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1 tablespoon Dr. Siegert's Genuini Angos-
tura Bitters.
1 orange.
1 quart"water.
Put grapes,sugar and waferin a kettle and
place over a slow fire, under constant stirring
bring it to a boil, then pass it through a sieve,
leaving skins and pits behind. Squeeze the
lemons and orange and add the juice. When
cold,freeze in the usual manner. If this is to
be ser\'ed in glasses, beat up four egg whites
quite stiff and mix it into the batch smooth
and foamy.
"The man who knows" always adds
Angostura to his drink — it's a great tonic
flavoring.
ANGOSTURA LEMON LCfl
Four quarts of water, ten lom- is, four
pounds and a half of sugar and twct-.c table
spoons (6 oz.) Angostura Bitters (Dr. sie
gert's genuine imported). Grate half the
lemons,squeeze out,.and put rind,jidcc,half
the water and sugar into a pan,set it on the
fire and stir until the suiar is dissolved and it
becomes quite warm. Then remove and add
the remaining two quarts of water and An-
gost ira Bitters and strain into the freezer.
Freeze in the usual manner, triomc makers
add a few egg whites before freezing or when
half frozen; this is not recommended, as it
makes the icc too light, and the consequence
is that the icc will become icy and rough
after standin;;any length of time.
The cxqjiisite flavor of Anoostura Bit-
TKRS gives the fmisbing touch to Wine
Jcliv(two teaspoons of bitters for eadi
pintl. Crane Fruit fdash with bitters before
putting on ice), Mixed Fruit, Oranges, Ba
nanas and Grapes,seeded, cut up and served
franne (dash liberally with bitters before put-
tinVon icc). A dash or two of Angostura
Bittkks lends a delightful aromatic flavor to
M"skmelon. Cantaloupe, Mock Turtle Soup,
Waldorf balad.
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