Part 9
Use 2 ounces of wild cherry syrup No. 15, Several dashes acid phosphate, Draw 8-ounce mineral glass full plain soda.
Mix by throwing from one to the other.
ORANGE PHOSPHATE.
Use 2 ounces orange syrup No. 11, Several dashes acid phosphate, 8-ounce glass full plain soda.
Mix.
LEMON PHOSPHATE.
Use 2 ounces lemon syrup, Several dashes of phosphate, 8-ounce mineral glass plain soda.
Mix.
VICHY PHOSPHATE.
Draw mineral glass nearly full of vichy water.
Add several dashes of acid phosphate.
Stir with a spoon.
RASPBERRY PHOSPHATE.
This makes a very fine phosphate, and you can get quite a run on it if you advertise it. It is especially adapted for hot weather.
2 ounces of raspberry syrup, Several dashes phosphate, 8-ounce glass of plain soda.
Mix.
Pineapple, strawberry, peach, grape and claret phosphates are all made as the above.
CLARET PHOSPHATE.
1 gallon claret phosphate. 1 gallon simple syrup.
Use about 2 ounces of this syrup to each glass, with several dashes of phosphate; serve in small, thin glasses.
A much better way to serve this phosphate is in small, thin wine glasses; it gives it a much better appearance, and leads people to believe it is finer than any other phosphate.
EGG LEMONADE.
Juice of one lemon, Powdered sugar, 1 egg, Cracked ice.
Shake in shaker, then fill shaker with fine soda stream; strain into soda glass; sprinkle top with ground nutmeg.
EGG CALISAYA.
1 ounce lemon syrup, 1 teaspoonful elixir calisaya, Several dashes phosphate, 1 egg, Cracked ice.
Shake in shaker, then fill shaker with fine soda stream; strain into soda glass; sprinkle top with ground mace.
GINGER FIZZ.
1 gallon simple syrup, 2 ounces ginger ale extract, 1 ounce lemon extract, 1 ounce of citric acid solution.
In using this syrup, use two ounces to a glass; draw same as ginger ale; add a teaspoonful of powdered sugar.
GINGER SYRUP.
This syrup can only be made by confectioners, as the expense is too great to those who cannot use the ginger later for other purposes.
Buy a half barrel or keg of Canton ginger. Strain the syrup off of it and put in separate vessel and it is ready for use; then fill your keg of Canton ginger with simple syrup; let stand until the other is used up, or after standing two weeks it is ready for use again; this can be repeated several times.
Canton ginger may be procured of any of the supply houses advertised in this book.
NECTAR SYRUP.
1 quart strawberry syrup, 1 quart vanilla syrup, 4 ounces port wine, ½ ounce soda foam, 2 quarts simple syrup.
ROOT BEER SYRUP.
1 gallon simple syrup, 2 ounces root beer extract, ½ ounce soda foam.
Color with caramel color.
CABINET FLIP.
1½ ounces Royal Cabinet syrup, 1 egg, A few dashes port wine, Cracked ice.
Shake in shaker, then fill shaker with fine soda stream; strain into soda glass; sprinkle ground nutmeg on top.
BIRCH BEER.
1 gallon simple syrup, 2 ounces birch beer extract, ½ ounce soda foam.
Color with caramel color.
CLOVE SYRUP.
1 gallon simple syrup, ½ ounce essence clove, ½ ounce soda foam.
Color pink.
CINNAMON SYRUP.
1 gallon simple syrup, 10 drops oil cassia, ½ ounce soda foam.
Color delicate red.
ANISE SYRUP.
1 gallon simple syrup, 8 drops oil anise, ¼ ounce soda foam.
No color.
CATAWBA SYRUP.
3 quarts simple syrup, 1 pint Catawba wine, ½ ounce citric acid solution, ¼ ounce soda foam.
Color red.
RED COLOR FOR SYRUP.
1 ounce No. 40 carmine, 1 pint alcohol.
SODA FOAM.
8 ounces soap bark chips.
Place them in 1 gallon of boiling water, let stand for three hours, then place 3 ounces gum arabic in this; let it stand for 48 hours; strain through fine sieve, and it is ready for use. Use about ¼ ounces of this foam to a gallon of syrup.
SIMPLE SYRUP.
30 pounds granulated sugar, 3 gallons water.
Bring this to a gentle boil over a slow fire; let it stand until perfectly cold, then strain through a piece of cheese cloth.
EXTRACTS.
