1934 Tom and Jerry's Bartender's guide

The <;omplete Buffet Guide, or

34

Juice of half a lemon. 1 or 2 dashes of the white of an egg. 1 wine-glass of Bourbon or rye whisky. 7f glassful of shaved ice. Shake well; strain into a fizz glass; fill it with Seltzer, Apollinaris or .Vichy. Serve. U fill glass with shaved ice. 1 fresh egg, thoroughly beaten. 7f tablespoonful powdered sugar. 1 wine-glass brandy. Use the shaker in mixing; strain into a fancy bar glass; grate a little nutmeg on top; serve. GIN FLIP. (Use large bar glass.) 2 teaspoonfuls powdered sugar; dissolve in a little water. 1 wine-glass Holland gin. Fill glass half full shaved ice; shake well, and strain into a fancy glass and serve. BRANDY FLIP. (Use large bar glass.)

GLASGOW FLIP. (Use large bar glass.)

Beat 1

egg thoroughly .

Add the juice of 1 lemon. 2 teaspoonfuls powdered sugar. Balance cold ginger ale. Stir well and serve.