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MIXER'S GUIDE
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found necessary if a quantity of shaved ice is used. The use of
syrup has almost entirely superseded white sugar in the preparation
of cocktails. In the preparation of drinks requiring eggs, or milk,
or both, or where hot wine or spirits are to be mixed with them,
be sure to always pour the latter upon the former gradually and
while doing so stir the mixture in a brisk manner, as otherwise the
eggs and milk will curdle.
To correctly prepare and cool a punch bowl, it is best to use
a metal dish sufficiently large to hold the bowl containing the ptmch
and inside of this place the bowl and fill the space between bowl
and dish with finely shaved ice and sprinkle on this ice a little rock
salt to prevent it from melting quickly. Let the ice reach over the
rim of the bowl and spread over a few leaves or ornament it other
wise. In this way you can produce a fine effect and always have
your punch cool.
Where whisky, brandy or other liquors are to be drawn direct
from the wood place the cask upon a skid and keep it in a place
where the temperature is moderate and uniform. All botdes that
contain liquor should be kept lying down. This will keep the
corks moist and there will be no loss of strength by evaporation.
In tapping casks of ale or porter do so before placing them on
the skid and allow sufficient time for them to setde and become clear
before they are used.
It requires more than ordinary treatment to serve champagne.
It is well not to place more on ice at a dme than you are likely to
use because after once having been removed from the ice and allowed
to become warmer the second icing will likely impair both the
strength and the flavor. After champagne has been well iced par
ticular care is required in the handling of the bottle. The glass is
rendered britde by the cold and is not so well able to withstand
the expansion of the contents. In serving champagne after having
been informed what brand is desired, take the botde from the ice.