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18
The Complete Buffet Guide, or
CLARET COBBLER.
(Use large bar glass.)
r teaspoonful sugar, dissolved in one-fourth wine-
glass water.
'"r
slice of orange, cut into quarters.
2
wine-glasses claret.
Fill glass with fine ice and dress with fruits. Serve
witb..a sti.·aw.
HOCK COBBLER.
Same as Catawba, using Hock wine instead.
·
PORT WINE COBBLER.
(Use . large b?-r glass,)
r teaspoonful powdered sugar.
r pony of orchard syrup.
Fill glass with shaved ice.
r
74
wine-glass port wine.
Stir well; dress with 'fruit and serve.
RHINE WINE
COBBLER.
(Use large bar glass.)
3 tablespoonfuls powdered sugar.
l:
wine-glass water.
2
wine-glasses Rhine wlne.
Fill glass with shaved ice; stir well; ornament
with fruits, and serve with a straw.
SAUTERNE COBBLER.
(Use large bar glass.)
1
teaspoonful powdered sugar.
U
wine-glass orchard syrup.