1934 Harry Johnson's new and improved Bartenders' Manual

— 180 —

wovild have to be taken in place of it, and where the prescription calls for St. Croix rum, take Medford rum, etc. These would be proper ingredients where a low price is charged for a Milk Punch. This illustration will answer for all other drinks.

KNICKERBEIN. (Use a sherry wine glass.)

V3 sherry wine glass vanilla; 1 fresh egg (the yolk only); cover the egg with bene- dictine; V3 sherry wine glass of Kirschwasser or cognac; 4 to 6 drops bitters (Boker's genuine only). Particular care must be taken with the above drink, the same as with Pousse Cafe, to prevent the liquors from running into each other, so that the yoke of the egg and the different liquors are kept separated from each other. 1^ tablespoonfuls of sugar; 4 to 6 dashes of lemon juice; 4 or 5 small lumps of broken ice Then fill the glass up with syphon setters, stir up well with a spoon and serve. If customers desire to have the imported setters waters, use that instead of the syphon setters. In order to have the above drink mixed properly, you ipust not spare sugar or lemon juice, and if the customer requires his drink strained use a fancy goblet without putting in fruit.. SELTERS LEMONADE. (Use a large bar glass.)