1869 Haney's steward & barkeeper's manual a complete and practical guide for preparing all kinds of plain and fancy mixed drinks and popular beverages .. (1869)

STEWARD AND BAKKEEPEU'S MANUAL.

14

sugar, or even more if called for ;

1 wine glass of straw-

berry syrup 5

\ sliced lemon

a portion of pineapple, sliced ;

1 sliced orange.

— SAUTEKNE PUNCH.

12.

made in precisely same way as claret punch, sub-

This is

Use large bar glass.

stituting sauterne for the other wine.

— SCADEVA PUNCH.

13.

Fill a large bar glass with shaved ice ;

1 tablespoonful

1 wine glass of brandy ;

2 slices of lemon ; Shake them well.

of sugar ;

a few This

drops of vanilla or other extract.

known only to a

drink is seldom called for at a bar, and is

few prominent bar-tenders.

-PINEAPPLE PUNCH.

14.

made by adding sliced pineapple to

Pineapple punch is

brandy punch. In preparing for a party, put the pine- apple and sugar together in a bowl, and let them stand be- fore adding the other ingredients. A large block of ice should be used, and fruits generously.

15.— MILK PUNCH.

Use a tablespoonful of pulverized sugar ; 1

J wine glasses

; chopped ice, not shaved* ;

fill with milk, and

of spirits

Sometimes the ingredients are

stir slowly with spoon.

well shaken, and nutmeg sprinkled upon the surface. This * drink is very nourishing and popular for convalescents among the faculty. Use a large bar glass. Milk punch is sometimes made with hot milk, no ice being used. 16 —ROMAN PUNCH. A popular drink among the fair sex. 1 tablespoonful of *As this beverage is drank directly from the tumbler, without the aid of a straw, chopped ice is preferable to shaven, the latter being apt to insinuate itself next the teeth