1933 300 Drinks and How to mix'em

HOW TO MIX THEM

BB

1 wine-glass of rye whisky. Fill glass one-third full of fine ice. Shake well, strain into a large cocktail glass, and AH up with seltzer water. Champagne Cup (Use a large punch howl for a party) 2 wine-glasses of pineapple syrup. 4 to 6 sprigs of green halm. 1 quart of Curacoa. 1 pint of Chartreuse (green). 1 quart of fine old Cognac. 1 quart of Tokay. 4 bottles of Apollinaris. 6 oranges tind 2 lemons, cut in slices. Stir up well together, let it stand two hours, strain It into another bowl and add: % pineapple cut in slices, box of strawberries. 6 bottles of champagne. Place the bowl in the ice, and sweeten with a llttls sugar and let it ferment, stir up well and serve. Bowl of Egg Nogg for a Party For a three gallon bowl mix as follows: lbs. of fine powdered sugar. 20 fresh eggs; have the yolks separated; beat as thin as water, and add the yolks of the eggs into the sugar, and dissolve by stiring well together.

2 quarts of good old brandy. 1% pints of Jamaica rum. 2 gallons of good rich milk.

Mix the ingredients well, find stir continually while pouring in the milk to prevent it from curdling; then beat the whites of the eggs to a stiff froth and put this on top; then fill a bar glass with a ladle, put some of the egg froth on top, grate a little nutmeg over it and serve.