1935 The Barkeeper's Golden Book by O Blunier

1.

Cups and Bowls

Brandy Bowl (50 glasses)

Juice of 15 Lemons Juice of 4 Oranges

1 lb. powdered Sugar 2 "Wineglasses Cura9ao 1 Wineglass Grenadine 2 Bottles of Brandy 2 Qts. Soda Water

^ Pint Juice of sweet Cherries ^ Pint Juice of Sour Cherries 1 Bottle Gomme Syrup or 2 lb. of Sugar and ^ pint of Water Y2 piiit of boiling Water

Cherry Bowl (50 glasses)

Juice of 2 Lemons Rind of 1 Lemon 1 Pint of red Wine 1 Pint of white Wine 1 Bottle Arrak (Rum) If desired add fresh or conserved Cherries

F. M. Bowl (10 glasses) (Freemason)

1 Pint of Ale Brandy Yi Pint of Sherry 1 lb. of Sugar candy (dissolved) Nutmeg Cooked up, to be served hot or in Ice

May Bowl (30 glasses)

Put bundle woodruff in wine for 20 Min. 1 lb. powdered Sugar 3 Bottles white Wine

1 Bottle Mineral Water or 1 Bottle Champagne — Iced