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Beverages
—
Alcoholic
insure
success,
the
process
of
mixing
must
be
diligently
attended
to.
Iced
Champagne
or
white
wine,
1
qt.;
arrack,
1
pt.;
lemons,
juice
and
yellow
peel
of
6;
white
sugar,
1
lb.;
soda
water,
1
or
2
bottles;
ice
as
cream.
Manhattan
Powdered
sugar,
1
tablespoonful;
sweet
milk,
2
oz.;
1
egg;
vermouth,
J^
oz.;
whiskey,
%
oz.;
Angostura
bit-
ters,
1
dash.
Cracked
ice
to
fill
glass.
Shake
well,
and
strain
in
7-oz.
goblet.
Grate
nutmeg
on
top.
Serve
with
straws.
Maraschino
Fruit
Punch
Whole
cherries,
1
qt.;
maraschino
cordial,
2
oz.;
sliced
oranges,
8;
sliced
lemons,
4;
pineapple
cubes,
8
oz.;
brandy,
4
oz.;
juice
of
6
lemons;
juice
of
6
oranges;
water,
V/2
gal-
Sweeten
and
color
to
suit
taste.
Mix
all
ingre-
dients;
serve
from
punch
bowl,
with
the
addition
of
cracked
ice.
Milk
Punch
1.
—
Fill
a
tumbler
about
J£
full
of
evaporated
cream,
put
in
a
tablespoonful
of
powdered
sugar,
about
as
much
liquor
(or
sherry,
if
preferred)
as
cream,
then
fill
the
tum-
bler
with
cracked
ice
and
shake
well.
2.
—
Take
sugar,
1
tablespoonful;
water,
2
tablespoon-
fuls;
brandy,
1
wineglassful;
Santa
Cruz
rum,
J^
wine-
glassful;
shaved
ice,
1-3
tumblerful.
Fill
with
milk
and
shake
well;
grate
a
little
nutmeg
on
top.
3.
—
Yellow
rinds
of
2
doz.
lemons;
steep
for
2
days
in
rum
or
brandy,
2
qt.;
then
add
spirit,
3
qt.
more;
hot
water,
3
qt.;
lemon
juice, 1 qt.;
loaf
sugar,
4
lb.;
2
put-
megs,
grated;
boiling
milk,
2
qt.
Mix
and
in
2
hours
strain
through
a
jelly
bag.
4.
Syrup.
—
a.
—
Simple
syrup,
1
pt.;
brandy,
8
oz.;
Jamaica
rum,
8
oz.;
cream,
1
pt.
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