1895 Modern American drinks; how to mix and serve all kinds of cups and drinks
MODERN AMERICAN DRINKS.
Cincinnati. A glass half -full of lemon soda ;
Cherry Brandy. Ten pounds of ripe wild cherries are freed from their pits, the pits are pulverized, and, with the cherries and one gallon brandy, placed in a demi- john or a covered stone jar for eight weeks. Add two pounds refined sugar, filter through filtering- paper, bottle ; but use only after it has been bot- tled at least six weeks. Claret Lemonade. Make a plain, sweet lemonade, add a jigger of claret before shaking ; decorate with fruit. Serve straws. Mulled Claret. Put in a dish four lumps sugar, two jiggers claret, the juice of a quarter of a lemon, a little powdered allspice, three cloves, a small stick cin- namon. Bring the above to the boiling point, then strain into a hot-drink glass, and add a slice of lemon. Mulled Claret and Egg. Prepare same as Mulled Claret, leaving out the lump sugar. Boil the mixture one minute. Beat
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