This section is from the "Henley's Twentieth Century Formulas Recipes Processes" encyclopedia, by Norman W. Henley and others.
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
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.
Raspberry juice.......1 ounce
Pineapple syrup..... 1 ounce
One egg.
Cream............. 2 ounces
Orange syrup........ 1 ounce
Pineapple syrup..... 1 ounce
One egg.
Cream............. 2 ounces
Egg Orgeat —
Orgeat syrup........12 drachms
Cream............. 3 ounces
One egg.
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.
Claret syrup......... 2 ounces
Holland gin......... 0.25 ounce
Lemon juice......... 8 dashes
Yolk of one egg.
 
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