Applegreen's. Bar Book.

Transcription

1 Applegreen's Bar Book.

2

3 APPEL GREEN'S Bar Book OR HOW TO MIX DRINKS BY JOHN APPLEGREEN FORMERLY of KINSLEY'S. CHICAGO and HOLLAND HOUSE, NEW YORK Copyright 1899 by JOHN APPLEGREEN SECOND EDITION. REVISED Copyright 1904 by JOHN APPLEGREEN THIRD EDITION, REVISED Copyright 1909 by JOHN APPLEGREEN PRICE. ONE DOLLAR Published by THE HOTEL MONTHLY 325 DEARBORN STREET - - CHICAGO

4 PREFACE. This little book is intended to serve a useful purpose as a "vest pocket" ready reference where high-class bar or catering service is demanded. By a careful compounding of the different receipts, as directed, and the use of only firstclass ingredients, success is assured. THE AUTHOR.

5 INDEX, INTRODUCTORY. COCKTAILS 1 COLLINS 23 COOLEES 25 DAISIES 45 FIZZES 18 FRAPPES 46 HIGHBALLS 31 HOT DEINES 26 MENU SUGGESTIONS 58 MINT JULEPS 40 MISCELLANEOUS 48 PARTY DRINKS 33 PUNCHES 14 RICKEYS 22 SMASHES 40 SOURS 11 TEMPERANCE DRINKS 42 TODDIES 24 WINE LIST SUGGESTIONS 60

6 INTRODUCTORY. "Cleanliness is next to godliness." This maxim applies to barkeeping as well as to anything else, and a barkeeper should try to make his bar inviting in appearance and keep it so. Nothing appeals more to a customer on entering a place than to see a well-kept bar, where everything is bright and clean and the glasses are well polished. If the bar be in a hotel, you can do much towards sharpening the appetite of the guest by the manner in which you serve him his drink. A dry, well-polished glass, liquor from a well-cleaned bottle, served by a tidy barkeeper in a polite manner, will do much towards making the guest enjoy his meal. The barkeeper should always wear either a white jacket and white apron, or a white vest and white apron. He should always be polite and courteous, as politeness goes a good ways. Never start a conversation or drink with a customer. On opening the bar in the morning the first and most essential thing is to have it well ventilated. Nothing like plenty of good fresh air. No place is quite so bad as a foulsmelling bar room. After seeing to the ventilation of the room, the barkeeper should fill his pitchers with ice water, cut up his fruits for the day such as lemons, oranges and pineapple and then proceed to wipe off all the bottles, and to polish every glass on the back-bar. During this time the porter should clean the work-board, polish all brass and nickel work, and see that the room is cleaned up in general. Having now cleaned up thoroughly, the stock should be looked over and gotten in

7 shape, the whisky bottles filled, the side drinks properly arranged and then you are ready for business. The stock, of course, must be governed by the trade and demand. Eye whisky is the most popular now, although some still prefer the Bourbon. Scotch whisky has become very popular and several good brands should be kept. There are a great variety of bitters on the market, but the following are good and should be kept in stock: Peychaud, Orange, Angostura, Pepsin, Boonekamp, Celery and Hostetters. It is also well to keep in stock some green mint, peppermint, Jamaica ginger, bromo seltzer, bromo soda, bromo caffeine, acid phosphate, aromatic spirits of ammonia, Dubonnet bitters, Fernet bitters, Lee & Perrins' sauce, bicarbonate of soda, buttermilk, sweet milk, glycerine, rock candy syrup, molasses, limes and quinine. Whisky and gin should be kept on the ice for immediate use; also seltzer and ginger ale. It is also well to have some whisky and gin on the back-bar, as some people prefer their liquor warm or the same temperature as the room. White wines should be served cold. Red wine should be served the temperature of the room. Never serve brandy, blackberry brandy, port wine or claret cold. Ale should not be kept as cold as beer; and in serving never shake the bottle. Be careful also to pour very slowly into the glass. Always strain mixed drinks thoroughly; and never leave a customer until properly served.

8 COCKTAILS. Cocktails should be thoroughly mixed and properly strained. A double strainer is preferable. WHISKY COCKTAILS. Use small mixing glass. 2 dashes Peychaud bitters or Angostura 2 dashes syrup 1 jigger good whisky Piece lemon peel Small quantity shaved ice Stir well and strain into a cocktail glass. BRANDY COCKTAIL. Use small mixing glass. 2 dashes Peychaud or Angostura bitters 2 dashes syrup 1 jigger good brandy Piece lemon peel Shaved ice Stir well and strain into cocktail glass. HOLLAND GIN COCKTAIL. Same as whisky cocktail, except use gin instead of whisky. TOM GIN COCKTAIL. Same as whisky cocktail, except use Tom gin in place of whisky. TOM GIN COCKTAIL, ORANGE BITTERS. Same as above, except use orange bitters in place of Angostura or Peychaud. TOM GIN COCKTAIL, DRY. Same as Tom gin cocktail, except to omit the syrup.

9 2 APPLEGREEN'S BAR BOOK. MARTINI COCKTAIL. 2 dashes orange bitters 1 dash syrup 1/2 jigger Tom gin 1/2 jigger Italian vermouth Piece lemon peel Ice Strain into cocktail glass. MARTINI COCKTAIL, DRY (1). Same as above except to omit the syrup. MARTINI COCKTAIL, DRY (2). Use small mixing glass, into which put 2 dashes of orange bitters Piece of lemon peel 2 or 3 lumps of ice Va jigger of French vermouth 2/3 jigger of dry gin Stir well and strain into a cocktail glass. MARTINI COCKTAIL, DRY (3). Same as above, except use Plymouth gin in place of dry gin. MANHATTAN COCKTAIL. 1 dash orange bitters 1 dash Peychaud bitters 1 dash syrup 1/2 jigger whisky 1/2 jigger Italian vermouth Piece of lemon peel Ice Strain into cocktail glass. MANHATTAN COCKTAIL, DRY. Same as above, except omit the syrup.

