124. The Lily Bouquet

(FOR TWO.)

A goblet with fine ice,

3 dashes of gum,

2 ponies of absinthe,

2 ponies of benedictine,

2 dashes of creme de roses,I dash of anisette, the whites of two eggs. Shake very well, strain, and serve.

125. Talla Lily

(FOR TWO.)

In a mixing-glass put the yolks of 2 fresh eggs, a spoonful of sugar, ½ glassful of fine ice, 1½ ponies of brandy, 1½ ponies of Jamaica rum,

1 dash of maraschino,

2 ponies of cream, a few drops of creme de roses; shake this well. Whip the whites of the eggs into a snowy foam with a little sugar. Pour out your drink into two glasses, and crown the whole with the foam.

126. Claret Punch

A large, thin glass, the juice of half a lemon, a squirt of Seltzer, a spoonful of sugar; mix well; a glass of claret; mix this again. Fill your glass with fine ice to the top; put some ice-cream on top; ornament with orange and berries in season.

127. Chocolate Punch

A glass with an egg in the bottom, a spoonful of sugar, ⅔of brandy, ⅓ of port wine, 1 dash of creme de cocoa,

1 pony of cream.

Fill your glass with ice; shake well; strain, and serve.

128. Claret Cup

A good sized bowl,

½ pony of maraschino,

½ pony of curacao,

½ pony of benedictine,

½ pony of chartreuse (yellow), the juice of 6 limes,

2 bottles of claret,

1 bottle of Rhine wine or Moselle, a bottle of Apollinaris, ½ pound of sugar, a little rind of a cucumber, a little orange and pineapple sliced, a few sprigs of mint. Stir this very well; add a little coarse ice, and serve.

129. The Cosmopolitan Cooler

A long glass, the juice of 2 limes, a few dashes of Seltzer, a spoonful of powdered sugar, mix this well; a drink of Santa Cruz rum, then fill the glass with fine ice, stir all ingredients well; a dash of Jamaica rum. Crown it with vanilla ice-cream and ornament with berries lightly powdered with sugar; serve with a straw.

130. Champagne Cup

It is made like a claret cup, only use champagne instead of claret.

131. Columbus Punch

The juice of half an orange and the juice of half a lemon in the bottom of the glass; dissolve this with a spoonful of sugar and a dash of mineral water,

1 glass of Chianti, 2 dashes of Jamaica rum, 1 dash of maraschino, I dash of brandy. Mix this well, fill your glass with fine ice, add a dash of Ro-soglio and ornament with fruits and ice-cream.

132. Coffee And Rum

(FOR COLD AND SORE THROAT.)

Break an egg in a glass, beat it up well; a spoonful of sugar, a drink of old Jamaica rum. Mix this up well, pour in a cup of the best mocha or Java coffee - hot - and finish with a piece of best butter. Best take this drink right after rising.

133. The Correspondent

A pony glass,

⅓ of creme de roses,

⅓ of green chartreuse, ⅓ of brandy.

Light this for two minutes and serve.