PUNCHES AND MIXED DRINKS

Martini Cocktail. — Vs French vermuth, Vs Italian ver- muth, Vs Gordon gin. Pour over cracked ice in metal shaker and shake until frappeed.

Dry Martini Cocktail. — Vs French vermuth, Vs Italian vermuth, Vs Gordon gin. Shake as above.

Bronx Cocktail. — V4 French vermuth, V* Italian ver- muth, V2 dry gin, thick slice of orange. Fill mixing glass or shaker with cracked ice, shake well, strain into cocktail glass.

Sazarac Cocktail. — 1 teaspoonful of orgeat, 2 dashes Peychaud bitters, 1 jigger Bourbon whisky, 1 dash of absinthe. Serve in old-fashioned cocktail glass.

Manhattan. — Fill a glass half full of fine-broken ice, add V» glass full of whisky, Ve glass of vermuth, 2 dashes of gum

76 PUNCHES AND MIXED DRINKS.

sirup, 1 dash of Boker's bitters; mix well, strain into a fancy glass, add a few drops of lemon juice, and serve.

Iced Sherry. — Fill a glass y^ full of fine-shaved ice, add 1 gill of sherry wine, 1 tablespoonful sugar, 1 tablespoonf ul lemon juice, and 1 slice of lemon without the pits, stir a few minutes, and serve.

Iced Orange. — Fill a large glass half full with shaved ice, add a half cupful orange juice, 1 tablespoonful lemon juice, 1 or 2 tablespoonfuls sugar. This is eaten with a teaspoon. A half gill of Rhine wine, Madeira, or claret may be added to this if liked.

Apple Toddy. — Put into a tumbler a small glass of apple- jack, Vg baked apple, 2 teaspoonfuls powdered sugar; fill the tumbler two thirds full of boiling water, and grate over the top a little nutmeg.

Whisky Toddy.— A half tablespoonful powdered sugar, a wineglassf ul of whisky, Vj wineglass of water, and a little cracked ice.

Brandy and gin toddies are made the same as whisky toddy, using either of the two liquors instead of brandy. These tod- dies may be served hot by filling the tumbler two thirds full of boiling water.

Brandy Flipp. — Mix in a tumbler 1 tablespoonful pow- dered sugar, 3 of brandy, 1% of water, and a piece of lemon ; add suflScient fine-cracked ice to fill the tumbler two thirds full, and serve. Gin flipp is made the same way, substituting gin for brandy.

Sherry Flipp. — Stir the yolk of 1 egg with 1 tablespoon- ful sugar to a cream, add 1 gill of sherry wine, fill the glass '^ full of ice, shake well until thoroughly mixed, strain into a glass ;

PUNCHES AND MIXED DRINKS. W

beat the white to a stifE froth, then pour the contents of the glass to the beaten white, while beating constantly, and serve.

Sherry Fllpp, Plain.— Put 1 tablespoonful lemon juice in a tumbler, add 1 tablespoonful sugar, 1 gill of sherry wine, 2 tablespoonfuls shaved ice, stir, and serve.

Brandy Cream Soda. — Put the white of 1 egg with the juice of 1 lemon and 1 tablespoonful powdered sugar into a large tumbler, stir until foamy, then add % gill of milk and % gill of brandy; fill the glass with fine-chopped ice, shake it with the shaker, strain into a glass, and fill it up with plain soda or any kind of mineral water.

Refresher. — Fill a large glass half full of finely shaved ice, pour over 1 teaspoonful powdered sugar, 1 teaspoonful Curajoa, and 1 gill of Catawba wine ; shake well with the shaker and serve with a straw without straining.

Iced Sherry with Bitters. — Fill a tumbler half full of finely shaved ice, pour over 1 teaspoonful Angostura bitters, % teaspoonful of maraschino, and 4 tablespoonfuls sherry wine; shake well with a shaker, strain into a glass, and serve.

Rum Sour.— Dissolve 1 tablespoonful sugar in '^ wine- glass of water, add 4 tablespoonfuls of rum, 1 tablespoonful gin, and 1 teaspoonful lemon juice, and a small piece of ice.

Brandy and Bourbon sours are made the same way by taking either of the two liquors in place of rum.

Whisky Cobbler. — Mix in a tumbler 1 gill of whisky with 2 tablespoonfuls powdered sugar, add 3 slices of orange without the pits, fill the glass with fine cracked ice, shake it up well, and sip through a straw.

