of hot water, and add five pints of cider. 
Simmer gently, and when it nearly reaches the 
boiling point add the beaten whites of one dozen 
eggs. Stir briskly, and add a grating of nutmeg. 
Serve hot. 



Fruit Drinks and Cider 119 
Twelfth Night Cider 

Put three quarts of cider in a porcelain-lined 
kettle, add one fourth cup of vanilla syrup, a bit 
of cinnamon, cloves, and nutmeg tied in a muslin 
bag, and a piece of lemon peel. Let it simmer for 
fifteen minutes, remove spice bag and lemon peel, 
and pour into a punch bowl. Put in the bowl a 
few baked apples that have been baked with 
cinnamon and sugar. Serve very hot. 

Currant Water 

Take one pound of red currants and one half 
pound of raspberries, remove the stems and mash 
the fruit well with a wooden spoon. Then put it 
into a preserving kettle with one half pint of 
water and one half pound of sugar. Stir occasion- 
ally until it reaches the boiling point, then strain 
through a fine sieve. Dissolve one half pound of 
sugar in a little cold water, and boil to a syrup, 
add to the fruit syrup, and tjien stir in one quart 
of water. Allow to stand until quite cold, then 
serve. 

Currant and Raspberry Shrub 

Stem and wash four quarts of currants and two 
quarts of red raspberries. Cover with three 



120 On the Water Wagon 

quarts of water and boil for ten minutes. Strain 
through a jelly bag. To every cup of liquid add 
one cup of sugar. Stir until the sugar is dissolved, 
bring to the boiling point, and pour at once into 
sterilized jars to overflowing. Screw on tops and 
next morning tighten the covers and keep in a cool 
place. 

Currant Cup 

Mix with a quart of lemonade one pint of currant 
juice. Sweeten to taste. Chill and serve in 
glasses three quarters full of cracked ice and add a 
spoonful of currant or lemon water ice. 

Currant Punch 

Mix a pint of currant juice, a quart of water, 
and a cupful of sugar. Cook slowly for five 
minutes, and then cool. When cool pour into a 
punch bowl over a piece of ice. Add two oranges 
and two lemons sliced thin. 

Another way to make Currant Punch : Melt and 
dilute with water a jar of currant jelly. Cool, and 
add cracked ice and fruit. 

Apricot and Egg 

Into a shaker one fourth full of cracked ice, 
break one egg, add one tablespoonful each of 



Fruit Drinks and Cider 121 

apricot, peach, and rose syrups, and four table- 
spoonfuls of sweet cream. Shake thoroughly and 
strain into a glass. Serve with straws. 

Apricot Punch 

Cook two pounds of either ripe or dried apricots 
until soft, with a pint of sugar. Mash through a 
sieve and then strain. Put the juice on ice to 
chill thoroughly, and when ready to serve add 
two bottles of ginger ale and one of Apollinaris. 
Decorate with mint leaves. 

Tutti Frutti Phosphate 

Mix one half pint each of strawberry, pine- 
apple, cherry, and pear syrups and two tablespoon- 
fuls of acid phosphate. Put four tablespoonfuls 
into a glass and fill up with soda water. Decorate 
with a thin piece of lemon peel. 

Rhubarb Water 

Wash and cut in pieces three stalks of rhubarb. 
Pour over two cups of boiling water, and add one 
half cup of sugar. Cover and let stand until 
thoroughly cool. Strain, and serve with cracked 
ice. 



122 On the Water Wagon 
Rhubarb Nectar 

Wash and cut in pieces three pounds of rhubarb. 
Cook, in just enough water to cover, until soft. 
Strain. Mix the juice of one dozen oranges, 
one half dozen lemons, and three grapefruit, and 
one cup of grape juice. Add to the rhubarb 
juice. Measure, and to every cup of juice add one 
third cup of sugar. Bring to boiling point and, 
when cool, bottle. Keep in a cool place, and add 
ice water when serving. 

Pomegranate Juice 

Mash the pulp of six pomegranates through a 
very fine sieve, add one half pound of sugar and 
the juice of three limes, and dilute with one pint of 
water. Strain several times through muslin, and 
bottle for use. 

Banana Cream 

Mix two tablespoonfuls of sweet cream with 
two tablespoonfuls of vanilla syrup and one half 
of a banana thinly sliced. Add a spoonful of ice 
cream and shake well. Pour into a glass without 
straining, add cold milk and a spoonful of whipped 
cream. 



Fruit Drinks and Cider 123 

The Franklin 

Into a glass half filled with cracked ice put 
four tablespoonfuls of banana syrup, and fill up 
the glass with ice-cold milk. Decorate with 
slices of banana and serve with a spoon or straws. 

Almond Cup 

Bruise a handful of mint, sprinkle on a table- 
spoonful of sugar, and add a little water. Let 
stand until the sugar is dissolved. Put into a 
glass with some cracked ice and add two table- 
spoonfuls of orgeat syrup, or cream flavored with 
a few drops of almond extract. Mix well and 
fill up the glass with Apollinaris. 

Madison Shake 

Mix four tablespoonfuls of orgeat syrup and 
four tablespoonfuls of strawberry syrup with four 
tablespoonfuls of sweet cream. Add ice-cold milk 
to fill glass and put in a spoonful of pistachio ice 
cream. 

The Martinique 

Beat up the yolk of one egg and mix with four 
tablespoonfuls of orgeat syrup and one table- 



124 On the Water Wagon 

spoonful of rich cream. Pour into a glass one 
fourth full of chopped ice and fill up the glass 
with ice-cold milk. 

The Tokio 

Mix thoroughly four tablespoonfuls of orgeat 
syrup with eight tablespoonfuls of sweet cream. 
Add a spoonful of ice cream and fill up the glass 
with cold milk. 

The Plaza 

Into a glass half full of shaved ice pour four 
tablespoonfuls of orgeat syrup, and add three 
tablespoonfuls of ice cream. Shake well, and add 
soda water to fill glass. 

The Audubon 

Mix thoroughly four tablespoonfuls of maple 
syrup, four tablespoonfuls of ice cream, and two 
tablespoonfuls of sweet cream. Fill up the glass 
with cold milk and decorate with a sprig of mint. 

The Riverside 

Pour two tablespoonfuls of maple syrup and 
two tablespoonfuls of pineapple syrup into a 
glass half full of chopped ice. Add a spoonful 
of ice cream and fill up the glass with soda water. 
Grated pineapple may be added. 



Fruit Drinks and Cider 125 

The Ansonia 

Mix four tablespoonfuls of maple syrup with 
six tablespoonfuls of sweet cream. Add cracked 
ice and shake well. Fill up glass with soda water 
and put in a spoonful of ice cream. 

Cornell Shake 

Mix two tablespoonfuls of vanilla syrup with 
one tablespoonful of sweet cream. Add two table- 
spoonfuls of any finely cut fruit which has been 
soaked for several hours in plain syrup. Add 
soda water and serve with a spoon and straws. 

The Pittsburg 

Cut in small pieces several kinds of fruit, sprinkle 
with sugar, and let stand several hours or over- 
night. When serving put two tablespoonfuls into 
a tall glass with a ladleful of ice cream. Fill up 
the glass with soda water and serve with a spoon. 

Sarsaparilla Shake 

Beat up the yolk of one egg and add four table- 
spoonfuls of sarsaparilla syrup. Fill up the glass 
with milk and add a little soda water. 



i26 On the Water Wagon 

Sarsaparilla Cooler 

Pour one tablespoonful of cherry syrup, one 
tablespoonful of lemon syrup, and two table- 
spoonfuls of sarsaparilla syrup into a glass one 
third full of cracked ice. Fill up with soda water, 
and decorate with a cherry and a piece of pine- 
apple. 

Sarsaparilla Nectar 

Pour slowly over one fourth glass of cream, 
enough sarsaparilla to fill the glass. Serve with 
whipped cream. 

Dandelion Tea 

Pick dandelions from the stems, and pour over 
boiling water. Simmer, but do not boil, for five 
minutes. Strain through a sieve, and sweeten 
to taste. Serve either hot or cold. 



(Bcape 3uice 



127 



'He bid me taste of it: and 'twas the Grape." 

Kubaiyat. 



128 



Grape Juice No. i 

Wash grapes and stem them and put into a 
porcelain-lined kettle with just enough water to 
cover. Bring to the boiling point. Mash through 
a sieve and drain overnight through a jelly bag. 
Next morning bring to boiling point, skim, and 
boil fifteen minutes. Pour into hot sterilized 
bottles, and put in corks that have been dipped 
in boiling water. Fill wash boiler partly full of 
hot water. Place the corks in the bottles, and 
put on their sides in the boiler, on a rack. Cover, 
and boil continuously for one hour. Take from 
the boiler, and dip the corks into sealing wax. 
Keep in a cool dry place. 

Grape Juice No. 2 

Wash and stem grapes and cook with a little 
water until soft. Mash through a sieve and then 
drain through a jelly bag overnight. In the 
morning boil for twenty minutes and pour into 
hot sterilized jars, that have had the tops sterilized 
and the rubbers dipped in hot water. Seal and 
9 129 



130 On the Water Wagon 

put in a light dry place. At the end of two 
months open the jars and pour into bottles to 
within two inches of the top. Put in corks, not 
too tight, and stand in a wash boiler of cold water; 
the water should only come half way up the 
bottles. Boil for an hour. Put the corks in 
tight and cover with sealing wax. The grape 
juice is said to be better flavored when made by 
this method. 

Grape Juice No. 3 

In a preserving kettle pour one pint of water 
over three pints of grapes. Cook slowly over 
fire for five minutes. Strain through a jelly bag, 
add one half pint of sugar, and when dissolved 
serve in glasses with cracked ice. 

Grape Juice No. 4 

Put well-washed grapes, free from stems, into a 
kettle and just cover with water. Cook until 
soft, and drain through a jelly bag overnight. 
Measure, and to each quart of juice add one cup 
of sugar and one cup of water. Bring to boiling 
point, skim, and bottle. When cold dip corks in 
sealing wax. 



Grape Juice 131 

Unsweetened Grape Juice 

To six quarts of grapes add one quart of water. 
Bring to boiling point and then strain through a 
jelly bag. Bring the juice again to the boiling 
point and pour into hot sterilized jars, and seal. 

Grape Cup 

In a large glass pitcher, put a piece of ice, one 
sliced orange, one sliced banana, three or four 
pieces of pineapple, and add any berries that are 
in season. Pour over this one quart of water 
and one pint of grape juice. Put in a few sprigs 
of mint and allow to stand until well blended. 
Serve in glasses one half filled with cracked ice. 

Grape Phosphate 

Mix twelve tablespoonfuls of grape juice, eight 
tablespoonfuls of orange juice, and four tablespoon- 
fuls of acid phosphate with two quarts of plain 
syrup. Color with a little red vegetable coloring. 
Serve four tablespoonfuls to a glass and fill up 
with carbonated water. 

Grape Juice and Banana 

Grate the rind of one lemon and two oranges, 
and mix with the strained juice and one mashed 



132 On the Water Wagon 

banana. Add one half pint of grape juice, one and 
one half cups of sugar, and three pints of water. 
Strain through a fine sieve, and serve in small 
glasses. The stiffly beaten whites of two eggs 
added to this mixture and frozen makes a delicious 
dessert. 

The Baltimore 

Mix two tablespoonfuls of grape syrup and one 
tablespoonful of vanilla syrup. Add one egg. 
Shake well; strain into a glass one fourth full of 
cracked ice, and add two spoonfuls of vanilla 
ice cream. Shake well and fill up the glass with 
milk. 

Gotham Grape 

Put into a glass two tablespoonfuls of grape 
syrup and four tablespoonfuls of grape juice. 
Stir well and fill up the glass with soda water. 

Victory Grape 

Add the juice of one lemon to six tablespoonfuls 
of grape juice. Break in an egg and add powdered 
sugar to sweeten. Shake well and strain into a 
glass one fourth full of cracked ice. Add soda 
water, using the syphon. 



Grape Juice 133 

Grape and Raspberry 

Mix together two tablespoonfuls of grape 
juice, two tablespoonfuls of pineapple syrup, and 
one tablespoonful of raspberry syrup. Add a 
teaspoonful of lime juice and two teaspoonfuls 
of lemon juice. Put in a tablespoonful of cracked 
ice and fill up with carbonated water. Decorate 
with a sprig of mint. 

Grape Cobbler 

Put two tablespoonfuls of grape juice into a 
small glass with a little cracked ice and fill up the 
glass with ginger ale. Serve with straws. 

Grape and Pineapple 

Mix two tablespoonfuls of pineapple syrup 
and four tablespoonfuls of grape juice. Add soda 
water and pour from glass to glass to blend thor- 
oughly, using the syphon at the last. 

Griscom Cooler 

Mix two tablespoonfuls of grape juice, one 
tablespoonful of raspberry syrup, and one table- 
spoonful of orange syrup, with the juice of half 
an orange. Pour into a glass half full of cracked 
ice and fill up with soda water. Stir with a spoon 
and put a sprig of mint in the glass. 



134 On the Water Wagon 
Concord Favorite 

Put two tablespoonfuls of grape syrup into a 
glass with a little shaved ice. Stir well and add a 
ladleful of vanilla ice cream. Fill up with soda 
water, and sprinkle with a little nutmeg or cinna- 
mon. 

Midsummer Cheer 

Put two tablespoonfuls of lemon syrup, and two 
tablespoonfuls of grape juice into a glass with a 
large spoonful of orange water ice. Shake well, and 
fill up with soda water. Garnish with a slice of 
lemon or orange. 

Grape Royal 

Put two tablespoonfuls of grape juice, one half 
tablespoonful of lemon juice, and one half table- 
spoonful of orange juice into a tall glass, half 
filled with cracked ice. Add two teaspoonfuls of 
powdered sugar. Stir well, and fill up the glass 
with ice-cold water. Garnish with a slice of 
orange or a piece of lemon peel. 

