59 / 100
59
148- TH UNDER . S. D.
l.•' ill Lu111ble r ·with chipp ed ice; put i11 a small
teaspoo 11f11 l of powdered suga r , an egg, half
a
wine -g lassfu l of bra ndy, a pinch of rn:venne
['e ppe r: t he n
~hn ke
" ·ell :rn <l strni11 off .
.L49-TOO TOO . S . D.
]'ill
tumbl e r w ith chipped ice; puL i11
a
tea–
spoonful
of
su gar ,
an
egg, and a t ea poonful of
r aspberry syrup; add a liqu eur-glassful of
hra ndy a nd a d itto of rum ; sh ake well and
stra in .
150-VANH,LA PUNCH.
L. D.
Same a s No.
112,
s11bstitut ing vnn ill a
for
pi 11 c:i.ppl c .
151- VF.Rl\l'OU'l'H COCK'l'ATT,. S. D .
Take h alf-p int t umbler
half f ull
chipped
il'c :
t wo <la shes of Baker' s bittern , one wi ne-gla. sf11l
o f
vermouth; sh ake a little ; strain off into
:1
r·uckta il • g lns,;. in to whi ch a q1111rter sli<'e or
lomun l1 ns bee n l aid ; if r equired sweet add t wo
rla ,;h es
g;nm
sy r up .
152- WASHfNGTOJ\• P UNCH. L . D .
T ake a large soda water glass a nd
fill
wit l1
c11ipped ice ; put in a teaspoonful of powdered
sugar , half a li queur-glassful of noyeau, h alf a
wine-glassful of brandy ;
fill
up with new milk;
shake well; sprinkle the top wit h powdered
sugar and serve with straws.
152A-WHISKEY COCKTAIL.
Snmc as Nu.
12,
s11bstitu t i11g whiskey fo r
bra ndy.