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Chapter
IV.
EGGS
AND
MILK
OR
CREAM
DRINKS
Mostly
for
the
Fountain
Egg
Drinks
DRAW
desired
syrup
or
syrups
into
glass;
into
shaker
put
q.
s.
crushed
ice,
break
egg
into
shaker
with
one
hand
by
holding
egg
in
fingers,
the
thumb
being
made
to
give
upward
pressure
on
one
end
and
third
and
forth
fingers
on
the
other.
Strike
the
egg
on
edge
of
shaker
and
pull
apart
in
above manner.
Put
syrup
into
shaker
with
egg
and
ice
and
shake
well,
holding
both
thumbs
against
bottom
of
glass
and
fingers
around
shaker,
moving
arms
outward
from
body.
Strain
into
clean
glass,
wash
ice
out
of
shaker,
then
add
soda,
using
fine
stream
freely.
Calisaya.
—
White and
yolk
of
1
egg;
J^
tumblerful
of
cracked
or
shaved
ice;
3
dashes
of
elixir
calisaya;
1%
oz.
lemon
syrup.
Shake
well,
strain,
and
add
1
tumblerful
of
plain soda.
Pour
from
tumbler
to
shaker
alternately
several
times,
then
grate
nutmeg
on
top
and
serve.
Egg
Sour.
—
Juice
of
1
lemon;
simple
syrup,
12
dr.;
1
egg.
Shake,
strain
and
fill
with
soda.
Mace
on
top.
Golden
Fizz.
—
One
egg
yolk;
Catawba
syrup,
1
oz.;
juice
of
M
lemon;
powdered
sugar,
1
teaspoonful;
cracked
ice.
Shake
together
and
strain;
then
fill
the
glass
with
seltzer.
A
good
morning
drink.
Grape
Egg
Phosphate.
—
Orange
syrup,
2
oz.;
grape
juice,
1
oz.;
3
dashes
of
phosphate;
1
egg;
a
little
fine
ice.
Shake,
fill
with soda
and
strain.
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