1887 American and Other Drinks by Charlie Paul (second edition)

4—ANGLERS'COCKTAIL. S.D. Fill a lumber with chipped ice ; put in two or three drops of Angostura bitters, half a teaspoonful of orange bitters, and three or four drops of rasp berry syrup; add half a wine-glassful of gin, then stir well and strain off. S—APPETIZER. S.D. Fill a tumbler with chipped ice ; put in three or four drops of Angostura bitters and of plain syrup; add two drops of lemon juice, halfa wine-glassful of old Scotch whiskey ; then stir well; strain off and add a small piece of lemon peel. Take a large punch bowl,into which squeeze the juice of five lemons and two sweet oranges; dissolve these in half a pound of powdered sugar ; next add the thin rind of an orange; stir in by degrees the white of six eggs beaten into a froth ; put m a bottle of Bertram Freres'superior champagne,and halfa bottle of rum ; mix well, and decorate with fruits in season, after which put the bowl into a refrigerator, and let it remain until the compound is thoroughly cooled. This will serve for a party of fifteen. 7—BISHOP A LA PRUSSE. Take four good-sized Seville oranges and roast until they are a pale brown ; lay them in a tureen and cover them with half a pound of powdered sugar, adding three glasses of claret; cover the tureen and let it stand for twenty-four hours, then place it in a pan of boiling water; press the °^3-nges with a wooden spoon, and run the juice through a sieve; make the remainder of the bottle of claret hot, and add the juice and serve hot in grog glasses. 6—B.& CO.'S PUNCH.