1930 Swallows by Hon WM T Boothby

Foreword Beverages, in one form or another, have played a goodly part in the daily life of a large percentage of the human race from the days of the Pharaohs. Man began with a species of wine, later he added spirituous liquors, and yet later discovered that by the intelligent blending of one liquor with others the product resulted in a beverage more pleasing to the palate. Thus, step by step, was handed down to mankind so-called "mixed drinks". Slowly these have been evolved into what is now known as "Cocktails", by all odds the favorite, and decidedly the most fashion able beverage of all times. Among other popular mixed beverages, each of which has its quota of devotees, are the highball, fizz, rickey, julep, cobbler, punch and many others. The policy of the publisher has been, not to pick and choose from among the many recipes emanating from sections throughout the world, but to place before the public a// available recipes so that they might choose that which most appeals to them. All recipes in this work, with such few exceptions as are noted, have been figured for the preparation of one drink. By this standardiza tion of recipes the home mixer will be greatly aided in the serving of any number of guests, as it is but a simple problem to multiply each ingredient by the total number of those wishing to partake. The home mixer should bear in mind a few general hints necessary to the proper preparation of beverages. Measurements should be exact and close attention paid to the in gredients called for in the recipes. Other ingredients may produce a wonderful beverage, but they will not produce that called for in the recipe. Implements for measuring, used herein, are: jigger—two ounces; pony—one ounce; spoon—a bar spoon holding about one-half teaspoon. A spoon of dry ingredient, such as sugar, should be .level, not rounded. Sugar syrup is called for in most recipes. This is for the convenience of the mixer, but dry sugar, spoon for spoon, may be substituted, if wished. Sugar syrup is prepared as follows:

Stir 4 pounds of cane sugar into 1 quart of boiling water and allow to boil for a few minutes. Remove from stove, add enough hot water to make two quarts and bottle for

use.

In many recipes lime juice is specified, while in others, lemon. This is in accordance with the original recipe, but lemon may be used in