Grape Cooler 

Add the pulp and juice of one large grapefruit 
to one quart of grape juice, and one half cup of 



Grape Juice 135 

sugar. Mix well, put in punch bowl with plenty of 
cracked ice and a bottle of Apollinaris or Seltzer. 

Grape Juice Rickey 

Fill a glass one third full of cracked ice and 
pour over the juice of one lime. Add a table- 
spoonful of plain syrup, fill half full of grape juice, 
and add clear cold water or Seltzer. Decorate 
with slices of lime. 

Grape Eggnogg 

Beat one fresh egg until very light, add one 
third cup of grape juice, one teaspoonful of 
powdered sugar, and stir briskly. Then add one 
quarter of a cup of milk, stir again, pour into a 
glass with cracked ice, and sprinkle with nutmeg. 

Grape High Ball 

Place a small piece of ice in a glass, fill half full 
with grape juice, and add cold water or Seltzer. 
Stir well and serve. 

Grape Nectar 

Make a syrup of one pound of sugar and one 
half pint of water. When cool add the juice of 
four lemons, and a quart of grape juice. Put on 
ice to chill thoroughly and serve with Apollinaris. 



136 On the Water Wagon 

Grape Juice Delight 

Bruise several sprigs of mint in a glass and half 
fill with cracked ice. Pour in enough grape juice 
to fill the glass and decorate with sprigs of mint. 
Serve with straws. 

Egg Grape Juice 

To one well-beaten egg, add the juice of one 
lime, and one teaspoonful of powdered sugar. 
Pour into a tall glass half full of cracked ice, and 
fill with grape juice. Stir well, and serve very 
cold. 

The Bangor 

Add the juice of one lemon to two tablespoonfuls 
of grape juice, break in one egg, and add two 
tablespoonfuls of powdered sugar. Shake well, 
strain into a glass, and add carbonated water. 
Decorate with a slice of orange and a cherry. 

The Nassau 

Mix two tablespoonfuls each of grape syrup, 
orgeat syrup, and sweet cream. Add one egg. 
Shake, and strain into a glass one fourth full of 
cracked ice. Fill up with cold milk. 



Grape Juice 137 

Imperial Grape Egg 

To eight tablespoonfuls of sweet cream and 
four tablespoonfuls of grape juice, add one egg 
and about three tablespoonfuls of shaved ice. 
Sweeten with a little sugar and shake thoroughly. 
Strain, and serve with straws. 

Niagara Egg Shake 

Break an egg into a shaker and add two table- 
spoonfuls each of vanilla syrup, grape juice, and 
sweet cream. Add cracked ice and shake well. 
Strain into a glass, fill up with cold milk, and put 
a few gratings of nutmeg on top. 

Maryland Shake 

Break one egg into a shaker, add the juice of 
half a lemon, four tablespoonfuls of grape juice, 
four tablespoonfuls of ice-cold water, and two 
teaspoonfuls of powdered sugar. Shake well. 
In a tall glass place a layer of cracked ice, a layer 
of pineapple sherbet, and a layer of grated pine- 
apple. Pour over the strained fruit juice and 
garnish with mint. 

Hot Grape Juice 

Mix two tablespoonfuls each of grape juice and 
lemon syrup with enough hot water to fill a glass. 



<5in0et anb <3in0er Hie 



139 



1 But, when the Summer's noon-day heat 

Invites the cooling shade, 
A julep sweet makes life complete, 

By tapering fingers made." 



140 



Ginger Ale Julep 

Take the leaves from a few sprigs of mint and 
bruise in a glass with thin strips of lemon peel. 
Add the juice of half a lemon, one tablespoonful 
of powdered sugar, stir to a paste, and place 
directly on the ice for one hour to chill and ripen. 
When ready to serve, put the mixture into a tall 
glass, one half full of cracked ice, and fill up with 
cold ginger ale. Stir thoroughly and garnish 
with two cherries and sprig of mint. 

Havana Julep 

Crush six sprigs of mint and add one pint of 
grape juice, three tablespoonfuls of lemon juice, 
four tablespoonfuls of grapefruit juice, one can of 
grated pineapple, one half cup of sugar, and a 
little salt and nutmeg. Mix well and put on ice 
for an hour, until thoroughly blended, then strain 
through a fine sieve, and serve in glasses with 
cracked ice. 

141 



142 On the Water Wagon 

Gingerade 

Bruise a quarter of a pound of ginger root and 
cover with two quarts of water for one hour. 
Strain through a jelly bag, add three pounds of 
loaf sugar to the juice, and boil for an hour. 
Skim. When cold add one ounce of citric acid, 
and bottle. To serve, take one tablespoonful of 
the syrup to a glass of water, and a quarter of a 
teaspoonful of bicarbonate of soda. 

Auditorium Cooler 

Into a glass pitcher put one teaspoonful of 
powdered sugar, the juice of half a lemon, one 
bottle of ginger ale, and two small pieces of ice. 
Stir until cold, and serve in glasses decorated 
with pieces of lemon. 

Bronx Cooler 

Put in a glass pitcher the rind of one lemon, 
three lumps of ice, one bottle of ginger ale, and 
one bottle of sarsaparilla. When thoroughly 
chilled, serve in glasses decorated with pieces of 
mint. 

Ginger Cup 

Into a preserving kettle, containing one quart 
of boiling water, put one half pound of Sultana 



Ginger and Ginger Ale 143 

raisins, and one cup of currants; steep for half an 
hour, and then strain through a fine sieve. When 
cold add two cups of sugar, the juice of four 
oranges and two lemons, one half cup of preserved 
ginger, one teaspoonful of almond extract, three 
tablespoonfuls of grated cocoanut, and one half 
teaspoonful of ground cinnamon. Mix thoroughly 
and put in the ice box until chilled. Then pour 
in one quart of ice-cold ginger ale, and serve in 
glasses half full of cracked ice. 

Ginger Whiz 

Put two teaspoonfuls of ginger syrup, four 
teaspoonfuls of grape syrup, and four teaspoonfuls 
of orangeade into a tall glass. Stir well, and fill 
up glass with soda water. 

Spring Cheer 

Put three tablespoonfuls of ginger syrup into 
a glass of carbonated water. Sweeten with a 
teaspoonful of powdered sugar. Stir briskly and 
serve. 

Orange and Ginger Ale 

Mix three tablespconfuls of ginger ale and one 
tablespoonful of orange syrup with one half glass of 



144 On the Water Wagon 

shaved ice. Add Apollinaris. Stir well and put 
a slice of pineapple in the glass. 

Lemon and Ginger Ale 

Put four teaspoonfuls of lemon syrup and two 
teaspoonfuls of lemon juice into a glass, and fill 
up with ice-cold ginger ale. Stir well. 

Simplicity Cup 

Into a glass nearly full of shaved ice, put one 
teaspoonful of powdered sugar, and fill up the 
glass with ginger ale. Stir well until the sugar 
is dissolved, and decorate with a slice of pineapple. 

Ginger Nectar 

To one pint of molasses add two heaping tea- 
spoonfuls of ginger. Stir until well blended, and 
add a gallon of water and enough cider vinegar 
to make it rather acid. Chill, and serve. 

Ginger Phosphate 

Bruise two or three mint leaves in a glass half 
filled with cracked ice, and add one tablespoonful 
each of pineapple, grape, ginger, and orange syrups, 
and two dashes of acid phosphate. Stir well 
and fill up the glass with soda water. 



Ginger and Ginger Ale 145 
Hot Ginger Cream 

Mix two tablespoonfuls of ginger syrup with 
four tablespoonfuls of sweet cream. Add hot 
water and whipped cream. 

Hot Egg Ginger 

Break one egg into a shaker with two table- 
spoonfuls each of ginger syrup and grape juice and 
a little lemon juice. Shake well and strain into a 
glass. Add hot water and whipped cream. A 
little nutmeg or cinnamon may be added. 

Horse's Neck 

Peel a lemon in one long strip and put it in 
a glass so that one end hangs over. Pour the 
juice of the lemon into a shaker with cracked ice, 
a tablespoonful of sugar, and the juice of half a 
grapefruit. Shake well, and when cold, turn into 
the glass with the peel, and fill up with ginger ale. 



dfruit punches 



147 



" Fill up the bowl then, fill it high, 
Fill all the glasses then: for why 
Should every creature drink but I 
Why, man of morals, tell me why ? " 

A. Cowley. 



I 4 8 



Grape Ginger Punch 

Squeeze the juice from five lemons, and put 
into a punch bowl with one cup of sugar, several 
bruised mint leaves, and one half cup of cold 
water. Stir well to dissolve the sugar, and let 
stand for half an hour. Then put in a large piece 
of ice, add one pint of grape juice and quart of 
ginger ale. Decorate with thin slices of lemon. 

Raspberry Punch 

Boil one half cup of sugar with one cup of water 
for five minutes. When cool add one cup of 
Raspberry Shrub, one cup of club soda, one half 
cup of orange juice, one fourth cup of lemon 
juice, one half cup of tea, and one half cup of 
pineapple syrup. Pour over large piece of ice in 
punch bowl, and serve when thoroughly chilled. 

Harvard Punch 

Cook one quart of cranberries in one quart of 
boiling water until soft. Strain, and when cool 
pour over a large piece of ice in a punch bowl. 

149 



150 On the Water Wagon 

Add two thirds of a cup of orange juice, three 
tablespoonfuls of lemon juice, and one cup of sugar, 
or more, according to taste. Stir until sugar is 
dissolved and dilute with ice water or Apollinaris. 

Yale Punch 

Take one cup of sugar and pour over it one cup 
of hot tea. When the sugar is dissolved, add 
three quarters of a cup of orange juice, and one 
third of a cup of lemon juice. Strain through 
a fine sieve over a large piece of ice in a punch 
bowl, and before serving pour in one pint of 
ginger ale and one pint of Apollinaris. Decorate 
with slices of orange. 

Columbia Punch 

To one quart of cold water, add two cupfuls of 
sugar and two cupfuls of grated pineapple. Boil 
for twenty minutes. Then add one half cupful of 
lemon juice and one cupful of orange juice. When 
thoroughly cool, strain, and add ice water. 

Rainbow Punch 

Put into a kettle one cupful of honey, one 
cupful of sugar, four cupfuls of water, the juice 
of two lemons, strained, and the grated rinds of 
four oranges. Boil for five minutes, then set 



Fruit Punches 151 

aside until thoroughly cool. Put a large piece of 
ice in a punch bowl, adding the juice of ten oranges, 
three oranges sliced, one grated pineapple, and 
one quart of strawberries. Then pour over the 
syrup, and serve when ice cold. 

Lesbia Punch 

Fill a punch bowl one quarter full of cracked 
ice. Add one half pound of powdered sugar, the 
juice of eight lemons, one half can of preserved 
pineapple, two sliced oranges, and one half gallon 
of water. Stir until sugar is dissolved and serve 
in tall glasses, decorated with fruit. 

Sunset Punch 

Take the juice of one dozen lemons, six oranges, 
and one third of a grated pineapple, and two 
cups of granulated sugar; strain through a fine 
sieve, and add to this enough water to make a 
gallon. Garnish it with strawberries and rasp- 
berries, or preserved cherries. Serve ice-cold. 

Currant Punch 

Mash one pint of red raspberries and one quart 
of ripe currants in a preserving kettle, adding 
two quarts of cold water and two cups of granu- 



152 On the Water Wagon 

lated sugar. Stir until the sugar is dissolved and 
bring slowly to the boiling point. Remove from 
the fire and strain. When cool pour into a punch 
bowl over a large piece of ice, and serve in small 
glasses with a few fresh raspberries. More sugar 
may be added if desired. 

Armistice Punch 

Dissolve one and one half cups of sugar with 
one cup of hot water, adding one cup of orange 
juice and one half cup of lemon juice. Strain 
through a fine sieve into a punch bowl over 
cracked ice. When ready to serve, add one 
pint of ginger ale and one pint of Lithia. Put 
in one orange sliced in thin slices and some pre- 
served cherries. 

Allied Punch 

To one quart of any canned fruit juice, such as 
peach, pineapple, raspberry, or strawberry (use a 
combination of juices or one alone), add one cup 
of sugar and one half cupful of lemon juice. Stir 
until the sugar is dissolved, and put in ice box to 
chill. When ready to serve add cracked ice and 
any charged water. 



Fruit Punches 153 

Overland Punch 

Put one pint of white grape juice, and one 
quart of ginger ale on ice until very cold. Mix 
together when ready to serve. 

Ginger Punch 

Cut up one half pound of preserved ginger, add 
one quart of cold water, and one cup of sugar and 
boil for fifteen or twenty minutes. Add one half 
cup of orange juice and one half cup of lemon 
juice. When cool, strain, and serve with cracked 
ice. Apollinaris may be added when ready to 
serve. 

Jamaica Punch 

Boil one and one third cups of sugar in one 
quart of water with the grated rind of one lemon 
for ten minutes. When thoroughly cool, add 
two teaspoonfuls of ginger syrup, one half cup of 
orange juice, and one third cup of lemon juice. 
Strain, and serve with cracked ice. 

California Punch 

Mix one quart of white grape juice with one 
quart of Apollinaris and serve very cold in punch 
bowl, decorated with bunches of white grapes and 
leaves. 



154 On the Water Wagon 

Sherbet Punch 

Take one cupful of pineapple syrup, one and 
one fourth cupfuls of white grape juice, and two 
tablespoonfuls of sugar. Mix ingredients thor- 
oughly and pour into a punch bowl, with one 
quart of pineapple water ice. Add a pint of 
Seltzer. 

Beacon Punch 

Mix the juice of seven lemons, three oranges, 
one cupful of pineapple juice, one half cupful of 
prune juice, two cupfuls of strawberry syrup, and 
one pint of tea. Sweeten with one cupful of plain 
syrup, and add three pints of water. Put in ice 
box until thoroughly chilled and serve with 
cracked ice in a punch bowl. 

