178 / 308
MIXED
DRINKS.
218.
test)
ani
in.
Place
a
little
tansy
in
a
tumbler,
add
a
little
sugar,
mix
with
a
little
water
to
extract
the
substance
of
the
tansy;
pour
in
gin
(Holland
or
Old
Tom),
and
serve
with
a spoon.
219.
om
anfo
Jerrg.
Break
the yolks
of
six
eggs
in
the
bottom
of
a
large
bowl
;
beat
it
long
enough
to
make
bubbles
appear
on
the
top;
stir
in
some
fine
sugar
gradually,
until
the
mixture
becomes
hard
enough,
so
that
you
may
take
out
a
spoonful
of
it
without
spilling
anything;
beat
the
whites
of
the
eggs
into
the
form
of
frozen
snow
in
an-
other
bowl;
add
one-half
of
this
to
your
first
mixture;
mix
this
together
with
two
ponies
of
maraschino
and
two
ponies
of
creme
de
vanille,
take
a
tablespoonful
of
this
mixture
in
a fancy
Tom-
and-Jerry cup;
add
a
small
drink
of
either
brandy,
whiskey,
rum,
sherry
wine
or
port
wine;
mix
this
well;
fill
the
balance
with
boiling
milk;
put
a
little
of
the
white
of
the
eggs
you
have
got
left
on
the
top;
add
a
little
ground
cinnamon
and
your
drink
is
ready.
(To
keep
your
mixture
in
the
bowl
from
getting
hard,
put
a
small
glass
of
ale
on
the
top.)
220.
ip-op
Sip.
A
goblet
with
a
dash
of
creme
de
roses,
i
dash
of
absinthe,
l
/s
of
sherry
wine,
l
/s
of
port
wine,
l
/2>
of
vino
vermouth,
a
little
fine
ice.
Mix
this
thoroughly,
strain
into
a
fancy
glass,
and
present.
221. a
t)ie
|)ari0ienne.
Mix
one
part
of
Burgundy
an<3
two
parts
of
champagne
in
your
glass.
(This
drink
is
one
of
the
richest.)
Also
porter
(Dublin
Stout)
may
be
mixed
the
same
way
with
champagne
with
a
most
satisfactory
result.