lined.

4 Oranges, sliced.

4 Lemons, sliced.

½ Pineapple, sliced.

½ pint Chartreuse.

½ pint Abricontine.

1 pint Curacoa.

1 pint 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 ⅓ 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:

¼ 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 ⅓ 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 ½ full ice-cold Champagne. Fill up balance of Goblet with ice-cold Porter. Stir and serve.

CHOCOLATE PUNCH

Fill large Bar glass ⅔ full Shaved Ice.

1 teaspoonful Bar Sugar.

¼ 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 hours before using. Then strain info another bowl, and when ready to use add 3 pints of some sparkling Wine, preferably Champagne. Stir gently once or twice, and then put in a block of clear Ice and decorate the top of it tastily with Fruits and let several slices of Grape Fruit float around in the bowl. Serve in Champagne glasses.

CLARET FLIP

Fill large Bar