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PREFACE AND DIRECTIONS
ix
Shaker, The.—In mixing cobblers, it is ad
visable to use a cobbler-mixer, or shaker, as it
is called in America. This utensil is used for
most of the egg and other drinks in this book
where it is directed to ' shake.'
A shaker
can easily be purchased, as well as the other
small utensils used in the manipulation of
many of the drinks.
Note.—It is easier for an amateur to shake
a drink than to give the professional twist to
the mixing spoon. In shaking, a shaker should
be larger at the mouth than the glass used in
mixing, in doing which you place the shaker
over the glass, and it should fit quite tight, so
that not a drop can exude. After a little prac
tice, it will become quite easy to use the shaker.
Straining.—There is a glass strainer, also
a spoon strainer—either will do—or a small
common hair sieve.
If, however, none of
these articles are to hand, a strainer can be
made with a piece of fine clean muslin or linen
attached to a piece of wire that has been bent
to the shape and size of the top of the glass.
Sugar.—Icing sugar is mentioned in the
following recipes, although some prefer fine
castor sugar, as not liable to form in lumps;
but either will do.
Syrup. — To prepare the same, put two
pounds of lump sugar broken small into a
liasin, and pour over it one pint of boiling
water; when cold, and the sugar is all dis
solved, bottle and keep ready for use.