1916 Jack's Manual by J A Grohusko (4th edition)

MONTGOMERY

75% Rye Whiskey 25% M & R Italian Vermouth 1 slice of orange. Fill glass with ice.

Shake, strain and serve.

MORNING BRACER

40% White Absinthe 60% M & R Italian Vermouth. Shake well and strain into Delmonico glass.

with

Fill

seltzer.

MORNING STAR

40% Cream 40% Port Wine 20% Scotch 1 fresh egg. Shake, strain into long, thin glass, fill

with seltzer.

MORTON'S FAVORITE Crush six strawberries with mint leaves, add a spoonful of sugar, crushed ice, a good sized drink of brandy, and a bottle of plain soda. Serve in large glass. MULLED ALE OR A BURTON-ON-TRENT Take one quart of Bass & Co.'s Barley Wine, or Strong Ale, two eggs, a teaspoonful of powdered ginger or nut- meg, two tablespoonfuls of castor sugar and one ounce of butter. Beat up the eggs separately. Put the ale in sauce- pan, add the ginger (or nutmeg), sugar and butter. When nicely warm, but not boiling, pour slowly into the jug con- taining the beaten eggs; stir well and then warm the mix- ture on fire without bringing to boiling point. MULLED ALE Ingredients: One quart of Bass & Co.'s Barley Wine, or Strong Ale, one glass of rum or brandy, one tablespoonful of castor sugar, pinch of ground cloves, a pinch of grated nut- meg, a good pinch of ground ginger. Method: Put the ale, sugar, cloves, nutmeg and ginger into an ale-warmer or stew pan and bring nearly to boiling point, add the brandy and more sugar and flavoring if nec- essary and serve at once. OLD OXFORD COLLEGE MULLED ALE Take *4 pound cinnamon, % pound cloves, put both into a saucepan with two quarts of water, put it over the fire till it boils, then let it simmer for an hour, then strain it off into a jug, and when cold put the liquid into a bottle and well cork down. 116