10 APPLEGREEN'S BAR BOOK. 3 FOURTH REGIMENT COCKTAIL. 1 dash orange bitters 1 dash Peychaud bitters 1 dash celery bitters 1/2 jigger whisky 1/2 jigger Italian vermouth Piece of lemon peel Ice Stir and strain into cocktail glass. BRIGHTON COCKTAIL. 2 dashes orange bitters 1 dash syrup 1/2 jigger Holland gin 1/2 jigger Italian vermouth Piece of lemon peel Stir and strain into cocktail glass. PLYMOUTH GIN COCKTAIL. 2 dashes orange or Peychaud bitters, whichever customer desires 1 dash syrup 1 jigger Plymouth gin Piece of lemon peel Ice Stir and strain into cocktail glass. CRISP COCKTAIL. (Was a specialty of Kinsley's.) 2 dashes orange bitters 1/2 jigger Plymouth gin 1/2 jigger French vermouth Piece of lemon peel Ice Stir and strain into cocktail glass. Lemon peel Ice Stir and strain into cocktail glass.

11 4 APPLEGREEN'S BAR BOOK. CHOCOLATE COCKTAIL. Use small mixing glass, into which break one egg. 1 jigger port wine 1 teaspoonful fine sugar Fill glass with fine ice, shake well and strain into Burgundy glass. BOB EOY COCKTAIL. 2 dashes orange bitters 1/2 jigger Scotch whisky 1 dash Peychaud bitters 1/2 jigger Italian vermouth OLIVETTE COCKTAIL. 1 dash orange bitters 1 dash Peychaud bitters 1/2 jigger Plymouth gin 1/2 jigger French vermouth Lemon peel Ice Stir and strain into cocktail glass, then put in one olive. SCOTCH WHISKY COCKTAIL. Same as whisky cocktail, except substitute Scotch whisky in place of rye or bourbon. VERMOUTH COCKTAIL. 1 dash orange bitters 1 dash Peychaud bitters 1 dash syrup 1 jigger either Freneh or Italian vermouth, whichever customer prefers Lemon peel Ice Stir and strain into cocktail glass.

12 APPLEGREEN'S BAR BOOK. 5 SHEBBY COCKTAIL, 1 dash orange bitters 1 dash Peychaud bitters 1 jigger sherry Lemon peel Ice Stir and strain into cocktail glass. TEILBY COCKTAIL. 1 dash orange bitters 1/2 pony glass creme de Yvette 1/2 jigger of dry gin Lemon peel Ice Stir and strain into cocktail glass. SLOE GIN COCKTAIL. 1 dash orange bitters 1/2 jigger sloe gin 1/2 jigger dry gin Lemon peel Ice Stir and strain into cocktail glass. STAR COCKTAIL. 1 dash orange bitters 1/2 jigger apple brandy 1/2 jigger Italian vermouth Lemon peel Ice Stir and strain into cocktail glass. YALE COCKTAIL. 1 dash orange bitters 1 dash absinthe 1 jigger Tom gin Lemon peel Ice Stir and strain in cocktail glass and squirt a little seltzer in the glass.

13 6 APPLEGREEN'S BAR BOOK. SODA COCKTAIL. Use large glass and lump ice. 3 dashes Angostura bitters 1 piece lemon peel 1 bottle lemon soda Stir and strain into lemonade glass; add a teaspoonful of powdered sugar and serve. CHAMPAGNE COCKTAIL. Use small lemonade glass. 2 dashes Peychaud bitters on lump of cut sugar Small round piece of ice Peel of whole lemon Put wine in glass, stir and serve Use large mixing spoon One quart of wine makes six cocktails. OLD-FASHIONED COCKTAILS. For mixing old-fashioned cocktails, toddies, and high-balls, you will require lump ice, and it is well to have the ice prepared beforehand. Have lump ice about the size of an egg, but cut square or diamond-shape, as this tends to improve the appearance very much in serving. OLD-FASHIONED "WHISKY COCKTAIL. Use a large cut glass Put 1/2 lump of cut sugar in the glass, dampen it slightly with water and crush well with your muddler; then put in lemon peel on the sugar, and the lump ice 1 dash Peychaud or Angostura bitters 1 jigger good whisky Stir well and serve Some people prefer to have their oldfashioned cocktails strained, and it is well to ask your customer if he so prefers it, and, if so, strain into a whisky glass.

14 APPLEGREEN'S BAR BOOK. 7 OLD-FASHIONED GIN COCKTAIL. Same as old-fashioned whisky cocktail, except use gin in place of whisky, using Tom gin, Plymouth gin, Holland gin or whatever brand the customer desires. OLD-FASHIONED BEANDY COCKTAIL. Same as old-fashioned whisky cocktail, except use brandy in place of whisky. OLD-FASHIONED SHEEEY COCKTAIL. Same as old-fashioned whisky cocktail, except use sherry in place of whisky. OLD-FASHIONED VEEMOUTH COCKTAIL. Same as old-fashioned whisky cocktail, except use vermouth in place of whisky. Use French or Italian vermouth, whichever is prefered by your customer. OLD-FASHIONED MANHATTAN COCKTAIL. Same as old-fashioned whisky cocktail, except use 1/2 jigger of whisky and 1/2 jigger of Italian vermouth. OLD-FASHIONED MAETINI COCKTAIL. Same as old-fashioned whisky cocktail, except use 1/2 jigger of Tom gin and 1/2 jigger of Italian vermouth in place of whisky. Use orange bitters in place of Peychaud or Angostura. HAEVAED COCKTAIL. Use mixing glass, into which put 2 dashes orange bitters 1/3 jigger sherry 2/3 jigger Italian vermouth lce Strain into cocktail glass Put piece of twisted lemon peel on top.

