187. The "New York Herald."

(FOR TWO.)

A large mixing-glass with the yolks of two eggs in the bottom, the juice of an orange, a little pineapple juice, 1 barspoonful of sugar, 1 drink of fine brandy,

1 pony of kirschwasser, ½ pony of curacao,

½ pony of maraschino, ½ pony of creme de roses,

2 dashes of benedictine,

2 dashes of creme de cocoa. Fill your glass with fine ice; a large claret glass with pure cream; shake this exceedingly well; strain into two fancy glasses so as to fill them. Beat up the white of one egg to the form of frozen snow; sweeten this well with sugar; put this on the top of your drinks; squeeze a little lemon-peel on each, and serve with a spoon. This is intended for an evening drink, only on special occasions.

188. The Paymaster

A cocktail glass with fine ice,

⅔ of creme de menthe, ⅓ of brandy. Drop a little bitters in the centre and put a piece of lemon-peel on the brim of the glass; serve.

189. Peach And Honey

A whiskey tumbler, the juice of half a lime or lemon, a good part of real honey, a drink of peach brandy. Stir very well before serving. (Molasses may be used; also Jamaica rum.)

190. Pizza

(A VARIATION OF THE OLD FLOSTER.)

A barspoonful of sugar in a large glass, a bottle of plain soda,

2 or 3 lumps of ice, a drink of sherry, a dash of creme de cocoa. Mix this thoroughly well, and serve. This is a drink specially delicious when you are thirsty.

191. Pineapple Tulep

A large glass, with a little pineapple-juice, the juice of one-fourth of an orange, 2 dashes of raspberry syrup, 2 dashes of maraschino, ½ pony of old gin,

1 glass of champagne or sparkling wine. Fill your glass with ice, stir this very well, ornament with fruits and ice-cream, and serve with a straw.

192. Pineapple Punch

A large glass,

½ wineglassful of pineapple-juice, the juice of half an orange,

2 dashes of raspberry syrup, a little sugar,

1 dash of maraschino,

½ drink of Tom gin,

½ drink of Moselle wine. Stir well; fill your glass with ice; ornament with pineapple and berries, and serve with a straw.

193. The Poem

A pony glass,

⅓ of creme de roses,

⅓ of curagao,

⅓ of benedictine, each separate.

194. Porter Sangaree

A long, thin glass, a spoonful of sugar, fill your glass with porter. Stir very well, add a little nutmeg and squeeze a little lemon-peel on top.

195. Port-Wine Sangaree

A mixing-glass with fine ice, 3 dashes of gum, 1 glass of port wine. Stir this very well, strain into a fine, tall glass, cut a few slices of a peeled lemon, drop them in the drink, grate a little nutmeg on the top and present.

(Other sangarees may be prepared the same way.)

196. The Primrose

A long, thin glass, the juice of half an orange, ½ spoonful of sugar, 1 dash of mineral water, 1 dash of parfait amour, ⅔ of sherry wine, ⅓ of port wine. Mix this well; fill your glass with ice; ornament with fruits and ice-cream.