1927 Drinks of All Kinds

PREFACE AND DIRECTIONS

ix

Shaker, The.—In mixing cobblers, it is ad visable to use a cobbler-mixer, or shaker, as it is called in America. This utensil is used for most of the egg and other drinks in this book where it is directed to ' shake.' A shaker can easily be purchased, as well as the other small utensils used in the manipulation of many of the drinks. Note.—It is easier for an amateur to shake a drink than to give the professional twist to the mixing spoon. In shaking, a shaker should be larger at the mouth than the glass used in mixing, in doing which you place the shaker over the glass, and it should fit quite tight, so that not a drop can exude. After a little prac tice, it will become quite easy to use the shaker. Straining.—There is a glass strainer, also a spoon strainer—either will do—or a small common hair sieve. If, however, none of these articles are to hand, a strainer can be made with a piece of fine clean muslin or linen attached to a piece of wire that has been bent to the shape and size of the top of the glass. Sugar.—Icing sugar is mentioned in the following recipes, although some prefer fine castor sugar, as not liable to form in lumps; but either will do. Syrup. — To prepare the same, put two pounds of lump sugar broken small into a liasin, and pour over it one pint of boiling water; when cold, and the sugar is all dis solved, bottle and keep ready for use.