1917 The Reminder by Jacob A. Didier (5th edition)

POUSSE CAFE. (French) Use a pousse cafe glass. J glass Maraschino. J glass curacoa (red).

glass creme de vanille. J glass Chartreuse (yellow). I glass Chartreuse (green). J glass brandy.

Each separate and serve.

PRAIRIE OYSTER.

Put in a whiskey glass.

I tablespoonful of vinegar or lemon juice. I fresh egg. I dash of salt. I dash of pepper and serve.

RAINBOW BUFF.

Use a sherry glass.

1-7 of Maraschino. 1-7 of creme de menthe. 1-7 of Abricotine. 1-7 of curacoa.

1-7 of forbidden fruit. 1-7 of de St. Agustin. 1-7 of brandy. Each separate and serve.

RHINE WINE AND SELTZER. Fill a champagne glass half full of Rhine wine, balance with seltzer or carbonated water and serve. 95