44 / 100
11 3-PLAIN LEMO::\.\ DE. L. D.
Cse a large soda glass; take t he juice of half
a.
large lemon, a tablespoonful a nd half of powdered
sugar, two or three pieces of orange, ha lf fill up
with chipped ice a nd the rest with water ; d ash a
little raspberry syrup ; ornamen t with fruits in
sea.<on, a nd serve with straws.
1
q - PORT WI:\ E S.\ NGAH. EE. L. D.
Same as :-lo. .14, substi tuting port for cla ret.
115- POUSSE
L'
.\:.\LOU R.
S. D.
Take a wine glass ; pour in half a liqueur-glassfu l
of reel noycau, ditto of maraschino, d itto of brnndy;
then put in gently the yolk of a new la id egg.
116- PRAIRIE OYSTEH. S.
IJ.
Take a wine glass ; put in half a teaspoonful of
\'i negar , a new laid egg. a little salt a nd pep per. .\
drop of \Vorcestershire sauce added giYcs it a tine
relish.
117-THE PRI KCE OF WALES' l'U:\'CL-1 .
Take a large bowl; put in l wo bottles of Bertram
Frfres' champagne, and dilto of hock, half a bottle
of orange
cura~oa,
ha lf ditto of cognac, ha 1£ pint of
"Liquid Sunshine" rum, one bottle of :.\Iadeira,
three bottles of seltzer water, three ditto of socla–
water, a nd a wine-glassfu l of s trawberry syrup ;
squeeze two oranges a nd lwo lemo ns in. Fina lly
put the bowl iuto a refrigerator u ntil the compound
is thoroughly cool. This will be sufficien t for
a.
party of twenty.
118-PUNCH
A
LA
RO:.\IAl~E.
Take a medium-size punch bowl ; "empty into it
a bottle of rum, a bottle of c:ha mpague ; dissolve