1920 What to Drink E L Bertha

COCKTAILS, HIGHBALLS, FIZZES

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inch of the top of the glass with carbonated water, using a syphon. Serve.

FRUIT FIZZES

The glass in which to serve a fizz is straight-sided, in fact a tumbler, holding about eight ounces. There are varia- tions of these, but it is best to match the rest of the glass- ware used on the table. One necessary thing to remember about serving a fizz; always make it when it is to be drunk, not a minute sooner. Serve as soon as finished.

SILVER FRUIT FIZZ

i tablespoonful of powdered sugar, i teaspoon ful of lemon juice, I egg white, $ of a cupful of cracked ice, § of a cupful of white grape juice, Carbonated water.

Put the egg white, ice, sugar, lemon juice and white grape juice in a shaker ; shake well, strain into a fizz glass and fill nearly full with carbonated water. Use a syphon. Serve immediately. GOLDEN FRUIT FIZZ

i tablespoonful of powdered sugar, i teaspoonful of lime juice, i egg yolk, £ cupful of white grape juice, $ cupful of cracked ice.

Put the egg yolk, sugar, ice, grape juice and lime in a shaker ; shake well, strain into a fizz glass and fill to within an inch of the top with carbonated water, A syphon is best.