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SAUTEENE COBBLEE.
99. Champagne Cobbler.
(One bottle of wine to four large bar glasses.)
1 table-spoonful ofsugar.
1 piece each oforange and'lemon peel.
FiU the tumbler one-third full with shaved ice, and fill
balance with wine, ornament in a tasty manner with ber
ries in season. This beverage should he sipped through
a straw.
100. Catawba Cobbler.
(Use large bar gloss.)
1 teaspoonful of sugar dissolved in one table-spoonful of
water.
2 wineglasses of wine.
Fill tumbler with shaved ice, and ornament with sliced
orange and berries in season. Place a straw as described
in the sherry cobbler.
101. Hock Cobbler.
' (Use large bar gloss.)
This drink is made the same way as the Catawba cob
bler, using Hock wine instead of Catawba.
102. Claret Cobbler.
(Use large bar glass.)
This drink is made the same way as the Catawba cob
bler, using claret wine instead of Catawba.
103. Sauterne Cobbler, •
(Use large bar glass.)
The same as Catawba cobbler,using Sauterne instead of
Catawba.