15 8 APPLEGREEN'S BAR BOOK. LONE TREE COCKTAIL. Use small mixing glass Fill with fine cracked ice, into it put 1/2 jigger dry gin 1/2jiggerFrench vermouth 2 dashes orange bitters Shake well till it is f rapped Strain into a large cocktail glass. ABSINTHE COCKTAIL. Use small mixing glass, into which put 1 dash Feychaud bitters 1 dash syrup 1 pony absinthe 1 pony water Shaved ice Stir well and strain into a cocktail glass. McCUTCHEON COCKTAIL Use small mixing glass, into which put 2 or 3 lumps of ice 1 dash of orange bitters 1/2 jigger of dry gin 1/4 jigger French vermouth 1/4 jigger Italian vermouth 1 dash of maraschino Stir well and strain into large cocktail glass. DUCHESS COCKTAIL. Use small mixing glass, into which put 1/3 of a jigger of white absinthe 1/3 of a jigger of French vermouth 1/3 of a jigger of Italian vermouth Add fine ice and shake well Strain into a large cocktail glass.

16 APPLEGREEN'S BAR BOOK. 9 CLOVER LEAP COCKTAIL. Use small mixing glass, into which put Juice of half a lemon White of an egg 1/2 jigger of dry gin 1 jigger of cream Small amount of grenadim syrup Fine ice Shake well and strain into a large cocktail glass Sprig of mint AMY LESLIE COCKTAIL. Use small mixing glass, into which put 1 dash of creme de Yvette 1/3 of a jigger French vermouth 1/3 of a jigger dry gin Orange peel Fine ice Stir well and strain into large cocktail glass. BRONX COCKTAIL. Use small mixing glass into which put Juice of1/4orange 1/2 jigger of dry gin 1/2 jigger French vermouth Fine ice Shake well and strain into a large cocktail glass. GIBSON COCKTAIL. Use small mixing glass into which put A large lump of ice 1 pony French vermouth 1 pony Plymouth gin Stir well and strain into a cocktail glass.

17 10 APPLEGREEN'S BAR BOOK. ROSSINGTON COCKTAIL (1). Use small mixing glass, into which put Orange peel 1/2 jigger Italian vermouth 2/3 jigger Plymouth gin Stir well and strain into a cocktail glass. ROSSINGTON COCKTAIL (2). Same as above, except use French vermouth and dry gin. EOSSINGTON COCKTAIL (3). Same as No. 2, except add the juice of onehalf an orange Shake well and strain Small amount of orange bitters can be used in cocktail. MILLIONAIRE COCKTAIL. Use small mixing glass, into which put 1 dash orange bitters 1 dash anisette 2/3 jigger Gordon gin 1/3 jigger absinthe Shake well and strain into a cocktail glass. MERRY WIDOW COCKTAIL. Use small mixing glass, into which put 1/2 pony maraschino 2/3 pony Italian vermouth 1 pony French vermouth Fine ice Shake well and strain into a cocktail glass. FRENCH CANADIAN COCKTAIL. Use small mixing glass, into which put 1 dash of absinthe 1 pony French vermouth 1 pony Canadian whisky Fine ice Stir well and strain into a cocktail glass.

18 APPLEGREEN'S BAR BOOK. 11 OYSTER COCKTAIL. Use large wine glass, into which put 1/2 dozen small oysters 1 teaspoon tomato catsup 1 dash each of Worcestershire sauce, lemon and tabasco sauce Season with salt and pepper. CLAM COCKTAIL. Same as oyster cocktail, except use clams in place of oysters. SOURS. Never use prepared lemon juice, but always use a fresh-cut lemon or lime for all sour drinks. WHISKY SOUR. The juice from half a lemon squeezed into a mixing glass Syrup equal to the amount of lemon juice 1 jigger of whisky Small quantity of shaved ice Stir and strain into fine thin glass; then put in one small slice of orange and one slice of pineapple and serve. CARSTAIRS SOUR. Use small mixing glass into which put 1/2 lemon 1/2 lime 1 small teaspoonful of sugar Small quantity of mint Squeeze well with muddler Shaved ice 1 jigger Carstairs rye Shake well and strain into a sour glass Add a little seltzer.

19 12 APPLEGREEN'S BAR BOOK. TOM GIN SOUR. Same as whisky sour, except substitute Tom gin in place of whisky. HOLLAND GIN SOUK. Same as whisky sour, except use Holland gin in place of whisky. PLYMOUTH GIN SOUR. Same as whisky sour, except use Plymouth gin in place of whisky. SLOE GIN SOUK. Same as whisky sour, except use sloe gin in place of whisky. BKANDY SOUK. Same as whisky sour, except use brandy in place of whisky. SCOTCH SOUR. Same as whisky sour, except use Scotch whisky in place of rye or Bourbon whisky. CARDINAL SOUK. Same as whisky sour, except float a little claret wine on top. IKISH WHISKY SOUR. Same as whisky sour, except use Irish whisky in place of rye or Bourbon whisky. KUM SOUR. Same as whisky sour, except use rum in place of whisky.

20 APPLEGREEN'S BAR BOOK. 13 SILVEE SOUE. The juice of half a lemon The white of one egg 1 teaspoonful of sugar 1 jigger Plymouth gin Small quantity shaved ice Shake well and strain into a thin Burgundy glass. GRENADINE WHISKY SOUE. Use small mixing glass, into which put The juice of 1/2 a lemon 1/2 pony of Grenadine syrup Small amount of pure ice 1 jigger of whisky Shake well and strain into a sour glass. Fruit in season GRENADINE GIN SOUE. Same as above, except use gin in place of whisky. COMBINATION SOUR. Use small mixing glass into which put 1 teaspoonful powdered sugar Juice of 1/2 a lemon Juice of 1/2 a lime Juice of 1/2 an orange 1 jigger whisky Fine ice. Shake well and strain into a large sour glass. Gin, rum, brandy, or Scotch or Irish whisky can also be used.

21 14 APPLEGREEN'S BAR BOOK. PUNCHES. WHISKY PUNCH. Juice from 1/2 a lemon or lime 1 tablespoon powdered sugar 1 jigger whisky Small quantity shaved ice Shake well and strain into a fine thin glass, add a piece of pineapple and a slice of orange and serve. HOLLAND GIN PUNCH. Same as whisky punch, except to use Holland gin in place of whisky. TOM GIN PUNCH. Same as whisky punch, except to use Tom gin in place of whisky. PLYMOUTH GIN PUNCH. Same as whisky punch, except to use Plymouth gin in place of whisky. SLOE GIN PUNCH (1) Same as whisky punch, except to use sloe gin in place of whisky. SLOE GIN PUNCH (2). Use small mixing glass, into which put Juice of1/2a lime Juice of 1/2 an orange 1 tablespoonful of powdered sugar 1 jigger of sloe gin Fine ice Shake well and strain into a large punch glass. (Tom gin, or any other kind of gin, can also be used.)

