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20
34-CHAi\IPAC:\E Ct;P.
L.
D.
Same as No.
131,
substituting champagne for
·sauterne.
35-CHARLlE'S l{l'\ lCKEBE l N'. S. D.
Ta ke a wine glass ; put in half a liqueur-glassful
of red noyeau, half ditto of maraschino, ha lf di tto
of yellow chartreuse in the order named, and be
careful not to let t hem mix ; next, float the un–
broken yolk of a new laid egg on the surface, then
build up a pyramid of the whisked white of the egg,
a nd finally, clash a few d rops of Angostnra bitters
on the top.
36-CH ARLIE'S OWN. S. D.
Pill a tumbler with chipped ice; put in ha lf a
teaspoonful of powdered sugar, half ditto strawberry
syrup, half liqueur-glassful of yellow cha rtreuse, one
liqueur-glassful of bra ndy, a nd one new laid egg ;
shake this up well first, then acid ha lf
a.
glassful of
champagne; a fter which, mix \\'ell , t hen strain off
into a pony tumbler.
37-CHEST PROTECTOR. S. D.
(Recommended by Mr. Bertra m.)
Fill a half-pint tumbler with cl"Lipped ice ; put in
a teaspoonful of sugar and a new la id egg ; add a
liqueur-glassful of old brandy ; then sha ke well a nd
strain off into a small pony tumbler, sprinkling a
little nutmeg on top.
38-CHAi\IPAGl'\E PU1\CH .
(About
1
Qua rt.)
Take a small punch bowl, empty into it one
bottle of champagne , three tablespoonfuls sug.ar ;
-0ne sliced orange, the juice of one
le~on,
two shces
-0£ pine-apple cut in small p ieces, a w1ne-glassful . of
r aspberry or strawberry syrup ; ornament wit h
fruits in season, and serve in champagne glasses.