1934 Harry Johnson's new and improved Bartenders' Manual

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PORT WINE LEMONADE. (Use a large bar glass.)

f tablespoonful of sugar; 6 to 8 dashes of lemon juice;

Fill tumbler nearly full with fine-shaved ice; fill the balance of tumbler up with water; shake up weH with a shaker. Ornament with fruit in season and top it off with 1 wine glass of port wine. Be careful to have port wine flowing on top of lemonade, and serve with a straw. VIRGIN STRAWBERRY ICE CREAM. (Use a punch bowl.) 3 pints of sweet cream; 1 pint of milk to each quart of strawberries; 2 pounds of powdered sugar; Dissolve the sugar ; Strain through a very fine sieve and serve. This makes a very nice refreshment for ladies.

TURKISH SHE^IBET. (Use a punch bowl.)

Mix as follows: 2 quarts of sweet wine; 2 quarts of water; 4 pounds of sugar; 4 lemons, juice only; 6 oranges, juice only;

1 pound blanched almonds; 1 pound muscatel grapes; ^ pound figs, cut up; I pound seedless raisins; IV3 dozen eggs, whites only; 1 dozen cloves, a small piece of cinnamon and a little caramel coloring.