14 / 100
14
4-ANGLJJ:R ' S COCKTAIL . S. D.
Fi ll a tumbler wit h chipped ice : pu t in t ll'o
or
t liree drops of A11gost ura bitte rs , ha lf a t ea –
spoonfu l of or a ng e b itters, a nd t l1 rne or four
drops of r a spberry sy rup ;
add
h a lf a ll'in e-g lass–
f11l of g in. t he n st i1· well a nd st r;1i1.1 off.
5- APPETI ZEIL S. D.
Fil l a t11m hl e r " ·it h chipped ice : p11 t i11 t hree
or fo ur clro Jb of Angostur;i
hitte r~
a 1_1 cl uf pl a i11
S\TUP ·
;idd t \\·o drops o l Jcmo11
.1111<.:e , l1alf a
".
i
11
e-,;J a~~ f11l
ol' old Scotc h
whi~keY :
t he 11
s t ir
" ·ell ; "'.,tn1 111 off n nd add n
~ nm
11
pic C'e of lemo11
peel.
6- H. &
CO.'~
l' C:\CH.
Take a large pu11ch bu\\·I. i11Lo 11·hi <.; h squeeze
t he juice of fiv e lemons a11d t ,1·0 sll'ee t
urauge~ :
d issolve i11
t hese half " pou 11d of po11·der cd
s ugar; ne xt add the t l1i11 rim! of n 11
ora11 ge _:
s t i1· in by degrees the " ·Jii tc of s ix eggs beate 11
in to a frot h; put in a bottle of champag11e n11LI
ha lf a bott le of rum ; mi x ll'ell :111d decorate
with fr11i ts in season , aft e r which p ut t he holl'I
in to a re frig e rator nnd let it rem a in un t il the
<.;ompound is tl1orongh ly coo led. This " ·ill se n ·c
for a p a.r ty of fifte en.
7-HTSHOP A
LA
PHJif:iSE.T~t ke
fo 11r good -s ized Se vill e oranges an d roa st
1111 t il t hey ;ire a pale brow u ; lay them in a
t u ree n a 11d eo,·cr t hem with half a pound ol'
powde red
s 11 .~:1 r.
addiug t hree glasses of cla ret :
cove r the t 11 ree u n11d let it stand for t we nty–
four hours. th e n pl ace it in a pan of boiling
wate r ; press t lie oran ges wit h a woodeu spoon ,
a nd r1111 t he iu 1ce t hrou g h a sieve ; make t he
re nrn i11d er of t he bottle of cla ret hot, a nd add
t he j ui ce
and
ser ve hot i11 g rog g lasses .