1912 The Buffet Blue Book bu John H Considine

95. GOTHIC PUNCH.

Use large punch bowl; 2 bottles of claret, 6 bottles dry Catawba, 2 bottles champakne, 4 oranges, sliced; 2 lemons, sliced; 1 pound granulated sugar dissolved In seltzer. Al– low this mixture, after stirring It well, to stand 2 hours; then put in champagne; add large square of Ice; serve in cups or cham– pagne glasses. 96. GLASGOW FLIP. Beat 1 egg thoroughly, add the juice of 1 lemo11, ~ tablespoon powdered sugar; put in la1·ge, thin glass, fill tip with cold ginger, stir well, and serv~. 97. GOLDEN SLIPPER. Use wine glass; ~ glass yellow char– treuse, yelk of 1 egg, 1 h glass Danziger Goldwasser. Be careful when preparing not to break yelk of egg. 98. GUM SYRUP. Take 15 pounds loaf or granulated sugar, 1 gallon of water. Boil for 8 or 10 minutes, then add water enough to uiaKe 2 gallons. 99. , HALF AND HALF. Mix half ale or beer and porter together. This is the American style. 100. HIGH BALL. Place in a high ball glass 1 piece of nicely cut ice, 1 fresh piece of lemon peel. Place a glass and bottle on bar for customer to help himself; then pour the liquor in high ball glass and fill up with seltzer, or any water the customer :µiay desire; place spoon In glass, and serve.

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