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Spring Water (Sugar powdered Egg Milk)

Sugar (powdered) Egg Milk. 1½ tumblerful I 3 ounces 5 ounces 3 teaspoonfuls Shake thoroughly. Draw small quantity of soda water, fine stream only, and grate a little nutmeg on top.

Egg-Nog.

One ounce cognac syrup, 1/2 ounce Jamaica ginger, small quantities of cracked ice and powdered sugar, I whole egg. Shake well and add enough sweet milk to fill tumbler. Shake well again and serve with a little nutmeg. Egg-Nog.

Cognac syrup, I ounce; Jamaica ginger wine, 1/2 ounce cracked ice, small quantity; powdered sugar, small quantity; white and yolk of 1 egg. Shake well, then add sweet milk sufficient to fill tumbler. Shake again and serve with little nutmeg.

Do not have your syrup too thick as it does not mix well. Egg Phosphate.

IOI Pour some cracked ice into a shaker, break in a fresh egg, add an ounce of American Orange Syrup and a dash of phosphate.

Shake well, then strain into soda glass. Draw fine stream to make the drink creamy, then pour back and forth from shaker to glass. Sprinkle top with grated nutmeg, and serve with a straw.

Egg phosphate can also be served with American Claret, Lemon, Champagne Syrups, or a mixture of American Lemon and Coffee, or Chocolate and Orange, or any specially prepared syrup.

Egg Phosphate.

Draw into a soda water tumbler 2 ounces American Maltese Orange Syrup, add a fresh egg, a few squirts of acid phosphate, and a small piece of ice. Shake well.

Fill shaker with soda water, using large stream only, and strain into a thin 9-ounce tumbler.

Egg Phosphate.

Break 1 egg in mixing glass, add 1/2 ounces orange syrup, 1/2 ounces lemon syrup, phosphate to your customer's taste, shaved ice, shake well; use fine stream and serve in bell glass.

Egg Phosphate Syrup.