69 / 76
CLARET AND ANGOSTURA
To add body to ordinary table claret and
give it a rich Burgundy liavor, add one table
spoon Dr. Siegert's Genuine Angostura Bit
ters to every quart of claret. By using this
proportion of Bitters in claret cup, a much
smaller quantity of claret is required,and the
flavor of the cup is greatly improved.
ATTRACTIVE DESSERTS
ANGOSTURA CAKE ICING
A delightful icing i.s made by adding a
tablespoon of Angostura Bitters to each pint
of icing.
ANGOSTURA LEMON JELLY
1 box of Knox's Sparkling Gelatine.
1 cup of cold water.
3 cups of boiling water.
1K cups of sugar.^
1 pint of lemon juice.
1Yi tablespoons Dr. Siegert's Genuine An
gostura Bitters.
Soak the gelatine in the cold water five
minutes and dissolve with the boiling water:
add the sugar and stir until dissolved and
cooled; then add the lemon juice and Angos
tura and strain through a cheese cloth into
molds.
ANGOSTURA ORANGE JELLY
Y a box of Knox's Sparkling Gelatine.
1 cup of sugar.
Yi a cup of cold water.
Juice of one lemon.
1 cup of boiling water.
1 pint of orange juice.
1 tablespoon Dr. Siegert's Genuine Angos
tura Bitters.
71