1912 The Buffet Blue Book bu John H Considine

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158. PORT WINE SANGAREE.

Use large bar glass half full of ·ice; 1 tea– spoon sugar, 1 large glass port wine. Shake . well, strain in fancy stem glass, grate nut– meg on top, and serve. 159. • PORT WINE PUNCH. Use large bar glass, half full of ice; 4 dashes of lemon juice, 4 dashes Orchard syrup, 1 tablespoon sugar, 2 jiggers port wine. Stir well, fill up with ice, dress with fruit, and serve with straws. 160. PUNCH a la ROMAINE. One bottle champagne, 1 bottle rum, 10 lemons, 3 swee ·t oranges, 2 pounas powdered sugar, 10 fresh eggs.- For · a party of 15. Dissolve the sugar in the juice of the lem– ons and oranges, adding the rind of one orange; strain through a sieve · into a bowl, and add by degrees the whites of the eggs, beaten to a froth. Place the bowl on ice till cold, then stir in the rum and wine un– til thoroughly mixed. Serve in fancy stem glasses. One-third Cognac brandy, 1-3 Maraschino , 1-3 curacoa . Put in whisky glass; mix well with spoon; withdraw spoon, and serve . This delightful drink is from a recipe by Renaud of New Orleans. 162. RHINE WINE COBBLER. tJ se large bar glass, half full of lee; 1 ta– blespoon of sugar, 1 jigger mineral water, 2 jiggers Rhine wine. Fill up with lee; stir well, add slice of orange with straws, and serve. 161. RENAUD'S POUSSE CAFE.

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