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As
Served
at
^tlanufacturers'
(Tlub
Philadelphia,
Pennsylvania
EASTER
TONIC
One-half
gallon
Milk.
One
Pint
Brandy.
(Whisky
can be
used).
One-fourth
Pint
Rum.
Yolks
o£
eight
eggs,
thoroughly
beaten.
One-half
pound
pulverized
sugar.
Mix
well
the
eggs,
sugar
and
milk.
then
add brandy and
rum,
nutmeg
to
taste.
Beat
wbites
of
eggs
to
perfect
froth
and
stir
mixture
thoroughly.
For
larger
quantity,
increase
in
pro-
portion.
As
Served
at
Brookline,
Massachusetts
LONE-TREE
COCKTAIL
One-third
Italian
Vermouth.
Two-thirds
Old
Tom
Gin.
Shake
well
in
cracked
ice
and
strain.
AMERICAN
BEAUTY
COCKTAIL
One-third
French Vermouth.
Two-thirds
Old
Tom
Gin.
Juice
of
half a
lime.
Shake
well
in
cracked
ice
and
strain.
MAMIE
TAYLOR'S
SISTER
One
good-sized
drink
of
Dry
Gin.
One
Lime
squeezed
and
dropped
in.
One
bottle
of
Ginger
Aie.
One
cube
of
ice.
Serve
in
extra
large
glass.
3\ectp
es
for
~2)rmks
poop
nzz
Use
a
large
glass.
Three-fonrths
tablespoonful
of
Sugar.
One
egg,
both
white
and
yolk.
One
Wine
Glass
of
Gordon
Gin.
The
Juice
of
One
Lemon.
Fill
glass
with
fine
ice
and
shake
well.
Strain
in
large
glass
and add
Apol-
linaris
Water.
Steward.
CLOVER-LEAF
COCKTAIL
Juice
of
a
lime.
Teaspoonful
of
Grenadine
Syrup.
White
of
one
egg.
One-half
jigger
of
Dry
Gin.
Shake
well
in
cracked
ice
and
strain
Float
a
Mint
Leaf.
BULL'S
EYE
CUP
One
pint
of
sparkling
cider.
One
pint of
Tmported
Ginger
Aie.
One
glass
of
brandy.
Ice
and
fruit
in
season.
Serve
in
large
glass
pitcher,
with
a
few
sprigs
of
Mint.
G
RE
EN
EIZARD
One
drink
of
Gin.
Green
Menthe
enough
to color.
Juice
of
one
Lime.
One
bottle
of
Club
Soda.
One
cube
of
ice.
Serve
in
extra
large
glass.