1920 What to drink the blue book of beverages; recipes and directions for making and serving non-alcoholic drinks for all occasions E L Bertha

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COCKTAILS,

HIGHBALLS,

FIZZES

51

ROYAL

FRUIT

FIZZ

i

lemon,

I

egg,

£ cupful

of

sparkling

apple

juice,

Ice,

Carbonated

water.

Put

an

egg,

the

apple

juice,

lemon

juice

and

ice

in

a

shaker

and

shake

well;

pour

into

a

fizz

glass

and

fill

to

within

an

inch

of

the

top

with

carbonated

water,

using

a

syphon.

Serve

at

once.

VIOLET

FIZZ

1

lime,

i

teaspoonful

sugar,

§

cupful

shaved

ice,

J

cupful

of

sparkling

apple

juice

(commercial),

2

tablespoonfuls

of

raspberry

syrup,

i

cupful

of

sweet

cream,

Ice.

Extract

the

juice

from

the

lime;

pour

into

the

shaker

with

ice,

sugar,

syrup

and

apple

juice.

Shake

well;

remove

the

top

and

add

the

cream,

shake

again,

strain

into

a

straight-

sided

fizz

glass

and

serve.

If

the

glass

is

not

quite

full

enough,

fill

to

within

an

inch of

the

top

with

carbonated

water,

using

a

syphon.

FRUIT

JUICE

SOURS

Every

hostess

wishes

to

vary

the

drinks

she

serves

and

I

am

sure

she

will

find

fruit

juice

sours

a

nice

innovation.

JACK

FROST

SOUR

I

teaspoonful

of

powdered

sugar,

i

egg,

i

cupful

of

sweet

cream,