The Dispenser and Carbonator The holidays afford a most excellent opportunity for putting the fountain to good and profitable use. The holiday shoppers will call for the goods the druggists handle, perfumes, candies and other articles. At no season of the year is the purse so easily opened; if the weather is warm the usual cold drinks are in demand, and if the weather be cold hot drinks during shopping hours afford a palatable means of relieving fatigue and hunger. Those who serve lunches will find patronage at intervals during the day and also from those who shop during the later hours. The fountain can for this period be nicely utilized for displaying candies; having them reflected in the mirror must of necessity attract the attention of the patrons who are being served. The store as well as the fountain should during the next few weeks present holiday appearance. The windows should be dressed accordingly, such decorations being easily provided in the drug store with the addition of a few inexpensive purchases. The possibilities for making money are not fully appreciated by all dispensers; by this is meant that closer attention might be given to great advantage. Note how carefully department stores cater to the wants and comforts of their patrons. More attention should be given to cleanliness about the fountain and of the utensils. Hot Coffee. A reputation for serving at all times a good cup of coffee, or a good glass of coffee soda, hot or cold, is gained only by careful personal supervision of making the extract and syrup, the use of good grades of coffee, properly roasted, and above all, of frequently renewing the extract and the syrup made therefrom. The coffee used is a mixture of Mocha, 3 parts; Old Government Java, 5 parts; or as some prefer, Mocha, 3 parts; Java, 3 parts; best old Rio, 2 parts. Coffee, freshly roasted and pulverized..100 parts Pack the coffee, moistened with boiling water, in a strainer or dipper, placed in a vessel standing in the water-bath at boiling point and let 400 parts of the water, in active ebullition, pass slowly through it. Draw off the liquid as quickly as possible (best into a vessel previously heated by boiling water to nearly boiling point), add 200 parts of boiling water, and pass the whole again through the strainer (the container remaining in the water-bath). Remove from bath; add 540 parts of sugar and dissolved by agitation while still hot. This should make 1000 parts of syrup of a density of about 35 per cent. B.. and of exquisite flavor. The following is based upon Liebig's method of making coffee for table use. Moisten 50 parts of coffee freshly roasted and powdered as before with cold water, and add to it a little egg albumen, and stir in. Pour over the whole 400 parts of boiling water, set on the fire and let it come to a boil. As the liquid foams up, stir down with a spoon, but let it come to a boil for a moment, then add a little cold water, cover tightly and set aside in a warm place. Exhaust the residual coffee with 300 parts of boiling water as detailed above, and to the filtrate add carefully the new clarified extract obtained by boiling, making the total amount of extract up to 600 parts by adding boiling water. Proceed to make the syrup by the method detailed above. Mocha coffee Coffee Syrup. Boiling water Granulated sugar 8 ounces 8 ounces 8 pints .10 pounds Boil coffee and water together through a suitable filter coffee-pot until 1 gallon of infusion is obtained. Allow it to settle and add the sugar. Tea. Tea is another article belonging to the same class as coffee and chocolate and suitable for both hot and cold service. Good black tea Pour the boiling water on the tea in a porcelain or earthenware vessel, cover closely and infuse for five minutes. Pour 1 pint of this infusion (adding more boiling water if necessary to make up the moisture) through a coarse straining cloth, without pressure. In this dissolve the sugar by agitation. For iced tea use 1 ounce of this syrup, one-fourth ounce fresh lemon syrup, 2 teaspoonfuls powdered sugar, 2 teaspoonfuls of crushed ice and 1 slice of lemon. Draw on with a coarse stream, stir with spoon, and serve in a large glass. X Burroughs' Welcome makes an excellent tea tablet, useful for quick dispensing at the fountain. X X X SANDWICHES. To make sandwiches is a plain affair, but a good many do not know how to make them properly and attractively. If the bread is cut thin and of an equal thickness and properly buttered and the meat free from gristle and fat, and cut in nice thin slices, and furthermore, the whole sandwich carefully trimmed into a nice square shape and then cut diagonally, served on a plate covered with a napkin it will always be appreciated. When, however, one gets two chunks of bread with thick pieces of meat between, the butter unevenly spread on the bread, it will rapidly diminish the appetite. Ham, tongue, roast beef, corned beef, lamb, chicken, veal and ham and turkey sandwiches are all made in the same plain way-the bread and meat cut thinly and the butter softened so it will spread evenly over the bread. The fresh meat sandwiches are seasoned with salt. With ham, tongue and beef a little French or English mustard may be added, according to taste. TO MAKE HOT SODA PROFITABLE. Herbert H. Cushing says: It you would make hot soda pay-make it better. Twentieth century hot soda means more attention to details, better service, more care in the selection of an apparatus and more extensive and varied menu of drinks. To make hot soda profitable you must get out of the hot cocoa and beef tea "rut"-they are to hot soda what lemon and vanilla are to cold soda; you can not be successful without them, neither will they alone win success. Do not be