11 / 76
Freeze in the usual manner. Some makera
add a few egR whites beforefreezing or when
half frozen: this is not recommended, as it
makes the ice too light and the con.sequenco
is that the ice will becorae_ icy and rough
afterstanding any length of time.
ANGOSTURA JELLY
Allow two heaping tcaspoonfuls of gidatine
to soak for five minutes in a cup of water;
add one qu.art boiling water, the juice of six
lemons,four tablespoons Dr. Siegert's Genu
ine Imported Angostura Bitters, and sweeten
to suit taste. Pour into mould and serve well
iced. Use cold boiled custardforsauce.^ Mar
aschino cherries make a pleasant addition to
this dessert, and may be put in before the
jelly isformed.
ANGOSTURA LEMONADE
Add 1 teaspoon Dr Siegert's Genuine
Angostura Bitters to each glass of lemonade*
ANGOSTURA SHERBET
This delightful and popularsherbet is made
by adding about a wine glass of Dr. Siegert's
Genuine Angostura Bitters to each pint of
lemon syrup. To serve use thin glass.
One wine glass of mixture.
Fill up with carbonated water.
ABSINTHE AMERICAN STYLE
A large bar glass,
glass of fine ice.
4 or 5 dashes gum syrup..
1 pony absinthe.
3 wine glasses of water.
Shake the ingredients until the outside of
the shaker is covered with ice. Strain into a
large bar glass.
fl