1914 the Art of Mixing Them by A Connoisseur

THE AKT OF MIXING THEM

quart Apollinaris; 2 quarts Moselle. Stir well with ladle; drop in a piece of cucumber skin, sliced thin; dress with fruit, including a slice of grape fruit, and serve in champagne glasses. Mulled Claret. (A large bar glass or mug.) 3 or 4 lumps of sugar; 2 dashes of lemon juice; 4 or 5 whole all- apice, bruised; 2 whole cloves, bruised; tea spoon of ground cinnamon; 2 wineglasses of claret. Place all the above in a dish, let it come to a boil, and boil 2 minutes, stirring all the time, strain and pour into a large, hot glass; grate a little nutmeg on top. Mulled Claret and Egg. (A large bar glass.) 1 tablespoon of sugar; 1 dash of lemon juice; 1/2 teaspoon of mixed spices; IV2 wineglasses of claret. Boil the above in- gredients together; then heat to a batter the yolks of 2 eggs with a little sugar added; pour the hot wine over the eggs, stirring continually; grate a little nutmeg on top. You must positively pour the wine over the eggs, not otherwise, as it would spoil. Napoleon Pousse Cafe. Fill a pousse cafe glass in equal proportions with- raspberry syrup, Maraschino, orqnge syrup, Curacoa, yellow Chartreuse, green Chartreuse, brandy. Then proceed as for Abricotine Pousse Cafe.' Naughty NeUie. Use wine glass. Pour each cordial separately and he careful that they do not mix. Use Apri- cotine, Creme Yvette, Creme de Menthe, Prunella

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