1903 The still-room by C. Roundell

The StilLRoom

— Place in a tumbler a

To make Boston Cooler,

bottle of ginger ale, the rind of a lemon thinly sliced, and a few bits of ice. The best way to break a piece of ice into smaller pieces is to use a large needle and strike it with a hammer ; or it may be crushed by wrapping it in a napkin or other cloth and hitting it with a mallet. To make a Brandy Cocktail, — Fill a tumbler with chipped ice, and pour thereon three drops of Boker's or angostura bitters, six drops of syrup, and half a wine-glassful of brandy. Stir for a minute, and then strain into a wine-glass containing either a small piece of lemon-peel or a few drops of cura^oa. To make Champagne Cobbler, — Half fill a large tumbler with shaved ice, add the juice of half a lemon and a tea-spoonful of soda, and fill up with champagne. Dash a little claret over the top. This should be served with straws. To make Champagne Cup, — Mix in a jug, placed on ice, a bottle of champagne, two bottles of soda- water, a liqueur-glassful of brandy, a liqueur-glassful of cura9oa or maraschino, two table-spoonfuls of sugar, a thin slice of cucumber (which remove before serving), a pound of ice, and a sprig of verbena. To make Cider Cup, — Proceed as with champagne cup, replacing the champagne by cider, and using only one bottle of soda-water. kimple Claret Cup, — Extract the " zest " or ii8 of sarsaparilla, a bottle