103 / 142
,J:t
1Cl~
RECIPE
105
in ice box, t he can shoul d be k ept
tight ly . closeu ; but the best. wa.y
~o
k eep nu lk,
in
bulk or oth er wise, is
Ill
glass, chinaware or por celain or agate–
li ned vessels. Ser ve milk i ce cold; bu t
no ice s.houl d be p ut into t he glass.
W hen mi::dng urinks where eggs are
to be used t he egg should b e nrst
broken
in
a separ at e glass t o ascer tain
if
it is good a ncl fr esh.
In using fruit fo r d ecorating it
should be han dled wit h a fr uit .fork.
W hen a strained dr ink i s b eing ser ved
t he fr ui t shoul d b e put into the glass
in to which th e drink i s to be poured.
W hen t he drink i s not to be str ain etl
decor ate t he top of th e drink tastily
w it h t he fr uit.
A
spoon goes always
with drinks ser ved with fruits and b er–
.r ies, an d a n apkin ad ds much t o th e
excell ence of t he service.
HOW TO HANDLE DOMESTIC AND
IMPORTED SPIRITUOUS LIQUORS
IN PACKAGES OR BOTTLES.
Up-end th e b arrel, b or e t he faucet
hol e and put th e barrel firmly on t he
skid so t ha t it cannot b e j arr ed. Tack
a good size car d on the b arrel with
t he name of the liquor writ t en th er eon,
a nd such oth er memor anda of its his·
tory as you may desire to preserve for
y our ·f ut ure r efer en ce.
It
is also a
good plan to k eep account on this card
of t he quan tity of liquor which you
rlraw from th e p ackage from time t o
time, as this w ill en able y ou to k eep
track of your st ock. Wh en drawing
t he liquor from b a rrel or ca. k , do not
loosen th e bung- a small gimlet h ole
bo red in t he top w ill affor d sufficient
vent, a nd th e liquor will fl ow fr eely
from t he faucet. After .th e p ack age