1930 The Home Bartender's Guide and Song Book

89

.THB BARTENDER'S GUJDE AND ·soNG BOOK

* Two pounds Granulated Sugar Ou pint Boiling Water ·

SIMPLE SYRUP

In this book we often mention SIMPLE SYRUP in recipes. H<;!re's how you make it. Could any– thing be simpler?

Boil together for a few minutes and bottle

... ~-· . SMASHES-Whisky, Brandy and Gin Another group that warm the cockles of your heart in the good old summertime, or good old springtime, or even good old winter time. This was to the North what the Mint Julep was to the South 1 ..•. -

* One teaspoonful Powdered Sugar One ou11ce Water Few sprigs Freshly Picked Mint

Press the Mint into the Sugar and Water to extract the fla vor. Add Cracked Ice One wineglassful Brandy, Whiskey or Gin Stir thoroughly and garnish with Fruit Serve with a straw * Into a cup of Tea or Coffee stir a pony of Brandy, Whiskey, Gin or whatever you have in that line. Sweeten if prefenble

TEA OR COFFEE ROYAL

To bring out the real flavor of coffee tea or what– have-you, merely dunk in one of the ingredients you favor. Serve as hot as you wish it will make you still hotter. pecidedly a greate; delight than coffee or tea straight.

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* U se small bar glass Pony of Brandy, Rum or Whiskey

TOM AND JERRY

Another one of the old standbys that made history. M any an oldtimer will tell you it was TOM AND JERRY th at pulled him through, whatever he wanted to be pulled throu gh, be it rickets or home– sickness. 'i'

Add one well·beaten Raw Egg Two teaspoonfuls Powdered Sugar Stir thoroughly and fill up with Boiling Milk Grate Nutmeg on top

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