49 / 184
COCKTAILS,
HIGHBALLS,
FIZZES
49
inch
of
the
top of
the
glass
with
carbonated
water,
using
a
syphon.
Serve.
FRUIT
FIZZES
The
glass
in
which
to
serve
a
fizz
is
straight-sided,
in
fact
a
tumbler,
holding
about
eight
ounces.
There
are
varia-
tions
of
these,
but
it
is
best
to
match
the
rest
of the
glass-
ware
used
on
the
table.
One
necessary
thing
to
remember
about
serving
a
fizz;
always
make
it
when
it
is
to
be
drunk,
not
a
minute
sooner.
Serve
as
soon
as
finished.
SILVER
FRUIT
FIZZ
i
tablespoonful
of
powdered
sugar,
i
teaspoon
ful
of
lemon
juice,
I
egg
white,
$
of
a
cupful
of
cracked
ice,
§
of
a
cupful
of
white
grape
juice,
Carbonated
water.
Put
the
egg
white,
ice,
sugar,
lemon
juice
and
white
grape
juice
in
a shaker
;
shake
well,
strain
into
a
fizz
glass
and
fill
nearly
full
with
carbonated
water.
Use
a
syphon.
Serve
immediately.
GOLDEN
FRUIT
FIZZ
i
tablespoonful
of
powdered
sugar,
i
teaspoonful
of
lime
juice,
i
egg
yolk,
£
cupful
of
white
grape
juice,
$
cupful
of
cracked
ice.
Put
the
egg
yolk,
sugar,
ice,
grape
juice
and
lime
in
a
shaker
;
shake
well,
strain
into
a
fizz
glass
and
fill
to
within
an
inch
of
the
top
with
carbonated
water,
A
syphon
is
best.