1907 Smacks and Smiles (Tenth edition) by Charles Smith

Champagne Velvet. Use a large sized goblet.

For this drink a bottle of cham pagne and a bottle of porter must be used. Fill the glass^ full with porter,the balance with champagne. Stir up with a spoon slowly, and you have what is called Champagne Velvet. 1 fresh egg. K table-sijoonful of sugai-. 3 or 4 small lumps of ice. Fill the glass with cider. Shake %vell and strain, gi-ate a little nutmeg on top. This drink is a very pleasant one, and is popular throughout the south ern part of the country and it is not intoxicating. Use the very best quality of cider, as by using poor cider it is impossible to make this drink palatable. Cinnamon Water. Add five or six sticks (half an ounce)of cinnamon to a pint of boil ing water, and boil fifteen minutes. To be administered by the table- spoonful. Given for hemoiThages. 30 Cider Egg Nogg. Use a large bar glass.