Manhattan Punch 

Boil two cups of sugar with one cup of water 
ten minutes. Cool. Mix the juice of five oranges, 
five lemons, one can of grated pineapple, or one 
fresh one grated, one cup of tea, and two cups of 
strawberry syrup. When well blended, strain, 
and pour into punch bowl with enough ice water 
to make a gallon and a half of punch. Just before 
serving add one quart of Apollinaris, and decorate 



Fruit Punches 155 

with strawberries or preserved cherries. This will 
be sufficient for fifty people. 

Anniversary Punch 

Make a syrup, by boiling for ten minutes, two 
pounds of sugar, the grated rinds of one dozen 
lemons and two oranges, with one quart of water. 
Strain, and add immediately one glass each of 
currant, raspberry, and blackberry jelly. When 
thoroughly cool, add two cups of grated pine- 
apple, two cups of preserved strawberries, a quart 
of canned peaches, and a half cup of preserved 
cherries. Cover and let stand overnight. When 
ready to serve add one pint of grape juice, a quart 
of ginger ale, one bottle of sarsaparilla and three 
quarts of Apollinaris. 

Lorraine Punch 

Take the juice of half a grape fruit, one cup of 
grape juice, one cup of cider, and four table- 
spoonfuls of sugar. Mix well, and put in punch 
bowl with plenty of ice, and when ready to serve 
add two bottles of Seltzer. 

Admiral Punch 

Make a quart of strong tea and strain into a 
saucepan with two pounds of sugar, the grated 



156 On the Water Wagon 

rinds of one orange and three lemons, and boil for 
five minutes. Strain, and let stand overnight. 
The next morning mix the juice of six lemons and 
two oranges, a cup of shredded pineapple, a cup 
of strawberries, three bananas, sliced, a pint of 
grape juice, or ginger ale, and one teaspoonful each 
of bitter, almond extract, rose water, and vanilla. 
Add the fruit to the tea, and pour into a punch 
bowl over a large block of ice. Just before serving 
pour in three quarts of Apollinaris. 

Farmerette Punch 

Take two tablespoonfuls of ginger syrup, one 
cup of molasses, half a cup of sugar, a bit of grated 
lemon peel, and a quart of milk. Stir well, and 
add a pint of cream, and a little grated nutmeg. 
Chill, but do not ice. 

Washington Punch 

Grate the rinds of two lemons and four oranges, 
and put with one pound of sugar in two quarts of 
water, and boil for ten or twelve minutes. Strain, 
cool, and add the strained juice of four lemons, 
four oranges, and one more quart of cold water. 
Cut two tangerines in thin slices, a bunch of 
Malaga grapes, seeded and cut in half, a cup of 
grated pineapple, a banana sliced, and a cup 



Fruit Punches 157 

of preserved cherries. Mix well, and add to the 
syrup, and serve well iced. 

Woodford Punch 

Make two quarts of strong tea and add one 
pound of sugar. Stir until the sugar is dissolved. 
When the tea is cold add the grated rinds and 
juice of eight lemons, one pineapple grated, three 
bananas sliced, and one pint of strawberries. 
Put on ice until well blended. Serve very cold. 

Hillcrest Punch 

Boil one and one half cups of sugar and one 
cup of water for ten minutes. Cool, and add the 
juice of eight oranges, five lemons, one cup each 
of raspberry syrup and grated pineapple, and 
one cup of tea. Serve in a punch bowl with 
plenty of ice and one quart of Apollinaris. 

Belfast Punch 

Cook for ten minutes one cup of sugar with one 
cup of water, and add one half dozen whole cloves, 
small piece of stick cinnamon, and a small piece 
of ginger root. When thoroughly cold add the 
juice of two lemons and two oranges, one drop of 
oil of peppermint, and a very little green coloring. 
Let stand until well blended. Pour into a punch 



158 On the Water Wagon 

bowl with plenty of ice, and garnish with sprigs of 
mint. 

Angler's Punch 

Chop a cupful of preserved ginger very fine, 
grate one pineapple, and add the juice of three 
lemons and a pound of powdered sugar. Stir 
until the sugar is dissolved, and when ready to 
serve add three bottles of ginger ale, and plenty 
of ice. 

Cranford Punch 

Peel the yellow rinds from three lemons, add 
with the juice to one half cup of sugar and one 
quart of water. Boil for five minutes, strain, 
and cool. Add two cups of tea and an equal 
amount of any kind of fruit juice. When ready 
to serve, pour over ice and add a bottle of Vichy. 
Decorate with fresh fruit. 

Metropolitan Punch 

Make a quart of strong tea, strain, and cool. 
Mix the juice of four lemons and one cupful of 
sugar. Stir until the sugar is dissolved. Pour 
the strained juice into a punch bowl, add the tea 
and a pint of Apollinaris. 



Fruit Punches 159 

Christmas Punch 

Boil two cups of sugar in one cup of water, 
and cool. Mix the juice of six oranges, six lemons, 
and the pulp and juice of two grapefruits, one 
grated pineapple, or one can of preserved pine- 
apple, and one cup of strong tea. Sweeten with 
sugar syrup and chill in the ice box. When ready 
to serve, pour into the punch bowl. Add a large 
piece of ice and four quarts of ice water. Garnish 
with cherries or oranges sliced. 

Garland Punch 

Mix one half pint of pineapple juice, one half 
pint grape juice, and one pint of ginger ale. 
Sweeten with one half pint of plain syrup. Add 
one quart of water and pour over cracked ice in 
a punch bowl. 

Old Glory Punch 

Rub the rinds of one lemon and one orange 
over fifteen lumps of sugar to remove the oil, and 
put with one pint of grape juice, one third cup of 
lemon juice, one third cup of orange juice, one cup 
of grated pineapple, three or four sprigs of mint, a 
pinch of salt, and a bit of grated nutmeg. Cover, 
and put in the ice box until well blended. Add a 



160 On the Water Wagon 

pint of soda water and plenty of ice. Put a spoon- 
ful of whipped cream oa top of each glass and a 
sprig of mint. 

Harlequin Punch 

Mix one half pint of strawberry syrup, one half 
pint of orange syrup, one half pint of pineapple 
syrup, and four tablespoonfuls of lemon juice. To 
serve, put four tablespoonfuls in a glass one third 
full of cracked ice, and fill up with soda water. 
Decorate with fresh strawberries and slices of 
orange and pineapple. 

Tutti Frutti Punch 

Stone one cup of cherries and cut in halves, one 
grated pineapple, one pint mashed strawberries, 
and one small glass of Bar-le-duc jelly. Put in a 
large bowl and sprinkle with a generous amount of 
powdered sugar, a bit of nutmeg, and the grated 
rind of one orange. Put in ice box for several 
hours to chill thoroughly. Make a syrup by 
boiling for ten minutes, three cups of sugar and 
a quart of water. When cool add one half pint 
of lemon juice and one cucumber peeled and cut 
in dice. Mix the fruit with the syrup and pour 
over a large piece of ice in the punch bowl. Gar- 
nish with cherries and sprigs of rosemary. 



Fruit Punches 161 

Blackberry Punch 

To one quart of blackberry juice and one quart 
of grape juice add four and one half pounds of 
sugar. Stir until sugar is dissolved and then 
bring to the boiling point. Strain through a 
jelly bag or a fine sieve, and when cool add one 
pint of lemon syrup. Pour into punch bowl over a 
block of ice. A few blackberries may be added. 

Apple Punch 

Bake until half done six green apples with five 
or six cloves stuck in each apple. Put them while 
hot into a large dish with one lemon sliced thin, 
and three dozen allspice ; cover all with granulated 
sugar and let stand overnight. The next morn- 
ing add a quart of plain syrup and simmer until 
the apples separate from the core,:. When cool, 
put into a punch bowl with slices of lemon, one 
fourth teaspoonful of powdered cinnamon, two 
teaspoonfuls of vanilla, and slice two bananas and 
put on the top. Dilute with more plain syrup. 
Serve two tablespoonfuls in each glass, with the 
same amount of plain cream, or ice cream, and fill 
up the glass with any charged water. Decorate 
with slices of lemon and banana. 

IX 



1 62 On the Water Wagon 
Brooks Punch 

Wash and peel very thin two dozen lemons 
and squeeze the juice over the grated rinds. Let 
stand overnight, and in the morning add two 
glasses of grape jelly. Add four cupfuls of sugar 
to three quarts of milk, and heat slowly until the 
sugar is dissolved. Pour over the fruit juices. 
When cold strain through a jelly bag, being careful 
not to squeeze it. Pour into a punch bowl and 
serve with cracked ice. 

Prohibition Punch 

To the grated rind of one lemon and the juice of 
two lemons, add the bruised loaves of one bunch of 
mint, and let steep for one half hour. Make a 
syrup of one pint of water and one pound of sugar, 
by boiling ten minutes. Add the lemon juice 
with the mint, the juice of one orange, and a cup- 
ful of pineapple juice. Strain, and chill thor- 
oughly. Serve in small glasses with a sprig of 
mint and a cherry in each glass. 



Unvalib Brinks 



" No further service, doctor, 
Until I send for thee." 

Cymbeline. 



I6 4 



Beef Tea No. i 

Cut one pound of lean beef in small pieces. 
Cover with one pint of cold water, and add two 
level teaspoonfuls of salt. Let soak one hour. 
Put in a double boiler and let simmer gently. 
Do not let it boil. Strain and serve at once with 
toasted crackers. 

Beef Tea No. 2 

Cut a pound of lean beef in small pieces and 
put into a sterilized Mason jar. Add a sprig of 
parsley, two or three celery leaves, and salt. Pour 
over a pint of cold water. Screw on the top and 
put into a kettle of lukewarm water, and let it 
come gradually to a boil. Cook for three or four 
hours. Strain and serve. 

Beef Tea No. 3 

Pour hot water over one half teaspoonful of 
beef extract. Stir well, and season with salt, 
pepper, and celery salt. This may be served hot 
or in a glass with cracked ice. 

165 



1 66 On the Water Wagon 

Bouillon and Celery 

Dissolve one bouillon cube in hot water. Stir 
well, add cream, and season with salt and celery 
salt. Serve with saltines. 

Bouillon and Cream 

Dissolve a bouillon cube in hot water. Stir 
well and add sweet cream. Season with pepper 
and salt. 

Bouillon and Curry 

Dissolve one bouillon cube in hot water, and 
add a little curry powder and salt to season. 
Stir well. 

Bouillon and Tomato Catsup 

Mix one teaspoonful of beef extract with one 
tablespoonful of tomato catsup. Add hot water, 
and season with salt and a little white pepper. 

Rice Water No. i 

Wash three tablespoonfuls of rice. Soak in 
five cups of cold water for one half hour, and then 
boil for an hour. Strain through a fine sieve, 
and serve hot with either salt or sugar. 



Invalid Drinks 167 

Rice Water No. 2 

Wash two tablespoonfuls of rice and boil in 
two cups of cold water for about an hour. Add 
a small piece of cinnamon. Strain and serve with 
milk or cream. Season with salt. 

Raisin Rice Water 

Wash four tablespoonfuls of rice and put with 
one tablespoonful of stoned raisins in one pint and 
a half of boiling water. Boil until the rice is soft. 
Strain and serve cold. Season with either salt 
or sugar. 

Rice Milk 

Wash and soak for several hours two table- 
spoonfuls of rice. Strain and cover with one 
pint of scalded milk, and cook for an hour in a 
double boiler. Add one saltspoonful of salt. 
When thoroughly cooked rub through a fine 
sieve and add more milk. Serve cold. A half 
teaspoonful of vanilla may be added. 

Boiled Milk 

Boil one ounce of shredded suet, a small piece 
of cinnamon, a grating of nutmeg, and one half 
pint of milk for five minutes. Remove the 



1 68 On the Water Wagon 

cinnamon, and when cool skim. Serve either 
hot or cold with crackers. This is beneficial for 
intestinal or consumptive troubles. 

Matzoon 

Mix in a pitcher one and one half ounces of 
matzoon and one quart of fresh milk. The pre- 
pared matzoon may be bought in a drug store. 
Stir well and keep in a warm place for twelve 
hours, until it begins to thicken. Then heat it 
for ten minutes and put in patent stoppered bot- 
tles. Do not fill full as it effervesces. Keep on 
ice. 

Zoolak 

Boil three pints of milk. Do not let scorch. 
When it is lukewarm add one eighth of a cup of 
old zoolak. Stir briskly, and let it stand for 
four or five hours until it is thick. 

Koumiss No. i 

Mix one pint of buttermilk, two quarts of sweet 
milk, and six lumps of sugar. Pour from one 
pitcher to another for fifteen or twenty minutes, 
or until the sugar is dissolved. Cover with 
cheesecloth, and let it stand in a warm place for 



Invalid Drinks 169 

twelve hours. Then pour it into pint bottles, and 
seal securely. Fill only to within one inch and a 
half of the top. The koumiss will be ready for 
use in four or five days. Keep bottles lying on 
their sides in a cool place. 

Koumiss No. 2 

Dissolve one fourth yeast cake in lukewarm 
water. Heat one quart of milk until lukewarm 
and add one tablespoonful of sugar and the 
yeast. Pour into bottles and seal at once securely. 
Stand in a warm place for twelve hours, then put 
on ice for twelve hours. It is then ready to serve. 
The milk should not be heated above 98 F. or 
100 F. Do not fill the bottles full. 

Milk for the Sick 

Apollinaris, Seltzer, Vichy, or plain soda may 
be added to milk, if it can not be taken alone. 

Hot Peppermint Cream 

Mix two teaspoonfuls of sugar with two table- 
spoonfuls of milk and flavor with ten drops of 
essence of mint. Fill up with hot water and add 
a spoonful of whipped cream. 

Or a cream peppermint may be added to a cup 
of hot water. 



i?o On the Water Wagon 

Oatmeal Gruel 

Cook for three hours in a double boiler one half 
cup of oatmeal and three cups of boiling water. 
Season with one teaspoonful of salt. Or it may 
be cooked overnight in the fireless cooker. Strain 
and dilute with milk or cream. 

