102 / 142
104
CHOI CE RECIPES
viLlual chink can mak e that drinlt in
bulk without any recipe whatever. 'l'hc
highest perfection of a drink is a t–
t ained in the i ndividual or single mixed
drink. Now, a bar man who can mix
a
fi~e
individual Sauterne punch should
not be in the least disconcerted if
'' My Lady'' should come to him a nd
order Sauterne punch for 1,000 or 2,000
people_ H e needs no r ecipe for that.
It
is only a matter of simple calcula–
tion and care.
Of the many fruits that ar e
em–
ployed in t he making of wine punches
in bulk, there is one, and the
b est of all, whose mer its are little
known for this purpose, and the fruit
is seldom used. This fruit is the Shad–
dock. There is no fruit in the world
which imparts such a delicious :flavor
to Sauterne, or any other dry wi de
punch, as the Shaddock.
It
should be
cut in slices and :floated on top of t he
punch.
Study well this little book.
It
will
make you capable and resourceful and
you will succeed.
Use none but the best of goods ancl
bny the best for the least money that
the best can be had for_
HOW TO CARE FOR AND SERVE
MILK, EGGS AND FRUIT.
Keep milk, eggs and fruit in a clean,
sweet ice box. N o more fruit should
be cut up and no nrnre berries provitled
than enough for one clay 's use. Fruit
and berries left over from one clay to
a nother should not be used. Never
mix to-day's milk with yesterday's
milk; this spoils both- Use glass or
eart henware vessels t'nly for milk when
taken
from
th e
can-P,referably
pitchers.
If
the milk is k ept in a can