Fill mixing-glass two-tliirds full of fine ice, small bar-spoonful sugar or syrup, one egg, one jigger port wine; sbake tboroughl}'^, strain in star cbampagne-glass, nutmeg on top.
In large mixing-glass put two lialf lemons peeled, one large spoonful sugar; muddle well, fill three-quarters full hot water. Stir well, strain in thin glass. Serve with glass of fine ice on the side, with spoon.
PORT WINE PUNCH.
Fill thin lemonade-glass one-half full of ice, one large spoonful syrup, juice one-eighth of a lemon,two jiggers port wine; stir, fill with ice, trim with fruits, serve with straws.
CLARET AND ICE. Fill star champagne-glass or seltzer-glass with fine ice, then fill with claret.