48-CORKER. S.D. Put the rolk of one egg in a goblet; the n a tea– spoonful of honey, two or three drops of essence of cloves, and a liqueur-glassful of curao;:oa ; mix this well; then add half a pint of hig h burgundy made hot ; mix well, a nd serve hot. 49- CORPSE llE\"lVER S. D. Take a long, thin liqueur glass. which fill with equal portions of noyeau, maraschino, and yellow chartreuse respectively, taking care not to mix the ingredients , a nd take off at one draught. 50-COSMOPOLITAN DELIGHT. L. D. Take a large soda-water glass and fi ll wi t h chipped ice; put in a teaspoonful of powdered sugar ; squeeze half a lemon in ; add half a liqueur-glass– ful of cura~oa, a teaspoonful of orgeat syrup, a nd half a wine-glassful of brandy; shake well ; dc:coratc with fruits in season ; dash the top with claret, and serve with straws. 51 -CRYSTAL PALACE PUC\'Cll. Take a large punch bowl, into which slice up three oranges a nd a pine-apple ; then pour in a bottle of cognac brandy ; Jct them steep well, after which acid two bottles of champagne, three bottles of seltzer ; cool it thoroughly, ancl serve immedi– ately. This will serve for a party of twenty. 52-DAN GODFREY'S TICKLER. · L. D. Fill hall-pint tumbler with chipped ice; put in a teaspoonful of powdered sugar ; sq ueeze half a lemon in; add a teaspoonful of stra wberry syrup, the while of au egg. ha lf a wine-glassful of q1c1 Tom gin ; fill up with seltzer water; decorate w1th fruits in season, ancl serve with straws.