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

HINTS AND GENERAL REMARKS.

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kept on hand: Strawberries, raspberries, bl ackberries and cherries. They may be prepared the same way as the other fruits. Never handle fruits with your fingers, but use a fancy fruit-fork. Canned Frults. AT a time when there are no fresh fruits to be had, canned goods may be taken instead of them. The juice or the syrup of them lends a very aromatic flavor to drinks-such as cobblers, punches, sours, fizzes and lemonades. You also may present a little of these fruits to your customers. To persons who drink strong liquors, the use of fruits is of a much greater advantage than lunch. The proper way of serving such little relishes is to put them in a separate little glass, or present on a fork or a toothpick. Further Instructions. NEVER allow yourself to be idle behind the bar; be ready to serve at once when a customer enters. When a drink is ordered that requires water, fill your glass with fine ice, and pour over it water out of a pitcher in full view of your guest. This rule must necessarily be carried out in performing every one of your duties. A bottle never must be more than half empty. For strong drinks, always serve two glasses-one for the drink, the other for the water. Serve sherry and port wine