Cognac Brandy.

1 pint Tokay Wine.

Stir well and allow mixture to stand three hours. Strain into another
bowl and add:

3 quarts Champagne.

3 pints Apollinaris Water.

1 large piece of Ice.

Stir well; decorate with Fruit; float slices of Grape Fruit on top and
serve in Champagne glasses.

CHAMPAGNE FRAPPE

Place a bottle in a Champagne cooler and around it a freezing mixture of
fine Ice and Salt. Twirl the bottle until it is about to freeze, when it
will be ready to serve.

CHAMPAGNE JULEP

Fill medium size Shell glass 1/3 full Cracked Ice.

2 teaspoonfuls Bar Sugar.

2 sprigs bruised Mint.

Pour Champagne slowly into the glass, stirring gently at the same time.

Dress with fruit; dash with Brandy and serve with Straws.

CHAMPAGNE PUNCH (for a party of 6)

Into a glass Pitcher pour the Juice of 1 Lemon, and add:

1/4 lb. Bar Sugar.

1 jigger Strawberry Syrup.

1 quart bottle Champagne.

Stir with Ladle and drop in:

1 sliced Orange.

3 slices Pineapple.

Decorate with Fruit and serve in Champagne goblets.

CHAMPAGNE SOUR

Fill medium Bar glass 1/3 full Shaved Ice.

3 dashes Lemon Juice.

Fill up with Champagne.

Stir gently; dress with Fruit and Berries; dash with Brandy and serve
with Straws.

CHAMPAGNE VELVET

Fill Goblet 1/2 full ice-cold Champagne. Fill up balance of Goblet with
ice-cold Porter. Stir and serve.

CHOCOLATE PUNCH

Fill large Bar glass 2/3 full Shaved Ice.

1 teaspoonful Bar Sugar.

1/4 jigger Curacoa.

1 jigger Port Wine.

1 Egg.

Fill up with Milk; shake well; strain into Punch glass; grate Nutmeg on
top and serve.

CIDER EGGNOG

Into a large Bar glass break a fresh Egg.

1 teaspoonful Sugar.

4 lumps Cracked Ice.

Fill up with Sweet Cider.

Shake; strain into tall, thin glass and serve with grated Nutmeg on top.

CLARET AND ICE

4 lumps Ice in medium size Mineral Water glass.

Fill up with Claret and serve.

CLARET COBBLER

Dissolve one teaspoonful of Sugar with little Water in large Bar glass.

1 quartered slice Orange.

2 jiggers Claret.

Fill up with Shaved Ice and serve with Straws.

CLARET CUP (2-gallon mixture)

For mixing use a large Punch bowl or other suitable vessel of glass or
porcelain lined.

6 Oranges, sliced.

3 Lemons, sliced.

2 Pineapples.

2 jiggers Abricontine.

4 jiggers Curacoa.

4 quarts Claret.

3 pints Apollinaris.

Mix well with a Ladle and set aside for three