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I4
The Complete Buffet Guide,
in
TOM COLLINS BRANDY.
(Use small bar glass.)
S
or
6 dashes gum syrup.
I
or
2
dashes Maraschino.
Juice of one small lemon.
1
wine-glass whisky.
1
or
2
lumps of cracked ice.
Fill up with plain soda.
Do not shake if the soda is cold.
MULLED CLARET.
(Use large bar glass.)
3
or
4
lumps sugar.
2
dashes of lemon juice.
4
whole allspice, bruised.
2
whole cloves, bruised.
1-3
teaspoon ground cinnamon.
2
wine-glasses claret; place all the above in a dish ,
let it come to a boil, and boil
2
minutes, stirring ·all
thr $ime; strain and pour into a large bar glass.
MULLED CLARET AND EGG.
(A large bar glass.)
I
tablespoon powdered sugar.
I
dash lemon juice.
~teaspoon
mixed spices.
2
wine-glasses claret; boil the above ingredients
together; then beat to a batter the yokes of
2
eggs with
a little powdered sugar added; pour the hot wine over
the eggs, stirring continually; grate a little nutmeg
on top, and serve. You must positively pour the
wine over the eggs, not otherwise, as it would spoil.