1933 Fine Beverages and Recipes fo Mixed Drinks by J & C Sasena

VARIOUS HINTS AND SUGGESTIONS IT IS highly essential with all these recipes to put ice in glass first of all; pouring liquor over it, therefore blending the ingredients and making the drink weaker and more palatable. In stirring always hold the spoon at an oblique position, touching bottom at left side of glass, and using an up and down motion. If a stronger drink is desired hold spoon straight with a twist-around motion. When using eggs in drinks,ifpossible keep the egg from coming in contact with the liquor, for the alcohol will cook it, thus impairing the value and taste. Remember that effervescent drinks must be served as soon as prepared, otherwise they will spoil. In order to achieve satisfactory results,one must work fast, and for this reason it is recommended to study the require ments, and prepare them in advance as much as possible. As the recreation room in the home is becoming more popular, it is worth while having the proper tools with which to work,such as a lemon squeezer,mixing machine or shaker, long spoons, high-ball spoons, strainer, muddler, sharp steel knife,jigger or measuring glass,ice-pick,ice-scoop,ice-tongues and mixing glasses. In the line of supplies have lemons, oranges and eggs if needed. The following supplies may be kept at hand without spoiling:Berry andlumpsugar,Angostura Bitters,Maraschino Cherries, White Rock and Ginger Ale. It is understood to have fine ice and cubes always available. It is only by using the best quality ofgoods that proper and satisfactory results can be obtained. The following list of Brands might help you to select your choice liquors and wines. [611