We give you a few formulas for the manufacture of extracts, but we advise you to buy them of some reliable house that makes this a business. See advertisement in rear of book:
1. Extract of Aniseed—Aniseed, ground, twelve ounces; alcohol, five pounds.
2. Angelica—Angelica root, twelve ounces; alcohol, five pounds.
3. Basilicum—Leaves of basilicum, three pounds; alcohol, five pounds.
4. Bergamot—Bergamot rind, one pound four ounces; alcohol, five pounds.
5. Extract of Calamus—Calamus root, one pound; alcohol, five pounds.
6. Lemon Extract—The rind of sixty fresh lemons; alcohol, five pounds.
7. Orange—Orange peelings, fresh, two pounds; alcohol, five pounds.
Great care should be taken when peeling these fruits, so as not to cut the inner white skin, but only the yellow part, because the white of both the lemon and the orange has a bitter taste and will, when introduced into the extract, spoil the fine flavoring quality of these fruits.
8. Nutmeg—Ground nutmeg, twelve ounces; alcohol, five pounds.
9. Cloves—Whole cloves, twelve ounces; alcohol, five pounds.
10. Extract of Peppermint—The fresh leaves of peppermint, two pounds; alcohol, two pounds.
11. Roses—One pound of fresh salted leaves of roses; alcohol, five pounds.
12. Sage—Fresh leaves of sage, three pounds; alcohol, five pounds.
13. Celery Extract—Celery seeds, mashed, three ounces; alcohol, five pounds.
14. Coffee Extract—Good coffee roasted and ground into a coarse powder, two pounds; alcohol, five pound.
15. Caraway—Caraway seeds, one pound; alcohol, five pounds.
16. Cacao—One pound of ground cacao, previously freed from grease; alcohol, five pounds.
17. Tonka Beans—Tonka beans, pounded, one pound; alcohol, five pounds.
18. Vanilla—Vanilla beans, cut into small pieces, eight ounces; alcohol, five pounds.
19. Violet Extract—Orris root, powdered, one pound; alcohol, five pounds.
20. Cinnamon—Ceylon cinnamon, whole, one pound; alcohol, five pounds.
21. Bitter Almonds—Oil of bitter almonds, six ounces; alcohol, five pounds.
CARBONATED WATERS.
My advice, especially to the smaller dealers, is to have some reliable bottling company make your carbonated waters; but if you use a great deal of it, and are situated so that you can carbonate your own waters, use the carbonic acid gas cylinders. One of the cylinders will charge from 80 to 100 gallons of water. This will make your founts cost you about twenty-five cents for ten gallons.
THE WAY TO DRAW ICE CREAM SODA.
First place your ice cream in your glass, then your crushed fruits, then turn on fine soda stream until glass is filled. This makes the finest ice cream soda it is possible to make. My mode of drawing is entirely different from any other soda experts.
MAKING SOLID DRINKS.
In drawing solid drinks put the syrup in first, then use an eight-ounce mineral glass to draw your plain soda in. Add your phosphate to your syrup if required, and mix by throwing from one glass to the other.
Never use shaved ice in soda water, as it spoils your soda and makes it flat tasting. Shaved ice should be used for no other purpose at a soda fountain but for the manufacture of glaces. In making egg drinks don’t use shaved ice, but cracked ice, small lumps, as this breaks your egg up and is strictly necessary in this mixture.
GLACES.
Glaces are made by shaving ice in an ice shaver into small glass mugs. After you have filled your glass mug with crushed ice, use a long soda spoon to make a hole in the middle of the ice; fill this with crushed fruit, or any flavor that you like, shave a little more ice on top, and it is ready for the customer.
This is a very profitable drink and the most popular flavors are cherry, strawberry, orange, peach, raspberry, pineapple, plum, apricot and claret.
CITRIC ACID SOLUTION.
Put 5 pounds of crushed citric acid and 1 pint of water into a galvanized iron kettle and bring to gentle boil, constantly stirring, immediately filtering through paper into gallon bottle; add enough warm water to fill bottle; keep well corked.
RED COLOR FOR SODA SYRUPS.
Take 1 ounce of No. 40 carmine and add 4 ounces of alcohol; let stand for a short time and be very careful in using it, as it is very strong and necessitates only a few drops to a gallon of syrup.
HOT SODA.
