1912 Recipes of American and other Iced Drinks by Charlie Paul

4-ANGLERS' COCKTA IL. S. D.

Fill a t umbler with chipped ice ; put iu t wo or t hree drops of Angost ura bitters, half a teasp oon ful of orange bitters, and tl1ree or !our d rops ?f rasp · berry syrup; add haH a wine-glassful of gill, t hen stir well and strain ofl. 5- APPETIZER S. D . Fill a tumbler with chipped ice ; put ii; tlircc o: fou.r drops of Angostura b itters and of p lain s yrup • add two drops of lemon juice, ha lf a wine-gl~f~ of old Scotch whiskey ; then stir well ; stra 111 ° and add a small piece of lemon peel. 6-B. & CO.' S PUNCH. Take a large punch bowl into which squeeze the juice of five lemons and two'sweet ora nges ; d issolve these i.n h~lf a pound of powder~d suga r ; next a.clcl the_ thin ~nd of an orange; stir i n by degrees th e white of six eggs beaten into a froth · p ut in a bottle of Bertram Freres'. superior champagne '.1-nd h ';llf a bottle of rum ; ffiD{ well a nd decora te with fruits in season, after which put the bowl into a refrigera tor and let it remain until the compound is thoroughly cooled. This will serve for a party of fifteen. 7-BISHOP A LA PRUSSE. Take four good-sized Seville oranges and roast until they are a pale brown ; lay them in a tureen a nd cover them with half a pound of powdered sugar, adding three glasses of claret · cover the tureen a nd let it stand for twenty-fou; hours, then place it in a pan of boiling water ; press the oranges with a wooden spoon, and run the juice t hro ugh a sieve ; make the remainder of the bottle of claret hot , and add the juice a nd serve hot in grog glasses. •