1910s Jack's manual by J A Grohusko (3rd edition)

ZAZA COCKTAIL

50% dry gin 50% Dubonnet

Fill glass with ice.

Stir with spoon, strain and serve.

ZAZARACK COCKTAIL (Set old-fashioned glass in ice for three minutes.) 1 dash of absinthe

100% Bourbon whiskey- Quarter loaf of sugar 1 dash of angostura bitters Piece broken ice in glass. Stir, strain and serve.

DELICACIES APPETIZERS

There have been many ways of beginning a meal, those which obtain in our day, outsidfe of oysters and clams when in season, are as a rule made up, in Winter, of caviare, anchovies, tuny, salmon or herring, seasoned highly, served on toast, artichoke bottom, stuffed into small scooped-out tomatoes or apples, or on leaves of lettuce and remain. Fruits such as oranges, grape-fruit or pineapple nicely cooled are also frequently used. In Summer the fruits above in combination with straw- berries, raspberries, cantaloups, and fruit juices are preferred, with reason, for they cool instead of heating the system. A very good and novel way of starting a lunch, dinner or supper in the hot days for those who cannot use fruit or are tired of canned, smoked or salted fish, is a spoonful of fresh crab meat, nicely seasoned, served in a small glass with two or three small leaves of lettuce, the small glass placed in a large decorated glass filled with ice, thereby keeping the crab meat nice and cold till used. ANCHOVY SANDWICH Pour off wine and wash thoroughly in vinegar; then al- low them to stand a while in olive oil, after which drain and open lengthwise, removing bones, and place on unbuf- fered slices of bread. BISQUIT TORTONI Put the yolks of four eggs with one and a half table- spoonfuls of sugar, three tablespoonfuls Madeira or sherry wine over the fire, stir till thick; then set aside till cold. Next, when cold, add one pint whipped cream and two ounces powdered sugar with one tablespoonful vanilla. Fill into paper cases, freeze two hours.

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