1934 Harry Johnson's new and improved Bartenders' Manual

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ing ice-water to drop on the pipes constantly. If pouring out Bass's or Scotch ale for one customer, a glass should be selected large enough to hold all that the bottle contains, as otherwise the portion poured out last will not look as clear as it should. If two or three glasses are to be filled, the bartender, may take them in his left hand, and carefully pour in the ale by gently tilting the bottle. The liquor will then look perfectly clear and bright, and give entire satis faction to the customers. It is customary to ornament mixed drinks with dif ferent kinds of fruit. "When drinks are strained, after being mixed, the fruit is placed in the glass, into which the drink is strained; but when straining is not necessary, the fruit is placed on top of the drink, in a tasteful manner. The fruit should be handled with a handsome fruit fork, and not with the fingers, though, in case of a rush, "the. bartender must do the best he can. It is to be understood that all fruit must be kept very cool and placed where it is not likely to be bothered with fiies or other insects. It is to be remarked, also, that where fruit is served with the drink, the bartender should furnish a small bar-spoon to the customer, to enable him to help himself to the fruit in the glass, if he so desires. 52. DECORATING DRINKS WITH FRUIT. 53. HOW TO HANDLE FRUITS, EGGS AND MILK. Eggs, milk, and fruit must always be kept in a cool, well-cleaned place, or in an ice-box, to preserve them fresh and pure. Fruit cut in slices, left over from the day previous, should not be used, as it will taste stale