CHAMPAGNE PUNCH – Use one-gallon vessel to mix in; One pound of sugar dissolved into a little seltzer water, four ounces lemon juice, strained; one ounce abricotine, one ounce French brandy, two or three lemons, two or three sliced oranges, three quarts champagne, one quart dry Catawba wine. Mix above well, put into punch bowl with square piece of ice in center; serve in punch cups.
SHERRY PUNCH – Use one-gallon vessel to mix in; six ounces lemon juice, one pound of sugar dissolved in juice, two ounces abricotine, two ounces of Jamaica rum, three quarts sherry wine, one quart of Bourbon whiskey, one or two lemons, one or two oranges, slices and one half can of pineapple, sliced. Put into punch bowl with square piece of ice in center. Serve in stem glasses.
WHISKEY SANGAREE – Use mixing glass half-full of crushed ice. Dissolve tablespoonful of sugar in a little seltzer water, one drink of Bourbon whiskey. Stir well, strain into fancy-stem glass, float a little claret or port wine on top and serve.
WHISKEY SOUR – Use mixing glass half-full of crushed ice, tablespoonful of sugar, three or four dashes of lemon juice, one drink of Bourbon whiskey. Shake well, strain into sour glass, top with seltzer and serve.
BOTTLE OF RHINE WINE CUP (1 QUART) – Use one quart glass pitcher, with pint of carbonated water, six or seven lumps of sugar, dissolve well, two ounces of curacoa [actually misspelled, or maybe that’s how they spelled it back then] (red), two ounces of French brandy, one square piece of ice cut just to fit pitcher, one pint of Rhine wine. Stir well, dress with fruit, with a few cucumber rinds, around inside of edge of glass. This may be served in champagne glasses.
GIN FIZZ (GOLDEN) – Use mixing glass half full of crushed ice, four or five dashes of lemon juice, one drink of dry gin, one yolk of an egg; add dash of syphon seltzer, add one dash of milk or cream. Shake well, strain into regular size fizz glass and serve.
GIN FIZZ (GRAND ROYAL) – Use mixing glass half full of crushed ice, four or five dashes of lemon juice, one drink of dry gin, one egg, one dash of milk or cream. Shake well, strain into regular size fizz glass, float a little claret on top and serve.
MINT JULEP – Use 7-oz thin glass, one tablespoonful of sugar dissolved in syphon seltzer, four or five sprigs of fresh mint; press mint slightly in bottom of glass; one drink of Bourbon whiskey. Fill remaining part of glass with crushed ice, decorate with fruit, take four or five sprigs of mint with long stems with stems inside glass run your straws directly behind mint, allowing straws to extend a little above mint, and serve.
MORNING AFTER – Use mixing glass half full of crushed ice, two or three dashes of lemon juice, three or four dashes of absinthe, one drink of Tom gin. Shake well, fill fizz glass two-thirds full of carbonated water, strain above mixture in the seltzer water, stir slowly and serve.
ORANGEADE – Peel three oranges thing; boil the peel with three-fourths of a pound or cup sugar in a pint of water; add the juice of fifteen oranges and three pints of cold water. Strain all and set on ice for one hour. Serve as lemonade.
POUSSE-CAFE-SIX COLORS – Use pousse cafe glass. Float carefully upon each other the following cordials: One-sixth glass of raspberry syrup, one-sixth glass of maraschino, one-sixth glass of vanilla (green), one-sixth glass of curacoa (red), one-sixth glass of chartreuse (yellow), one-sixth glass of French brandy on top and serve.
BURNT BRANDY – Use regular size saucer with one cut-load sugar in center of saucer, pouring one drink of brandy over sugar, then light the brandy and let it burn out, then pour into whiskey glass with little nutmeg on top and serve.
CLOVER LEAF – Use mixing glass half full of crushed ice, squeeze juice of one-half lime, two dashes of abricotine, white of an egg, one-half jigger of Gordon dry gin, one-half jigger of Italian vermuth, shake well, strain into cocktail glass and serve.
CHAMPAGNE VELVET – Use 12-oz. thin goblet, nip of porter, the balance wiyh champagne; stir slowly and serve.
CHOCOLATE PUNCH – Use mixing glass half full of crushed ice, one fresh egg, tablespoonful of sugar, dash of brandy, one drink of port wine, one dash of milk or cream. Shake well, strain into 6-oz. thin glass and serve.
CREOLE COCKTAIL – Use mixing glass half full of crushed ice, two dashes pecan bitters, one-third jigger of vermuth (Italian), two-thirds jigger of whiskey. Stir well, strain into cocktail glasses and serve.
ELK FIZZ – Use mixing glass half full of crushed ice, four or five dashes of lemon juice, tablespoonful of sugar, white of an egg, one drink of Gordon gin, one or two dashes of orange flower water, one dash of milk or cream. Shake well, strain into fizz glass with dash of syphon seltzer and serve.
