1934 Tom and Jerry's Bartender's guide

The Complete Buffet Guide, or

84

APPLE TODDY. (Use medium bar glass.) 1 la~ge teaspoonful of fine white or powdered sugar dissolved in a little boiling hot water. 1 wine-glass of apple jack. U of a baked apple. Fill the glass two-thirds full of boiling water, stir up and g -·~ a little nutmeg on top. Serve with a spoon. 1 gill of Maraschino. 1 ·gill of Old Tom gin. 1 quart bottle Sparkling Moselle. 1 ripe pineapple, peeled and sliced small and cut up. Put all the materials in a glass bowl with shaved ice, and serve in cocktail glasses, ornamented with berries in season. Hand the bottle of whisk), to the customer to help himself; fill up the glass with good apple cider, stir well with a spoon and serve, and you will have a very mce drink. SANTA CRUZ RUM DAISY. (Use small bar glass.) 3 or 4 dashes of gum syrup. WHISKY AND CIDER. (Use large whisky glass .) PINEAPPLE JULEP. (For a party of five.) The juice of two oranges. 1 gill of raspberry syrup.