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82
The Complete Buffet Guide,
or
2
dashes Orgeat syrup.
The juice of half a small lemon.
1
wine-glass of rye whisky.
Fill glass one-third full of fine ice.
Shake well, strain into a large cocktail glass and
fill
U""'
with Seltzer water.
CHAMPAGNE CUP.
(Use a large punch bowl for a party.)
2
wine-glasses of pineapple syrup.
4
to 6 sprigs of green ba lm.
I
quart of Curacoa.
I
pint of Chartreuse (green)
I
quart of fine old Cognac.
1
quart of Tokay.
4 bottles of Apollinaris.
6 oranges and
2
lemons , cut in slices,
Stir up well together, let it stand two hours,
strain it into an other bowl and add:
~
pineapple , cut in slices.
~
box of strawberries.
6 bot t les of champagne.
Pla~e
the bowl in the ice and sweet en with a litt1e
sugar and let it ferment; stir up well and serve.
BOWL OF EGG l'.fOGG FOR A PARTY.
For a three-gallon bowl mix as follows :
2U
lbs. powder ed sugar .
20
fresh eggs ; ]1.ave the yolks sep ar ated; b eat as
thin as wat er, and add the yolk's of the eggs into the
sugar, and dissolve by stirring well together.