22 APPLEGREEN'S BAR BOOK. 15 BRANDY PUNCH. Same as whisky punch, except to use brandy in place of whisky. RUM PUNCH. Same as whisky punch, except to use rum in place of whisky. SCOTCH WHISKY PUNCH. Same as whisky punch, except to use Scotch whisky. IRISH WHISKY PUNCH. Same as whisky punch, except to use Irish whisky. COMBINATION PUNCH. Use small mixing glass, into which put 1 tablespoonful powdered sugar Juice of 1/2 a lemon Juice of 1/2 a lime Juice of Ys an orange 1 jigger of whisky Small amount of fine ice Shake well and strain into a large punch glass. Fruit in season (Gin, rum, brandy, or Scotch or Irish whisky can also be used.) CARDINAL PUNCH. Use a small mixing glass, into which put The juice of 1/2 a lemon Small tablespoonful of powdered sugar 1 jigger of whisky Fine ice Shake well and strain into a large punch glass. Pour a little claret on top so it will float. (Brandy, gin or rum can also be used.)

23 16 APPLEGREEN'S BAR BOOK. MERRY WIDOW PUNCH. Use small mixing glass, into which put Juice of1/2lemon 1 small tablespoonful of sugar Fine ice 1 jigger of sloe gin Shake well and strain into tall punch glass. Pour a small amount of cream on top, so it will float. MILLIONAIRE PUNCH. Use small mixing glass, into which put 1 lemon 1 tablespoonful of sugar Squeeze well with muddler Add ice 1 jigger of best whisky 1 pony of Grenadine syrup Shake well Decorate with fruit in season. APPLE BEANDY PUNCH. Same as whisky punch, except use apple brandy in place of whisky. PEACH BEANDY PUNCH. Same as whisky punch, except to use peach brandy in place of whisky. CUEACOA PUNCH. Use a small mixing glass, into which put a lemon and small tablespoonful of powdered sugar, crush well with muddler, add 1 pony curacoa 1 pony brandy Small amount of fine ice Shake well, strain into small thin glass with fruit and serve.

24 APPLEGREEN'S BAR BOOK. 17 CLARET PUNCH. Juice of 1/2 a lemon or lime 1 tablespoonful of powdered sugar 1 glass of claret Small quantity of shaved ice Shake well and strain into small lemonade glass, add piece of pineapple and slice of orange. STEINWAY PUNCH. Use small mixing glass, into which put 2 lumps of loaf sugar (dissolve with a little water) 1/2 lemon (mash well with muddler) 1/3 pony of curacoa 1 jigger of whisky Small amount of ice Shake well, strain into thin glass, add a little apollinaris. MILK PUNCH. Use large mixing glass 1 tablespoonful of powdered sugar 1/2 jigger rum 1/2 jigger brandy Small quantity of shaved ice Pill glass with good rich milk, and shake well, strain into a large lemonade glass, put a little nutrr.eg on top and serve. EGG-NOGG. Use large mixing glass, into which put 1 tablespoonful powdered sugar 1 egg 1/2 jigger rum 1/2 jigger brandy Small amount fine ice Pill glass with good milk or cream Shake well and strain into a large thin glass. Add nutmeg and straws (Sherry, whisky, or port wine can also be used in place of rum and brandy.)

25 18 APPLEGREEN'S BAR BOOK. FIZZES. TOM GIN FIZZ. Use small mixing glass, into which put 1/2 of a fresh-cut lemon and squeeze it well with a muddler; add 1 small tablespoonful of powdered sugar 1 jigger Tom gin Small quantity of shaved ice Shake well; strain into small lemonade glass and fill with seltzer. HOLLAND GIN FIZZ. Same as Tom gin fizz, except use Holland gin. PLYMOUTH GIN FIZZ. Same as Tom gin fizz, except use Plymouth gin. SLOE GIN FIZZ. Same as Tom gin fizz, except use sloe gin. WHISKY FIZZ. Same as Tom gin fizz, except use whisky in place of gin. SCOTCH WHISKY FIZZ. Same as Tom gin fizz, except use Scotch whisky in place of gin. IRISH WHISKY FIZZ. Same as Tom gin fizz, except use Irish whisky in place of gin. BRANDY FIZZ. Same as Tom gin fizz, except use brandy in place of gin. RUM FIZZ. Same as Tom gin fizz, except use rum in place of gin.

26 APPLEGREEN'S BAR BOOK. 19 VIOLET FIZZ. Same as gin fizz, except to add1/2pony of creme de Yvette. GEEAM FIZZ. GIN PUFF. Same as gin fizz, with a little cream added. STEAWBEEEY FIZZ. (Was a specialty of Kinsley's.) Use small mixing glass. Put into the glass one lime cut in two, together with a small tablespoonful of powdered sugar and three large strawberries. Crush these well with your muddler; then add a little shaved ice and 1 jigger of dry gin. Shake all together; strain into fizz glass; fill glass with Johannis water and serve. RASPBERRY FIZZ. (Was a specialty of Kinsley's.) Same as strawberry fizz, except to substitute about six red raspberries in place of the strawberries. SILVEE FIZZ. Use small mixing glass, into which put 1/2 of a fresh-cut lemon, and squeeze it well with a muddler Add 1 small tablespoonful powdered sugar 1 jigger Tom gin The white of 1 egg Small quantity of shaved ice Shake well, strain into small lemonade glass and fill with seltzer. GOLDEN FIZZ. Same as silver fizz, except use the yolk of an egg in place of the white.

