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brandy mixed. Fill the mug ,Tith
hot water or hot milk. Stir or pour
from one mug to the other two or
three times; grate nutmeg on top
and serve with spoon.
(To make a rich flavored batter,
stir into it a little ground cinnamon,
cloves and allspice).
VELVET GAFF.
Mix in a bowl or pitcher.
I pint of champagne.
I pint of Guinness' stout.
Stir slowly and serve in champagne
goblets.
(.Add a few lumps of ice if de
sired).
VIOLET SIP.
Use a thin goblet.
Half fill with fine ice.
. f pony of creme yvette.
J pony of abricotine.
Fill up glass with ginger ale, stir
and serve with a straw.
WHISKEY AND MINT TODDY.
Put into a Whiskey glass.
I teaspoonful of sugar.
I or 2 sprigs of fresh mint.
Serve same as plain whiskey, leav
ing spoon in glass.
WHISKEY TODDY.
Put into a whiskey glass.
I teaspoonful of sugar.
I small piece of ice.
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