1934 Harry Johnson's new and improved Bartenders' Manual

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1 tablespoonful of powdered sugar, dissolve in a lit tle water; 1 slice of lemon; Fill the tumbler with fine ice; shake well, and or nament with berries or small pieces of orange; serve with a straw.

ORANGE PUNCH. (Use a bowl tor mixing.)

f pint of rum; I pint of brandy (Martelly; I pint of porter; pints of boiling water; f pound of loaf sugar; 4 oranges;

Infuse the peel of 2, and the juice of 4 oranges with the sugar in the water for half an hour; strain and add the porter, rum, and brandy. Sugar may be add ed, if it is desired sweeter. A liquor glass of curagoa, noyeau, or, maraschino is considered an improvement. Instead of using both, rum and brandy, 1^ pint of either alone will answer. This is also an excellent receipt .for lemon punch by substituting lemons for oranges. CURRANT SHRUB. (Use a bowl for mixing; general rule for preparing.) 1 quart of strained currant juice; 1^ pound of loaf sugar; Boil it gently for 8 or 10 minutes, skimming it well; take it off, and, when lukewarm, add ^ gill of brandy to every pint of shrub. Bottle tight. A little shrub mixed with ice water makes a deli cious drink. Shrub may be made of cherry or rasp berry juice by this method, but the quantity of sugar must be reduced.