1885 New Guide Hotel Bar Restaurant

THE NEW GUIDE FOR HOTELS, ETC.

88

end

; put it into a large preserving pan with 2 quarts of cold water, place it over the fire while it is still cold, add the whites and shells of 3 eggs. Whisk with a cane or wire whisk until the sugar is quite dissolved, and a fine froth on the top. As soon as it boils stop whisking. Let it rise in the pan and then turn out the gas. Dip a flannel or felt jelly bag in boiling water, wring it out quite dry, and pour the syrup into it to filter. Have two basins ready to catch it. If the first filterings are not perfectly clear, put the second basin under, and gently return the contents to the bag. The syrup should be a very pale straw colour. i'his is store syrup. So reduce it.

Thin Stock, or Drinking Syrup.

Mix 1 quart

of

syrup with

2

of

store

quarts

boiling

or cold

Put

water,

china

a

water.

distilled

in

barrel

with tap for use.

Mixing.

my readers, that there are two methods

NEED hardly tell

I

of mixing — the right and the wrong. Or in other words " ought will do mestur," and the artistic, scientific methods, where the mixer is an artist, and instead of giving his cus- tomers crude and rude preparations, drapes his work artistic-

— colours it

harmoniously and presents it with a polish

ally

doubly enticing, in fact

of artistic breeding, that renders it *' He endows his work with artistic merit."

my intention

It is

— then range on to the cheaper

to take higher class drinks first

American bar drinks.