Henley's Twentieth Century Formulas, Recipes and Processes. Various
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1/4 ounce beef extract; 1 ounce of cream; 4 dashes of celery essence. Stir while adding hot water, and serve with spices.
Chicken Bouillon.
—Two ounces concentrated chicken; 1/2 ounce sweet cream and spice. Stir while adding hot water.
Ginger.—
| Fluid extract of ginger | 2 1/2 ounces |
| Sugar | 40 ounces |
| Water, to | 2 1/2 pints |
Take 10 ounces of the sugar and mix with the fluid extract of ginger; heat on the water bath until the alcohol is evaporated. Then mix with 20 ounces of water and shake till dissolved. Filter and add the balance of the water and the sugar. Dissolve by agitation.
Cocoa Syrup.—
| I.— | Cocoa, light, soluble | 4 ounces |
|---|---|---|
| Granulated sugar | 2 pounds | |
| Boiling hot water | 1 quart | |
| Extract vanilla | 1 ounce |
Dissolve the cocoa in the hot water, by stirring, then add the sugar and dissolve. Strain, and when cold add the vanilla extract.
| II.— | Cocoa syrup | 2 ounces |
|---|---|---|
| Cream | 1 ounce |
Turn on the hot water stream and stir while filling. Top off with whipped cream.
Hot Soda Toddy.—
| Lemon juice | 2 fluidrachms |
| Lemon syrup | 1 fluidounce |
| Aromatic bitters | 1 fluidrachm |
| Hot water, enough to fill an 8-ounce mug. | |
Sprinkle with nutmeg or cinnamon.
Hot Orange Phosphate.—
| Orange syrup | 1 fluidounce |
| Solution of acid phosphate | 1 fluidrachm |
| Hot water, enough to fill an 8-ounce mug. | |
It is prepared more acceptably by mixing the juice of half an orange with acid phosphate, sugar, and hot water.
Pepsin Phosphate.
—One teaspoonful of liquid pepsin; 2 dashes of acid phosphate; 1 ounce of lemon syrup; 1 cup hot water.
Cream Beef Tea.
—Use 1 teaspoonful of liquid beef extract in a mug of hot water, season with salt and pepper, then stir in a tablespoonful of rich cream. Put a teaspoonful of whipped cream on top and serve with flakes.
Cherry Phosphate.
—Cherry-phosphate syrup, 1 1/2 ounces; hot water to make 8 ounces.
Cherry-phosphate syrup is made as follows: Cherry juice, 3 pints; sugar, 6 pounds; water, 1 pint; acid phosphate, 4 ounces. Bring to a boil, and when cool add the acid phosphate.
Celery Clam Punch.
—Clam juice, 2 drachms; beef extract, 1 drachm; cream, 1 ounce; essence of celery, 5 drops; hot water to make 8 ounces.
Claret Punch.
—Claret wine, 2 ounces; sugar, 3 teaspoonfuls; juice of 1/2 lemon; hot water to make 8 ounces.
Ginger.
—Extract of ginger, 2 drachms; sugar, 2 drachms; lemon juice, 2 dashes; hot water to make 8 ounces.
Lemon Juice, Plain.
—Fresh lemon juice, 2 1/2 drachms; lemon syrup, 1 ounce; hot water, q. s. to make 8 ounces.
Lime Juice.
—Lime juice, 3/4 drachm; lemon syrup, 1 ounce; hot water to make 8 ounces. Mix. Eberle remarks that lemon juice or lime juice enters into many combinations. In plain soda it may be combined with ginger and other flavors, as, for instance, chocolate and coffee.
Lemonade.
—Juice of 1 lemon; powdered sugar, 2 teaspoonfuls; hot water to make 8 ounces. A small piece of fresh lemon peel twisted over the cup lends an added flavor.
Hot Malt.
—Extract of malt, 1 ounce; cherry syrup, 1 ounce; hot water, sufficient to make 8 ounces. Mix.
Malted Milk.
—Horlick’s malted milk, 2 tablespoonfuls; hot water, quantity sufficient to make 8 ounces; flavoring to suit. Mix. Essence of coffee, chocolate, etc., and many of the fruit syrups go well with malted milk.
Hot Malted Milk Coffee (Or Chocolate).
—Malted milk, 2 teaspoonfuls; coffee (or chocolate) syrup, 1 ounce; hot water, quantity sufficient to make 8 ounces.
Hot Beef Tea.
—I.—Best beef extract, 1 tablespoonful; sweet cream, 1 ounce; hot {113} water, 7 ounces; pepper, salt, etc., quantity sufficient. Mix.
II.—Extract beef bouillon, 1 teaspoonful; extract aromatic soup herbs (see Condiments), 10 drops; hot soda, 1 cupful. Mix.
| III.— | Extract of beef | 1 teaspoonful |
|---|---|---|
| Hot water | q. s. | |
| Pepper, salt, and celery salt. | ||
| Mix. | ||
Hot Bouillon.—
| Beef extract | 1 ounce | |
| Hot water, q. s. to make | 8 ounces | |
| Pepper, salt, etc. | q. s. | |
| Mix. |
Clam Bouillon.—
| I.— | Clam juice | 12 drachms |
|---|---|---|
| Cream | 2 ounces | |
| Hot water, q. s. to make | 8 ounces | |
| Mix. | ||
| II.— | Extract clam bouillon | 2 ounces |
| Prepared milk | 2 drachms | |
| Extract of aromatic soup herbs | 5 drops | |
| Extract white pepper | 5 drops | |
| Hot soda | 1 cupful | |
| Mix. |
III.—Clam juice may be served with hot water, salt and pepper added. Adding butter makes this bouillon a broth.
It may also be served with milk or cream, lemon juice, tomato catsup, etc. Hot oyster juice may be served in the same way.
Hot Tea.—
| I.— | Tea syrup | sufficient |
|---|---|---|
| Hot water, q. s. to make | 1 cupful | |
| II.— | Loaf sugar | 4 cubes |
| Extract of Oolong tea, about | 1 dessertsp’ful | |
| Prepared milk, about | 1 dessertsp’ful | |
| Hot soda | 1 cupful | |
| Whipped cream | 1 tablespoonful |
Mix the tea extract, sugar, and prepared milk, pour on water, and dissolve. Top off with whipped cream.
Hot Egg Drinks.
—I.—One-half to 1 ounce liquid extract of beef, 1 egg, salt and pepper to season, hot water to fill an 8-ounce mug. Stir the extract, egg, and seasoning together with a spoon, to get well mixed, add the water, stirring briskly meanwhile; then strain, and serve. Or shake the egg and extract in a shaker, add the water, and mix by pouring