1912 The Buffet Blue Book bu John H Considine

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281; ·. P1NEAPf:'~ :E. ,.~:·~.ERe~r. . .

A pint and a half .ca~ned, , ·or one Jarg~ ripe pfneappJe, a pint of. ftne sugar., a pint of water, one · tablesp ·oonful gelatin. Soak the gelatin one · hour in cold water. Cut the hearts and eyes from · the fruit, ·chop · ft fine, add the sugar and juice of fruit. Have half of the . water hot, and dissolve the gelatin in ft; stir this and the cold wa– ter into the chopped pineapple and freeze. Mix three pounds of fine sugar, three quarts water, the . juice of eight lemons, one"'.fourth pint brandy, one-fourth pint Ja– maica rum, one pony curacoa; straf n, mix in the beaten whites of eight eggs and f;.·eeze. HIGHBALL. Use highball glass; 1 square ice, % jig– ger forbidden fruit, 1h jigger cognac or California brandy. Fill ·up with seltzer and serve. 272. CHICAGO BABY. Use mixing glass; 1 fresh egg, 1 spoon sugar, % glass fine ice, 1h jigger forbidden fruit, % jigger sherry wine. Shake well; strain Into stem glass; dash colored sugar on top and serve. 273• MOOSE FLIP. Use mixing glass; 1 fresh egg, % glass Ice, % glass Bourbon, % glass N. E. rum. Shake well; strain into stem glass; dash with nutmeg, and serve. 271. MANHATTAN ' 270. ROMAN PUNCH • .

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