afraid to try "something new." Fancy mixed drinks (10 cents) are both popular and profitable and will stimulate your trade, and they make people talk about your fountain. In selecting an apparatus, the principal thought should be "to secure an apparatus that keeps the water at an even temperature"-you can not succeed with any other any more than you can with a cold soda apparatus that draws cold soda one day and warm the next. Give the apparatus a conspicuous location. Now comes what I regard as one of the most important factors for success, namely, the accessories. In this particular you can afford to be extravagant. Have a whipped cream bowl or tub, with ladle, chocolate pitcher (silver), cream pitcher (silver), cracker bowl, egg and fruit bowls, suitable dish for vanilla wafers and lady fingers, two sugar bowls (one for the powdered sugar), celery holder, straw jar, spoon holder, decanters for coffee and tea, silver counter plates, trays, egg shakers, julep strainer, large glass punch bowl, whipped cream churn, plenty of spoons, numerous essence bottles, and last, but not least, a lavish display of china mugs, cups and saucers and glasses. Notwithstanding the large list of accessories herein enumerated, I assure you they are all quite neces sary to the successful conducting of a hot soda business. Your own judgment will suggest an artistic arrangement of these various accessories. You should always-and I mean always have on your counter fresh celery, salted wafers, crackers, fresh eggs, choice lemons and oranges, vanilla wafers or lady fingers, and whipped cream. Have your essence bottles filled with lemon juice, lactart, lime juice, acid phosphate, essence of ginger, aromatic bitters, raspberry vinegar and hot drops. Shakers filled with celery salt, salt, white pepper, powdered nutmeg and cinnamon are necessary. Too much care can not be exercised in the selection of an attendant, for remember-it is within the power of this one person to make or mar your chances for success. The attendant must be a person of pleasing appearance, possessed of much tact, courteous and obliging, and above all a stickler for cleanliness Keep your counter and apparatus clean and polished, your silverware shining and your glassware glistening. White coat on attendant, and clean napkins for your lady customers; you think the latter not worth while or necessary, but I ask you to keep in mind that the successful dispenser endeavors to please the eye and satisfy the mind, as well as tickle the palate. Keep in mind that your customers are your best advertisement, and you will never let a dissatisfied customer leave your fountain. In regard to advertising, I would suggest a large "Menu" on the wall near the fountain; if you haven't room, use printed "menus" in holders on the counter, window strips tasty card signs around the fountain and a billboard on the sidewalk. I might mention many other methods of advertising, but you may have ideas of your own; if so, use them. Give special attention to coffee and tea. People are good judges of them and if they are good you will create a friendly feeling for other drinks and at the same time advertise "your soda." Do not heat your syrups. Avoid using too much syrup, it makes the drinks taste "sickening." Be originalhave drinks of your own; a "punch" named after your leading hotel or club will be popular. If you start right and keep right, you will understand "How to Make Hot Soda Profitable." X CONTRIBUTED AND SELECTED FORMULAS. Perhaps nothing has proven a greater boom to the dispenser of ice cream for the preparation of sundaes and fancy ice cream dishes than nuts. Nuts are used in the preparation of these delicacies in various ways. They may be used whole— in speaking of nuts we refer, of course, to the nut meat. They may also be ground or chopped, and in this latter form, are used either dry or in a mixture with some syrup or fruits. Nuts for use in the serving of sundaes, may be ground by running them through a fruit chopper, using a coarse cutter, or by chopping them with a chopping knife, in The latter method is, an ordinary chopping bowl. perhaps, the more preferable, as the oil is not expressed from the meat to such an extent, as it is when they run through the meat chopper. Any flavored nut sundae may be prepared by simply adding the chopped meats to the flavor desired. For example, to make a maple pecan sundae all that is necessary is to sprinkle chopped pecan meats over a maple sundae or to make a chocolate walnut sundae, sprinkle chopped walnuts over a chocolate sundae. All other flavors are prepared in exactly the same manner. IPPINCOTT SODA FOUNTAINS Mixed Chop Nut Sundae. Mixed nuts are usually prepared by taking such nut meats as you may have on hand-the broken halves that will not do for other purposes may be used; chop them up and mix them thoroughly. Walnuts, pecans, filberts, hickory, Brazil nuts and al monds may be used in this mixture. Those who buy nuts, especially for this purpose, will find three or four kinds sufficient. Formulas calling for mixed nuts refer to this mixture. In serving put number ten cone of vanilla ice cream in a sundae cup and sprinkle with the mixed chopped nuts. Mixed nuts may be used with syrups in the same manner as described above for nut sundaes. The amyl acetate is added to perfume the mixture, and the putty powder, according to the writer, is added as a "blind." XXX We are advised that the American Soda Fountain Company, Boston, Mass., have issued a new catalog fully describing and showing their complete line of carbonators and charging outfits. The "Reliable" carbonator which operates by water Simple, Durable, Efficient Write for particulars A.H. & F.H. Lippincott, Inc. PHILADELPHIA |