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in, add half a wine-glassful of sweet brandy, a nd
half a liqueur-glassful of kiimmel; then strain off
into a pony tumbler.
134-SHERRY COBBLER
L.
D.
F ill half-pint tumbler with chipped ice; put in
half wine-glassful of plain syrup, a good wine–
glassful of pale sherry; shake well and decorate
with fruits in season ; dash the top with claret a nd
serve with straws.
13j-S.HERRY EGG NOGG. L. D.
Take a pint tumbler with somc ice; add one-and–
a-half teaspoonfuls of fine white sugar, a fresh egg,
two wine-glasses sherry, fill up with new milk a nd
shake until well mixed ; strain into a la rge goblet
a nd grate a little nutmeg on top.
136-SHE~RY
SANGAREE.
L.
D.
Same as l\o. 44, substituting sherry for cla ret.
137-SILVER flZZ. L. D.
Fill halI-pint tumbler with chipped ice ; put in a
teaspo~nful
of powder?d sugar; squeeze ha lf a
lemon
111 ;
<i:dd ha lf a wmc-glassful of Old Tom gin
and the white of an egg; shake well; fi ll up with
soda-water and serve with straws,
138-SLEEPEH. S. D.
Take a large tumbler; put in a teaspoonfu l of
sugar, the yolk of one egg, a nd a teaspoonfu l of
lemon juice; add half a wine-glassful of rum, and
till up with boiling water; put in two or three
cloves, a nd mix well.