1934 Harry Johnson's new and improved Bartenders' Manual

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manner; sprinkle a little sugar on top of it; dash with Jamaica rum, and serve.

CHAMPAGNE PRAPPE. In order to have the wine trapped, it is proper to have a special ice box made for this purpose where champagne freezes in the natural temperature of the ice box, which, as a rule, is built to answer that pur pose; but in case you have not a champagne freezer or ice box, take a large-sized pail, fill it with ice as finely shaved as possible, throw a few handfuls of rock salt into it, then twist and twirl bottles right and left, until your wine becomes cold, stiff, and frozen. If you do not happen to succeed in trapping it quickly enough, it is advisable to loosen the cork, taking it out, then placing a clean napkin tight over the neck of the bottle. This must not be done until the wine gets into a very cold state, otherwise the wine will squirt and foam out of the bottle. Then twist it forward and backward as fast as pos sible, and you will soon have the wine in proper con dition and trapped. It is, furthermore, advisable to have the champagne glasses, which are to be used, filled and chilled with finely shaved ice, and when the wine is ready to serve, empty the ice out of the glasses, and fill up with wine and serve. Piper Heidsieck is the proper wine to use for trap ping-

HOT ENGLISH RUM PUNCH. (Use a punch bowl.)

Mix as follows: 1 quart of ale; 1 gill of old English rum;