1904 Drinks as they are Mixed by Paul E Lowe

,J:t 1Cl~ RECIPE 105 in ice box, t he can shoul d be k ept tight ly . closeu ; but the best. wa.y ~o k eep nu lk, in bulk or oth er wise, is Ill glass, chinaware or por celain or agate– li ned vessels. Ser ve milk i ce cold; bu t no ice s.houl d be p ut into t he glass. W hen mi::dng urinks where eggs are to be used t he egg should b e nrst broken in a separ at e glass t o ascer tain if it is good a ncl fr esh. In using fruit fo r d ecorating it should be han dled wit h a fr uit .fork. W hen a strained dr ink i s b eing ser ved t he fr ui t shoul d b e put into the glass in to which th e drink i s to be poured. W hen t he drink i s not to be str ain etl decor ate t he top of th e drink tastily w it h t he fr uit. A spoon goes always with drinks ser ved with fruits and b er– .r ies, an d a n apkin ad ds much t o th e excell ence of t he service. HOW TO HANDLE DOMESTIC AND IMPORTED SPIRITUOUS LIQUORS IN PACKAGES OR BOTTLES. Up-end th e b arrel, b or e t he faucet hol e and put th e barrel firmly on t he skid so t ha t it cannot b e j arr ed. Tack a good size car d on the b arrel with t he name of the liquor writ t en th er eon, a nd such oth er memor anda of its his· tory as you may desire to preserve for y our ·f ut ure r efer en ce. It is also a good plan to k eep account on this card of t he quan tity of liquor which you rlraw from th e p ackage from time t o time, as this w ill en able y ou to k eep track of your st ock. Wh en drawing t he liquor from b a rrel or ca. k , do not loosen th e bung- a small gimlet h ole bo red in t he top w ill affor d sufficient vent, a nd th e liquor will fl ow fr eely from t he faucet. After .th e p ack age

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