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

HOW TO MIX FANCY DRINKS. 69

Beat the whites ^to a very stiff froth, and add 1% tablespoon of white sugar to each egg, mixing thor oughly together. Then beat the yolks until they are thin as liquor, which, mix thoroughly with the whites and sugar until the compound attains the consistency of batter. To prevent the sugar settling to the bottom of the bowl, put in as much carbonate of soda as will cover a ten-cent piece, or stir once in a while.

Sold by Arthur Schiller & Co., Chicago.

HOW TO SERVE IT.

2 tablespoons of the mixture. 1 wine-glass brandy. 1 pony glass Jamaica rum.

Fill the mug up with hot water, or hot milk, stirring well with a spoon. Pour from one mug into the other to thoroughly mix, grate a little nutmeg on top, and catch on.

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