23 / 86
42.
BEEF TEA.
Use a hot water glass;
¥.a
teaspoonful of
good beef extract; fill glass with hot water.
Stir well, season with pepper and salt; also
celery salt, and serve with spoon and small
glass of ice on side.
43.
BLACK STRIPE.
Use a whisky glass, with enough Jaw~4"a
rum to cover bottom of glass;
1
tableqooo11
of New Orleans molasses.
Place sooon in
glass, hand bottle to .customer and allow
him to stir and help hin1self.
44.
CARAMEL COLORING.
Take
10
pounds of loaf sugar,
2
pints fll·
tered · water.
Crush and dissolve the sugar ·
in the water; boil it in a 6-gallon copper ket–
tle, stirring occasionally until it gets brown;
when it begins to burn reduce the fire; Jet
it burn until the smoke hurts the eyes; then
try it out by dipping a rod in it and letting
a few drops fall into
a
glass of cool water;
if it cryst .allizes it is done; then pour in by
degrees, about
a
gallon
of
luke-warm water,
stirring all the while; let lt cool and put
in
a
jug.
45.
CATAWBA COBBLER.
Large bar glass half full of ice;
1
tea–
spoonful powdered sugar dissolved in water,
1
~lice of orange, quartered;
1
wine glass
Catawba wine. Fill up with ice, ornament
with berries, and serve with straw.
46.
CALIFORNIA SHERRY COBBLER.
Large bar glass half full of lee;
~
table·
spoonful of sugar,
1
pony pineapple syrup,
1
wine glass California ~berry.
Stir well,
fill up with ice, dress with fruit; dash port
wine on top; serve with a straw.
Digitized
by
Original from
UNIVERSITYOFCALIFORNIA