1912 Dr Siegert's Angostura Bitters

1 can pineapple. 4 oranges, sliced, 3lemons,sliced.

3 wine glasses abricotine. 2 wine glasses cura9ao. 3 jiggers Dr. Siegert's Genuine Angostura Bitters. 2 quart bottles mineral water. 4 quart bottles of claret. Let this mixture stand ^abqut four hours; then put a large piece of ice in bowl; add 2 quarts champagne, or other sparkling wine; deeorate the ice with fruits, and serve in champagne glasses.

CLARET LEMONADE (Use a large bar glass.)

tablespoonful of sugar.^ 6 to 8 dashes of lemon juice.

Fill tumbler nearly full with fine-shaved Ice. and the balance with watep shake up well with a shaker, ornament with fruits in season and top it off with 1 dash Dr. Siegert's Genuine Angostura Bitters. ., , H glass of claret wme; be careful to have the claret flowing on top of lemonade, and ■erve with a straw.

CLARET PUNCH Use large bar gloss, ^ full fine ice. 1 tablespoon sugar. 3 or 4 dashes lemon juice. 2 wine glasses claret.

Shake well; strain in thin glass; dash with seltzer; dress with fruits, and servo with itrawB. CLOVER CLUB COCKTAIL 14 French Vermouth. HDry Gin. 1 teaspoon Grcnadme or raspberry syrup. White of one egg. ^ teaspoon sugar. ^ teaspoon lemon juice; cracked ice. Shake in shaker and serve in wine glass, adding one dasb of ANOosTUHi Bitters on top.