27 20 APPLEGREEN'S BAR BOOK. ROYAL FIZZ. Same as silver fizz, except use the whole of the egg instead of the white only. NEW ORLEANS FIZZ. Use large bar glass, into which put 1 jigger Tom gin 1/2 a lemon and1/2 a lime 1 tablespoonful of powdered sugar Mash well with muddler Fine ice Add 2 dashes of eau de fleur d'orange (orange flower water), and small amount of cream Shake very well, and strain into a large thin glass Add seltzer. ANGELICA FIZZ. Use small mixing glass, into which put The juice of 1/2 a lime The juice of 1/3 of a lemon A small amount of sugar 1 jigger Plymouth gin 1 dash of vermouth Shake well, strain into tall thin glass, and fill with seltzer. GRENADINE GIN FIZZ. Use small mixing glass, into which put Juice of half a lemon 1/2 pony of grenadine syrup Fine ice 1 jigger of gin Shake well and strain into large thin glass Fill with seltzer. (Sloe gin can also be used.)

28 APPLEGREEN'S BAR BOOK. 21 COMBINATION FIZZ. Use small mixing glass, into which put Juice of half a lemon Juice of half a lime Juice of one-third an orange 1 jigger of gin 1 tablespoonful powdered sugar Fine ice Shake well and strain into a largefizzglass Fill with seltzer. (Whisky, rum or brandy can also be used in place of gin.) MERRY WIDOW FIZZ. Use small mixing glass, into which put Juice of half a lemon Juice of quarter of an orange 1 tablespoonful of sugar 1 jigger of sloe gin White of an egg Fine ice Shake well and strain into large thin glass Fill with seltzer. CLARET FIZZ. Use small mixing glass, into which put Juice of half a lemon 1 tablespoonful of powdered sugar Fine ice 1 glass of claret Shake well and strain into tall, thin glass Fill with seltzer. RHINE WINE FIZZ. Same as claret fizz, except use Rhine wine in place of claret. PORT WINE FIZZ. Same as claret fizz, except use port in place of claret.

29 22 APPLEGREEN'S BAR BOOK. RICKEYS. TOM GIN RICKEY. Use medium size thin glass, into which squeeze the juice of half a lime. Put in one lump of cut ice, then allow the customer to help himself to Tom gin, or, if he prefers to have you measure it out, put in one jigger; after which fill the glass with seltzer. HOLLAND GIN RICKEY. Same as Tom gin rickey, except use Holland gin in place of Tom gin. PLYMOUTH GIN RICKEY. Same as Tom gin rickey, except use Plymouth gin in place of Tom gin. SLOE GIN RICKEY. Same as Tom gin rickey, except use sloe gin in place of Tom gin. WHISKY RICKEY. Same as Tom gin rickey, except use whisky in place of Tom gin. IRISH WHISKY RICKEY. Same as Tom gin rickey, except use Irish whisky in place of Tom gin. SCOTCH WHISKY RICKEY. Same as Tom gin rickey, except use Scotch whisky in place of Tom gin. BRANDY RICKEY. Same as Tom gin rickey, except use brandy in place of Tom gin. RUM RICKEY. Same as Tom gin rickey, except use rum in place of Tom gin.

30 APPLEGREEN'S BAR BOOK. 23 GIN BUCK. Same as gin rickey, except use ginger ale in place of seltzer. APRICOT BRANDY RICKEY. Put into a small tumbler 1 lump of ice Juice of half a lime 1 pony of apricot brandy (or any other liqueur) Fill glass with seltzer. COLLINS. TOM COLLINS. Use small mixing glass, one lemon cut in two and one table-spoonful of powdered sugar. Crush well with muddler; add 1 jigger of Tom gin Shaved ice Shake well, strain into large thin glass and fill with bottle of Delatour soda. JOHN COLLINS. SCOTCH COLLINS. IRISH COLLINS. Same as Tom Collins, except use Holland gin for John Collins; Scotch whisky for Scotch Collins, and Irish whisky for Irish Collins in place of Tom gin. A comprehensive classified list of the wines of the world can he found in the book entitled "The Practical Hotel Steward," by John Tellman.

31 24 APPLEGREEN'S BAR BOOK. TODDIES. WHISKY TODDY. Use small mixing glass. 2 dashes syrup 1 jigger whisky Stir and strain into. an old-fashioned champagne bowl or Burgundy glass; a little nutmeg on top. BRANDY TODDY. Same as whisky toddy, except use brandy in place of whisky. GIN TODDY. Same as whisky toddy, except use Tom on Holland gin, as preferred, in place of whisky. RUM TODDY. Same as whisky toddy, except use rum in place of whisky. OLD-FASHIONED WHISKY TODDY. Use fancy glass. 1 lump of cut sugar dampened with water and crushed well with muddler. 1 jigger whisky 1 lump of cut ice Stir well and serve. OLD-FASHIONED BRANDY TODDY. Same as old-fashioned whisky toddy, except use brandy in place of whisky. OLD-FASHIONED RUM TODDY. Same as old-fashioned whisky toddy, except use rum in place of whisky. OLD-FASHIONED GIN TODDY. Same as old-fashioned whisky toddy, except use Holland or Tom gin, as preferred, in place of whisky.

32 APPLEGREEN'S BAR BOOK. 25 OLD-FASHIONED SCOTCH TODDY. Same as old-fashioned whisky toddy, except use Scotch whisky. OLD-FASHIONED IRISH TODDY. Same as old-fashioned whisky toddy, except use Irish whisky. COOLERS. SCOTCH WHISKY COOLER. Use a large thin glass Pare a lemon so as to leave the rind in a spiral shaped piece Place a round piece of ice inside of the rind Add one jigger of good Scotch whisky One bottle of Delatour soda Stir well with large bar spoon and serve. IRISH WHISKY COOLER. Same as Scotch cooler, except use Irish whisky in place of Scotch whisky. REMSEN COOLER. Same as Scotch cooler, except use Tom gin in place of Scotch whisky. CATAWBA COOLEE. Same as Scotch cooler, except use one wine glass full of sweet or dry Catawba, whichever customer prefers. GINGER ALE COOLER. (HORSE'S NECK.) Pare lemon same as for Scotch cooler Add one bottle of imported ginger ale. SARSAPARILLA COOLER. Pare lemon same as for Scotch cooler Add one bottle imported sarsaparilla.

