This section is from the book "On Uncle Sam's Water Wagon; 500 Recipes For Delicious Drinks, Which Can Be Made At Home", by Helen Watkeys Moore . Also available from Amazon: On Uncle Sam's Water Wagon.
" But, when the Summer's noon-day heat Invites the cooling shade, A julep sweet makes life complete, By tapering fingers made."
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.
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.
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.
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.
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.
Into a preserving kettle, containing one quart of boiling water, put one half pound of Sultana 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.
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.
Put three tablespoonfuls of ginger syrup into a glass of carbonated water. Sweeten with a teaspoonful of powdered sugar. Stir briskly and serve.
Mix three tablespoonfuls of ginger ale and one tablespoonful of orange syrup with one half glass of shaved ice. Add Apollinaris. Stir well and put a slice of pineapple in the glass.
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.
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.
To one pint of molasses add two heaping teaspoonfuls of ginger. Stir until well blended, and add a gallon of water and enough cider vinegar to make it rather acid. Chill, and serve.
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.
Mix two tablespoonfuls of ginger syrup with four tablespoonfuls of sweet cream. Add hot water and whipped cream.
Break one egg into a shaker with two tablespoonfuls 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.
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.