Brandy Cup. — Stir the yolk of 1 egg with 1 tablespoonful sugar to a cream, add 2 tablespoonfuls maraschino and 4 table-

78 PUNCHES AND MIXED DRINKS.

spoonfuls brandy, mix, fill the glass with cracked ice, shake well, strain into a glass, and serve.

Rum Soda. — Fill a tumbler half full of fine-cracked ice, pour over the juice of y^ lemon, 1 tablespoonful powdered sugar, 2 teaspoonfuls orgeat, 2 tablespoonf uls old St. Croix rum. Fill the glass with plain soda water, while stirring constantly, strain into a glass, and serve, or take the ice out with a spoon.

Orange Soda. — Fill a tumbler half full of finely shaved ice, pour in the juice of 1 orange, 1 tablespoonful brandy, 1 tablespoonful Curagoa, fill the glass with plain soda, and serve.

Champagne Velvet. — Fill a large glass with 1 gill of porter and 1 gill of champagne, then serve.

Fedora. — Put in a large glass 1 tablespoonful Jamaica rum and the same of whisky, 2 tablespoonfuls of brandy, and also the same of Curagoa, 2 teaspoonfuls sugar, 2 thin slices of lemon, and the same of orange ; fill the glass with fine-cracked ice, and serve with a straw.

Eggnog. — Stir 2 teaspoonfuls of sugar with the yolk of 1 egg to a cream, add 1 tablespoonful of the best Jamaica rum, beat the white to a froth, add it to the above mixture, and serve. Eggnog prepared in this way is excellent.

In place of rum, sherry wine or cognac can be taken.

Pousse Caf§. — Pour into a fine cordial glass % teaspoonful raspberry sirup, over this *^ teaspoonful maraschino, over this *^ teaspoonful creme de mint, over this V* teaspoonful yellow Char- treuse, then y2 teaspoonful green Chartreuse, and last Vi tea- spoonful brandy. These liquors should be poured in such a way that they remain each distinct.

Pousse Caf6, No. 3. — Pour 1 teaspoonful red Curagoa into a glass, over this 1 teaspoonful yellow Chartreuse, and last 1 tea-

PUNCHES AND MIXED DRINKS. Y9

spoonful brandy. Pousse cafd is served at dinner after the coffee.

Milk Punch.— Fill a large glass one third full of fine ice, add 1 teaspoonful sugar, 2 tablespoonfuls brandy, and 1 table- spoonful St. Croix rum; fill the glass witb milk, put over the shaker, shake for a few minutes, strain in a glass, and serve.

Milk Punch with Egg. — Stir the yolk of 1 egg with 1 tablespoonful powdered sugar to a cream, add a small glass of brandy, and a little St. Croix rum ; then beat the white to a stifE froth in a large tumbler ; add the above mixture gradually, while beating constantly, then add suflScient milk to fill the glass, add a little ice, and, if liked, season with grated nutmeg.

Hot Orange Punch. — Boil % pound sugar with 1 pint of water, remove, add the peel of 1 orange, let it remain 5 minutes ; then take out the peel, add % pint of strained orange juice, 1 gill of lemon juice, 72 pint of rum or brandy ; heat the whole with- out boiling and serve hot.

Champagne Punch. — Pour 1 pint of boiling water over 2 teaspoonfuls of the best Oolong tea, cover, and let it stand in a warm place 10 minutes ; then strain and set aside ; when cold put the tea into a punch bowl, add Ya pint of Rhine wine, 1 ta- blespoonful of brandy, the same of maraschino, 1 bottle of plain soda, and 1 quart bottle champagne, 1 sliced banana, and 1 sliced orange and a piece of ice.

Fruit Punch. — Put Vi pint of orange juice with 1 pound of sugar into a bowl, add 1 gill of lemon juice, ^^ pint of straw- berry sirup or juice, or % pint of raspberry sirup, 2 quarts water, Vi pint fine-cut pineapple, and, if in season, % pint fresh strawberries, and a piece of ice; let stand 15 minutes, then serve.

80 PUNCHES AND MIXED DRINKS.

Gold Claret Punch. — Put 1 bottle of good claret into a bowl, add % cupful sugar, 2 tablespoonfuls Curagoa and kirech, 1 pint of cold water, a piece of ice, the juice of 1 lemon, and *^ pint of pitted or preserved cherries ; in place of cherries another kind of fruit in season may be used.

Plain Claret Punch. — Put 1 bottle claret into a bowl, add IVj cup sugar, 2 sliced lemons without the pits, 2 quarts cold water, and a piece of ice, then serve.

