1920 What to Drink E L Bertha

COCKTAILS, HIGHBALLS, FIZZES

51

ROYAL FRUIT FIZZ

i lemon, I egg, £ cupful of sparkling apple juice, Ice, Carbonated water.

Put an egg, the apple juice, lemon juice and ice in a shaker and shake well; pour into a fizz glass and fill to within an inch of the top with carbonated water, using a syphon. Serve at once.

VIOLET FIZZ

1 lime, i teaspoonful sugar, § cupful shaved ice, J cupful of sparkling apple juice (commercial), 2 tablespoonfuls of raspberry syrup, i cupful of sweet cream, Ice.

Extract the juice from the lime; pour into the shaker with ice, sugar, syrup and apple juice. Shake well; remove the top and add the cream, shake again, strain into a straight- sided fizz glass and serve. If the glass is not quite full enough, fill to within an inch of the top with carbonated water, using a syphon.

FRUIT JUICE SOURS

Every hostess wishes to vary the drinks she serves and I am sure she will find fruit juice sours a nice innovation.

JACK FROST SOUR

I teaspoonful of powdered sugar, i egg, i cupful of sweet cream,