1934 Tom and Jerry's Bartender's guide

The Complete Buffet Guide, or

82

2 dashes Orgeat syrup. The juice of half a small lemon. 1 wine-glass of rye whisky. Fill glass one-third full of fine ice. Shake well, strain into a large cocktail glass and fill U""' with Seltzer water.

CHAMPAGNE CUP. (Use a large punch bowl for a party.)

2 wine-glasses of pineapple syrup. 4 to 6 sprigs of green ba lm. I quart of Curacoa.

I pint of Chartreuse (green) I quart of fine old Cognac. 1 quart of Tokay. 4 bottles of Apollinaris. 6 oranges and 2 lemons , cut in slices, Stir up well together, let it stand two hours, strain it into an other bowl and add: ~ pineapple , cut in slices.

~ box of strawberries. 6 bot t les of champagne.

Pla~e the bowl in the ice and sweet en with a litt1e sugar and let it ferment; stir up well and serve.

BOWL OF EGG l'.fOGG FOR A PARTY.

For a three-gallon bowl mix as follows : 2U lbs. powder ed sugar .

20 fresh eggs ; ]1.ave the yolks sep ar ated; b eat as thin as wat er, and add the yolk's of the eggs into the sugar, and dissolve by stirring well together.