1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis

The Complete Buffet Guide, or


1 wine-glass of arrack. Juice of 2 limes. 1 lemon, cut in slices. U lb. of sugar. Mix this thoroughly with a ladle , and add: 4 eggs, the whites only, and drink this as hot as possible. If the punch is too strong, add more green tea to taste, a.nd if not hot enough, place the entire mix– t ure over the fire and have it heated, but not boiled, and serve.

OXFORD PUNCH. (A favorite drink of the Oxford students.)

1 pint of Cognac brandy. 1 pint of old Jamaica rum: 1 quart of oran ge shrub. U pint of sherry. 1 bottle of Capillaire.

2 quarts of boiling water. 6 glasses of calf 's-foot jelly. 6 lemons. 4 sweet oranges. Sufficient loaf sugar, dissolved in some of the hot water. Rub the rinds of 3 lemons with sugar. Cut the peel very fi ne off 2 more lemons and 2 of the oranges. Press out the juice of all the oranges and lemons . Place the whole, with the jell y, in a jug and stir well. Pour on the water, and let it stand for twenty minutes. Strain through a fine sieve into a large

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