33 26 APPLEGREEN'S BAR BOOK. HOT DRINKS. HOT WHISKY PUNCH. Use hot whisky glass. Dissolve one and one-half lumps of sugar in a little water, add one jigger of whisky. Squeeze a quarter of a lemon and fill with hot water. HOT SCOTCH PUNCH. Same as whisky punch, except use Scotch whisky in place of rye. HOT IRISH PUNCH. Same as whisky punch, except use Irish whisky in place of rye. HOT TOM GIN PUNCH. Same as whisky punch, except use Tom gin in place of whisky. HOT HOLLAND GIN PUNCH. Same as whisky punch, except use Holland gin in place of whisky. HOT RUM PUNCH. Same as whisky punch, except use rum in place of whisky. HOT BRANDY PUNCH. Same as whisky punch, except use brandy in place of whisky. HOT WHISKY TODDY. Use hot whisky glass Dissolve one lump of sugar Pour one jigger rye whisky Fill glass with hot water, and then ask customer if he prefers nutmeg or not.

34 APPLEGREEN'S BAR BOOK. 27 HOT SCOTCH TODDY. Same as whisky toddy, except use Scotch whisky in place of rye whisky. HOT TOM GIN TODDY. Same as whisky toddy, except use Tom gin in place of whisky. HOT HOLLAND GIN TODDY. Same as whisky toddy, except use Holland gin in place of whisky. HOT BEANDY TODDY. Same as whisky toddy, except use brandy in place of whisky. HOT BUM TODDY. Same as whisky toddy, except use rum in place of whisky. HOT APPLE TODDY OB APPLE JACK. Same as whisky toddy, except use apple brandy and a quarter of a baked apple in place of whisky. HOT WHISKY SLING. Use hot whisky glass. Dissolve one lump of sugar in a little water. Add one jigger of rye whisky. Pill glass with hot water and a squeezed lemon peel. HOT SCOTCH SLING. Same as whisky sling, except use Scotch whisky in place of rye. HOT IRISH SLING. Same as whisky sling, except use Irish whisky in place of rye. HOT TOM GIN SLING. Same as whisky sling, except use Tom gin in place of whisky.

35 28 APPLEGREEN'S BAR BOOK. HOT HOLLAND GIN SLING. Same as whisky sling, except use Holland gin in place of whisky. HOT BRANDY SLING. Same as whisky sling, except use brandy i place of whisky. HOT BUM SLING. Same as whisky sling, except use rum in place of whisky. HOT CLARET SLING. Same as whisky sling, except use claret i place of whisky. HOT SHERRY SLING. Same as whisky sling, except use sherry in place of whisky. HOT POET WINE SLING. Same as whisky sling, except use port in place of whisky. HOT MADEIRA SLING. Same as whisky sling, except use Madeira i place of whisky. HOT SPICED WHISKY. Use small mixing glass. Dissolve one lump of sugar, small amount of allspice and cloves, crush well, strain into i large wine glass. One jigger of whisky. Pill glass with hot water and a small portion of butter, grated nutmeg on top and a twisted lemon peel HOT SPICED SCOTCH. Same as hot spiced whisky, except use Scotch whisky in place of rye.

36 APPLEGREEN'S BAR BOOK. 29 HOT SPICED IRISH. Same as hot spiced whisky, except use Dish whisky in place of rye. HOT SPICED GIN. Same as hot spiced whisky, except use gin in place of whisky. HOT SPICED BRANDY. Same as hot spiced whisky, except use brandy in place of whisky. HOT SPICED RUM. Same as hot spiced whisky, except use rum in place of whisky. HOT SPICED CLARET. Same as hot spiced whisky, except use claret in place of whisky and omit the butter. HOT SPICED PORT. Same as hot spiced whisky, except use port in place of whisky and omit the butter. HOT SPICED SHERRY. Same as hot spiced whisky, except use sherry in place of whisky and omit butter. HOT SPICED MADEIRA. Same as hot spiced whisky, except use Madeira in place of whisky and omit butter. BURNED BRANDY. (Good for diarrhea.) Put one lump of sugar in a cup, add one jigger brandy and ignite; let it burn about one minute and then serve in a small wine glass.

37 30 APPLEGREEN'S BAR BOOK. BLUE BLAZER. Put one lump of sugar in a tin mug, add on jigger of Scotch whisky and light it. Take another mug and pour from one into the other several times. Serve in hot whisky glass. Ask customer if he prefers nutmeg. TOM AND JERRY MIXTURE. Use a large china bowl. Take the whites of twelve eggs and beat to a stiff froth. Add one heaping table-spoonful of fine sugar for each egg. Beat the yolks of the eggs separately; mi together, adding a pinch of bi-carbonate of soda and beat to a stiff batter. Stir frequently so as to prevent the suga from settling in the bottom. Make fresh every morning. HOW TO SERVE TOM AND JERRY. Put two table-spoonfuls of the above mixtur into a Tom and Jerry mug; add Half a jigger brandy and Half a jigger rum. Fill with boiling hot water Mix well with a spoon, grate nutmeg on to and serve. Hundreds of apt quotations for banque menus can be found in the books entitled "The Banquet Book" and "Quotations for Occasions.''

38 APPLEGREEN'S BAR BOOK. 31 HIGH BALLS. WHISKY HIGH BALL. Use a medium size thin glass, into which put a small round piece of ice, and a small bar spoon. Let your customer help himself with rye or bourbon whisky, then fill the glass with siphon seltzer, or apollinaris water, or use ginger ale if customer prefers it. SCOTCH WHISKY HIGH BALL. Same as whisky high ball, except use Scotch whisky in place of rye or bourbon. IRISH WHISKY HIGH BALL. Same as whisky high ball, except use Irish whisky in place of rye or bourbon. BRANDY HIGH BALL. Same as whisky high ball, except use brandy in place of whisky. APPLE BRANDY HIGH BALL. Same as whisky high ball, except use apple brandy in place of whisky. TOM GIN HIGH BALL. Same as whisky high ball, except use Tom gin place of whisky. HOLLAND GIN HIGH BALL. Same as whisky high ball, except use Holland gin in place of whisky. PLYMOUTH GIN HIGH BALL. Same as whisky high ball, except use Plymouth gin in place of whisky.

