1934 Harry Johnson's new and improved Bartenders' Manual

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J pony-glass of curagao; Fill up glass with shaved ice; 1 wine-glassful of St. Croix rum. Stir up well with a spoon; ornament with the fruits of the season; serve with a straw. This drink is known for a great number of years in South America.

BALTIMORE EGG NOGG. (Use a large bar glass.)

1 yolk of a fresh egg; f table-spoonful of sugar; Add a little nutmeg and cinnamon, and beat to a cream; i pony-glass of brandy (Martell); 3 or 4 lumps of ice; i pony-glass of Jamaica rum; 1 wine-glassful of Madeira wine. Fill the glass with milk, shake well, strain into a large bar glass, grate a little nutmeg on top, and serve. 1 small table-spoonful of sugar; 2 or 3 dashes of lemon juice, dissolve with a little water or selters; 1 wine-glassful of port wine; 1 pony-glass of brandy (Martell); i glass of curagao. Fill the glass with fine ice; stir well with a spoon; ornament the top with grapes, oranges, etc., if in season; and serve with a straw. This is one of the most popular summer drinks known in the South, and is very refreshing. ST. CHARLES PUNCH. (Use a large bar glass.)