1909 The Reminder by Jacob A. Didier (3rd edition)

POUSSE CAFE. (French) Use a pousse cafe glass.

l glass ~Iaraschino. i glass curacoa (red). t glass creme de vanille. i gl.ass Chartreuse (yellow). t glass Chartreuse (green). t glass brandy.

Each separate and serve.

PRAIRIE OYSTER.

Put in a whiskey glass.

1 tablespoonful of vinegar or lemon juice. 1 fresh egg. r dash of salt. r dash of pepper and s~rve.

RAINBOW BUFF.

Use a sherry glass.

r-7 of Maraschino. l-7 of creme de menthe. l-7 of Abricotine. 1 -7 of curacoa: 1-7 of forbidden fruit. r-7 of de St. Agustin. . 1-7 of brandy. _

Each separate an~ serve.

RHINE WINE AND . SELTZER. Fill a champagne glass half full oi Rhine wine, balance w~th .. sel~zer or carbonated water and serve. . . .. . 95