39 32 APPLEGREEN'S BAR BOOK. SLOE GIN HIGH BALL. Same as whisky high ball, except use sloe gin in place of whisky. BUM HIGH BALL. Same as whisky high ball, except use rum in place of whisky. CREME DE MENTHE HIGH BALL. Same as whisky high ball, except use 1 pony of creme de menthe in place of whisky. COMBINATION HIGH BALL. Same as whisky high ball, except use half ginger ale and half seltzer. GINGER ALE HIGH BALL. Same as whisky high ball, except use ginger ale. KENTUCKY HIGH BALL. Pour straight whisky into glass Pill glass with distilled water kept in stone jar in tub of ice. Do not put ice in the glass. A list of the wines commonly known in commerce, together with the name of country of state where made, the class or type, color and characteristics, can he found in the Funk & Wagnall's Standard Dictionary, under the head of Wine. About 160 kinds are described.

40 APPLEGREEN'S BAR BOOK. 33 PARTY DRINKS. CUPS. The following receipts are intended more for private houses and dinner parties than for a public bar. One quart cups are sufficient to serve six people, and pint cups serve three. CLARET CUP No. 1. Take a large glass pitcher, into which squeeze the juice of one lemon; add 1 tablespoon of powdered sugar 1 pony brandy 1 pony curacoa 1 large piece of ice 1 bottle good claret 1 orange sliced 2 pieces of cucumber rind 1 bottle Delatour soda Stir this well with a large bar spoon, and put on top a bunch of green mint. Serve in a medium size thin tumbler. Apollinaris or Johannis water may be used in place of the Delatour soda if preferred. CLARET CUP No. 2. A favorite cup of the late S. M. Kinsley. Take a large glass pitcher, into which put 1 lemon, sliced 1 orange, sliced 2 pieces cucumber rind 1 pony brandy 1 pony curacoa 1 pint good claret 1 pint apollinaris 1 pint cold champagne 1 large piece of ice. Stir this well with a large spoon and put a small bunch of green mint on top. Serve in medium size thin tumblers.

41 34 APPLEGREEN'S BAR BOOK. RHINE WINE CUP. Use large glass pitcher, into which put 1 lemon, sliced 1 orange, sliced 2 pieces cucumber rind 1 pony brandy 1 pony maraschino 1 quart Rhine wine 1 pint apollinaris The juice of one lemon 1 large piece of ice. Stir this well, decorate with small bunch of green mint and serve in small thin tumblers. SAUTERNE CUP. Use large glass pitcher, into which put 1 lemon, sliced 1 orange, sliced 2 pieces cucumber rind 1 pony brandy 1 pony maraschino 1 quart sauterne 1 pint apollinaris The juice of one lemon 1 large piece of ice. Stir well, decorate with small bunch of mint and serve in small thin tumblers. BURGUNDY CUP. Use large glass pitcher, into which put 1 lemon, sliced 1 orange, sliced 2 pieces cucumber rind 1 pony brandy 1 pony maraschino 1 quart red or white Burgundy, as preferred 1 pint apollinaris The juice of one lemon 1 large piece of ice. Stir well, and decorate with small bunch of green mint. Serve in small thin tumblers.

42 APPLEGREEN'S BAR BOOK. 35 CHAMPAGNE CUP. Use large glass pitcher, into which put 1 lemon, sliced 1 orange, sliced 2 pieces cucumber rind 1 pony brandy 1 pony white curacoa 1 quart champagne 1 pint apollinaris The juice of one lemon 1 large piece of ice. Stir this well, decorate with small bunch of green mint, with a little powdered sugar on top. Serve in small thin tumblers. MOSELLE CUP. Use large glass pitcher, into which put 1 lemon, sliced 1 orange, sliced 2 pieces cucumber rind 1 pony brandy 1 pony maraschino 1 quart Moselle wine 1 pint apollinaris The juice of one lemon 1 large piece of ice Stir this well, decorate with small bunch of green mint. Serve in small thin tumblers. [The above cups are all made dry; if you desirc them sweet add a small table-spoon of powdered sugar to each cup.]

43 36 APPLEGREEN'S BAR BOOK. CIDER CUP. Use large glass pitcher, into which put 1 lemon, sliced 1 orange, sliced 2 pieces cucumber rind 1 pony brandy 1 pony white curacoa 11/2quarts champagne cider, or sweet cider, as preferred The juice of one lemon 1 large piece of ice. Stir well, decorate with small bunch of green mint. Serve in medium size tumblers. VELVET. Use large glass pitcher, into which put 1 large lump of ice 1 bottle Dublin stout 1 pint champagne Stir well and serve in small thin tumblers. Dark imported beer may be used in place of Dublin stout if preferred. This makes a very bracing drink in warm weather. IMPERIAL PUNCH. Use large punch bowl, into which put Five pounds of sugar, and dissolve this with a little water, then add 4 quarts cold coffee 3 quarts port wine 2 quarts good brandy 2 gallons cream 1 large piece of ice Stir well and serve in small glass cups. This may also be frapped by putting it into a large ice cream freezer, and freezing it soft. The above serves one hundred people.

44 APPLEGREEN'S BAR BOOK. 37 HOLLAND PUNCH. Use large punch bowl, into which dissolve four pounds of sugar, then add 4 quarts brandy 4 quarts sauterne 1 quart rum 2 quarts lemon juice 8 quarts apollinaris or Johannis water 1 large lump of ice Stir well and serve in small glass cups. This may also be frapped if desired, by putting it in a large ice cream freezer and freezing soft. The above serves one hundred people. STRAWBERRY PUNCH. Use large punch bowl, into which dissolve three pounds of sugar, then add 2 quarts lemon juice 5 quarts claret 3 quarts strawberry juice 8 quarts apollinaris water 1 large piece of ice Stir well and serve in small glass cups. This may also be frapped by putting it into a large ice cream freezer, and freezing it soft. The above serves one hundred people. CHAMPAGNE PUNCH. Use large punch bowl, into which dissolve 4 pounds of sugar, then add 2 quarts lemon juice 5 quarts Rhine wine 3 pints brandy 1/2 pint curacoa 5 quarts champagne (cold) 10 quarts apollinais or siphon of soda 1 large piece of ice Stir well and serve in small glass cups. This may also be frapped by putting it into a large ice cream freezer, and freezing it soft. The above will serve one hundred people.

