33 / 86
95.
GOTHIC PUNCH.
Use large punch bowl; 2 bottles of claret,
6
bottles dry Catawba,
2
bottles champakne,
4
oranges, sliced;
2
lemons, sliced;
1
pound
granulated sugar dissolved In seltzer. Al–
low this mixture, after stirring It well, to
stand
2
hours; then put in champagne; add
large square of Ice; serve in cups or cham–
pagne glasses.
96.
GLASGOW FLIP.
Beat
1
egg thoroughly, add the juice of
1
lemo11,
~
tablespoon powdered sugar; put
in la1·ge, thin glass, fill
tip
with cold ginger,
stir well, and serv~.
97.
GOLDEN SLIPPER.
Use wine glass;
~
glass yellow char–
treuse, yelk of
1
egg,
1
h
glass Danziger
Goldwasser.
Be careful when preparing
not to break yelk of egg.
98.
GUM SYRUP.
Take
15
pounds loaf or granulated sugar,
1
gallon of water. Boil for
8
or
10
minutes,
then add water enough to uiaKe
2
gallons.
99.
,
HALF AND HALF.
Mix half ale or beer and porter together.
This is the American style.
100.
HIGH BALL.
Place in a high ball glass
1
piece of nicely
cut ice,
1
fresh piece of lemon peel. Place
a glass and bottle on bar for customer to
help himself; then pour the liquor in high
ball glass and fill up with seltzer, or any
water the customer :µiay desire; place spoon
In glass, and serve.
Digitized
by
Original from
UNIVERSITYOFCALIFORNIA