glass ½ full Shaved Ice.

2 heaping teaspoonfuls Bar Sugar dissolved in a little Water.

1 whole Egg broken in.

1½ Jiggers Claret Wine.

Shake thoroughly; strain into Punch glass; sprinkle with Nutmeg on top and serve.

CLARET PUNCH

Fill large Bar glass ⅔ full Shaved Ice.

3 teaspoonfuls Bar Sugar.

4 dashes Lemon Juice.

2 slices Orange.

2 jiggers Claret.

Shake; strain into thin glass; dress with Fruit and serve with Straws.

CLARET PUNCH (5-gallon mixture for a large reception or party of 100 people)

For mixing use a large agate or porcelain-lined vessel.

4 lbs. Cut Loaf Sugar.

Juice of 25 Lemons.

2 quarts Brandy.

10 quarts Claret.

7 jiggers Chartreuse (green).

8 quarts Carbonated Water.

Stir well.

Place a large block of Ice in a Punch bowl and fill nearly full of the mixture, adding:

18 Oranges, cut in slices.

1½ cans sliced Pineapples.

Serve from the bowl into Punch glasses with a Ladle, and renew the contents of the bowl from the mixing vessel as needed.

CLOVER CLUB COCKTAIL

Fill large Bar glass ½ full Fine Ice.

½ pony Raspberry Syrup.

½ jigger Dry Gin.

½ jigger French Vermouth.

White of 1 Egg.

Shake well; strain into Cocktail glass and serve.

CLOVER LEAF COCKTAIL

Fill Mixing glass with Lump Ice.

½ pony Cusenier Grenadine.

The white of one Egg.

1 jigger Sir Robert Burnette's Old Tom Gin.

Shake well and strain into a Cocktail glass.

CLUB COCKTAIL

Fill large Bar glass ½ full Shaved Ice.

2 dashes Angostura Bitters.

2 dashes Pineapple Syrup.

1 jigger Brandy.

Stir; strain into Cocktail glass; dress with Berries; dash with Champagne; twist a piece of Lemon Skin over the drink and drop it on top. Serve.

CLUB HOUSE CLARET PUNCH

Fill large Bar glass ¾ full Shaved Ice.

4 dashes Gum Syrup.

1 teaspoonful Lemon Juice.

1 teaspoonful Orange Juice.

2 jiggers Claret.

Shake; strain into tall, thin glass; fill up with Apollinaris or Seltzer; dress with Fruit and serve.

CLUB HOUSE PUNCH (for a party of 20)

For mixing use a large Punch bowl.

½ can Peaches.

½ can Pineapples.

3 Oranges, sliced.

3 Lemons, sliced.

3 quarts Sweet Catawba or Tokay.

1 pint Brandy.

1½ jiggers Jamaica Rum.

1 jigger Green Chartreuse.

Set this mixture aside in ice box for 6 hours. Then place block of Ice in another bowl of sufficient capacity and strain in the mixture from the Mixing bowl. Dress the Ice with Fruit and serve with a Ladle into Punch glasses.

COFFEE COCKTAIL

Fill large Bar glass ⅔ full Shaved Ice.

1 fresh Egg.

1 teaspoonful Bar Sugar.

1 jigger Port Wine.

1 pony Brandy.

Shake; strain into medium thin glass; grate Nutmeg on top and serve.

COHASSET PUNCH

Fill large Bar glass ½ full Shaved Ice.

1 jigger New England Rum.

1 jigger Vermouth.

3 dashes Gum Syrup.

1 dash Orange Bitters.

½ juice of a Lemon

Stir and serve with a Preserved Peach and its liquor.