216. " The Sun."

The juice of half an orange and half a lime in the bottom of a large, thin glass; add and dissolve a spoonful of powdered sugar with a dash of mineral water,

1 pony of fine brandy,

½ pony of Jamaica rum,

1 dash of benedictine,

1 dash of curacao,

1 dash of creme de roses.

Mix this thoroughly, fill your glass with fine ice; stir well; ornament with frozen snow in the centre, and the brim with fruits; write on the top of the snow " The Sun," with nutmeg.

Should you have no real snow, beat up the white of an egg with a little fine sugar.

217. "The Evening Sun."

(FOR FOUR.)

In a large glass, the juice of a large lemon,

2 barspoonfuls of powdered sugar, fill the glass with chopped ice, a drink of fine brandy, a pony of green chartreuse,

½ pony of creme de roses, the whites of 2 eggs. Shake this to the freezing-point.

In four glasses divide a pint of dry champagne; strain your ingredients into these four glasses very slowly, and serve.

218. Tansy And Gin

Place a little tansy in a tumbler, add a little sugar, mix with a little water to extract the substance of the tansy; pour in gin (Holland or Old Tom), and serve with a spoon.

219. Tom And Jerry

Break the yolks of six eggs in the bottom of a large bowl; beat it long enough to make bubbles appear on the top; stir in some fine sugar gradually, until the mixture becomes hard enough, so that you may take out a spoonful of it without spilling anything; beat the whites of the eggs into the form of frozen snow in another bowl; add one-half of this to your first mixture; mix this together with two ponies of maraschino and two ponies of creme de vanille, take a tablespoonful of this mixture in a fancy Tom-and-Jerry cup; add a small drink of either brandy, whiskey, rum, sherry wine or port wine; mix this well; fill the balance with boiling milk; put a little of the white of the eggs you have got left on the top; add a little ground cinnamon and your drink is ready.

(To keep your mixture in the bowl from getting hard, put a small glass of ale on the top.)

220. Tip-Top Sip

A goblet with a dash of creme de roses,

1 dash of absinthe,

⅓ of sherry wine,

⅓ of port wine,

⅓ of vino vermouth, a little fine ice. Mix this thoroughly, strain into a fancy glass, and present.

221. La Vie Parisienne

Mix one part of Burgundy and two parts of champagne in your glass. (This drink is one of the richest.)

Also porter (Dublin Stout) may be mixed the same way with champagne with a most satisfactory result.

222. Tom Collins

The juice of half a lemon in a large glass, a barspoonful of sugar, a drink of Tom gin; mix this well;

2 lumps of ice, a bottle of plain soda. Mix well and serve.

223. Bunch Of Violets

(FOR TWO.)

Put an egg in a mixing-glass, a spoonful of sugar,

1/6 of benedictine,

1/6 of maraschino,

1/6 of anisette,

1/6 of vino vermouth,

1/6 of creme de vanille,

1/6 of chartreuse,

2 ponies of cream. Fill your glass with ice; freeze into a jelly, and strain into long glasses, and serve.