Oatmeal Water 

Mix two tablespoonfuls of oatmeal in a cupful 
of cold water until smooth. Add this to a quart 
of boiling water and boil for half an hour. Season 
with salt. Strain and serve either hot or cold. 

Uncooked Oatmeal Water 

Take a cupful of oatmeal, the juice and rinds of 
three lemons, cut thin, a cup of sugar, and put 
in a stone jug. Pour over three quarts of boiling 
water, and let it stand until the sugar is dissolved 
and it is cold. Then strain and chill. 

Oatmeal and Cocoa 

Take two thirds of a cup of fine oatmeal, three 
fourths of a cup of cocoa, one half cup of sugar, 
and pour over three quarts of boiling water. Stir 
well and set aside to cool. Strain and flavor with 
a teaspoonful of vanilla. Serve cold. 



Invalid Drinks 
Oatmeal and Ginger 

Mix three fourths of a cup of oatmeal, one 
fourth ounce of ground ginger, one fourth cup of 
brown sugar, and the grated rinds and juice of two 
lemons. Add two quarts of boiling water and 
boil for five minutes. When cool, strain, and 
serve. 

Caudle 

Boil for twenty minutes two tablespoonfuls of 
oatmeal in a quart of water. Put in a blade of 
mace and a bit of lemon peel. Stir frequently. 
Strain and sweeten, and season with nutmeg and 
a little lemon peel. 

Cracker Gruel 

Pour a cup of boiling water over four table- 
spoonfuls of cracker crumbs and bring to a boil. 
Add a cup of milk and season with salt. Serve 
hot. 

Farina Gruel 

To one cup of boiling water pour in slowly 
three tablespoonfuls of farina. Bring to a boil 
and put over boiling water and cook fifteen or 
twenty minutes. Then pour in one cup of milk 



On the Water Wagon 

and cook fifteen minutes more. Season with one 
teaspoonful of salt, or sugar may be added if 
desired. 

Cornmeal Gruel 

Take two tablespoonfuls of cornmeal, mix with 
one tablespoonful of flour and a little salt. Dilute 
with water to make a thin paste. Stir into one 
and a half pints of boiling water, and cook in the 
fireless cooker overnight, or cook slowly for one 
hour on the stove. Serve with milk or cream. 

Arrowroot Gruel 

Mix one tablespoonful of arrowroot with a 
little cold water to make a thin paste. Then add 
a cup of boiling water and a cup of milk, and boil 
ten minutes. Season with salt. 

Cornstarch Gruel 

Mix a teaspoonful of cornstarch with a little 
cold water to a smooth paste. Scald a cup of 
milk and add the cornstarch. Stir until smooth 
and of the consistency of cream. Season with 
salt, or it may be sweetened and flavored with 
vanilla or nutmeg. 



Invalid Drinks 173 

Sago Gruel 

Wash and mix two tablespoonfuls of sago to a 
pint of boiling water, and cook gently until it 
thickens. Stir often while cooking. Season with 
salt, or with sugar and nutmeg. 

Barley Water with Raisins 

Boil a cupful of pearl barley with a handful 
of seeded raisins in two quarts of boiling water 
for three hours, or cook overnight in a fireless 
cooker. If cooked over the fire use a porcelain- 
lined kettle, and stir occasionally. Season with 
lemon juice and sugar. 

Uncooked Barley Water 

Wash two tablespoonfuls of pearl barley. Put 
in a quart jug with a tablespoonful of sugar, a 
pinch of salt, and a thin piece of lemon peel. 
Pour over a quart of boiling water, cork, and 
shake for a few minutes. Let stand overnight 
and it is then ready to use. 

Toast Water 

Toast either stale white or graham bread and 
cover with boiling water. Let stand until cold 
and serve with cream and sugar. A small piece 
of lemon peel may be added. 



174 On the Water Wagon 

\ 

Tamarind Water 

Put a teaspoonful of preserved tamarinds into a 
glass of ice-cold water. Stir well and serve. 

Apple Water 

Take six large apples and slice them, but do not 
peel, and pour over six cups of water. Add a 
quarter of a cup of sugar or honey and boil for 
ten minutes. Take from the fire and add the 
juice of one lemon. Strain and cool. 

Lemon Water 

Take two slices of lemon, leave the rind on one, 
and cover with a pint of boiling water. Cover and 
let stand for two hours. 

Prune Water 

Cook slowly for half an hour, one quarter of a 
pound of prunes and a thin strip of lemon peel, 
with three cupfuls of water. Boil for half an 
hour, and add the juice of half a lemon. Strain 
and sweeten to taste. 

Currant Jelly Water 

Stir a teaspoonful of currant jelly in a glass of 
water and add sugar to taste. When the sugar 



Invalid Drinks 175 

and jelly are dissolved, serve. Any fruit jelly 
may be used in the same way. 

Lime Water 

Put into a glass bottle one cubic inch of un- 
slacked lime, and pour over it two quarts of boil- 
ing water. Stir well and let stand overnight. 
The next morning pour off very carefully the 
clear water, and bottle. Keep in a cool place. 
It should be served in milk or cream; one table- 
spoonful of lime water to a pint of milk. 

Malt Tea 

Cover one pint of ground malt with three pints 
of scalded water, not boiling. Steep for two 
hours and then strain. Add sugar or lemon 
juice to season. This is excellent for inflammatory 
fevers. 

Slippery Elm Tea 

Cover one teaspoonful of slippery elm bark 
with one cupful of boiling water. Let stand 
until cold; then strain and add lemon juice and 
sugar to taste. This is very healing for irritation 
of the throat. 



On the Water Wagon 

Egg Tea 

Beat the white and yolk of one egg separately. 
While beating the yolk add one level teaspoonful 
of sugar. When well beaten, mix, and add a 
cupful of boiling water. Season with nutmeg. 

Flaxseed Tea 

Cover an ounce of flaxseed and a bit of liquorice 
root with a pint of boiling water. Let it stand 
on the back of the stove for four or five hours. 
Do not boil. Strain through a jelly bag. This 
should be made fresh every day and is very sooth- 
ing to the throat. 

Cranberry Cordial 

Boil a large tablespoonful of cornmeal or oat- 
meal with a small piece of lemon peel in two quarts 
of water. Mash a cupful of cranberries and mix 
with a cupful of water. Add to the oatmeal 
with enough sugar to sweeten and boil gently for 
fifteen minutes. Strain and serve cold. 

Almond Cream 

Peel and pound to a paste three dozen sweet 
almonds. Boil in two quarts of milk until soft, 
and then add one half pound of sugar and a tea- 



Invalid Drinks i?7 

spoonful of vanilla. When cool strain through a 
fine sieve. Put on ice until thoroughly chilled. 

Fever Drink No. i 

Wash and dry one sprig of sage, two sprigs of 
balm, and a little sorrel. Put in a stone jug with 
one small lemon, peeled and sliced thin, with a 
small piece of the peel. Cover with three pints 
of boiling water. Add sugar to taste, and keep 
covered until cold. Strain. 

Fever Drink No. 2 

Squeeze the juice of two lemons into one quart 
of cold water and add one teaspoonful of cream 
of tartar. Stir well and use at once. 

Castor Oil and Sarsaparilla 

Put a little soda water into the bottom of a 
glass, add two tablespoonfuls of sarsaparilla 
syrup, then two tablespoonfuls of castor oil. 
Nearly fill the glass with soda water using the 
syphon, and drink at once. Orange juice may 
be used in place of the sarsaparilla. 

Clam Broth 

Scrub two dozen perfectly fresh clams, and add 
one half cup of boiling water, and steam until the 



1 78 On the Water Wagon 

clams open. Strain off the juice very carefully 
and serve plain or with cream, or whipped cream. 
Season with salt. 

Clam Phosphate 

Put three tablespoonfuls of clam bouillon into a 
glass with a little cracked ice. Fill up with cold 
soda water, add a dash of phosphate, and a little 
salt. Decorate with a, slice of lemon. 

Clam Juice and Lemon 

To four tablespoonfuls of clam juice add two 
dashes of lemon juice and a little celery salt. Fill 
up the glass with hot water. 

Clam Juice and Ginger 

Mix well two tablespoonfuls each of ginger 
syrup, cream, and clam juice. Add hot water and 
season with celery salt and salt. 

Clam Juice and Tomato Catsup 

Mix two tablespoonfuls of clam juice with one 
half tablespoonful of tomato catsup and a little 
cream. Add a small piece of butter and fill up 
the glass with hot water. A grating of nutmeg 
may be added. 



Invalid Drinks 179 

Seaside Shake 

Put into a glass three tablespoonfuls of clam 
juice and four tablespoonfuls of milk or cream. 
Fill up the glass with soda water. Stir well and 
season with salt and a little white pepper. 

Oyster Broth 

Chop the oysters and cook in the oyster liquor 
for a few minutes. Then add scalded milk and 
bring to the boiling point. Strain, and season 
with salt or celery salt if desired. 

Quick Mutton Broth 

Pour one pint of cold water over one pound of 
lean mutton, chopped very fine. Let stand until 
the water turns very red. Then simmer for ten 
minutes. Strain and season with salt. Serve 
hot with toasted crackers. 

Orange and Egg 

Add the beaten white of an egg to the juice of 
an orange. This makes a delicious drink for an 
invalid. 



Setups 



181 



Lucent syrops, tinct with cinnamon." 

Keats, Eve of St. Agnes, 



182 



Plain Syrup 

To six pounds of sugar add one half gallon of 
water. Stir until sugar is dissolved and bring to 
boiling point. Strain through a flannel bag, and 
bottle for use. 

Cherry Syrup No. i 

Put cherries into a wooden bowl and pound 
with potato masher to break the stones, then 
strain through a jelly bag. To each quart of 
juice add one pound of sugar. Stir until sugar 
is dissolved, then boil five minutes. Cool, and 

bottle. 

Cherry Syrup No. 2 

Soak eight ounces of wild cherry bark in one 
quart of cold distilled water for forty-eight hours. 
Strain, and add one pound of granulated sugar. 
Stir until sugar is dissolved and bottle. 

Cocoa Syrup 

Boil two cups of sugar in one cup of water for 
five minutes, and add one cup of cocoa which has 

183 



184 On the Water Wagon 

been rubbed to a smooth paste with one cup of 
water. Boil slowly for ten minutes. Add a 
pinch of salt. When thoroughly cool, bottle, and 
keep in ice box. 

Lemon Syrup 

Wash and wipe the lemons and squeeze out all 
the juice, and rub the yellow rind over some of 
the sugar. Measure the juice and allow six pounds 
of granulated sugar to every quart. Put the 
sugar in a porcelain kettle, add the stiffly beaten 
whites of two eggs, and dilute gradually with a 
quart of cold water. Stir until the sugar is dis- 
solved and boil for fifteen or twenty minutes. 
Skim until perfectly clear. Add the strained 
juice of the lemons, cover, and boil ten minutes 
longer. Pour into bottles that have been well 
rinsed. Dip corks in sealing wax. This will 
keep indefinitely. 

Currant Syrup 

Mash the currants, put in a covered receptacle, 
and set in a warm place for four days. Strain 
through a jelly bag overnight, but do not squeeze. 
Measure, and to every pint of juice add two 
pounds of granulated sugar. Stir until the sugar 
is nearly dissolved, then heat in a double boiler 



Syrups 185 

until the syrup is clear. When cool pour into 
small bottles, dip corks in sealing wax and keep 
in a dry, cool place. All syrups should be made 
in a porcelain or granite kettle and stirred with a 
wooden spoon. 

Chocolate Syrup 

Dissolve one half pound of chocolate in two and 
one half quarts of water. Add eight and one 
half pounds of granulated sugar, and when dis- 
solved boil for five minutes. Strain while hot. 
When cold add four tablespoonfuls of vanilla and 
bottle. 

Lemon Juice 

To preserve lemon juice for future use it may 
be boiled down to half its bulk. This will keep 
indefinitely. 

Grape Syrup 

Make according to the recipe for currant syrup. 

Strawberry Syrup No. i 

Dissolve two pounds of sugar in one pint of 
water in a porcelain kettle. Boil and skim until 
clear. Mash ripe strawberries and strain through 
a jelly bag. Put the syrup over the fire again, 



1 86 On the Water Wagon 

and boil rapidly until a ball is formed in cold 
water, then add two pints and a half of the straw- 
berry juice. Let it once more come to a boil, skim, 
and seal in sterilized jars. 

Strawberry Syrup No. 2 

Mix one half ounce of tartaric acid, one half 
ounce of essence of strawberry, and two quarts of 
plain syrup. Color with tincture of solferino. 
Stir well together and bottle. 

Pineapple Syrup No. i 

Add gradually to the beaten white of one egg a 
pint of cold water. Put this with three pounds 
of granulated sugar in a porcelain kettle, boil, and 
skim until clear. Cool. Grate enough pineapples 
to make three quarts of juice. Strain carefully. 
Boil the sugar syrup again for ten minutes, and 
add slowly the pineapple juice. Let it come to a 
boil, skim, and when thoroughly cold, bottle, 
cork, and seal with paraffin or sealing wax. 

Pineapple Syrup No. 2 

One half ounce essence of pineapple, one 
fourth ounce tartaric acid, and two quarts of plain 
syrup. Mix well and bottle. 



Syrups 187 

Thrift Pineapple Syrup 

When making jams or preserves save the 
parings and cores of pineapples. Wash well 
and chop fine, and use one whole pineapple as 
well. Cover with cold water and boil slowly for 
one hour. Strain through a jelly bag, and to 
each pint of juice add three quarters of a pound 
of sugar. Boil for ten minutes, skimming until 
perfectly clear. Fill hot sterilized jars to over- 
flowing and seal. 

Rose Syrup 

Bring a quart of water to a boil and add one 
pound of rose leaves. Remove from the fire, 
cover, and let stand overnight. In the morning 
strain through a jelly bag, and boil in a double 
boiler with four pounds of granulated sugar until 
syrup is clear. Cool and bottle. 

