1912 The Buffet Blue Book bu John H Considine

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72.

EGG LEMONADE.

Use large bar glass 2-3 full of fine ice;

1

tablespoon powdered sugar, juice of

1

lemon,

1

fresh egg. Fill up glass with water, shake

thoroughly, strain into a thin lemonade

glass, and serve.

73.

EGGNOG.

Use large bar glass half full of ice;

1

fresh egg,

1h

tablespoon sugar,

1h

pony Ja–

maica rum,

1

pony brandy. Fill up the glass

with rich milk and shake up well until

thoroughly mixed, strain into a tall thin

glass and grate nutmeg on top, and sc1.... c.

74.

EGG PHOSPHATE.

Use large bar glass half full fine ice;

1

teaspoon sugar,

1

teaspnon of acid phos–

phate,

1

whole egg. Fill glass with water,

shake well, strain .into le111onade glass, and

serve.

75.

ELDORADO PUNCH.

Use large bar glass half full of ice;

1

pony of brandy,

1h

pony Bourbon,

1h

pony

Jamaica rum,

1h

spoon powdered sugar, 2

dashes lemon. Shake well, strain into thin

glasses, with slice of orange; serve with

a straw.

76.

ESSENCE OF LEMON ••

2 ounces oil of lemon,

1

quart of alcohol

(188

per cent),

11h

quarts of water, 2 ounces

of citric acid. Grind the citric acid in a

mortar; then dissolve it in the water, put

the oil of lemon in the alcohol; shake well,

then add the acid water; put in a jug; keep

in a cool place.

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