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84
The Complete Buffet Guide, or
APPLE TODDY.
(Use medium bar glass.)
1
la~ge
teaspoonful of fine white or powdered sugar
dissolved
in
a little boiling hot water.
1
wine-glass of apple jack.
U
of a baked apple.
Fill the glass two-thirds full of boiling water, stir
up and
g
-·~
a little nutmeg on top. Serve with a
spoon.
PINEAPPLE JULEP.
(For a
party
of five.)
The juice of two oranges.
1
gill of raspberry syrup.
1
gill
of Maraschino.
1
·gill of Old Tom gin.
1
quart bottle Sparkling Moselle.
1
ripe pineapple, peeled and sliced small and cut
up.
Put all the materials in a glass bowl with shaved
ice, and serve in cocktail glasses, ornamented with
berries in season.
WHISKY AND CIDER.
(Use large whisky glass .)
Hand the bottle of whisk), to the customer to help
himself; fill up the glass with good apple cider, stir
well
with a spoon
and
serve, and you will have a very
mce
drink.
SANTA CRUZ RUM DAISY.
(Use small bar glass.)
3
or 4 dashes of gum syrup.