1933 Here's How by George A Lurie

HERE'S HOW

sible and never place the peel IN the drink, merely twist it and hang over the edge of the glass. Ice is an important ingredient in the mixed drink. Three forms of ice can be used. They are: Shaved—shaved from cakes of ice with a shaver. Cracked—large pieces placed in a towel or cloth and broken to bits. Cubes—such as taken from trays of an electric re frigerator. Use of the ice is important also. In shaking, two or three cubes should be placed in the shaker. In a stirred drink, use a glass half filled with shaved ice. Another integral part of drinks is the egg. Silver Fizz means use the white of the egg only. In mixing drinks, use bitters, cordials, syrups and the like cautiously, since a slight bit too much or too little may spoil the drink. In grating nutmeg or adding other spice to drinks, add to each drink individually to obtain the proper proportion. Chill slowly. Champagne. Old Vintage wines—serve at a temperature of 45 degrees. Young Vintage wines serve at a temperature of 38 degrees. WINES Golden Fizz—means use only the yolk. Royal Fizz—means use the whole egg. Cream Fizz—^means add cream.