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, 1.5 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 0.5 lemon; hot water to make 8 ounces.


Extract of ginger, 2 drachms; sugar, 2 drachms; lemon juice, 2 dashes; hot water to make 8 ounces.

Plain Lemon Juice

Fresh lemon juice, 2.5 drachms; lemon syrup, 1 ounce; not water, q. s. to make 8 ounces.

Lime Juice

Lime juice, § 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.


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.