1912 Dr Siegert's Angostura Bitters

CLARET AND ANGOSTURA To add body to ordinary table claret and give it a rich Burgundy liavor, add one table spoon Dr. Siegert's Genuine Angostura Bit ters to every quart of claret. By using this proportion of Bitters in claret cup, a much smaller quantity of claret is required,and the flavor of the cup is greatly improved.

ATTRACTIVE DESSERTS

ANGOSTURA CAKE ICING

A delightful icing i.s made by adding a tablespoon of Angostura Bitters to each pint of icing.

ANGOSTURA LEMON JELLY

1 box of Knox's Sparkling Gelatine. 1 cup of cold water. 3 cups of boiling water. 1K cups of sugar.^ 1 pint of lemon juice. 1Yi tablespoons Dr. Siegert's Genuine An gostura Bitters. Soak the gelatine in the cold water five minutes and dissolve with the boiling water: add the sugar and stir until dissolved and cooled; then add the lemon juice and Angos tura and strain through a cheese cloth into molds. ANGOSTURA ORANGE JELLY Y a box of Knox's Sparkling Gelatine. 1 cup of sugar. Yi a cup of cold water. Juice of one lemon. 1 cup of boiling water. 1 pint of orange juice. 1 tablespoon Dr. Siegert's Genuine Angos tura Bitters.

71