1902 Recipes of American and other Iced Drinks by Charlie Paul

34—CHAMPAGNE CUP. L.D. Same as No. 131, substituting champagne for sauterne. 35—CHARLIE'S KNICKEBEIN. S.D. Take a wine glass ; put in half a liqueur-glassful of red noyeau, half ditto of maraschino, half ditto of yellow chartreuse in the order named, and be careful not to let them mix ;next,float the unbroken yoke ofa new laid egg on the surface, then build up a pyramid of the whisked white of the egg, and finally, dash a few drops of Angostura bitters on the top. 36—CHARLIE'S OWN. 8.U. Fill a tumbler with chipped ice ; put in half a teaspoonful of powdered sugar,halfditto strawberry syrup,half liqueur-glassful of yellow chartreuse,one liqueur-glassful of brandy,and one new laid egg ; shake this up well first, then add half a glassful of champagne ; after which, mix well, then strain off into a pony tumbler. Fill a half-pint tumbler with chipped ice ; put in a teaspoonful ofsugar and a new laid egg ; add a liqueur-glassful of old brandy ; shake well and strain off into a small pony tumbler, sprinkling a little nutmeg on top. 38—CHAMPAGNE PUNCH. (About I Quart.) Take a small punch bowl, empty into it one bottle of champagne, three tablespoonfuls sugar, one sliced orange,the juice of one lemon,two slices of pine apple cut in small pieces, a wine-glassful of raspberry or strawberry syrup ; ornament with fruits in season,and serve in champagne glasses. 37—CHEST PROTECTOR. S.D. (Recommended by Mr. Bertram.)