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POUSSE CAFE.
(French)
Use a pousse cafe glass.
l
glass
~Iaraschino.
i
glass curacoa (red).
t
glass creme de vanille.
i
gl.ass Chartreuse (yellow).
t
glass Chartreuse (green).
t
glass brandy.
Each separate and serve.
PRAIRIE
OYSTER.
Put in a whiskey glass.
1
tablespoonful of vinegar or
lemon juice.
1
fresh egg.
r dash of salt.
r dash of pepper and
s~rve.
RAINBOW BUFF.
Use a sherry glass.
r-7 of Maraschino.
l-7
of creme de menthe.
l-7
of Abricotine.
1
-7 of curacoa:
1-7
of forbidden fruit.
r-7 of de St. Agustin. .
1-7
of brandy.
_
Each separate
an~
serve.
RHINE WINE
AND .
SELTZER.
Fill a champagne glass half full
oi
Rhine wine, balance
w~th
..
sel~zer
or carbonated water and serve.
.
.
..
.
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