1912 Dr Siegert's Angostura Bitters

Freeze in the usual manner. Some makera add a few egR whites beforefreezing or when half frozen: this is not recommended, as it makes the ice too light and the con.sequenco is that the ice will becorae_ icy and rough afterstanding any length of time. ANGOSTURA JELLY Allow two heaping tcaspoonfuls of gidatine to soak for five minutes in a cup of water; add one qu.art boiling water, the juice of six lemons,four tablespoons Dr. Siegert's Genu ine Imported Angostura Bitters, and sweeten to suit taste. Pour into mould and serve well iced. Use cold boiled custardforsauce.^ Mar aschino cherries make a pleasant addition to this dessert, and may be put in before the jelly isformed. ANGOSTURA LEMONADE Add 1 teaspoon Dr Siegert's Genuine Angostura Bitters to each glass of lemonade* ANGOSTURA SHERBET This delightful and popularsherbet is made by adding about a wine glass of Dr. Siegert's Genuine Angostura Bitters to each pint of lemon syrup. To serve use thin glass. One wine glass of mixture. Fill up with carbonated water.

ABSINTHE AMERICAN STYLE

A large bar glass, glass of fine ice. 4 or 5 dashes gum syrup.. 1 pony absinthe. 3 wine glasses of water.

Shake the ingredients until the outside of the shaker is covered with ice. Strain into a large bar glass.

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