1906 How to Mix Drinks Compiled Selected and Concocted by G Spaulding and W Rositer

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HOW TO :UIX DRI NKS. FUNCHES (Continued), Use large bowl. Milk, eight quarts. Lump sugar, two pounds. Lemons, six, Rub well the lumps of rinds of the lemon, then

ENGLISH MILK:

sugar over

the the

put these

ingredients into a saucepan over and let it simmer for ten min­ utes. Have ready the yolks of twelve eggs, beat up in one pint of milk ; re­ move the saucepan from the fire, stir in the eggs, and add two quarts of rum and one quart of brandy. Stir well, allow to cool, fill with ioe. Use large bowl. Sugar, two pounds. tire

FANCY:

Lemons, juice of three. Oranges, juice of two. Pineapple syrup, one pony, Apollinaris, two bottles. Curacoa, one.half gill. Jamaica . rum, one gill. Brandy, one quart. Champagne, three quarts. Madeira wine, two quarts. Port wine, two quarts. Tokay wine, two quarts.

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Cut in slices and add six large oranges and one pineapple, mix well and place � h ��: ����13' �'f..'i,':i 1 '!,'f g \ e o;' �i"a� i t\:' � edges of the bowl, dress the rim of the bowl with grapes and other fruits. Dip with ladle and serve in punch glasses. l'ea

FIS;K HOUSE :