1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan

68 A COMPLETE BUFFET MANUAL. OR

BRANDY TODDY.

(Use small glass.) 1 teaspoonful powdered sugar in a little water. 1 wine-glass brandy. 1 lump ice. Stir with a spoon. For hot brandy toddy omit the ice and use hot water.

GIN TODDY.

(Use whisky glass.)

1 or 2 bits of broken ice. V2 teaspoonful powdered sugar. 1 wine-glass Holland gin.

Stir well, and serve; dissolve lump or granulated sugar in a little water, put spoon and ice in glass, and hand the bottle to the customer.

WHISKY TODDY.

(Use small bar glass.) tablespoonful powdered sugar, dissolved in

water.

A piece of ice. 1 wine-glass whisky.

Stir and serve; or dissolve the sugar in the glass with a little, and set the bottle of whisky before the customer.

TOM AND JERRY NO. 1.

(Prepare in a punch bowl.) The number of eggs to be used in this preparation depends upon the quantity you.intend making. Be very careful in having your eggs fresh. Separate the yolks from the whites.