Hot Claret Punch. — Boil 1 cup of sugar and 1 cup of water with the thin peel of 1 lemon and a small stick of cinna- mon 5 minutes ; add 1 pint of good claret, let it get boiling hot, remove the peel and cinnamon, and serve.

Rum Punch, Hot. — Boil 2 tablespoonfuls sugar with ^/^ cup water, then add % gill of best rum, 1 tablespoonful lemon juice ; let it get hot without boiling, and serve. This is excellent for a cold. Brandj punch is made the same way.

Orangeade. — Put % pint of orange juice and 1 gill of lemon juice into a bowl, add Va pint of raspberry sirup, 1 cupful sugar, 2 quarts cold water, a piece of ice, Yg pint fine-cut pineap- ple, either fresh or preserved, 1 fine-sliced banana, and 1 orange cut into fine slices and freed from pits ; let it stand 30 minutes, then serve.

Orangeade, Plain. — Pare very thin the yellow skin from 4 large oranges, lay the peel in a bowl, cut the oranges into halves, and press out the juice and strain it over the orange peel ; add the strained juice of 4 lemons, add 2 cups sugar, cover, and let stand 10 minutes, then remove the peel, add 2 quarts water, a piece of ice, and a few slices of oranges freed from the pits, and serve.

Stra^vberry Punch. — Inclose 1 quart of well-cleaned ripe strawberries in a piece of cheese cloth, press out all the juice into

PUNCHES AND MIXED DRINKS. 81

a bowl, add the juice of 2 lemons, 1 bottle Kbine or white wine, 2 eupf uls sugar, 2 quarts cold water, a large piece of ice, and 1 pint of nice ripe strawberries, let it stand 15 minutes, then serve ; if not sweet enough, add more sugar. In place of strawberries, 1 pint of strawberry sirup may be taken and less sugar.

StraTFberryade. — Mix in a punch bowl 1 pint of straw- berry sirup, 1 cupful lemon juice, 1 cupful sugar, 2 quarts cold water, a piece of ice, and 1 pint of fresh strawberries ; if straw- berries are not in season, cut 2 oranges into fine slices, and free them from all pits, cut each slice in half, and add them to the bowl.

Hot Lemonade. — Boil 1 cupful sugar with 1 quart of water, add '^/^ pint of strained lemon juice, heat it without letting^ it boil, and serve hot ; add more sugar if not sweet enough.

Cold Liemonade. — Dissolve 1 cupful sugar in 1 quart of water, add a piece of ice ; press the juice from 4 large lemons, strain and add it to the water, serve ; if 1 glass of lemonade is to be made, dissolve 2 tablespoonf uls sugar in a little cold water, add 2 tablespoonfuls lemon juice, and fill the glass with ice water.

Fine Lemonade. — Kub off the rinds from 4 large smooth lemons with loaf sugar ; this is done by taking the lemon in the left hand and a piece of loaf sugar in the right hand, then rub the sugar all over the lemon ; as soon as the sugar looks yellow, take a fresh piece, then pour over 2 quarts boiling water, add more sugar to make it 1 pound in all ; add the juice of 6 large lemons ; when the sugar is dissolved, strain it through a napkin, place it on ice ; when ice cold beat the whites of 2 eggs to a stiff froth, add slowly the lemonade, while beating constantly, and serve ; or it may be served without the eggs. This makes a nice lemon ice when frozen in a freezer.

82 CHAFING DISH MENDS.

Soda Lemonade. — Mix V2 teaspoonful bicarbonate of soda with 2 tablespoonfuls cold water, 1 tablespoonful sugar, and the juice of V2 lemon ; fill the glass with plain soda water, stir weU, and drink in the morning before breakfast. In place of soda water, seltzer water may be used, or fill the glass with ice water and add the lemon juice last.

Coffee. — The chafing dish coffee urn manufactured to-day, with alcohol or electric lamp, is the simplest. The water should be boiling and a good rule for strong coffee is to allow a table- spoonful of ground coffee for each cup ; let the water spray over the coffee (which it does when the water begins to boil) about ten minutes ; then turn out the light, draw and serve.

Tea. — Binse teapot out with fresh boiling water, add cold water to the water left in teakettle and let it cook up fresh again. Throw water from teapot. Measure with teaspoon, al- lowing one teaspoonful of tea to a cup, add measured cups of water, cover and let stand during five minutes and serve.

Cocoa. — Put 1 pint of milk with V2 pint of water in blazer; add V4 teaspoonful of cornstarch, 3 tablespoonfuls of cocoa, 2 tablespoonfuls of sugar. Place over a lighted lamp and boil during five minutes and serve.