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COC:lt'l'A1LS.
flour; one pound of it has more nutrition than ten pounds of our wlieat fiour.
As a t issue-builder anti brain food it is without an equal. 'l' he best po i aml
Hawaiian flour ma nufactured in the Hawaiian l slands to-day is Luttcd 's.
Heretofore it has been difficult for those who appreciate the good qualities of
t liis food to obtain it without sending direct to Hawaii, but now it may be
bought in the States from any high-class grocer. in the Islands the fresh
root is boiled like egg plant, mashed and strained through a colander, like
mashed potatoes, sweetened to taste and diluted with milk until it is thin
enough to drink. When the flour is at hand tlie process is simpler. The
cocktail should be served very cold with ice. Liquor of any description may
be added, but that is superfluous.
ITEM.-This drink will certainly remove the corners from t he coco.
60
ROB ROY COCKTAIL.
A LA JOHNNY KENT, SAN FRANCISCO, CAL.
Into a small mixing-glass of crackecl ice put two dashes of Orange bitters,
two drops of Angostura bitters, half a jigger of French vermouth a nd half
a jigger of good Scotch whiskey; stir well, strain into a chilled cocktail glass,
squeeze a piece of lemon peel over the top and serve with ice water on the side.
61
RUBY COCKTAIL.
Into a mixing-glass place a lump of ice, a dash of Orange bitters and a
dash of cherry cordial. Add half a jigger of Sloe gin and half a jigger of
Italian vermouth; stir until cold, twist
in
the oil from a piece of lemon peel,
strain in to a cocktail-glass and ser ve.
62
RUSSIAN OR ST. PETERSBURG COCKTAIL.
Fill a champagne glass with fine ice and stir it around for a f ew moments
to thoroughly chill the glass as well as to moisten it; now throw out the ice
and fill the glass with bar sugar; empty the glass again, leaving it chillerl
and frosted · dash a flavor of Angostura bitters around the inside of the glass,
add -;;, jigg:r of c"ognac a nd a piece of twisted lemon peel, fill the glass with
cold champagne off the ice al'ld smile.