Violet Syrup 

Violet syrup is made according to the recipe for 
rose syrup, using only the violet petals. 

Sarsaparilla Syrup 

Put three tablespoonfuls of sarsaparilla extract 
into a gallon jug and fill up with plain syrup. 
Color with caramel. 



1 88 On the Water Wagon 

Peach Syrup 

Peel and mash five pounds of peaches, and cook 
slowly in one quart of cider vinegar and one 
quart of water. Add a small piece of cinnamon and 
one ounce of whole cloves tied in a piece of mus- 
lin. When the peaches are cooked to a soft pulp 
strain through a cheesecloth, and add two and one 
half pounds of sugar and cook twenty minutes. 
Pour at once into sterilized jars and seal. The 
pulp may be made into peach butter. 

Mint Syrup 

Put a handful of mint leaves in a bowl and 
sprinkle with two tablespoonfuls of sugar. Bruise 
well and add one half pint of water to dissolve the 
sugar. Strain through cheesecloth, and add one 
pint strained honey, two teaspoonfuls of extract 
of vanilla, and two quarts of plain syrup. Bottle 
for use. This may be made into a delicious milk 
shake by putting two tablespoonfuls of the 
syrup in a glass, and adding enough milk to fill 
the glass, and an egg may be added to make an 
egg shake. 

Blackberry Extract 

To five quarts of blackberry juice, add ten 
pounds of sugar, five ounces powdered cinnamon, 



Syrups 189 

and two and one quarter ounces of mace. Stir 
until sugar is dissolved. Strain through a flannel 
bag, and bottle for use. 

Blackberry Syrup 

Make according to the recipe for raspberry 

syrup. 

Raspberry Syrup No. i 

Mash four quarts of red raspberries, and add 
one and one half pints of water, and boil for five 
minutes. Strain through a jelly bag. To four 
cups of juice add one cup of sugar. Put only 
half the juice with all the sugar, and boil for five 
minutes, then add the rest of the juice, and bring 
to the boiling point. Skim thoroughly and pour 
into sterilized jars to overflowing, and seal tightly. 

Raspberry Syrup No. 2. 

One half ounce essence of raspberry, three 
fourths of an ounce of tartaric acid, and four 
quarts of plain syrup. 

Orange Syrup No. i. 

Grate the rind of six oranges and of one lemon, 
and add to the juice of one dozen oranges and two 
lemons, and let stand overnight. In the morning 
take six pounds of sugar and six quarts of water, 



i9o On the Water Wagon 

and after the sugar is dissolved boil for twenty 
minutes. Skim. When cool add the strained 
orange and lemon juice. Boil again for ten min- 
utes, and pour into sterilized bottles. Dip corks 
in sealing wax. 

Orange Syrup No. 2. 

Add two ounces tincture of orange peel to one 
pint of plain syrup. Mix well, and bottle. 

Lemon Syrup No. i. 

Grate the rinds of six lemons, and add to the 
juice of twelve lemons, and let stand overnight. 
Make a syrup of six pounds of sugar and six quarts 
of boiling water. Boil for twenty minutes, and 
when cool, add the strained lemon juice. Bottle 
and seal. Serve with an equal quantity of cold 
water. 

Lemon Syrup No. 2. 

Make a thick syrup by boiling two pounds of 
loaf sugar with one and one half cups of water. 
Add the juice of four lemons and one half ounce 
of citric acid, and bottle. 

Lemon Syrup No. 3 

Take off the rind of one lemon in thin fine strips, 
and place them in a jug. Remove the whole of 



Syrups 191 

the white pith, slice the lemon thinly, put it into 
the jug with one pound of loaf sugar and one half 
an ounce of tartaric acid. Pour in one pint of 
boiling water, and stir until the sugar is dissolved. 
When quite cold, strain the syrup into a bottle and 
cork tightly. A pleasant drink may be made by 
adding one part of this syrup to six parts of water. 

Orgeat Syrup 

Blanch one half pound of sweet almonds, and 
twelve bitter almonds. Pound to a paste, adding 
one half cup of orange flower water gradually to 
prevent them from oiling. Dilute with four cups 
of water and add one half cup of sugar. Stir 
until the sugar is dissolved. Strain and bottle. 
This syrup does not keep well, and must be used 
quickly. 

Vanilla Syrup 

Add one quarter of an ounce of vanilla extract 
to two quarts of plain syrup. Mix well and bottle. 

Clove Syrup 

Add one teaspoonful of quintessence of cloves 
to a quart of plain syrup. Mix well and bottle. 



192 On the Water Wagon 
Banana Syrup 

One half ounce of essence of banana, two quarts 
of plain syrup, and a few drops of lemon extract. 
Mix well and bottle. 

Maple Syrup 

Dissolve five pounds of maple syrup, and one 
pound of glucose in one quart of water. Brin^ to 
a boil and color with caramel. Keep in bottles. 

To serve, put four tablespoonfuls of the syrup 
into a tall glass, add the same amount of cream, 
and fill up the glass with carbonated water. A 
grating of nutmeg may be added. 

Soda Syrup 

Mix three pounds of granulated sugar and one 
and one half ounces of tartaric acid. Stir until 
dissolved in one quart of hot water. Beat the 
whites of three eggs and add to the syrup when 
it is thoroughly cold. Stir well and pour into 
bottles. To serve, add two tablespoonfuls of the 
mixture to a glass of water, and stir in a quarter 
of a teaspoonful of bicarbonate of soda. 



Syrups 193 

Caramel 

Put one pound of white sugar in an iron kettle, 
and burn until it is dark red and thick. Remove 
from the fire and add a little hot water and bottle 
for use. 

13 



Sunbaes 



195 



I always thought cold victual nice; 
My choice would be vanilla ice." 

Oliver Wendell Holmes, Contentment, 



196 



The ftoslyn 

Into a sherbet glass place a ladleful of ice cream. 
Pour over strawberry syrup and two spoonfuls of 
chopped walnuts. Add one spoonful of whipped 
cream and a cherry. 

The Mansfield 

Mix two tablespoonfuls of chocolate syrup 
with one tablespoonful of malted milk. Put a 
ladleful of chocolate, or vanilla ice cream into a 
suitable glass, and pour over the syrup. 

The Woodward 

Mix two tablespoonfuls of chocolate syrup with 
one tablespoonful of grapenuts (the breakfast 
food). Pour over vanilla ice cream and decorate 
with a cherry. 

The Victor 

Place a ladleful of chocolate ice cream in a suit- 
able dish, and add whipped cream mixed with a 
spoonful of chopped nuts. Decorate with a cherry. 

197 



198 On the Water Wagon 

The Marblehead 

Put a small spoonful of chocolate ice cream in a 
sundae glass, pour over two tablespoonfuls of 
chocolate syrup and a little shredded cocoanut. 
Add vanilla ice cream to cover, and decorate with 
a cherry. 

The Rosedale 

Place a ladleful of chocolate ice cream in a 
sherbet glass, and pour over grated pineapple. 
Add a spoonful of whipped cream, and decorate 
with a cherry or chopped walnuts. 

The Lucerne 

Put a ladleful of vanilla ice cream into a sherbet 
glass. Pour over a rich coffee syrup, and decorate 
with whipped cream. 

The Elmwood 

Put a ladleful of vanilla ice cream into a sundae 
glass, and pour over four tablespoonfuls of maple 
syrup. Add chopped walnuts and whipped cream. 

The Richelieu 

Place a ladleful of vanilla ice cream in a suitable 
dish and pour over one tablespoonful of grated 



Sundaes 199 

pineapple and two tablespoonfuls of maple syrup. 
Sprinkle a little crushed maple sugar on the top. 

The Longacre 

Take a ladleful of vanilla ice cream, make a 
hollow in the center, and fill with peanut butter. 
Turn into a sherbet glass and pour over marsh- 
mallow cream. . Dust with nutmeg. 

The Pontiac 

Mix two level tablespoonfuls of peanut butter 
with enough plain syrup to the consistency of 
cream, and pour over a ladleful of vanilla ice cream. 
Add a ladleful of rich chocolate syrup and a spoon- 
ful of whipped cream. Decorate with a cherry. 

The Oakland 

Mix two tablespoonfuls of orgeat syrup with 
two tablespoonfuls of shredded cocoanut. Pour 
over a dishful of vanilla ice cream and decorate 
with a blanched almond. 

The Aberdeen 

Put a ladleful of vanilla ice cream into a sherbet 
glass, pour over two tablespoonfuls of maple syrup 
and a spoonful of toasted cornflakes. 



200 On the Water Wagon 

The Cheshire 

Place a ladleful of strawberry ice cream in a 
sundae glass, and cover with crushed strawberries. 
A little whipped cream and a whole strawberry- 
may be added. 

The Selkirk 

Pour two tablespoonfuls of mint syrup over a 
ladleful of vanilla or strawberry ice cream. Deco- 
rate with a sprig of mint. 

The Van Cortlandt 

Mix in a sherbet glass, two tablespoonfuls of 
vanilla syrup, and two tablespoonfuls of crushed 
strawberries. Add a little shaved ice and decorate 
with a spoonful of whipped cream. 

The Flanders 

Pour over vanilla ice cream a ladleful of crushed 
strawberries or raspberries. Cover with whipped 
cream and put over all a spoonful of chopped nuts. 

The Calumet 

Over a dishful of strawberry ice cream, pour 
two tablespoonfuls of marshmallow cream. Add 
chopped walnuts and whipped cream. Decorate 
with a strawberry. 



Sundaes 201 

The Brevoort 

Put a ladleful of vanilla ice cream in a sundae 
dish. Add one half teaspoonful of malted milk and 
cover with grape juice. Add whipped cream and a 
few grapes. 

The Grosvenor 

Place a ladleful of vanilla ice cream in a suitable 
dish, and cover with grape juice. Add whipped 
cream and a spoonful of chopped nuts. 

The Hawthorne 

Put a ladleful of vanilla ice cream into a dish 
and cover with sliced peaches. Add whipped 
cream and chopped pecan nuts. Serve with a 
sweet cracker. 

The Montrose 

Put a layer of sliced peaches and a layer of 
vanilla ice cream into a sundae glass. Add a 
spoonful of whipped cream, decorate with a cherry, 
and pour over all fresh cherry juice or cherry syrup. 

The Alexandria 

Place two lady fingers on a plate, and cover with 
vanilla ice cream. On the ice cream put one lady 



202 On the Water Wagon 

finger and pour over crushed peaches. Decorate 
with whipped cream. 

The Ardsley 

Put a ladleful of vanilla ice cream into a sundae 
glass. Add one tablespoonful of marshmallow 
cream, and cover with chocolate syrup. Put 
slices of banana around the edge of the glass, and 
decorate with whipped cream and chopped nuts. 

The Essex 

Pour four tablespoonfuls of raspberry syrup over 
a dishful of peach ice cream. A little whipped 
cream or marshmallow cream may be added. 

The Hermitage 

Mix one tablespoonful of chopped walnuts with 
three tablespoonfuls of maple syrup, and pour 
over a dishful of peach or vanilla ice cream. 

The La Salle 

Cover a ladleful of vanilla ice cream with 
crushed cherries, and add marshmallow cream. 
Decorate with a cherry. 



Sundaes 203 

The Parkside 

Put into a sherbet glass enough crushed cherries 
to nearly fill glass. Add whipped cream or marsh- 
mallow cream, and sprinkle with cocoanut. 

The Bellmore 

Put a ladleful of vanilla ice cream in a sundae 
glass. Cover with orange syrup and whipped 
cream. Decorate with pieces of orange. 

The Shoreham 

Cover vanilla ice cream with a mixture of 
finely cut orange, pineapple, and cherry. Add 
whipped cream and chopped English walnuts. 

The Normandy 

Mash a small banana, and put a layer in a dish 
with a layer of vanilla ice cream. Add whipped 
cream, and decorate with a cherry. 

The Berkeley 

Fill sherbet glass nearly full of pineapple ice, 
and pour over two tablespoonfuls of shredded 
pineapple. 



204 On the Water Wagon 

The Devon 

Put a slice of pineapple in the center of a plate, 
cover with vanilla ice cream, and add whipped 
cream. Decorate with a cherry. 

The Torquay 

Place a ladleful of pineapple sherbert in a glass, 
and pour over crushed strawberries. Add whipped 
cream and a whole strawberry. 

The Stamford 

Put a ladleful of vanilla ice cream into a sundae 
glass and pour over apricot syrup. Add marsh- 
mallow cream and chopped nuts. 

The Iroquois 

Mix candied ginger, cut in small pieces, with two 
tablespoonfuls of vanilla syrup. Pour over van- 
illa ice cream, and add a little cinnamon. 

The Espafla 

Place a ladleful of vanilla ice cream in a sherbet 
glass. Cover with chopped figs and a large spoon- 
ful of whipped cream. Decorate with a cherry 
and serve with a Nabisco cracker. 



Sundaes 205 

The Willard 

Shake together one egg, a tablespoonful of rich 
cream, two tablespoonfuls of strawberry syrup, and 
a little cracked ice. Put a ladleful of vanilla ice 
cream in a suitable glass. Cover with chopped 
cherries and pour over the egg syrup. 

The Chatham 

Put a ladleful of vanilla ice cream in a glass. 
Cover with chopped pecans, and pour over cocoa 
syrup. Add whipped cream. 

The Wellington 

Mix chopped walnuts with marshmallow cream, 
and pour over any flavored ice cream. 

The Algonquin 

Mix together chopped figs, dates, nuts, and 
maple syrup, and pour over vanilla ice cream. 

The Woodstock 

Pour hot chocolate syrup over vanilla ice cream. 
Add chopped walnuts. 

The Brookside 

Pour hot maple syrup over vanilla ice cream. 
Add chopped nuts. 



2o6 On the Water Wagon 

The Wentworth 

Split a banana in two. Put a ladleful of vanilla 
ice cream in the center, and pour over cherry 
syrup. Add chopped nuts. 

The Newcastle 

Mix one tablespoonful of orange marmalade 
to two tablespoonfuls of marshmallow cream, and 
pour over vanilla ice cream. 



