1934 Harry Johnson's new and improved Bartenders' Manual

— 258

PORT WINE LEMONADE.

(Use a large bar glass.)

f tablespoonful of sugar;

6 to 8 dashes of lemon juice;

Fill tumbler nearly full with fine-shaved ice; fill the

balance of tumbler up with water; shake up weH with

a shaker.

Ornament with fruit in season and top it off with

1 wine glass of port wine.

Be careful to have port wine flowing on top of

lemonade, and serve with a straw.

VIRGIN STRAWBERRY ICE CREAM.

(Use a punch bowl.)

3 pints of sweet cream;

1 pint of milk to each quart of strawberries;

2 pounds of powdered sugar;

Dissolve the sugar ;

Strain through a very fine sieve and serve.

This makes a very nice refreshment for ladies.

TURKISH SHE^IBET.

(Use a punch bowl.)

Mix as follows:

2 quarts of sweet wine;

2 quarts of water;

4 pounds of sugar;

4 lemons, juice only;

6 oranges, juice only;

1 pound blanched almonds;

1 pound muscatel grapes;

^ pound figs, cut up;

I pound seedless raisins;

IV3 dozen eggs, whites only;

1 dozen cloves, a small piece of cinnamon and a

little caramel coloring.