1895 Modern American drinks; how to mix and serve all kinds of cups and drinks



Cincinnati. A glass half -full of lemon soda ;


then fill

draught beer.

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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