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ZAZA COCKTAIL
50%
dry
gin
50%
Dubonnet
Fill
glass
with
ice.
Stir
with
spoon,
strain
and
serve.
ZAZARACK
COCKTAIL
(Set
old-fashioned
glass
in
ice
for
three
minutes.)
1
dash
of
absinthe
100%
Bourbon
whiskey-
Quarter
loaf
of
sugar
1
dash
of
angostura
bitters
Piece
broken
ice
in
glass.
Stir,
strain
and
serve.
DELICACIES
APPETIZERS
There
have been
many
ways
of
beginning
a
meal,
those
which
obtain
in
our
day,
outsidfe
of
oysters
and
clams
when
in
season,
are
as a
rule
made
up,
in
Winter,
of
caviare,
anchovies,
tuny,
salmon
or
herring,
seasoned
highly,
served
on
toast,
artichoke
bottom,
stuffed
into
small
scooped-out
tomatoes
or
apples,
or
on
leaves
of
lettuce
and
remain.
Fruits
such
as
oranges,
grape-fruit
or
pineapple
nicely
cooled
are
also
frequently
used.
In
Summer
the
fruits
above
in
combination
with
straw-
berries,
raspberries,
cantaloups,
and
fruit
juices
are
preferred,
with
reason,
for
they
cool
instead
of
heating
the
system.
A
very
good
and
novel
way
of
starting
a lunch,
dinner
or
supper
in
the
hot
days
for
those
who
cannot
use
fruit
or
are
tired of
canned,
smoked
or
salted
fish,
is
a
spoonful
of
fresh
crab
meat,
nicely
seasoned,
served
in
a
small
glass
with
two
or
three
small
leaves
of
lettuce,
the
small
glass
placed
in
a
large
decorated
glass
filled
with
ice,
thereby
keeping
the
crab
meat
nice
and
cold
till
used.
ANCHOVY
SANDWICH
Pour
off
wine
and
wash
thoroughly
in
vinegar;
then
al-
low
them
to
stand
a
while
in
olive
oil,
after
which
drain
and open
lengthwise,
removing
bones,
and
place
on
unbuf-
fered
slices
of
bread.
BISQUIT
TORTONI
Put
the
yolks
of
four
eggs
with
one
and
a
half
table-
spoonfuls
of sugar,
three
tablespoonfuls
Madeira
or
sherry
wine
over
the
fire,
stir
till
thick;
then
set
aside
till
cold.
Next,
when
cold,
add one
pint
whipped
cream
and
two
ounces
powdered
sugar
with
one
tablespoonful
vanilla.
Fill
into
paper
cases,
freeze
two
hours.
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