In making hot soda, it is not necessary to use carbonated water. Get a coffee urn—a fancy nickel plated one—and keep hot water in it all the time. Use great care in keeping this urn cleaned out. Hot soda has not been as thoroughly advertised by the soda fountain people throughout the United States as it should have been. I find hot soda business very profitable if properly conducted. Use small, thin china cups and saucers. I prefer the plain instead of the decorated, as they look much cleaner and neater. Most of the extracts used in making hot drinks are prepared, but I shall give you a few that I manufacture myself and find them to give better satisfaction and are cheaper than those I can buy.
Salt, pepper, nutmeg and celery salt, are four articles that should be kept in small salt cellars to set on your soda counter. Don’t use ice cream soda spoons, but get a dozen small-sized teaspoons. Have cream pitcher and sugar bowl to match your cups.
HOT LEMON SYRUP.
1 gallon simple syrup, 4 oz. lemon extract, 2 oz. citric acid solution.
HOT GINGER SYRUP.
1 gallon simple syrup, 3 oz. ginger ale extract, ½ oz. citric acid solution.
HOT BEEF TEA.
Put ½ teaspoonful of beef extract into a cup, turn hot water into it, stir well, adding salt and pepper to suit.
Use very little pepper.
HOT CLAM SODA.
Use 1 tablespoonful of clam juice, a little sweet milk, then add your hot water; stir with a spoon and add salt and pepper.
HOT CELERY BEEF.
Make same as beef tea, except add, quite liberally, your celery salt.
HOT MALTED MILK.
One teaspoonful of malted milk, then add hot water; stir well, then salt and pepper.
HOT CHOCOLATE.
Use about 1 ounce of chocolate syrup No. 2; about 3 ounces milk; fill mug with hot soda and add a spoonful of rich cream.
HOT COCOA.
Place one teaspoonful of powered cocoa in cup, then one ounce of milk, then two or three lumps of sugar, then slowly fill the mug with hot soda, constantly stirring.
Great care should be used in making this, as the cocoa lumps if you are not very careful.
PERSIAN SHERBET.
Place in one phosphate bottle 1 pint of alcohol and 1 pint of oil of orange, sweet; color this pink; now fill another phosphate bottle with citric acid solution.
This can be served with any syrup, but the most popular are such as phosphates, lemon, orange, cherry, grape, raspberry.
Draw 2 ounces of your syrup, then fill half full of cracked ice and a couple of dashes out of each bottle. Serve same as phosphate, in small eight-ounce mineral glasses.
CREAM FRAPPE.
This is a very popular and profitable drink and a ten-gallon fount full of frappe will net you $38.70 and cost you $1.60 to make it.
First dissolve 8 ounces of Coxe’s gelatin in ½ gallon of hot water; now filter 7 gallons of cold water into a ten-gallon fount; add 1½ gallons of simple syrup and 8 ounces of vanilla extract; now strain the gelatin water into a dishpan and color a blood red; add it to the balance in ten-gallon fount and charge to 160° solid. After the fount is charged the blood red will turn into a delicate pink and the vanilla kills the taste of the gelatin.
ABOUT SUNDAES.
This has become one of the most popular dishes served at the soda fountain. The one thing that should be first in your mind is the service used. Your champagne glasses, or your Sundae cups should be either silver, glass or china, but always thin and dainty in design. A special spoon smaller in size than your soda spoons and a small silver tray should be used.
MERRY WIDOW SUNDAE.
Put one disher of Ice Cream in a Champagne glass, then cover with crushed cherries, place nuts on crushed cherries, then crushed pineapple on nuts; place five cherries around edge of glass and one on top. This is a big hit of the large cities.
TANGERINE SUNDAE.
Take a Tangerine orange cut in half, remove the fruit. Care should be taken not to break the skin. Fill the half with vanilla ice cream, now pour on a ladle of crushed orange over the cream. Cut some long narrow strips of the orange peel, about 4 of them and place them on ice cream, running up and down.
PUFFED RICE SUNDAE.
Place a small disher of vanilla ice cream in a champagne glass; sprinkle a small amount of puffed rice over and around the ice cream then a few ground nuts. Top with a cherry.
CASSIA SUNDAE.
Place a small disher of caramel ice cream in a champagne glass, sprinkle shredded cocoanut over this, then a small amount of ground cinnamon over this.
MARSHMALLOW SUNDAE.
Place a small disher of vanilla ice cream in a champagne glass, cut some marshmallows in halves; place a row around your ice cream; pour a ladle of strawberry stock over the ice cream; now place a marshmallow on top and a cherry on the marshmallow.
CANTELOUPE SUNDAE.
Take a nice cold ripe canteloupe, cut in half, clean the seeds out; place a disher of vanilla ice cream in the canteloupe; pour a ladle of ground nuts over the ice cream; top with crystalized violet.
