1919 Home made beverages

Chapter IV. EGGS AND MILK OR CREAM DRINKS

Mostly for the Fountain

Egg Drinks DRAW desired syrup or syrups into glass; into shaker put q. s. crushed ice, break egg into shaker with one hand by holding egg in fingers, the thumb being made to give upward pressure on one end and third and forth fingers on the other. Strike the egg on edge of shaker and pull apart in above manner. Put syrup into shaker with egg and ice and shake well, holding both thumbs against bottom of glass and fingers around shaker, moving arms outward from body. Strain into clean glass, wash ice out of shaker, then add soda, using fine stream freely. Calisaya. — White and yolk of 1 egg; J^ tumblerful of cracked or shaved ice; 3 dashes of elixir calisaya; 1% oz. lemon syrup. Shake well, strain, and add 1 tumblerful of plain soda. Pour from tumbler to shaker alternately several times, then grate nutmeg on top and serve. Egg Sour. — Juice of 1 lemon; simple syrup, 12 dr.; 1 egg. Shake, strain and fill with soda. Mace on top. Golden Fizz. — One egg yolk; Catawba syrup, 1 oz.; juice of M lemon; powdered sugar, 1 teaspoonful; cracked ice. Shake together and strain; then fill the glass with seltzer. A good morning drink. Grape Egg Phosphate. — Orange syrup, 2 oz.; grape juice, 1 oz.; 3 dashes of phosphate; 1 egg; a little fine ice. Shake, fill with soda and strain. 61