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Port Wine (II)

Simple Syrup.

I pint I pint I 1/2 ounces 1½ pint I gallon Eastern Cooler.

Oné ounce Roman punch syrup, 1½ ounce orange syrup, 14 ounce port wine, 1/2 ounce lemon syrup, ¼ teaspoonful acid solution phosphate, 1½ glass cracked ice. Mix in 14-ounce straight lemonade glass. Fill with coarse stream. Decorate with slice of pineapple and top with two cherries. Egg Drinks.

To make them properly, more care and attention should be given to the mixing of egg drinks than any other kind. It pays to give them a good deal of attention, for the profit in an egg drink is a consideration, when five cents extra can be asked for the addition of an egg in a phosphate or other drink, such as egg chocolate or egg coffee. Both these are palatable beverages and good bracers. Customers are more critical about egg drinks than any other kind. To be good, they must be properly made. In making an egg drink, always break the egg into the glass first, so that the customer If your fountain is small, serve the well-known popular flavors. Do not attempt to introduce new drinks. can see it. An egg may be cracked neatly by holding it in the right hand between the thumb and forefinger, and striking it once on the edge of the glass which is held in the left hand. Immediately place the egg over the glass and gently press the thumb and finger together, which will divide the shell, and the egg will drop out. The yolk may be kept from breaking by letting the egg drop on the side of the glass. Do not break the egg into the shaker. Let the customer see the fresh egg, to give him confidence, and cause expectation of a good drink. Add the syrup and other ingredients, and two or three small pieces of ice to break up the egg thoroughly while shaking. The use of separate shaker and strainer is recommended for convenience, the common style of shaker which fits over the glass. Set the glass on the counter, and, holding the shaker firmly in the right hand, place it over the glass, picking up the latter with the left hand. Shake from side to side quickly and vigorously. Leave the mixture in the shaker and draw the soda using both the coarse and fine stream. Then pour into the glass, holding the shaker close to it, which leaves a fine foam on top. A slight sprinkling of finely ground nutmeg or cinnamon may be added as a top dressing , if desired. When lemon flavor is used, the rind of a piece of lemon should be twisted over the top, to add a nice fresh lemon flavor. The drinks will pour nicer, and have a finer foam at last, if the strainer is used. This will also take out any small pieces of ice which may not have melted. In making egg lemonades and milk drinks, where ice is used, it may be left in the drink if desired, in which case serve with straws. N. B. All drinks containing egg, if not strained, should be served with straws.

Egg Ade.

Fill soda glass half full of cracked ice, add I ounce plain syrup, I egg, 1/2 ounce brandy, I dash angostura bitters. Shake well, then fill glass with ginger ale, and serve with a straw. Can also be served strained into a mineral glass.

Egg Armour.