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Il6
INTRODUCTION
TO
MIXED
DRINKS.
viting.
To
keep
them
clean,
use
egg-shells,
salt,
paper,
or
chopped
ice.
It
should
be
remembered
that
shot
is
very
poisonous
and
scratches the
glass.
Soda
ought
also to
be
avoided.
Use
only
plain
but
good
glass-
ware,
it
being
the
best.
Fruits.
Lemons.
Lemons
intended
for
squeezing
should
be
peeled
before
using.
The
juice
ought
not
to
be
older
than
a
day.
It
must
be
strained
thoroughly.
Lime-
juice
may
be
mixed
with
lemon-juice;
the
mixture
is
cheaper
and
better.
The
fresh
lemon-peel
is
very
useful
for
flavoring
and
decorating
the
drinks.
Oranges.
A
medium
size
of
dark-colored
ones
is
the
best
for
squeezing,
as
well
as
cutting
up.
Use
from
six
to
twelve
oranges,
according
to
the
demand
of
the
business;
peel
them
and
take
them
apart
carefully;
place
them
in
a
punch-bowl,
add
some
fine
sugar,
pour
either
Rhine
wine,
sherry
wine
or
brandy
over
it;
let
it
stand
in
a
cold
place
from
three
to
six
hours,
and
serve
a
piece
to
your
customer
after
the
drink,
and
you
will find
it
will
be
appreciated.
The
Delicious
Pineapple.
Pineapple
may
be used
in
the
same
way
as
oranges,
the
juice
or
syrup being
al-
most
indispensable.
Choice
Grapes.
To
make
a drink
of
inviting
appear-
ance
choice
grapes
are
necessary,
for
decorating
as
well
as
simply
presenting.
In
addition
to
these
fruits,
a
few
others
ought
to
be