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HINTS
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FOR COLD DRINKS
When making cold mixed drinks it is usually
better to dissolve the sugar with a little cold water,
before adding the spirits. This is not, however,
necessary when a quant ity of shaved ice is used.
In
making Cocktails the use of syrup has a lmost
entirely superceded white suga r.
DRINK (with
eggs or
milk)
'When drinks a re made with eggs, or milk, or both,
and hot wine or spirits is to be mixed with them, (the
latter must always be poured upon t he former
gradually), and the mixt ure stirred briskly during
the process ; otherwise the eggs and milk will curdle.
This is more particularly the ca se when large
quantities of such mixtures are to be prepared.
Such drinks a s "English Rum Flip," a nd "Hot
Egg Nogg," are such to be spoiled unless these
precautions are observed.
.
In preparing Milk Punch or Egg Noggin quantity,
th~
milk or eggs should be poured upon t he wine or
spirits, very gradually, and continually beating t he
mixture in order to mix the ingredients thoroughly.
PREPARING COLD PUNCHES
When preparing cold punch, t he bowl should be
placed in a tin or metal vessel about the same
depth as the height of the bowl, the space between
the bowl and the vessel being packed with ice, and
a little rock-salt sprinkled over the surface, which
has the effect of producing a freezing mixture, much
colder than the plain ice. T owels may be pinned
around the exterior of the ves sel, and the exposed
surface of the ice trimmed with fruit or leaves,
giving the whole an attractive appearance.
COOLING SPARKLING WINES
During the process of cooling sparkling wines, the
bottles should not be placed in direct contact with
the ice, because that port ion of t he bottle which
touches the ice cools more rapidly causing uneq ua l
contraction and consequent tendency to crack.
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