Take two dashes of cura^oa or maraschino, one pony of rye
whiskey, one wine-glass of vermouth, three dashes of Boker's
bitters, and two small lumps of ice, put into a small bar glass,
shake well, and pour into a claret or cocktail glass. If one
prefers it rather sweet, add two dashes of gum syrup.
896 MB8. SEELT'B COOK BOOM
Martini Ck>oktail
Put two amali lumps of ice in a small bar glass, add one
dash of Boker's bitters, two dashes of maraschino, one pony
of Old Tom gin, and one wine-glass of vermouth. Shake
thoroaghly and strain into a large cocktail glass. Put a
quarter of a slice of lemon in the glass and serve. If pre-
ferred very sweet, add two dashes of gum syrup.
Tom GHn
The same as Holland gin cocktail, except the substituting
Tom gin in place of the HoUand gin.
Whiskey Ck>cktail
Take three or four dashes of gum syrup✪ Brandy Cocktail in a small bar glass,
filled one-third full of shaved ice, add two dashes of Boker's
bitters, and one wine-glass of whiskey. Shake, and strain into
a cocktail glass. Twist a small piece of lemon rind in it and
serve at once.
Boiled Ck>free
Use as much ground coffee as is needed, allowing one table-
spoon of coffee to one cup of boiling water. Place on the range,
and when it comes to a boil, uncover and remove from the fire.
Let it stand two or three minutes, then cover it, and replace
over the fire. The instant it boils, remove and let it stand
five minutes. It is then ready to serve. Sometimes an egg
is beaten up and with a little cold water is mixed with the
coffee bef ore the boiling water is poured on. This is to dear it.
Black Ck>flée
Place six tablespoons of ground coffee in the strainer of
a drip coffee-pot. Pour over it three cups of boiling water.
Let it stand a minute or two after it has drained and then
serve. The coffee must be ground very fine and the water
must be boiling.
BEVEHAGE8 S97
AuBtrian OofCée
A coffee of the above name, sometimes served at teas and
receptions, is a cold, strong coffee, creamed and sweetened. It
is served in small glasses, with a tabl^spoon of ice cream✪ Austrian Coffee added
to each glass after the coffee is put in.
A Breakfast Ck>flée
Three-quarters of a teacup of ground coffee, Java and
Mocha mixed. Three-quarters of a pint of cold water. Stir
together the yolk and white of an egg^ and pour a third with
a piece of the shell into the coffee. Mix well, add a pint and
a half of boiling water✪ Breakfast Coffee, and boil quickly fi ve minutes. Stir
the coffee, set back, and boil slowly ten or fifteen minutes
more, and add a little cold water to settle. Strain into the
cups.
Ck>ld Oocoa
To make one cup, mix one heaping teaspoon of cocca with
sugar to taste in a little hot water. Then fili the glass with
rich cold milk or cream✪ Cold Cocoa.
Oider Gap
Fili a pitcher with cracked ice and over it pour one quart
of cider, add one small spoonful of sugar, and one bottle of
club soda. Decorate the top with different kinds of thinly
sliced fruits and a bunch of young mint✪ Cider Cup. Serve at once.
Ohampeigne Oup
Two gills of brandy, two gills of red cura^oa, one gill of
green Chartreuse, a quarter of a pound of loaf sugar, and the
juice of five lemons. After mixing, pour into a pitcher in which
there is a large piece of ice. Then add ^ quart and a half of
Champagne and one quart of Apollinarìs✪ Champagne Cup.
898 MBS. SEELT'a COOK BOOK
Olaret Oup
Page 214 · 7 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Take two dashes of cura^oa or maraschino, one pony of rye
whiskey, one wine-glass of vermouth, three dashes of Boker's
bitters, and two small lumps of ice, put into a small bar glass,
shake well, and pour into a claret or cocktail glass. If one
prefers it rather sweet, add two dashes of gum syrup.
896 MB8. SEELT'B COOK BOOM
Martini Ck>oktail
Put two amali lumps of ice in a small bar glass, add one
dash of Boker's bitters, two dashes of maraschino, one pony
of Old Tom gin, and one wine-glass of vermouth. Shake
thoroaghly and strain into a large cocktail glass. Put a
quarter of a slice of lemon in the glass and serve. If pre-
ferred very sweet, add two dashes of gum syrup.
Tom GHn
The same as Holland gin cocktail, except the substituting
Tom gin in place of the HoUand gin.
Whiskey Ck>cktail
Take three or four dashes of gum syrup in a small bar glass,
filled one-third full of shaved ice, add two dashes of Boker's
bitters, and one wine-glass of whiskey. Shake, and strain into
a cocktail glass. Twist a small piece of lemon rind in it and
serve at once.
Boiled Ck>free
Use as much ground coffee as is needed, allowing one table-
spoon of coffee to one cup of boiling water. Place on the range,
and when it comes to a boil, uncover and remove from the fire.
Let it stand two or three minutes, then cover it, and replace
over the fire. The instant it boils, remove and let it stand
five minutes. It is then ready to serve. Sometimes an egg
is beaten up and with a little cold water is mixed with the
coffee bef ore the boiling water is poured on. This is to dear it.
Black Ck>flée
Place six tablespoons of ground coffee in the strainer of
a drip coffee-pot. Pour over it three cups of boiling water.
Let it stand a minute or two after it has drained and then
serve. The coffee must be ground very fine and the water
must be boiling.
BEVEHAGE8 S97
AuBtrian OofCée
A coffee of the above name, sometimes served at teas and
receptions, is a cold, strong coffee, creamed and sweetened. It
is served in small glasses, with a tabl^spoon of ice cream added
to each glass after the coffee is put in.
A Breakfast Ck>flée
Three-quarters of a teacup of ground coffee, Java and
Mocha mixed. Three-quarters of a pint of cold water. Stir
together the yolk and white of an egg^ and pour a third with
a piece of the shell into the coffee. Mix well, add a pint and
a half of boiling water, and boil quickly fi ve minutes. Stir
the coffee, set back, and boil slowly ten or fifteen minutes
more, and add a little cold water to settle. Strain into the
cups.
Ck>ld Oocoa
To make one cup, mix one heaping teaspoon of cocca with
sugar to taste in a little hot water. Then fili the glass with
rich cold milk or cream.
Oider Gap
Fili a pitcher with cracked ice and over it pour one quart
of cider, add one small spoonful of sugar, and one bottle of
club soda. Decorate the top with different kinds of thinly
sliced fruits and a bunch of young mint. Serve at once.
Ohampeigne Oup
Two gills of brandy, two gills of red cura^oa, one gill of
green Chartreuse, a quarter of a pound of loaf sugar, and the
juice of five lemons. After mixing, pour into a pitcher in which
there is a large piece of ice. Then add ^ quart and a half of
Champagne and one quart of Apollinarìs.
898 MBS. SEELT'a COOK BOOK
Olaret Oup