22 / 100
48-CORKER. S.D.
Put the
rolk
of one egg in a goblet; the n a tea–
spoonful of honey, two or three drops of essence of
cloves, and a liqueur-glassful of curao;:oa ; mix this
well; then add half a pint of hig h burgundy made
hot ; mix well, a nd serve hot.
49- CORPSE llE\"lVER S. D.
Take a long, thin liqueur glass. which fill with
equal portions of noyeau, maraschino, and yellow
chartreuse respectively, taking care not to mix the
ingredients , a nd take off at one draught.
50-COSMOPOLITAN DELIGHT. L. D.
Take a large soda-water glass and fi ll wi t h
chipped ice; put in a teaspoonful of powdered sugar ;
squeeze half a lemon in ; add half a liqueur-glass–
ful of
cura~oa,
a teaspoonful of orgeat syrup, a nd
half a wine-glassful of brandy; shake well ; dc:coratc
with fruits in season ; dash the top with claret, and
serve with straws.
51 -CRYSTAL PALACE PUC\'Cll.
Take a large punch bowl, into which slice up
three oranges a nd a pine-apple ; then pour in a
bottle of cognac brandy ; Jct them steep well, after
which acid two bottles of champagne, three bottles
of seltzer ; cool it thoroughly, ancl serve immedi–
ately. This will serve for a party of twenty.
52-DAN GODFREY'S TICKLER. ·
L.
D.
Fill hall-pint tumbler with chipped ice; put in
a teaspoonful of powdered sugar ; sq ueeze half a
lemon in; add a teaspoonful of stra wberry syrup,
the while of au egg. ha lf a wine-glassful of
q1c1
Tom gin ; fill up with seltzer water; decorate w1th
fruits in season, ancl serve with straws.