Henley's Twentieth Century Formulas, Recipes and Processes. Various

egg.Cream.

      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.

Silver Fizz.—

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