1912 Dr Siegert's Angostura Bitters

1 tablespoon Dr. Siegert's Genuini Angos- tura Bitters. 1 orange. 1 quart"water. Put grapes,sugar and waferin a kettle and place over a slow fire, under constant stirring bring it to a boil, then pass it through a sieve, leaving skins and pits behind. Squeeze the lemons and orange and add the juice. When cold,freeze in the usual manner. If this is to be ser\'ed in glasses, beat up four egg whites quite stiff and mix it into the batch smooth and foamy. "The man who knows" always adds Angostura to his drink — it's a great tonic flavoring. Four quarts of water, ten lom- is, four pounds and a half of sugar and twct-.c table spoons (6 oz.) Angostura Bitters (Dr. sie gert's genuine imported). Grate half the lemons,squeeze out,.and put rind,jidcc,half the water and sugar into a pan,set it on the fire and stir until the suiar is dissolved and it becomes quite warm. Then remove and add the remaining two quarts of water and An- gost ira Bitters and strain into the freezer. Freeze in the usual manner, triomc makers add a few egg whites before freezing or when half frozen; this is not recommended, as it makes the icc too light, and the consequence is that the icc will become icy and rough after standin;;any length of time. The cxqjiisite flavor of Anoostura Bit- TKRS gives the fmisbing touch to Wine Jcliv(two teaspoons of bitters for eadi pintl. Crane Fruit fdash with bitters before putting on ice), Mixed Fruit, Oranges, Ba nanas and Grapes,seeded, cut up and served franne (dash liberally with bitters before put- tinVon icc). A dash or two of Angostura Bittkks lends a delightful aromatic flavor to M"skmelon. Cantaloupe, Mock Turtle Soup, Waldorf balad. ANGOSTURA LEMON LCfl

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