1933 Lest We Forget

Hot Spiced Rum.

Use hot-water glass.

Two lumps loaf sugar. One-half teaspoonful mixed allspice. One wine-glass Jamaica rum.

Fill glass with hot water, mix well; grate- nutmeg on top and serve. Butter may be added. Champagne Frappe. Place the bottle in the champagne cooler; fill -with shaved ice and salt; whirl the bottle until the wine becomes almost frozen.

Absinthe Frappe.

Two-thirds Absinthe. One-sixth syrup of Anisette, double quan tity of water- Shake up long enough until the outside of the shaker is thoroughly covered with ice. Strain into small tumbler.

Bacardi Cocktail.

One teaspoonful Grenadine. One-third gin. Two-thirds Bacardi rum. Juice of half a Lime. (Bacardi Rum comes from Cuba.)

Champagne Julep.

Use a large fancy wine glass. Put one lump of sugar. One sprig of fresh mint. One lump of ice.

Pour your Champagne vei-y slowly, at the same time stin-ing gently all the time, and ornament the top in a tasty manner with fruits in season.

57

.

•