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

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34—CHAMPAGNE CUP. L.D. Same as No. 131, substituting champagne for sauterne. 3S—CHARLIE'S KNICKEBEIN. S. D. Take a wine glass ; put in half a liqueur-glassful of red noyeau, half ditto of maraschino, half ditto of yellow chartreuse in the order named, and be careful not to let them mix ; next, float the un broken yolk of a new laid egg on the surface, then build up a pyramid of the whisked white of the egg. and finally, dash a few drops of Angostura bitters on the top. 36 CHARLIE'S OWN. S.D, Fill a tumbler with chipped ice ; put in halfa teaspoonful of powdered sugar, half ditto straw berry syrup, half liqueur-glassful of yellow char treuse, one liqueur-glassful of brandy,and one new laid egg ; shake this up well first, then add half a glassful of champagne ; after which, mix well, then strain offinto a pony tumbler.

37—CHEST PROTECTOR S.D. (Recommended by Mr.Bertram.)

Fill a half-pint tumbler with chipped ice; put in a teaspoonful of sugar and a new laid egg; add a liqueur-glassful of old brandy ; then shake well and strain off into a small pony tumbler, sprinkling a little nutmeg on top.

38—CHAMPAGNE PUNCH. (About I Quart.)

Take a small punch bowl,emptyinto it one bottle of champagne, three tablespoonfuls sugar, one