1934 Tom and Jerry's Bartender's guide

The Complete Buffet Guide, or CLARET CUP FOR A PARTY. (Use µ. howl for mixing.)

92

1 o to 12 pieces of lump sugar. 1 bottle of Apollinaris, or Seltzer water. 2 lemons, 2 oranges and 7' pineapple, cut in slices. 2 wine-glasses of Maraschino. Mix well with a ladle, place this into your vessel or tin dish filled with ice, when the party is ready to call for it, add: 4 bottles fine claret. 1 bottle of champagne, or any other sparkling wine. Mix thoroughly and place sufficient berries on top and serve it, and you will have an elegant Claret Cup.

BOTTLED VELVET. (Use a punch bowl.)

1 quart bottle of Moselle. U pint of sherry wine. 2 tablespoonfuls of powdered sugar. "l lemon. 1 sprig of verbena.

Peel the lemon very thin, using only sufficient of t he peel to produce the desired flavor; add the other ingredients, strain and ice.

BALAKLAVA NECTAR. (For a party of t en or t welve.)

Thinly peel the rind of U lemon, shred it fine, and · put it in a punch bowl, add 4 t ablespoon fuls of crushed or powdered sugar and t he juice of one lemon. 1 gill of Mar aschino.