1934 Harry Johnson's new and improved Bartenders' Manual

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2 bottles of Madeira; 4 bottles of Chateau Lafitte;

And mix this well with a large ladle, then strain through a very fine sieve into a clean bowl and sur round the bowl with ice, fill it up over the edge of the bowl, which will give it a beautiful appearance, and dress the edge with some leaves and fi-uit, and orna ment the punch in a fancy manner with grapes, oranges, pineapple and strawberries in season.

EGG LEMONADE. (JJse a large bar glass.)

1 fresh egg;

tablespoonful of sugar; 7 or 8 dashes of lemon juice; f glass of fine ice.

Fill up the balance with water; shake up in a shaker, until all the ingredients are well mixed; theli strain into a large bar glass, and serve. This is a delicious summer drink of Americans, and is also fancied by the ladies; no fruits should be used for this drink.

WHISKEY COBBLER. (Use a large bar glass.)

i tablespoonful of sugar; 1^ teaspoonfuls of pineapple syrup; ^ wine glass of water or selters, dissolve well with a spoon; Fill up the glass with fine ice; 1 wine glass of whiskey; Stir up wellwith a spoon, and ornament on top with grapes, pineapple and berries in season, and serve with a straw.