Henley's Twentieth Century Formulas, Recipes and Processes. Various
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egg.
Egg Claret.—
| Claret syrup | 2 ounces |
| Cream | 3 ounces |
| One egg. |
Royal Mist.—
| Orange syrup | 1 ounce |
| Catawba syrup | 1 ounce |
| Cream | 2 ounces |
| One egg. |
Banana Cream.—
| Banana syrup | 12 drachms |
| Cream | 4 ounces |
| One egg. |
Egg Coffee.—
| Coffee syrup | 2 ounces |
| Cream | 3 ounces |
| One egg. | |
| Shaved ice. |
Cocoa Mint.—
| Chocolate syrup | 1 ounce |
| Peppermint syrup | 1 ounce |
| White of one egg. | |
| Cream | 2 ounces |
The peppermint syrup is made as follows:
| Oil of peppermint | 30 minims |
| Syrup simplex | 1 gallon |
| Soda foam | 1 ounce |
Egg Lemonade.—
| Juice of one lemon. | |
| Pulverized sugar | 3 teasp’fuls |
| One egg. | |
| Water, q. s. |
Shake well, using plenty of ice, and serve in a small glass.
Nadjy.—
| Raspberry juice | 1 ounce |
| Pineapple syrup | 1 ounce |
| One egg. | |
| Cream | 2 ounces |
Siberian Flip.—
| Orange syrup | 1 ounce |
| Pineapple syrup | 1 ounce |
| One egg. | |
| Cream | 2 ounces |
Egg Orgeat.—
| Orgeat syrup | 12 drachms |
| Cream | 3 ounces |
| One egg. |
Normona.—
| Peach syrup | 1 ounce |
| Grape syrup | 1 ounce |
| Cream | 3 ounces |
| Brandy | 2 drachms |
| One egg. |
| Catawba syrup | 2 ounces |
| Holland gin | 2 drachms |
| Lemon juice | 8 dashes |
| White of one egg. |
Golden Fizz.—
| Claret syrup | 2 ounces |
| Holland gin | 1/4 ounce |
| Lemon juice | 8 dashes |
| Yolk of one egg. |
Rose Cream.—
| Rose syrup | 12 drachms |
| Cream | 4 ounces |
| White of one egg. |
Violet Cream.—
| Violet syrup | 12 drachms |
| Cream | 4 ounces |
| White of one egg. |
Rose Mint.—
| Rose syrup | 6 drachms |
| Mint syrup | 6 drachms |
| Cream | 3 ounces |
| White of one egg. |
Currant Cream.—
| Red-currant syrup | 2 ounces |
| Cream | 3 ounces |
| One egg. |
Quince Flip.—
| Quince syrup | 2 ounces |
| Cream | 3 ounces |
| One egg. | |
| Shaved ice. |
Coffee Nogg.—
| Coffee syrup | 2 ounces |
| Brandy | 4 drachms |
| Cream | 2 ounces |
| One egg. |
Egg Sour.—
| Juice of one lemon. | |
| Simple syrup | 12 drachms |
| One egg. |
Shake, strain, and fill with soda. Mace on top. {116}
Lemon Sour.—
| Lemon syrup | 12 drachms |
| Juice of one lemon. | |
| One egg. |
Raspberry Sour.—
| Raspberry syrup | 12 drachms |
| One egg. | |
| Juice of one lemon. |
Yama.—
| One egg. | |
| Cream | 2 ounces |
| Sugar | 2 teaspoonfuls |
| Jamaica rum | 1/2 ounce |
Shake well, put into cup, and add hot water. Serve with whipped cream, and sprinkle mace on top.
Prairie Oyster.—
| Cider vinegar | 2 ounces |
| One egg. |
Put vinegar into glass, and break into it the egg. Season with salt and pepper. Serve without mixing.
Fruit Frappé.—
| Granulated gelatin | 1 ounce |
| Juice of six lemons. | |
| Beaten whites of two eggs. | |
| Water | 5 quarts |
| Syrup | 1 quart |
| Maraschino cherries | 8 ounces |
| Sliced peach | 4 ounces |
| Sliced pineapple | 4 ounces |
| Whole strawberries | 4 ounces |
| Sliced orange | 4 ounces |
Dissolve the gelatin in 1 quart boiling hot water; add the syrup and the balance of the water; add the whites of the eggs and lemon juice.
Koumiss.
The original koumiss is the Russian, made from mare’s milk, while that produced in this country and other parts of Europe is usually, probably always, made from cow’s milk. For this reason there is a difference in the preparation which may or may not be of consequence. It has been asserted that the ferment used in Russia differs from ordinary yeast, but this has not been established.
In an article on this subject, contributed by D. H. Davies to the Pharmaceutical Journal and Transactions, it is pointed out that mare’s milk contains less casein and fatty matter than cow’s milk, and he states that it is “therefore far more easy of digestion.” He thinks that cow’s milk yields a better preparation when diluted with water to reduce the percentage of casein, etc. He proposes the following formula:
| Fresh milk | 12 ounces |
| Water | 4 ounces |
| Brown sugar | 150 grains |
| Compressed yeast | 24 grains |
| Milk sugar | 3 drachms |
Dissolve the milk sugar in the water, add to the milk, rub the yeast and brown sugar down in a mortar with a little of the mixture, then strain into the other portion.
Strong bottles are very essential, champagne bottles being frequently used, and the corks should fit tightly; in fact, it is almost necessary to use a bottling machine for the purpose, and once the cork is properly fixed it should be wired down. Many failures have resulted because the corks