FORMULAS FROM VARIOUS SOURCES.
Pineapple Frappe.
Water, 1 gallon; sugar 2 pounds of water. 61/2 pints, and simple syrup. 2 1/2 pints; 2 pints of pineapple stock or 1 pint of pineapple stock and 1 pint of grated pineapple juice of 6 lemons. Mix, strain and freeze.
Roman Sour.
Wild cherry syrup, 1 ounce; lime juice 1/2 ounce, and the half of a fresh lime. Place in a suitable glass, and cracked ice and fill the glass with carbonated water. Top off with a maraschino cherry and a toothpick.
Hot Weather Delight.
Into a 10-ounce glass place half an ounce of strawberry syrup, half an ounce of raspberry syrup, half an ounce of grape syrup, one egg, one and a half ounces of plain cream. quarter glassful shaved ice.
State House Sundae.
Put a No. 12 mould of coffee or chocolate ice cream in the center of a small plate. On this put a No. 20 cone of vanilla ice cream and pour over it a ladle of rose marshmallow dressing and top with a maraschino cherry. Place four clover leaf wafers on the plate. On the plate between the wafers place two slices (small cuts) of pineapple, half a peach and a chocolate covered marshmallow.
Creme de Menthe.
Juice of half lemon; creme de menthe syrup, one ounce; place in 12-ounce glass, fill half full of ice; add six ounces of soda, mix by stirring and strain into mineral glass or champagne glass.
Cherry College Ice Special.
Put a No. 10 mould of vanilla ice cream in a sundae cup. Put a ring of six maraschino cherries around the edge. Cover with whipped cream and sprinkle with crushed roasted almonds.
Maxixe Sundae.
Place a cone of vanilla ice cream on a dish and put three whipped cream chocolates around it. Pour maple syrup over the ice cream and sprinkle a few nuts over all, top ping with whipped cream and a maraschino cherry.
Walnut Cafe Parfait.
Into a mixing glass put a No. 10 disher of coffee ice cream, two small ladles of whipped cream and two spoonfuls of chopped walnuts. Mix thoroughly and transfer to a parfait glass; top with whipped cream and decorate.
Hesitation Cream.
Pour into a mixing glass the white of one egg and 1/2 ounce of Catawba syrup. Add 1/2 tumblerful of shaved ice and fill the mixing glass with milk. Then shake thoroughly and strain the egg mixture through a spoonful of whipped cream in a tall mineral glass, holding the glass high and pouring the mixture in a long stream from one glass to another. Serve with a spoon.
Strawberry Tango.
Mash, hull and mash a cupful of fresh strawberries. Beat the whites of two eggs until stiff; add a third of a cupful of powdered sugar and the mashed strawberries and beat all until very stiff, using for this purpose a broad, deep bowl and a wire egg beater. Then pile the fluffy mass lightly in a glass dish and serve as a top dressing on sundaes, such as those made with a dipperful of strawberry or vanilla ice, topped with a fresh crushed strawberry. This tango fluff makes a much more desirable topping than whipped cream.
Cocoanut Parfait.
Place a No. 8 cone of vanilla, maple or coffee and vanilla ice cream in a mixing glass; add a ladle of whipped cream and a couple of spoonfuls of shredded cocoanut, preferable the fresh, and mix thoroughly. Transfer to a parfait glass and top with whipped cream and decorate.
The Druggist, Fountain Facts that Create Profits, Sept. 1921
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