Ifnbei 



207 



INDEX 



Aberdeen Sundae, 199 

Admiral Punch, 155 

Albany Pineapple, 78 

Albumenized Milk, 36 

Alexandria Sundae, 201 

Algonquin Sundae, 205 

Alhambra Shake (Malted 
Milk), 39 

Allied Punch, 152 

Almond Cream, 176 

Almond Cup, 123 

Angler's Punch, 158 

Anniversary Cup (Straw- 
berry), 95 

Anniversary Punch, 155 

Ansonia (Fruit Drink), 125 

Apple Cup, 115 

Apple Cup, with Cider, 116 

Apple Punch, 161 

Apple Water, 174 

Apricot Punch, 121 

Arctic Nectar Lemon, 61 

Arctic Orange, 72 

Ardsley Sundae, 202 

Armistice Punch, 152 

Arrowroot Gruel, 172 

Astor Shake (Strawberry), 93 

Atlanta Chocolate, 25 

Atlantic City Shake (Coffee), 

14 
Auditorium Cooler (Ginger), 

142 

Audubon (Fruit Drink), 124 
Aurora Shake (Pineapple), 82 

Baltimore Grape, 132 
Banana Cream, 122 
Banana and Grape Juice, 131 
Banana Syrup, 192 
Bangor Grape, 136 
Barley Water with Raisins, 1 73 
Beacon Punch, 154 



Beef Tea No. i, 165 

" " No. 2, 165 

" " No. 3, 165 
Belfast Punch, 157 
Bellevue Pineapple, 82 
Bellmore Sundae, 203 
Berkeley Sundae, 203 
Blackberry Cordial, 109 
Blackberry Extract, 188 
Blackberry Punch, No. I, 109 
Blackberry Punch, No. 2, no 
Blackberry Punch, 161 
Blackberry Syrup, 189 
Blackberry Vinegar, 109 
Black Coffee, 9 
Black Raspberry Shrub, 102 
Blackstone Egg, 48 
Boiled Coffee, 9 
Boiled Milk, 167 
Bouillon and Malted Milk, 38 
Bran Lemonade, 58 
Breslin Strawberry, 94 
Brevoort Sundae, 201 
Brighton Shake (Pineapple), 

86 
Bronx Cooler (Ginger Ale), 

142 

Brooks Punch, 162 
Brookside Sundae, 205 
Brunswick Eggnogg, 45 
Buttermilk Pop, 36 

Cafe" au Lait, 10 

Cafe" Noir, 10 

California Cream (Orange), 

71 

California Punch, 153 
Calumet Sundae, 200 
Caramel, 193 
Caudle, 171 

Celery and Bouillon, 166 
Celery and Chocolate, 21 



209 



210 



Index 



Celestial Cooler, 77 

Cereal Coffee, 1 1 

Chatham Sundae, 205 

Chelsea Chocolate, 24 

Cherry Ade, 113 

Cherry Blossom, 112 

Cherry Cooler, 113 

Cherry Flip, 112 

Cherry Foam, 113 

Cherry Phosphate, No. I, in 

Cherry Phosphate, No. 2, in 

Cherry Shrub, 112 

Cherry Syrup, No. i, 183 

Cherry Syrup, No. 2, 183 

Cheshire Sundae, 200 

Chocolate, 15-26 
Atlanta Chocolate, 25 
Chelsea Chocolate, 24 
Chocolate, 17 
Chocolate and Celery, 2 1 
Chocolate and Cocoanut, 22 
Chocolate and Coffee Shake, 

21 

Chocolate Milk Shake, 20 
Chocolate Nectar, 20 
Chocolate Paste, 20 
Combination Chocolate, 18 
Delicious Chocolate, 17 
Detroit, 26 
Foamy Chocolate, 1 7 
The Fulton, 20 
Hartford Chocolate, 24 
Hot Chocolate Egg, 21 
Hot Chocolate Shake, 22 
Hot Malted Milk Choco- 
late, 21 

Iced Chocolate, 19 
Marshmallow Chocolate, 18 
Memphis Chocolate, 20 
Mexican Iced Chocolate, 

19 

Monticello, 23 
Racahaut, 18 
Portland, 25 ' 
Sagamore, 22 
Salem, 24 
Spencer, 25 
Thorndike, 23 
Westwood, 24. 
Woodstock, 22 



Chocolate, 17 
Chocolate Milk Shake, 23 
Chocolate Nectar, 20 
Chocolate Paste, 20 
Chocolate Syrup, 185 
Christmas Punch, 159 
Cider Apple Cup, 1 16 
Cider and Egg, 117 
Cider and Ginger Ale, 116 
Cider Cup, 117 
Cinnamon and Cocoa, 31 
Clabbered Milk, 36 
Clam Broth, 177 
Clam Phosphate, 178 
Class Day Cup (Straw- 
berry), 97 
Clove Syrup, 191 
Cocoa, 27-31 

Cocoa, 29 

Cocoa with Cinnamon, 31 

Cocoa with Malted Milk, 
29 

Cocoa Paste, 30 

Cocoa Shells, 30 

Iced Cocoa, 29 

Reception Cocoa, 29 
Cocoa and Oatmeal, 170 
Cocoa Paste, 30 
Cocoa Shells, 30 
Cocoa Syrup, 183 
Cocoanut and Chocolate, 22 
Coffee, 7-14 

Atlantic City Shake, 14 

Black Coffee, 9 

Boiled Coffee, 9 

Cafe au Lait, 10 

Cafe Noir, 10 

Cereal Coffee, 1 1 

Coffee Egg Shake, 14 

Coffee and Malted Milk, 
No. i, 12 

Coffee and. Malted Milk, 

No. 2, 12 

Coffee Syrup and Malted 

Milk, 13 

Coffee for 25 People, 1 1 
The Eureka, 14 
French Coffee, 10 
Hot Coffee and Malted 

Milk, 13 



Index 



211 



Coffee Continued 

Hot Coffee and Strawberry, 

13 

Hot Coffee Souffle", 12 
Iced Coffee, 10 
Percolator Coffee, 9 
Plain Coffee Shake, 13 
The Rochester, 14 
Turkish Coffee, 10 
Coffee and Chocolate Shake, 

21 

Columbia Phosphate (Pine- 

apple), 79 

Columbia Punch, 150 
Combination Chocolate, 1 8 
Commonwealth Pineapple, 81 
Concord Favorite (Grape), 

134 

Coney Island Shake (Straw- 
berry), 97 

Continental Raspberry, 101 
Cornell Shake (Fruit Drinks), 

125 

Cornmeal Gruel, 172 
Cornstarch Gruel, 172 
Country Gentleman (Cider), 

116 

Cracker Gruel, 171 
Cranberry Cordial, 176 
Cranford Punch, 158 
Cream and Bouillon, 166 
Cream Fizz (Strawberry), 91 
Cuban Cream (Pineapple) , 84 
Currant Cup, 120 
Currant Jelly Water, 174 
Currant Punch, 120, 151 
Currant Syrup, 184 
Currant Water, 119 
Curry and Bouillon, 166 



Dandelion Tea, 126 

Darkie's Delight (Lemonade), 

60 
Daytona Phosphate (Lemon), 

63 

Delicious Chocolate, 17 
Delmonte Cup (Orange), 75 
Detroit Chocolate, 26 
Devon Sundae, 204 



Egg Drinks, 41-49 

Blackstone, 48 

Bouillon and Egg No. i, 48 
" No. 2, 48 

Brunswick Eggnogg, 45 

Cider Eggnogg, 44 

Cocoa Eggnogg, 43 

Coffee Eggnogg, 43 

Egg Flip, 44 

Egg Lemonade, No. I, 45 

Egg Lemonade No. 2, 45 

Egg Lemonade, No. 3, 46 

Eggnogg, 43 

Egg Sour, 44 

Garden Shake, 46 

Glasgow Eggnogg, 45 

Hot Cream Shake, 48 

Hot Egg Shake, 48 

Hot Vanilla Egg, 49 

Instantaneous Eggnogg, 43 

The Lenox, 47 

Moxie Eggnogg, 44 

Oriental Egg, 47 

The San Remo, 47 

Whipped Cream Shake, 47 

Yuletide Eggnogg, 46 
Egg and Apricot, 120 
Egg and Bouillon, No. I, 48 

" " " No. 2, 48 
Egg and Cider, 117 
Egg and Hot Cherry, 114 
Egg and Orange, 179 
Egg and Orange Phosphate, 

72 

Egg and Pineapple, 85 
Egg and Hot Pineapple, 86 
Egg Flip, 44 
Egg Lemonade, 56 
Egg Phosphate with Lemon, 

61 

Egg Raspberry Phosphate, 98 
Egg Shake with Coffee, 14 
Egg Shake with Hot Cream, 

48 
Egg Shake with Whipped 

Cream, 47 
Egg Sour, 44 
Egg Tea, 176 
Eggnogg, 43 
Eggnogg with Cider, 44 



212 



Index 



Eggnogg with Cocoa, 43 
Eggnogg with Coffee, 43 
Eggnogg with Grape, 135 
Eggnogg with Hot Malted 

Milk, 39 

Eggnogg with Moxie, 44 
Eldorado Pineapple, 79 
Elmwood Sundae, 198 
Empire Lime, 64 
Espana Sundae, 204 
Essex Sundae, 202 
Eureka Coffee, 14 

Farina Gruel, 171 
Farmerette Punch, 156 
Fever Drink, No. I, 177 
Fever Drink, No. 2, 177 
Flanders Sundae, 200 
Flaxseed Lemonade, 58 
Flaxseed Tea, 176 
Foamy Chocolate, 17 
Franklin (Fruit Drink), 123 
French Coffee, 10 
Fruit Drinks and Cider, 107- 

126 

Almond Cup, 123 
Ansonia, 125 
Apple Cup, 115 
Apricot and Egg, 120 
Apricot Punch, 121 
Audubon, 124 
Banana Cream, 122 
Blackberry Cordial, 109 
Blackberry Punch, No. I, 

Blackberry Punch, No. 2, 

Blackberry Vinegar, 109 
Cherry Ade, 113 
Cherry Blossom, 112 
Cherry Cooler, 113 
Cherry Flip, 112 
Cherry Foam, 113 
Cherry- Lime, 113 
Cherry Phosphate, No. I, 

in 
Cherry Phosphate, No. 2, 

in 

Cherry Shrub, 112 
Cider Apple Cup, 1 16 



Cider Cup, 117 
Cider and Egg, 117 
Cider and Ginger Ale, 116 
Cornell Shake, 125 
Country Gentleman, 116 
Currant Cup, 120 
Currant Punch, 120 
Currant and Raspberry 

Shrub, 119 
Currant Water, 119 
Dandelion Tea, 126 
The Franklin, 123 
The Garden City, 1 1 1 
Hot Cherry Egg, 1 14 
Loganberry Cup, no 
Loganberry Julep, 1 10 
Madison Shake, 123 
The Martinique, 123 
Mulled Cider No. i, 118 
" No. 2, 118 
" No. 3, 118 
Peach Cream, 115 
Peach Pop, 1 14 
Peach Shake, 1 14 
The Pittsburg, 125 
The Plaza, 124 
Pomegranate Juice, 122 
The Puritan, 112 
Rhubarb Nectar, 122 
Rhubarb Water, 121 
The Riverside, 124 
Sarsaparilla Cooler, 126 
Sarsaparilla Nectar, 126 
Sarsaparilla Shake, 125 
The Seattle, 115 
Sparkling Punch, 117 
The Tokio, 124 
Tutti Frutti Phosphate, 

121 

Twelfth Night Cider, 119 

Virginia Julep, 117 

Washington Phosphate, in 
Fruit Delight (Raspberry), 

103 

Fruit Favorite (Orange), 76 
Fruit Phosphate (Strawberry), 

92 
Fruit Punches, 147-162 

Admiral, 155 

Allied, 152 



Index 



213 



Fruit Punches Continued 

Angler's, 158 

Anniversary, 155 

Apple, 161 

Armistice, 152 

Beacon, 154 

Belfast, 157 

Blackberry, 161 

Brooks, 162 

California, 153 

Christmas, 159 

Columbia, 150 

Cranford, 158 

Currant, 151 

Farmerette, 156 

Garland, 159 

Ginger, 153 

Grape Ginger, 149 

Harlequin, 160 

Harvard, 149 

Hillcrest, 157 

Jamaica, 153 

Lesbia, 151 

Lorraine, 155 

Manhattan, 154 

Metropolitan, 158 

Old Glory, 159 

Overland, 153 

Prohibition, 162 

Rainbow, 150 

Raspberry, 149 

Sherbet, 154 

Sunset, 151 

Tutti Frutti, 160 

Washington, 156 

Woodford, 157 

Yale, 150 
Fulton Chocolate, 20 

Garden City (Fruit Drinks), 

in 

Garden Egg Shake, 46 
Garland Punch, 159 
Gingerade, 142 
Ginger and Ginger Ale, 139- 

H5 

Auditorium Cooler, 142 
Bronx Cooler, 142 
Gingerade, 142 
Ginger Ale Julep, 141 



Ginger Cup, 142 
Ginger Nectar, 144 
Ginger Phosphate, 144 
Ginger Whiz, 143 
Havana Julep, 141 
Horse's Neck, 145 
Hot Egg Ginger, 145 
Hot Ginger Cream, 145 
Lemon and Ginger Ale, 144 
Orange and Ginger Ale, 143 
Simplicity Cup, 144 
Spring Cheer, 143 

