1934 Harry Johnson's new and improved Bartenders' Manual

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SHERRY AND EGG. (Use a whiskey glass.)

In preparing the above drink, place a small portion of sherry wine into the glass, barely enough to cover the bottom, to prevent the egg from sticking to the glass, then break a fresh ice-cold egg into it, hand this out to the customer and also the bottle of sherry wine to help himself. It is always proper to ask the customer whether he wishes the yolk or the entire egg.

MAY WINE PUNCH. (Use a large punch howl.)

Take one or two bunches of (Waldmeister) Wood ruff, and cut it up in two or three lengths, place it into a large bar glass, and fill up the balance with French brandy, cover it up and let it stand for two or three hours, until the essence of the Woodruff is thoroughly extracted; cover the bottom of the bowl with loaf sugar, and pour from 4 to 6 bottles of plain soda water over the sugar; Cut up 6 oranges in slices; •J pineapple, and sufficient berries and grapes; 8 bottles of rhine or moselle wine; 1 bottle of champagne (Piper Heidsieck); Then put your Woodruff and brandy, etc., into the bowl, and stir up with a ladle, and you will have 2^ to 3 gallons of excellent May wine punch. Surround the bowl with ice, serve in a wine glass in such a manner that each customer will get a piece of all of the fruits contained in the punch.