1933 Here's How by George A Lurie

DIRECTIONS In preparing, for ihe readers, the recipes in this edi tion, the author has endeavored to be concise and to pre sent them simply. The recipes listed, unless otherwise marked, are for the preparation of two drinks. To prepare more, multiply the portions to the number of drinks required. To chill a glass use a cube of ice, slide the glass so that the ice takes on a spinning motion; when chilled, toss out ice and excess water, strain in the beverage and serve. To frost a glass, first chill it, then wet the inside rim with a small piece of lemon, dip into powdered sugar, toss out excess ice and water, strain in the beverage, deco rate and serve. Measuring devices, as listed in the recipes, can be ob tained at almost any glassware, novelty or liquor supply store. These are: Jigger—two ounces Pony—one ounce Spoon—a bar spoon, about half the size of a teaspoon. A spoon of dry ingredient, such as sugar, should al ways be level, never heaping. Measurements should be carefully adhered to and ex actly as set forth in the recipe. Other ingredients than those called for may produce a good drink but not what is called for in the recipe. In many recipes, sugar syrup is called for. Here a sub stitution of dry sugar can be made, using the dry sugar spoon for spoon where the syrup is prescribed. Lemons, too, may be substituted for limes, if the mixer desires. However, avoid the use of lime peel as it has an unpleasant taste. In cutting peels to garnish drinks, cut as thinly as pos-