ORIENTAL FRUIT SUNDAE.
Place in Champagne glass, small spoonful of ground Lichee nuts, then disher of vanilla ice cream; place ground figs ½ way round the ice cream, then ground dates the other half; then place small pieces of figs and dates cut up on the ice cream. Top with cherry.
RAINBOW SUNDAE.
Place in a champagne glass, half a disher of strawberry ice cream; ½ disher of vanilla ice cream; half a ladle of crushed pineapple on one side, half a ladle of cherries on the other. Top with crystalized mint leaf.
CHERRY SUNDAE.
Place a disher of ice cream in your glass or cup; then a good, big ladle of whole cherries mixed with some syrup; have a few extra large Maraschino cherries under your counter and place one of these on top of your ice cream.
MAPLE NUT SUNDAE.
Place a disher of vanilla ice cream in your sundae cup or glass; now pour about one ounce of maple syrup over the ice cream, then sprinkle about one tablespoonful of chopped nuts over this.
STRAWBERRY SUNDAE.
Place a disher of ice cream in your sundae cup or glass, then have some nice ripe strawberries crushed, mixed with syrup and powdered sugar; then place 2 or 3 whole strawberries on top of this.
PLAIN SYRUP SUNDAES.
Sundaes can be made with any syrup, or flavors used at the soda fountain. Simply use the plain ice cream and pour your flavor desired over it. The same rule applies to nut sundaes. Some fountains carry four or five different kinds of ground nuts, but I do not think this is necessary, as it is very hard when the mixture is made to distinguish the kind of nut used. The main thing is to be sure the nuts are absolutely fresh, and not rancid.
HOW TO USE CREAM FRAPPE.
Serve with any flavor. In drawing syrup for frappe use 1½ ounces on the glass. For instance:
CHOCOLATE FRAPPE.
Draw 1½ ounces of chocolate syrup in soda glass; now fill glass one-third full of frappe; then fill balance of glass with heavy soda stream; now pour from one glass to the other, then turn just a little frappe on top, and you have one of the most inviting drinks imaginable.
Twenty different drinks can be made from this recipe.
FRAPPE FOR EGG DRINKS.
First draw your syrup, 1½ ounces to the glass; add your egg and cracked ice, then shake in shaker, then add one-third of an eight-ounce mineral glass full frappe, throwing from one glass to the other, then draw just a little frappe on top and sprinkle with ground nutmeg.
FRAPPE WITH ICE CREAM SODA.
After you have your ice cream soda ready to serve, but not quite filled to the top, fill glass up with frappe. This is especially popular with ladies.
NOTICE.
In giving you recipes in all these sherbets I have made the amount of sugar the same.
Now, in a great many sherbets it is necessary to use more sugar than others. The amount to be used in each one can be ascertained only by one’s own taste. Taste your sherbet as you prepare it. When you have it the sweetness desired, then it ought to be satisfactory. In the amount of fruit used it is not strictly necessary to follow my directions as to the amount used in all these recipes, but make them stronger or weaker, as you like. I simply give these proportions, such as I find give the best satisfaction.
BANANA SHERBET.
3 quarts water, 6 pounds XXXX sugar, About 15 very ripe bananas, White of one egg.
Press them through a fine sieve into your sugar and water, then add 1 ounce of citric acid solution; strain all through a sieve into the freezer, and freeze.
No. 1. CURRANT SHERBET.
3 quarts water, 6 pounds XXXX sugar, 3 quarts of ripe red currants, White of 1 egg.
Press them through a fine sieve; add them to your sugar and water, with 1 ounce of citric acid solution; strain into freezer, and freeze.
No. 2. CURRANT SHERBET.
Mash 2 quarts red currants and 1 quart of red raspberries, add 6 pints rock candy syrup; place on fire, bring to gentle boil, then add the juice of 2 lemons and strain through fine sieve; then add whites of 2 eggs, and freeze.
No. 1. STRAWBERRY SHERBET.
3 quarts water, 6 pounds XXXX sugar, 1 ounce citric acid, 3 quarts large, ripe strawberries, White of 1 egg.
Press the berries through a fine sieve, add them to your sugar and water, and strain all through a fine sieve into your freezer.
No. 2. STRAWBERRY SHERBET.
Proceed same as above, only when preparing berries simply crush them up well and put in whole. This mode is used quite extensively in some parts of the country, but I prefer the first recipe, because the berries being put in whole causes them to freeze in lumps.
PEACH SHERBET.
