1892 The flowing bowl when and what to drink (1892, c1891)

INTRODUCTION TO MIXED DRINKS.

Il6

To keep them clean, use egg-shells, salt, paper,

viting.

It should be remembered that shot is

or chopped ice.

very poisonous and scratches the glass.

Soda ought

Use only plain but good glass-

also to be avoided.

ware, it being the best.

Fruits.

Lemons intended for squeezing should be

Lemons.

The juice ought not to be older

peeled before using.

than a day. Lime- juice may be mixed with lemon-juice; the mixture is cheaper and better. The fresh lemon-peel is very useful for flavoring and decorating the drinks. Oranges. A medium size of dark-colored ones is the best for squeezing, as well as cutting up. Use from six to twelve oranges, according to the demand of the business; peel them and take them apart carefully; place them in a punch-bowl, add some fine sugar, pour either Rhine wine, sherry wine or brandy over it; let it stand in a cold place from three to six hours, and serve a piece to your customer after the drink, and you will find it will be appreciated. The Delicious Pineapple. Pineapple may be used in the same way as oranges, the juice or syrup being al- most indispensable. Choice Grapes. To make a drink of inviting appear- ance choice grapes are necessary, for decorating as well as simply presenting. In addition to these fruits, a few others ought to be It must be strained thoroughly.