1936 Shaking in the 60's by Eddie Clarke

ingredients will give poor results. When the recipe calls for eggs, be careful because Mrs. Hen sometimes has her own little joke, and it will be on you if you let it plop straight into the drink. Therefore, break the egg in a separate container for examination just in case. There are several ways ofseparating the yolk from the white, if one hasn't a specially designed gadget for doing so. (a) Should only a little egg white be required, bore a small hole in the shell and shake out the amount needed. The hole can then be resealed with sellotape if necessary, (b)Ifall the white is required, break the egg into a saucer, place the bowl of a cocktail glass over the yolk and hold the stem firmly. Then tilt the saucer allowing the white to slide smoothly into the shaker, (c) Finally, the expert's way. Crack the shell sharply and cleanly on the edge of the shaker, split it into two halves and allow the white to fall into the shaker by passing the yolk only from one half shell to the other. If unsuccessful at the first attempt, wipe the cat's face, your trousers and shoes, then try again. II. Frosting. A rather misleading term as it is nothing actually to do with icing. It merely means to moisten the drinking rim of the glass with a piece oflemon, and then dip the prepared edge into a powdered sugar. It will appear like a Christmas tree decoration. Now on to how to be a blender.


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