—Place in a very large glass the white of one fresh-cracked egg. Squeeze in the juice of a medium-sized sound lemon, adding two teaspoonfuls of fine powdered sugar. Thoroughly beat it up with a spoon, then pour in four tablespoonfuls of fresh milk and one and a half ponies of Old Tom gin; fill up the glass with clean, finely cracked ice, briskly shake it with the shaker, strain into a large glass, then fill up the glass with plain soda, seltzer apollinaris, clysmic, or any other kind of mineral waters; mix well with a spoon, and serve.

1537. Cooler à la H. P. Sampers.

—Squeeze the juice of one good-sized sound lemon into a large tumbler, add two teaspoonfuls of powdered sugar, one tablespoonful of orgeat, two tablespoonfuls of St. Croix rum, and three tablespoonfuls of clean, finely cracked ice; thoroughly mix with a spoon, then pour in one bottle of cold, plain, soda-water, continually mixing with a spoon while pouring it in; then strain into a large glass and serve.

1538. Cooler à la Benjamin Wood.

—Put into a large glass two tablespoonfuls of finely cracked ice, one teaspoonful of powdered sugar; squeeze in the juice of a good-sized, sound, juicy lemon, adding one tablespoonful of orgeat; pour in one bottle of cold plain soda. Thoroughly mix all well together and serve.

1539. Cooler à la Hollywood.

—Have in a large glass four heaped tablespoonfuls of clean, finely cracked ice. Squeeze in the juice of a medium-sized very juicy sound lemon, add half a teaspoonful of powdered sugar, one pony-glassful of raspberry syrup, one pony of Swiss kirsch; then thoroughly shake it with the glass and shaker, strain into a lemonade glass, pour in a bottle of cold plain soda, mix well, and immediately serve.

1540. Cooler à la W. J. Florence.

—Crack one fresh egg, separate the white from the yolk, place the latter in a schooner-glass, add half a teaspoonful of powdered sugar; then thoroughly beat it with a spoon; moisten with half a pony of maraschino and one pony of brandy, fill the glass with finely cracked ice, then thoroughly mix for half a minute. Strain through a strainer into a claret glass, and serve.

1541. Cooler à la Britain.

—Have at the bottom of a very large glass three sprigs of good fresh mint, with two teaspoonfuls of powdered sugar; then fill the glass with very finely cracked ice, add one sherry-wineglassful of good brandy or whiskey, whichever is preferable; thoroughly shake it with the glass and shaker, pour all back into the glass; arrange three sprigs of fresh mint inside near the edge of the glass, also one slice of a sound orange cut in two at each side of the glass, and serve with straws if at hand.

1542. Cooler à la A. T. Sullivan.

—Place in a large glass six tablespoonfuls of finely cracked, clean ice with half a teaspoonful of powdered sugar; pour in half a pony of red curaçoa, and one wineglassful of Catawba wine, then, with both glass and shaker, thoroughly shake the contents for three-quarters of a minute; pour all back into the glass without straining it, and serve with straws.

1543. Egg-Nog.

—Have a punch-bowl sufficiently large to hold at least three quarts.

Crack eight very fresh eggs, separate the yolks from the whites, and then with the aid of a wire whip sharply beat up the yolks in a bowl with eight tablespoonfuls of fine powdered sugar; then pour in one pint of Jamaica rum and two quarts of fresh milk, continually stirring with the whip while pouring in the milk; when all added, sharply beat with the whip again for two and a half to three minutes.

Now beat up the whites in a bowl to a very stiff froth, and then pour it over the egg-nog. Place the bowl in a cool place, and serve when desired with six fine tumblers.

1544. Champagne Punch.

—Have a pretty champagne bowl large enough to hold three quarts.

Prepare a pot of Oolong tea (by preference) the equivalent of two teacupfuls; lay it aside until cool, without placing it on the ice, etc. Pour one pony of eurak into the bowl (which can be obtained at Park & Tilford’s, Acker, Merrill & Condit’s, or, I think, at any pharmacist’s), two wineglassfuls of Rhein wine, one pony of brandy, one pony of maraschino, one bottle of cold plain soda, and one quart of champagne, and then strain in the prepared tea also. Mix the whole thoroughly together with a ladle; then put in the punch a piece of clean and clear ice of about one pound. Peel a fine, medium-sized, sound banana, slice it into thin slices, scatter them all over the punch. Neatly peel and slice, also, a fine, juicy, sound orange, and spread the slices all over the punch, and then send it to the table with six fine punch glasses.

1545. After-Dinner Cordial à la Tocci.

—Have a clean well-polished cordial-glass. Place at the bottom of the glass one teaspoonful of red curaçoa, then fill a teaspoon with yellow chartreuse; take the cordial-glass in your left hand; slightly incline it toward the right, then gently and carefully put the spoon into the glass as far down as to allow the point of the spoon to just touch the surface of the red curaçoa, and then gradually pour it over the curaçoa, slowly withdrawing the spoon till empty. Fill the spoon with brandy, and gradually pour it over the yellow chartreuse, and carefully serve it without shaking.

1546. After-Dinner Cordial à la T. S. Kingman.

—Have a cordial-glass the same as above. Put in it a little over two-thirds of a teaspoonful of red curaçoa, the same quantity of maraschino, the same of yellow chartreuse, and also the same of brandy; all very carefully poured with the aid of a teaspoon by the same process as for No. 1545.

1547. After-Dinner Cordial à la T. A. Lord.

—Have at the bottom of a cordial-glass two-thirds of a teaspoonful of red curaçoa, two-thirds of maraschino over the curaçoa, two-thirds of yellow chartreuse over the maraschino, two-thirds of green chartreuse over the yellow, and then two-thirds of brandy, taking care that all the different ingredients are carefully poured in with a teaspoon exactly as for No. 1545.

1548. After-Dinner Cordial à la B. E. Kingman.

—Put in a cleanly polished cordial-glass half a teaspoonful of raspberry syrup; carefully pour over it half a teaspoonful of maraschino, half a teaspoonful of crême de menthe, half a teaspoonful of yellow chartreuse, half a teaspoonful of green chartreuse, and lastly, half a teaspoonful of brandy, all very carefully poured in, one over the other, and then very carefully served without mixing the different colors.

1549. Cordial à la Chas. H. Wheeler.

—Put in a small wineglass a teaspoonful of red curaçoa, the yolk of one fresh egg, taking special care that the yolk should remain whole, then carefully pour in one teaspoonful of maraschino, one teaspoonful of yellow chartreuse, one teaspoonful of green chartreuse, and lastly, one teaspoonful of very good brandy; then light a match, set fire to the brandy, and let it burn for one and a half minutes, which should be done in the presence of the guest.

1550. Cordial à la Col. Brown.

—Crack a whole fresh egg into a large tumbler, add half a teaspoonful of powdered sugar, then thoroughly beat the egg and sugar with a spoon; pour in one teaspoonful of red curaçoa, one teaspoonful of green Chartreuse, and one pony-glassful of Delmonico’s old Cabinet Whiskey; then fill the glass with finely cracked clean ice. Thoroughly shake it with the glass and shaker for at least one minute. Then strain it into a small flat glass, and serve.

INDEX TO SECOND SUPPLEMENT.

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