1896 Fancy Drinks and Popular Beverages by the Only William

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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. Fruzls. L emons.-Lemons intended for squeezing should be peel ed before using. The juice ought not to be old~r 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. T!te DeNcious Pineapple.-Pineapple may be used in the same way as oranges, the juice or syrup being al– most indispensable. Choz"ce Grapes.-To make a drink of inviting appear– ance choice grapes are necessary, for decorating as well as simply presenting. In addition to these fruits, a few others ought to be