3 quarts water, 6 pounds powdered sugar, White of 1 egg.
Take 2 dozen peaches; they must be very ripe; remove the seeds and press them through a fine hair sieve, then add 1 ounce of citric acid solution; strain through a sieve into your freezer, then freeze.
In making peach sherbet crack about 6 of the stones and mash them in a glass with a little water. Add this to your batch, and it will make a great improvement in the flavor.
BLACKBERRY SHERBET.
3 quarts water, 6 pounds XXXX sugar, 1 ounce citric acid solution, White of 1 egg, 3 quarts very ripe blackberries.
Press them through a fine sieve into your sugar and water, then strain all through a sieve, and freeze.
APRICOT SHERBET.
3 quarts water, 6 pounds XXXX sugar, White of 1 egg.
Take 2 dozen apricots; they must be very ripe; remove the seeds and press them through a fine hair sieve, then add 1 ounce of citric acid solution; strain through a sieve into your freezer, then freeze.
PLUM SHERBET.
3 quarts water, 6 pounds powdered sugar, White of 1 egg.
About 2 quarts very ripe wild goose plum, or any other variety that is not too flat tasting. I prefer the wild goose plum, as it produces a better flavor than most others. Remove the seeds and press them through a fine sieve and add 1 ounce of citric acid solution; strain all through sieve into your freezer, and freeze.
RASPBERRY SHERBET.
3 quarts water, 6 pounds XXXX sugar.
Take 3 quarts of fresh, ripe raspberries; don’t use red raspberries, as they are too flat-tasted; use the black ones; press them through a fine hair sieve, then add this to your sugar and water; then add white of 1 egg, and strain all through a sieve into your freezer, and freeze.
No. 1. ORANGE SHERBET.
Take 3 quarts of water, add 6 pounds powdered sugar, boil for twenty minutes; remove from fire, add the juice of 40 oranges; let cool; strain, and add the whites of 3 eggs.
No. 2. ORANGE SHERBET.
Squeeze out juice of 20 oranges and 12 lemons; add 6 pints rock candy syrup, ½ ounce citric acid and whites of 2 eggs; also grate the rinds of 3 oranges and color a delicate orange color, then freeze.
LEMON SHERBET.
Take 6 pints of water, 6 pounds sugar; boil for twenty minutes; add the juice of 20 lemons; let cool; strain, and add the whites of 3 eggs; then freeze.
PINEAPPLE SHERBET.
3 quarts water, 6 pounds XXXX sugar, 6 pineapples, cut up fine, White of 1 egg.
Press through a fine hair sieve; add 1 ounce of citric acid solution; strain into freezer, and freeze.
Canned pineapple can be used instead of fresh pineapple. Use two cans of grated instead of the 6 whole ones.
POINTERS ON FREEZING.
In all my recipes for making ice creams I tell you to strain your cream and sugar through a fine sieve. I do this as a precaution, thus avoiding flies and other small foreign particles being in your cream after it is frozen. Care should be exercised in turning your freezer. Start slowly and at the finish turn very rapidly. By turning slowly at the start it avoids the producing of butter on the dasher, and by turning rapidly at the finish it swells your cream. I think it a good idea after you are through freezing to wash the top of your freezer off good before removing; it thus avoids small particles of salt falling in your cream.
POINTERS ON RE-PACKING ICE CREAM.
When you re-pack your cream, if it is soft take your long wooden ice cream paddle and work it up and down, mixing your ice cream thoroughly, then pack it with an extra lot of salt with your ice. This is especially necessary after cream has stood a couple of days. In packing ice cream I think it is strictly necessary to use porcelain lined cans, as it will not do to pack ice cream and let it stand in a tin can more than one day.
ICE CREAM.
Vanilla.
This recipe is for pure cream, and I consider it the finest of my recipes, being very simple.
To each gallon of cream use 1¾ pounds of XXXX powdered sugar. To each gallon of cream use 1 ounce of vanilla.
ICE CREAM.
Vanilla.
Two gallons milk boiled quickly, stirring constantly; take off the fire and stir in 5 pounds of sugar and ½ gallon condensed milk, then strain through cloth and let cool. When cool add 3½ gallons of cream and 4 ounces of vanilla extract, and freeze.
NEW YORK ICE CREAM.
Three gallons of cream, 3¼ pounds of powdered sugar, the whites and yolks of 21 eggs; beat them up good, add them to your sugar and cream, and it is ready to freeze. This makes a very rich yellow cream.
ICE CREAM.
Vanilla.