serve with Straws.

ENGLISH BISHOP PUNCH

Roast an Orange before a fire or in a hot oven. When brown cut it in
quarters and drop the pieces, with a few Cloves, into a small
porcelain-lined or agate vessel, and pour in 1 quart of hot Port Wine.
Add 6 lumps Cut Loaf Sugar and let the mixture simmer over the fire for
30 minutes. Serve in Stem glasses with Nutmeg grated on top.

FANCY WHISKEY SMASH

Fill large Bar glass 1/2 full Shaved Ice.

2 teaspoonfuls Bar Sugar.

3 sprigs Mint pressed with muddler in 1 jigger aerated Water.

1 jigger Whiskey.

Stir well; strain into Sour glass; dress with Fruit and serve.

FANNIE WARD

Use a large Mixing glass with Lump Ice.

White of an Egg.

Juice 1/2 Lime.

2 dashes imported Grenadine.

1 jigger Bacardi Rum.

Shake and strain into Cocktail glass.

FEDORA

Fill large Bar glass 3/4 full Shaved Ice.

2 teaspoonfuls Bar Sugar dissolved in little Water.

1 pony Curacoa.

1 pony Brandy.

1/2 pony Jamaica Hum.

1/2 pony Whiskey.

Shake well; dress with Fruit and serve with Straws.

FISH CLUB PUNCH (for a party of 8)

Into a Punch bowl pour:

2-1/2 jiggers Lemon Juice.

4 jiggers Peach Brandy.

2 jiggers Cognac Brandy.

2 jiggers Jamaica Rum.

3 pints Ice Water.

Stir well; ladle into Punch glass and serve.

FOG HORN--Country Club Style

Use a large Mixing glass; fill with Lump Ice.

1/2 Lime Juice.

1/2 Lemon Juice.

1 teaspoonful Bar Sugar.

1 jigger Burnette's Old Tom Gin.

Stir well; strain into tall, thin glass and fill with imported Ginger
Ale.

FREE LOVE COCKTAIL---Club Style

Lump Ice.

Use Shaker.

1/2 of the white of 1 Egg.

3 dashes Anisette.

1 jigger Old Tom Gin.

1 pony fresh Cream.

Shake well, serve in Cocktail glass.

FRENCH POUSSE CAFE

Fill a Pousse Cafe glass 1/2 full of Maraschino and add: Raspberry
Syrup, Vanilla, Curacoa, Chartreuse and Brandy in equal proportions
until the glass is filled. Then proceed as for Abricontine Pousse Cafe.

GARDEN PUNCH (2-1/2 gallon mixture for a party of 50)

Place a good size block of Ice in a large Punch bowl.

4 jiggers Lemon Juice.

1-1/2 lbs. Bar Sugar.

2 jiggers Orange Juice.

1-1/2 jiggers green Chartreuse.

1 quart Brandy.

6 Quarts Tokay or Sweet Catawba Wine.

2 quarts Claret Wine.

Stir well; ladle into Stem glasses, and decorate each glass with Fruit
before serving.

G.O.P.

Use a large Mixing glass with Lump of Ice