Ginger and Clam Juice, 178 

Ginger Cup, 142 

Ginger Grape Punch, 149 

Ginger and Hot Malted Milk, 

39 

Ginger Nectar, 144 
Ginger and Oatmeal, 171 
Ginger Phosphate, 144 
Ginger Punch, 153 
Ginger Whiz, 143 
Ginger Ale and Cider, 1 16 
Ginger Ale Julep, 141 
Ginger Ale and Lemon, 144 
Ginger Ale and Orange, 143 
Ginger Ale and Pineapple, 83 
Glasgow Eggnogg, 45 
Gloucester Shake, 81 
Gotham Grape, 132 
Grape Cobbler, 133 
Grape Cooler, 134 
Grape Cup, 131 
Grape High Ball, 135 
Grape Lime Cup, 65 
Grape Nectar, 135 
Grape Phosphate, 131 
Grape Royal, 134 
Grape Strawberry Float, 95 
Grape Syrup, 185 
Grape Juice, 127-137 

The Baltimore, 132 

The Bangor, 136 

Concord Favorite, 134 

Egg Grape Juice, 136 

Gotham Grape, 132 

Grape Cobbler, 133 

Grape Cooler, 134 

Grape Cup, 131 

Grape Eggnogg, 135 



2I 4 



Index 



Grape Juice Continued 
Grape High Ball, 135 



Grape . 
Grape . 
Grape ] 
Grape ' 



nice, No. i. 129 
uice, No. 2, 129 
uice, No. 3, 130 
uice, No. 4, 130 



Grape Juice and Banana, 

131 

Grape Juice Delight, 136 
Grape Juice Rickey, 135 
Grape Nectar, 135 
Grape Phosphate, 131 
Grape and Pineapple, 133 
Grape and Raspberry, 133 
Grape Royal, 134 
Griscom Cooler, 133 
Hot Grape Juice, 137 
Imperial Grape Egg, 137 
Maryland Shake, 137 
Midsummer Cheer, 134 
The Nassau. 136 
Niagara Egg Shake, 137 
Unsweetened Grape Juice, 

131 

Victory Grape, 132 
Grape Ju ce No. i, 129 
No. 2, 129 
No. 3, 130 
No. 4, 130 
Delight, 136 
with Egg, 136 
and Lime, 64 
Rickey, 135 
Greeley Shake (Raspberry), 

100 

Griscom Cooler (Grape), 133 
Grosvenor Sundae, 201 

Hamilton Malted Milk, 39 
Harlem Orange, 71 
Harlequin Punch, 160 
Hartford Chocolate, 24 
Harvard Punch, 149 
Havana Julep, 141 
Hawthorne Sundae, 201 
Hermitage Sundae, 202 
Hillcrest Punch, 157 
Holiday Lemonade, 54 
Honolulu Tea, 4 
Horse's Neck, 145 



Hot Chocolate Egg, 21 

" Chocolate and Malted 

Milk, 21 

" Chocolate Shake, 22 
" Coffee Souffle", 12 
" Egg Shake, 48 
" Egg and Vanilla, 49 
" Ginger Cream, 145 
" Ginger and Egg, 145 
" Ginger and Lime, 66 

I Grape Juice, 137 
4 Lemonade, 54 

' Lemon Phosphate 61 
' Lemon Whip, 62 
1 Lime Cream, 67 

I Lime Pepsin, 67 
" Lime Shake, 66 
" Malted Milk, 37 

" Malted Milk and Coffee, 

" Malted Milk with Coffee 

Syrup, 13 
" Orange, 77 
" Orange and Lemon, 61 

II Orange and Lime, 66 

II Orange Shake, 77 

" Peppermint Cream, 169 
' ' Pineapple and Strawberry, 

97 

" Raspberry Juice, 105 
" Raspberry and Lime. 67 
" Strawberry and Lime, 66 
Hudson Phosphate (Pine- 
apple), 79 



Iced Chocolate, 19 
" Cocoa, 30 
11 Coffee, 10 
, " Orange Juice, 74 
" Strawberry, 95 
" Tea, 4 

Imperial Grape Egg, 137 
Independence Special (Straw- 
berry), 92 

Instantaneous Eggnogg, 43 
Invalid Drinks, 163-179 
Almond Cream, 176 
Apple Water, 174 
Arrowroot Gruel, 172 



Index 



215 



Invalid Drinks Continued 
Barley Water with Raisins, 

173 

Beef Tea No. i, 165 

Beef Tea No. 2, 165 

Beef Tea No. 3, 165 

Boiled Milk, 167 

Bouillon and Celery, 166 

Bouillon and Cream, 166 

Bouillon and Curry, 166 

Bouillon and Tomato Cat- 
sup, 1 66 

Castor Oil and Sarsaparilla, 
177 

Caudle, 171 

Clam Broth, 177 

Clam Juice and Ginger, 178 
" Lemon, 178 
" " Tomato Cat- 
sup, 178 

Clam Phosphate, 178 

Cornmeal Gruel, 172 

Cornstarch Gruel, 172 

Cracker Gruel, 171 

Cranberry Cordial, 176 

Currant Jelly Water, 174 

Egg Tea, 176 

Farina Gruel, 171 

Fever Drink No. i, 177 
" No. 2, 177 

FlaxseedTea, 176 

Hot Peppermint Cream, 169 

Koumiss No. i, 168 
" No. 2, 169 

Lemon Water, 174 

Lime Water, 175 

Malt Tea, 175 

Matzoon, 168 

Milk for the Sick, 169 

Oatmeal and Cocoa. 170 

Oatmeal and Ginger, 171 

Oatmeal Gruel, 170 

Oatmeal Water, 170 

Orange and Egg, 179 

Oyster Broth, 179 

Prune Water, 174 

Quick Mutton Broth, 179 

Raisin Rice Water, 167 

Rice Milk, 167 

Rice Water No. i, 166 



Rice Water No. 2, 167 
Sago Gruel, 173 
Seaside Shake (Clam), 179 
Slippery Elm Tea, 175 
Tamarind Water, 174 
Toast Water, 173 
Uncooked Barley Water, 173 
Oatmeal Water, 
170 

Zoolak, 1 68 
Irish Moss Lemonade, 59 

with Figs, 

59 

Iroquois Sundae, 204 
Irvington Orange, 73 

Jamaica Punch, 153 
Jefferson Malted Milk, 40 
July Cooler (Raspberry), 104 

KnickerbockerShake (Orange) , 

73 

Koumiss No. i, 168 
" No. 2, 169 

La Salle Sundae, 202 
Lemon Appetizer, 61 
Lemon and Clam Juice, 178 
Lemon Juice, 60 
Lemon Juice, 185 
Lemon and Lime, 51-67 
Arctic Nectar, 61 
Bran Lemonade, 58 
Darkies' Delight, 60 
Daytona Phosphate, 63 
Egg Lemonade, 56 
Empire Lime, 64 
Flaxseed Lemonade, 58 
Grape Lemonade No. i, 54 
Grape Lemonade No. 2, 54 
Holiday Lemonade, 54 
Hot Lemonade, 54 
Hot Lemonade and Marsh- 
mallow, 62 
Hot Lemon and Orange, 

61 

Hot Lemon and Pepsin, 62 
Hot Lemon Phosphate, 61 
Hot Lemon Whip, 62 
Hot Lime Cream, 67 



216 



Index 



Lemon and Lime Continued 
Hot Lime and Ginger, 66 
Hot Lime and Orange, 66 
Hot Lime Pepsin, 67 
Hot Lime and Raspberry, 

67 

Hot Lime Shake, 66 
Hot Lime and Strawberry, 

66 

Irish Moss Lemonade, 59 
" with 

Figs, 59 
Lemonade, 53 
Lemonade for 20 People, 57 
" 150 " ,58 
Lemon Appetizer, 61 
Lemon Egg Phosphate, 61 
Lemon Juice, 60 
Lemon Soda Nectar, 55 
Lemon Sugar Cubes, 60 
Lemon Whey, 59 
Limeade, 64 
Lime Bracer, 66 
Lime-Grape Cup, 65 
Lime and Grape Juice, 64 
Lime Juice Cordial, 65 
Lime and Lemon Phosphate, 

63 

Lime Phosphate, 63 
Lime and Pineapple, 65 
Manhattan Phosphate, 63 
Milk Lemonade . 55 
Mint Lemonade, 59 
Orgeat Lemonade, 56 
Pineapple Lemonade No. I, 

57 
Pineapple Lemonade No. 2, 

57 

Quick Lemonade, 53 
Royal Phosphate, 62 
Sherbet Lemonade, 55 
Soda Lemonade No. i, 55 
Soda Lemonade No. 2, 56 
Soda Lemonade No. 3, 56 
Spiced Lemonade, 54 
Utopia Lemonade, 57 
Lemon and Lime Phosphate, 

63 

Lemon and Orange Phosphate, 
72 



Lemon Soda Nectar, 55 
Lemon Sugar Cubes, 60 
Lemon Syrup, 184 
Lemon Syrup No. i, 190 
Lemon Syrup No. 2, 190 
Lemon Syrup No. 3, 180 
Lemon Water, 174 
Lemon Whey, 59 
Lemonade, 53 
Lemonade with Egg No. i, 

45 

Lemonade " ' No. 2, 45 

" No. 3, 46 

Lemonade and Grape No. i, 

54 

Lemonade '' No. 2,45 

Lemonade with Milk, 55 
Lemonade for 20 People, 57 
" "150 " ,58 
Lenox Egg, 47 
Lesbia Punch, 151 
Lexington Raspberry, 98 
Limeade, 64 
Lime Bracer, 66 
Lime and Cherry, 113 
Lime Juice Cordial, 65 
Lime-Orange, 76 
Lime Phosphate, 63 
Lime- Water, 175 
Loganberry Cup, no 
Loganberry Julep, no 
Longacre Sundae, 199 
Lorraine Punch, 155 
Louisiana Pineapple, 84 
Lucerne Sundae, 198 

Madison Shake (Fruit Drinks), 

123 

Malted Milk and Cocoa, 29 
Malted Milk and Coffee No. i , 

Malted " " " No. 2, 

12 

Malt Tea, 175 

Manhattan Phosphate (Lime), 

63 

Manhattan Punch, 154 
Mansfield Sundae, 197 
Maple Syrup, 192 
Marblehead Sundae, 198 



Index 



217 



Marlborough Pineapple, 80 
Marshmallow Chocolate, 18 
Marshmallow and Hot Uemon, 

62 

Martinique (Fruit Drink), 123 
Maryland Shake (Grape), 137 
Mate* or Paraguay Tea, 5 
Matzoon, 168 
McAlpin Orange, 73 
Memphis Chocolate, 20 
Metropolitan Punch, 158 
Mexican Iced Chocolate, 19 
Midsummer Cheer (Grape), 

Milk and Malted Milk, 33-40 
Albumenized Milk, 36 
Alhambra Shake, 39 
Buttermilk Pop, 36 
Clabbered Milk, 36 
The Hamilton, 39 
Hot Malted Milk, 37 
Hot Malted Milk and Egg- 

nogg, 39 
Hot Malted Milk and Ginger, 

39 

Hot " " " Orange, 

38 

The Jefferson, 40 
Milk Shake, 35 
Milk Snap, 35 
Milk and Seltzer, 35 
Malted Milk and Bouillon, 

38 

Malted " " Orange, 38 
Malted " " Oyster, 38 
The Mount Vernon, 35 
Pasteurized Milk, 37 
Substitute for Milk No. i, 

Substitute " " No. 2, 

Milkshake, 35 

Milk for the Sick, 169 

Milk Snap, 35 

Mint Lemonade, 59 

Mint Syrup, 188 

Molly Pitcher Strawberry, 91 

Montclair Orange, 71 

Monterey Orange, 73 

Monticello Chocolate, 23 



Montrose Sundae, 201 
Mount Vernon (Milk), 35 
Mulled Cider No. i, 118 
" No. 2, 118 
" No. 3,118 
Murray Hill Pineapple, 80 

Narragansett Strawberry, 92 
Nassau Grape, 136 
Newcastle Sundae, 206 
Newport Egg Shake (Rasp- 
berry), 100 
Niagara Egg Shake (Grape), 

137 
Normandy Sundae, 203 

Oakland Sundae, 199 
Oatmeal Gruel, 170 
Oatmeal Water, 170 
Old Glory Punch, 159 
Orangeade No. i, 75 
Orangeade No. 2, 75 
Orange Cream, 75 
Orange and Hot Malted Milk, 

38 

Orange and Malted Milk, 38 
Orange and Pineapple, 69-86 
The Albany, 78 
Arctic Orange, 72 
Aurora Shake, 82 
The Bellevue, 82 
Brighton Shake, 86 
California Cream, 71 
Celestial Cooler, 77 
Columbia Phosphate, 79 
The Commonwealth, 81 
Cuban Cream, 84 
Delmonte Cup, 75 
The Eldorado, 79 
Fruit Favorite, 76 
Gloucester Shake, 81 
The Harlem, 71 
Hot Orange, 77 
Hot Orange Shake, 77 
Hot Pineapple Egg, 86 
Hudson Phosphate, 79 
Iced Orange Juice, 74 
The Irvington, 73 
Knickerbocker Shake, 73 
Louisiana Pineapple, 84 



218 



Index 



Orange and Pineapple Cont, 
The Marlborough, 80 
The McAlpin, 73 
The Montclair, 71 
The Monterey, 74 
The Murray Hill, 80 
Orangeade, No. i, 75 
Orangeade, No. 2, 75 
Orange Cream, 75 
Orange Egg Phosphate, 72 
Orange and Lemon Phos- 
phate, 72 
Orange-Lime, 76 
Orange Pride, 76 
Orange Punch, 74 
Orange Shake, 77 
Orange Sugar Cubes, 78 
Palisades Pineapple, 78 
Pasadena Phosphate. 72 
Pineapple Ade. 83 
Pineapple Cream, 85 
Pineapple Delight, 84 
Pineapple and Egg, 85 
Pineapple and Ginger Ale 

83 

Pineapple Punch, No. I, 

83 
Pineapple Punch, No. 2, 

84 
Pineapple and Raspberry, 

85 

Pineapple and Rose, 85 

Pineapple Shake, 78 

Pineapple Shake, 86 

Pineapple Water, 83 

The Richmond , 73 

The Savannah, 79 

The Syracuse, 81 

Tacoma Pineapple, 80 

Victory Shake, 81 

The Wilmington, 80 

Worcester Shake, 82 
Orange Pride, 76 
Orange Punch, 74 
Orange Shake, 77 
Orange Sugar Cubes, 78 
Orange Syrup, No. i, 189 
" No. 2, 190 
Orgeat Lemonade, 56 
Orgeat Syrup, 191 



