12 / 100
4-ANGLERS' COCKTA IL. S. D.
Fill a t umbler with chipped ice ; put iu t wo or
t hree drops of Angost ura bitters, half
a
teasp oon ful
of orange bitters, and tl1ree or !our d rops
?f
rasp ·
berry syrup; add haH a wine-glassful of gill, t hen
stir well and strain ofl.
5- APPETIZER S. D .
Fill a tumbler with chipped ice ; put ii; tlircc o:
fou.r drops of Angostura b itters and of p lain s yrup •
add two drops of lemon juice, ha lf a
wine-gl~f~
of old Scotch whiskey ; then stir well ; stra 111
°
and add a small piece of lemon peel.
6-B.
&
CO.' S
PUNCH.
Take a large punch bowl into which squeeze the
juice of five lemons and two'sweet ora nges ; d issolve
these i.n
h~lf
a pound of
powder~d
suga r ; next a.clcl
the_
thin
~nd
of an orange;
stir i n
by degrees th e
white of six eggs beaten into a froth · p ut in
a
bottle
of Bertram Freres'. superior champagne '.1-nd
h ';llf
a bottle of rum ;
ffiD{
well a nd decora te with
fruits
in season, after which put the bowl into a refrigera tor
and let it remain until the compound is thoroughly
cooled. This
will
serve for a party of fifteen.
7-BISHOP
A
LA
PRUSSE.
Take four good-sized Seville oranges and roast
until they are a pale brown ; lay them in a tureen
a nd cover them with half a pound of powdered
sugar, adding three glasses of claret · cover the
tureen a nd let it stand for twenty-fou; hours, then
place it
in
a pan of boiling water ; press the oranges
with a wooden spoon, and run the juice t hro ugh
a sieve ; make the remainder of the bottle of claret
hot , and add the juice a nd serve hot in grog glasses.
•