ABSINTHE DRIP – Use pony glass of absinthe set in 7-oz. glass. Fill dripper with crushed ice and water; let the contents drip into the glass containing the absinthe until the cooler shows a sufficiency, then take pony glass out, add dash of syphon seltzer and serve.
BEEF TEA (HOT) – Use Tom and Jerry mug; one teaspoonful of beef extract, one dash of celery bitters. Fill with hot water and stir well. Hand guest salt and pepper so that he may season to his own taste.
APPLE BLOW FIZZ – Use mixing glass half full of crushed ice, three dashes of lemon juice, one tablespoonful of sugar, white of an egg, one drink of applejack. Shake well, strain into fizz glass; add a dash of syphon seltzer and serve.
ABSINTHE SWISS ESSE – Use mixing glass half full of crushed ice, one white of an egg, one pony of absinthe, dash of rock candy syrup, dash of pure milk or cream. Shake well and strain into 4-oz. stem glass; if necessary, add a dash of syphon seltzer and serve.
BRANDY COCKTAIL – Use mixing glass half full of crushed ice, three dashes of rock candy syrup, one dash of Peychaud bitters, one drink of brandy. Stir well, strain into cocktail glass and serve.
BRANDY FLIP – Use mixing glass half full of crushed ice, one teaspoonful of sugar, one fresh egg, jigger of brandy with a dash of milk or cream. Shake well, strain into 6-oz. glass with nutmeg on top and serve.
STRAWBERRY SURPRISE – Two quarts of ripe berries, crushed; one pint of sugar, one quart of water, juice of two lemons, whites of six eggs. After crushing berries strain through a cloth. Freeze.
SHERRY TABBLER – One quart of sherry wine, one quart of water, six lemons, some of the peel cut into very fine rings. Sweeten to taste and freeze.
CANDY PUDDING – Three pints sugar, one tablespoon vinegar; wet thoroughly with water. Cook thoroughly until it balls soft in cold water. Pour on buttered marble slab. As soon as cool enough pull until white. Put back on marble slab and work in one grated coconut, one cup pecans and a few raisins. As soon as it begins to cream pour into tin that has been buttered and dusted with cinnamon. Slice when ready to serve.
TWENTIETH CENTURY PUDDING – Line a dish with macaroons, one can white cherries poured on macaroons, a thick custard poured on this and served with whipped cream.
NESSELLRODE PUDDING – One pint milk, scalded; two yolks of eggs beaten; half cup sugar added to eggs; put in milk and cook until it thickens. One large tablespoon gelatine dissolved in a little water added to mixture when it is cooling. Not quite half pound macaroons, one-fourth cup chopped raisins, one-fourth cup chopped nuts; add flavoring. Serve with whipped cream.
MOLASSES PIE – Two cups good molasses, boiled until moderately thick and cool; one cup sugar and three eggs beaten well together, and pour into the molasses and stirred until thoroughly mixed. Then add two tablespoons sweet milk and one nutmeg and pour into crusts and bake.
LARD TARTS – One pound of butter, one pound of sugar, one pound Capitola flour, three eggs beaten separately. Flavor with rose water or brandy. Cream butter and sugar; add yolks of eggs, flour and beaten whites. Make stir dough to roll very thin; cut with diamond shape cutter; brush the top of the cake with yellow of egg and a little milk. Add a pinch of sugar and cinnamon and one pecan or peanut. Bake in quick oven.
CHEESE STRAWS – Make good pastry and roll out thin, spread on grated cheese, fold over and roll again. Continue until full of cheese. Cut in narrow strips and bake a very light brown.
KISSES – Beat whites of three eggs real light, then gradually add one cup of sugar. Drop in six parts on oiled paper and bake in moderate oven. When cool open top and fill with pecans. Serve with whipped cream flavored with whiskey.
PRUNE SOUFFLE – Fourteen prunes, whites eight eggs, one cup of sugar. Boil prunes till tender, remove seed and mash the remainder very fine; then beat eggs till they strand, and sugar gradually, then prunes. Put in double boiler and steam for two hours. Sauce for prune merangue; One egg, three tablespoonfuls of sugar, well beaten together; one teaspoon of butter, four spoonfuls of water. Set on stove and let come to boil. Flavor with vanilla or nutmeg.
FRUIT SANDWICH – Between slices of bread which have been cut about one-fourth inch thick and spread with butter or nut butter put a filling by chopping fine equal parts of steamed figs and nuts, moistening them with water and lemon juice to form a paste. Dates, prunes, raisins or currants may be used in place of figs.
RAISIN SANDWICH – Mix together equal parts pecan nuts and seedless raisins well pounded. Spread between thin slices of buttered white bread.