1934 Harry Johnson's new and improved Bartenders' Manual

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STAR COCKTAIL. (Uee a large size bar glass.) Fill glass f full of fine-shaved ice; 1 or 2 dashes of gum; 1- dash of curagoa; 3 dashes of bitters (Boker's genuine only); i wine glass of French vermouth; I wine glass of apple jack; Stir well with a spoon, strain into a cocktail glass, squeeze a piece of lemon peel on top and serve.

SILVER COCKTAIL. (Use a large bar glass.)

1 or 2 dashes of gum; 2 or 3 dashes of orange bitters; 3 dashes of maraschino; ^ wine glass of French vermouth; I wine glass of gin;

Stir up well with a spoon, strain into a cocktail glass; squeeze a q)iece of lemon peel on top and serve. OYSTER COCKTAIL. (Use a medium size wine glass.) 5 to 6 squirts of ketchup, enough to fill the bottom of the glass; 1 or 2 medium-size oysters; Sufidcient pepper and salt to season it well; 1 small dash of lemon juice, and serve. In restaurants larger glasses are used, more oysters and the ingredients in proportion;

ST. JOSEPH COCKTAIL. (Use a large bar glass.)

I glass of fine-shaved ice; 1 or 2 dashes of gum syrup; 2 or 3 dashes of bitters (Boker's genuine only);