21-BRANDY PUNCH. L.D. Fill a half-pi nt tumbler with chipped ice; put in a t easpoonful of powdered sugar ; squeeze half a lemon in ; add a wine-glassfu l of bra ndy ; shake well, place a slice of lemon on the t op, and ser.·e with straws. 22-BRANDY SCAFFA. S. D. Take a long thin liqueur glass; put in half a liqueur-glassful of brandy a nd a half of ma raschino ; add two dashes of Angostura hitters on lop.
23-BRANDY SOUR. S. D. Same as No. 69, substituting bra ndy for gin.
24-BRANDY SKIN. S. D. Fill tumbler with chipped ice; put in a teaspoon– ful of powdered sugar ; squeeze in half a lemon ; add a teaspoonful of strawberry syrup a nd half a wine-glassful of bra ndy ; tl1cn pare half a lemon (same as an apple) and pu l in wi nc glass ; shake well and strain off.
25-BRANDY SLING. L. D . Same as No. 67, substituting bra ndy for gin.
26-BRANDY SMASH . L. D . This beverage is a julep on a !.mall scale. Use a half-pint tumbler, which fill with chipped ice ; put in a teaspoonful of powdered suga r. a nd half a tablespoonful of water ; add half a wine-glassful of brandy, aud a liqueur-glassfu l of" Liquid ? unshinc" rum; u>e sprigs of mint, same as in Mint Julep; place ~ piece of ora nge-peel on top, a nd ornament with fruit in season.