1896 Fancy Drinks and Poplular Beverages by the only William (paper cover)

18

INTRODUCTION TO MIXED DRINKS.

viting. To keep them clean, use egg-shells, salt, paper, or chopped ice. It should be remembered that shot is very poisonous and scratches the glass. Soda ought also to be avoided. Use only plain but good glass– ware, it being the best. Fruits. Lemons.-Lemons intended for squeezing should be peeled before using. The juice ought not to be older than a day. It must be strained thoroughly. 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. Tlze Delic£ous P i"neapple.-Pineapple may be used in the same way as oranges, the juice or syrup being al– most indispensable. Clzoz"ce Grapes.-Tomake a drink of inviting a ppear– ance choice g rapes are necessary, for d ecora ting as well as simply presenting. In acldition to these fruits, a few others ought to be