Oriental Egg, 47 
Overland Punch, 153 
Oyster Broth, 179 
Oyster and Malted Milk, 38 

Palisades Pineapple 78 
Parkside Sundae, 203 
Pasadena Phosphate, 72 
Pasteurized Milk, 37 
Peach Cream, 115 
Peach Pop, 114 
Peach Shake, 114 
Peach Syrup, 188 
Pepsin and Hot Lemon, 62 
Percolator Coffee, 9 
Phosphates 

Alhambra Shake, 39 

Arctic Orange, 27 

Cherry No. i, in 

Cherry No. 2, in 

Clam, 178 

Columbia, 79 

Daytona, 63 

Empire, 64 

Fruit, 92 

Ginger, 144 

Grape, 131 

Hot Lemon, 61 

Hot Lemon Pepsin, 62 

Hot Pineapple Egg, 86 

Hudson, 79 

Independence Special, 92 

Lemon Egg, 61 

Lime, 63 

Lime Grape Cup, 65 

Lime and Lemon. 63 

Manhattan, 63 

Marlborough, 80 

Orange Egg, 72 

Orange and Lemon, 72 

Pasadena, 72 

Plymouth, 99 

The Puritan, 112 

Raspberry No. i, 98 

Raspberry No. 2, 98 

Raspberry Egg, 98 

Royal, 62 

Tutti Frutti, 121 

Washington, in 
Pineapple Ade, 83 



Index 



219 



Pineapple Cream, 85 
Pineapple Delight, 84 
Pineapple and Grape, 133 
Pineapple Lemonade, No. I, 

.57 
Pineapple Lemonade, No. 2, 

57 

Pineapple and Lime, 65 
Pineapple Punch No. i, 83 
Pineapple Peach No. 2, 84 
Pineapple Shake, 78, 86 
Pineapple Syrup No. I, 186 
Pineapple Syrup No. 2, 186 
Pineapple Water, 83 
Pittsburg (Fruit Drinks), 

I2 5 

Plain Coffee Shake.. 13 
Plain Syrup. 183 
Plaza (Fruit Drinks), 124 
Plymouth Raspberry, 99 
Pomegranate Juice, 122 
Pontiac Sundae, 199 
Portland Chocolate, 25 
Prohibition Punch, 162 
Prune Water, 174 
Puritan (Fruit Drinks), 112 

Quick Lemonade, 53 
Quick Mutton Broth, 179 
Quick Strawberry Vinegar, 90 

Racahaut, 18 
Rainbow Punch, 150 
Raisin Rice Water, 167 
Raspberry Cooler, 103 
Raspberry and Currant Shrubs, 

119 

Raspberry Favorite, 103 
Raspberry Frappe", 102 
Raspberry and Grape, 133 
Raspberry Phosphate, No. I, 

98 
Raspberry Phosphate, No. 2, 

98 

Raspberry and Pineapple, 85 
Raspberry Punch, 149 
Raspberry Shake, 104 
Raspberry Shrub, 102 
Raspberry Syrup, No. I, 189 
Raspberry Syrup, No. 2, 189 



Raspberry Vinegar, 101 
Raspberry Vinegar Syrup, 

101 

Reception Cocoa, 29 
Rhubarb Nectar, 122 
Rhubarb Water, 121 
Rice Milk, 167 
Rice Water No. I, 166 
No. 2, 167 

Richelieu Sundae, 178 
Richmond Orange, 73 
Richmond Raspberry, 99 
Riverside (Fruit Drinks), 124 
Rochester Coffee, 14 
Rose and Pineapple, 85 
Rose Syrup, 187 
Rosedale Sundae, 198 
Rosslyn Sundae, 197 
Royal Phosphate (Lemon), 

62 

Royal Strawberry, 90 
Ruby Cup (Raspberry), 104 
Russian Tea, 4 

Sagamore Chocolate 22 

Sago Gruel 173 

St. Augustine Strawberry, 92 

Salem Chocolate, 24 

San Remo Egg, 47 

Sarsaparilla and Castor Oil, 1 77 

Cooler, 126 

" Nectar 126 

Shake, 125 

Syrup, 187 

Savannah Pineapple, 79 

Seaside Shake (Clam), 179 

Seattle (Fruit Drinks)., 115 

Selkirk Sundae, 200 

Seltzer and Milk, 35 

Sherbet Lemonade, 55 

vSherbet Punch, 154 

Sherbet Tea, 5 

Shoreham Sundae, 203 

Simplicity Cup, 144 

Slippery Elm Tea, 175 

Soda Lemonade No. i, 55 

Soda Lemonade No. 2, 56 

Soda Lemonade No. 3, 56 

Soda Syrup, 192 

Sparkling Punch (Cider), 117 



22O 



Index 



Spencer Chocolate, 25 
Spiced Lemonadfe, 54 
Spring Cheer (Ginger), 143 
Springfield Shake (Strawberry), 

94 

Stamford Sundae, 204 
Strand Raspberry, 100 
Stratford Strawberry, 93 
Strawberry Crush, 91 

and Hot Coffee, 23 
Delight, 89 
Float, 94 
Nectar, 90 
Punch, 89 
Strawberry and Raspberry, 

87-105 

Anniversary Cup, 95 
Astor Shake, 93 
Black Raspberry Shake, 102 
Breslin Strawberry, 94 
Class Day Cup, 97 
Coney Island Shake, 97 
Continental Raspberry, 101 
Cream Fizz, 91 
Fruit Delight, 103 
Fruit Phosphate, 92 
Greeley Shake, 100 
Hot Raspberry Juice, 105 
Hot Strawberry and Pine- 
apple, 97 

Iced Strawberry, 95 
Independence Special, 92 
July Cooler, 104 
Lexington Raspberry, 98 
Molly Pitcher, 91 
Narragansett Strawberry, 92 
Newport Egg Shake, 100 
Plymouth Raspberry, 99 
Quick Strawberry Vinegar, 

90 

Raspberry Cooler, 103 
Raspberry Favorite, 103 
Raspberry Frappe, 102 
Raspberry Egg Phosphate, 

98 
Raspberry Phosphate No. i, 

98 
Raspberry Phosphate No. 2, 

98 
Raspberry Shake, 104 



Raspberry Shrub, 102 
Raspberry Vinegar, 101 
Raspberry Vinegar Syrup, 

101 

Richmond Raspberry, 99 
Royal Strawberry, 90 
Ruby Cup, 104 
Springfield Shake, 94 
St. Augustine Strawberry, 

92 

Strand Raspberry, 100 
Stratford Strawberry, 93 
Strawberry Crush, 91 
Strawberry Delight, 89 
Strawberry Float, 94 
Strawberry Grape Float, 95 
Strawberry Nectar, 90 
Strawberry Punch, 89 
Strawberry Shake No. i, 

96 
Strawberry Shake No. 2, 

96 

Strawberry Vinegar, 90 
Strawberry Water, 89 
Sunset Cooler, 96 
Touraine Shake, 99 
Utica Raspberry, 101 
Vermont Cooler, 103 
Washington Shake, 97 
Wellesley Raspberry, 100 
Windsor Shake, 93 
Yosemite Cup, 95 
Strawberry Shake No. i, 96 
Strawberry Shake No. 2, 96 
Strawberry Syrup No. i, 185 
Strawberry Syrup No. 2, 186' 
Strawberry Vinegar, 90 
Strawberry Water, 89 
Substitute for Milk No. i, 36 
Substitute for Milk No. 2, 37 
Sundaes, 195-206 
Aberdeen Sundae, 199 
Alexandria Sundae, 201 
Algonquin Sundae, 205 
Ardsley Sundae, 202 
Bellmore Sundae, 203 
Berkeley Sundae, 203 
Brevoort Sundae, 201 
Brookside Sundae, 205 
Calumet Sundae, 200 



Index 



221 



Sundaes Continued 
Chatham Sundae, 205 
Cheshire Sundae, 200 
Devon Sundae, 204 
Elm wood Sundae, 198 
Espana Sundae, 204 
Essex Sundae, 202 
Flanders Sundae, 200 
Grosvenor Sundae, 201 
Hawthorne Sundae, 201 
Hermitage Sundae, 202 
Iroquois Sundae, 204 
La Salle Sundae, 202 
Longacre Sundae, 199 
Lucerne Sundae, 198 
Mansfield Sundae, 197 
Marblehead Sundae, 198 
Montrose Sundae, 201 
Newcastle Sundae, 206 
Normandy Sundae, 203 
Oakland Sundae, 199 
Parkside Sundae, 203 
Pontiac Sundae, 199 
Richelieu Sundae, 198 
Rosedale Sundae, 198 
Roslyn Sundae, 197 
Selkirk Sundae, 200 
Shoreham Sundae, 203 
Stamford Sundae, 204 
Torquay Sundae 204 
Van Cortlandt Sundae, 200 
Victor Sundae, 197 
Wellington Sundae, 205 
Wentworth Sundae, 205 
Willard Sundae, 205 
Woodstock Sundae, 205 
Woodward Sundae. 197 

Sunset Cooler, 96 

Sunset Punch, 151 

Syracuse Pineapple, 8 1 

Syrups, 181-193 
Banana Syrup, 192 
Blackberry Extract, 188 
Blackberry Syrup, 189 
Caramel, 193 
Cherry Syrup No. I, 183 
Cherry Syrup No. 2, 183 
Chocolate Syrup, 185 
Clove Syrup, 191 
Cocoa Syrup, 183 



Currant Syrup, 184 
Grape Syrup, 185 
Lemon Juice, 185 
Lemon Syrup, 184 
Lemon Syrup No. I, 190 
Lemon Syrup No. 2, 190 
Lemon Syrup No. 3, 190 
Maple Syrup, 188 
Mint Syrup, 188 
Orange Syrup No. I, 189 
Orange Syrup No. 2, 190 
Orgeat Syrup, 191 
Peach Syrup, 188 
Pineapple Syrup No, I, 186 
Pineapple Syrup No. 2, 186 
Plain Syrup, 183 
Raspberry Syrup No. i, 189 
Raspberry Syrup No. 2, 189 
Rose Syrup, 187 
Sarsaparilla Syrup, 187 
Soda Syrup, 192 
Strawberry Syrup No. i, 

i85 
Strawberry Syrup No. 2, 

1 86 

Thrift Pineapple Syrup, 187 
Vanilla Syrup, 191 
Violet Syrup, 187 

Tacoma Pineapple, 80 
Tamarind Water, 174 

Tea, 1-5 

Honolulu Tea, 4 

Iced Tea, 4 

Mate" or Paraguay Tea, 5 

Russian Tea, 4 

Sherbet Tea, 5 

Tea, 3 

Tea a la Biltmore, 3 

Tea a la Commodore, 3 

Tea & la Mitchell, 5 

Tea for Two, 3 

Yerma, 5 

Thorndike Chocolate, 23 
Thrift Pineapple Syrup, 187 
Toast Water, 173 
Tokio (Fruit Drinks), 124 
Tomato Catsup and Bouillon, 

1 66 



222 



Index 



TomatoCatsup and Clam Juice, 

178 

Torquay Sundae, 204 
Touraine Shake, 99 
Turkish Coffee, 10 
Tutti Frutti Phosphate, 121 
Tutti Frutti Punch, 160 
Twelfth Night Cider, 119 

Uncooked Barley Water . 173 
Uncooked Oatmeal Water , 170 
Unsweetened Grape Juice, 131 
Utica Raspberry, 101 
Utopia Lemonade, 57 

Van Cortlandt Sundae, 200 
Vanilla Syrup, 191 
Vermont Cooler, 103 
Victor Sundae, 197 
Victory Grape, 132 
Victory Shake, 81 
Violet Syrup, 187 
Virginia Julep, 117 



Washington Phosphate, in 
Washington Punch, 156 
Washington Shake. 97 
Wellington Sundae, 205 
Wellesley Raspberry, 100 
Wentworth Sundae, 205 
Westwood Chocolate, 24 
Willard Sundae, 205 
Wilmington Pineapple, 80 
Windsor Shake, 93 
Woodford Punch, 1 57 
Woodstock Chocolate, 22 
Woodstock Sundae, 205 
Woodward Sundae, 197 
Worcester Shake, 82 

Yale Punch, 150 
Yerma, 5 
Yosemite Cup, 95 
Yuletide Eggnogg, 46 

Zoolak, 1 68 



M Selection from the 
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for Small Households 



By ALrlCE JAMES 

The Bridal Edition. Small 4to. A new edition. 
Printed on fine laid paper. Bound in lavender silk, 
tied with ribbon of same color, and beautifully boxed. 

Bound in lavender cloth. Handsomely stamped and 
with lavender silk ribbon ; handsomely boxed. 

Everyday Edition. i6mo. Cloth. 

"We recommend it as sensible, practical, and so 
clear and distinct in its directions as to insure good 
results. The book is as tasteful as the compounds 
are tasty. Its perusal is equal to a course in a first- 
class cooking school." Woman's Journal. 

" A unique volume . . . contains many useful and 
suggestive hints . . . explicit and reliable directions 
accompany the menus." Cooking School Magazine. 



Q. P. PUTNAM'S SONS 

New York London 



THIS BOOK IS DUE ON THE LAST DATE 
STAMPED BELOW 

RENEWED BOOKS ARE SUBJECT TO IMMEDIATE 
RECALL 



JuU Li* 

DUE DEC 1 



DEC 8 0ro 




LIBRARY, UNIVERSITY OF CALIFORNIA, DAVIS 



Book Slip-50m-12,'64(F772s4)458 



397827 

TX815 
Moore, H.W. M? 

On Uncle 
Sam ! s water 
wagon. 



LIBRARY 

UNIVERSITY OF CALIFORNIA 
DAVIS