45 38 APPLEGREEN'S BAR BOOK. RUM PUNCH. Use large punch bowl, into which dissolve 5 pounds of sugar, then add 2 quarts lemon juice 5 quarts sauterne 21/2.quarts rum 1 quart apple brandy 1 pint brandy 8 quarts apollinaris 1 large piece of ice Stir well and serve in small glass cups. This may also be frapped by putting it into large ice cream freezer and freezing it soft. The above will serve one hundred people. CLARET PUNCH. Use large punch bowl, into which dissolve 4 pounds of sugar, then add 2 quarts lemon juice 10 quarts claret 2 quarts brandy 5 quarts apollinaris 1 large piece of ice Stir well and serve in small glass cups. This may also be frapped by putting it into large ice cream freezer and freezing it soft. The above will serve one hundred people. SAUTERNE PUNCH. Use large punch bowl, into which dissolve 4 pounds of sugar, then add 2 quarts lemon juice 10 quarts sauterne 2 quarts brandy 1 pint apple brandy 4 quarts apollinaris 1 can of grated pineapple 1 large piece of ice Stir well and serve in small glass cups. This may also be frapped by putting it into large ice cream freezer and freezing it soft. The above serves one hundred people.

46 APPLEGREEN'S BAR BOOK. 39 PARISIAN PUNCH. Use large punch bowl, into which dissolve 6 pounds sugar, then add 8 quarts white Burgundy 2 quarts brandy 3 quarts creme de curacoa 2 quarts lemon juice 8 quarts apollinaris Stir well and serve in small glass cups. This may also be frapped by putting it into a large ice cream freezer and freezing it soft. The above serves one hundred people. FISH HOUSE PUNCH. This recipe was furnished me by a member of the celebrated Fish House Club of Philadelphia: 2 quarts lemon juice 8 lbs. cut loaf sugar dissolved 1 gal. rum 1 gal. 70 brandy 1/2 gal. apple brandy 16 quarts of water Put this in a large punch bowl, with a large lump of ice, stir well, and serve in Burgundy glasses. Apollinaris or Johannis water may be used if desired. The above serves one hundred people. HOT CLARET PUNCH. Take the peeling from 12 oranges and 12 lemons 2 ounces whole cinnamon 6 pounds sugar Boil this and then strain it, after which add 20 quarts of claret wine and let it come to a boil again, then serve in glass cups. For one hundred people.

47 40 APPLEGREEN'S BAR BOOK. MINT JULEPS and SMASHES. WHISKY MINT JULEP. Use large thin glass. Dissolve one lump of sugar in a little water Put about four sprigs of fresh mint Pine ice Add one jigger of whisky Stir well with a large bar spoon Fill glass with ice Decorate with a piece of sliced orange, one piece of sliced pineapple and strawberries. Put a few sprigs of mint on top Serve with straws. A little Jamaica rum can also be added if customer so prefers. BRANDY MINT JULEP. Same as whisky julep, except to use brandy in place of whisky. APPLE BRANDY MINT JULEP. Same as whisky mint julep, except to use apple brandy in place of whisky. GIN MINT JULEP. Same as whisky mint julep, except to use Tom gin, Schiedam gin, or De Kuyper gin, or any other gin customer prefers. OLD SOUTHERN MINT JULEP. Use large cut glass One lump cut loaf sugar dissolved in a little water About six sprigs of fresh mint Four or five lumps of small ice Add one jigger of brandy Stir well Pour a small amount of port wine on top Trim with fruits and mint Serve with straws.

48 APPLEGREEN'S BAR BOOK. 41 WHISKY SMASH. Use old fashioned toddy glass One lump of sugar dissolved in water Small amount of mint Crush with muddler Add one jigger whisky One lump of ice Stir well with small bar spoon and serve. BRANDY SMASH. Same as whisky smash, except to use brandy in place of whisky. GIN SMASH. Same as whisky smash, except to use Tom gin, Schiedam, De Kuyper, sloe or any other gin customer prefers. RUM SMASH. Same as whisky smash, except to use rum in place of whisky. SCOTCH SMASH. Same as whisky smash, except to use Scotch whisky instead of rye. COBBLERS. Use large thin glass Small amount of syrup One small piece of twisted lemon peel One wine glass of sherry or any other wine preferred by customer, such as Port wine, Rhine wine, Moselle or Catawba Pill glass with fine ice Stir well Decorate with fruit and a sprig of green mint Serve with straws.

49 42 APPLEGREEN'S BAR BOOK. TEMPERANCE DRINKS. PLAIN LEMONADE. Use a large mixing glass into which put One lemon cut in two Add one tablespoon of powdered sugar Mash well with muddler Add a small amount of ice Fill glass with water Shake well, strain, or serve in the ice, as customer prefers. Decorate with fruit in season if desired. FRUIT LEMONADE. Use large mixing glass The juice of one lemon 1 tablespoon of powdered sugar 1/2 dozen strawberries or raspberries Mash well with muddler Small amount of ice Fill glass with water, shake well, strain, or serve in the ice, as preferred by your customer. APOLLINARIS LEMONADE. Use large mixing glass The juice of one lemon 1 tablespoon of powdered sugar Small amount of ice 1 split of apollinaris water Stir this well with a large bar spoon; strain or serve in the ice, as preferred by customer. Decorate with fruit in season if desired. JOHANNIS LEMONADE. Same as apollinaris lemonade, except use a split of Johannis water in place of the apollinaris.

50 APPLEGREEN'S BAR BOOK. 43 SELTZER LEMONADE. Same as apollinaris lemonade, except use siphon seltzer in place of apollinaris. GINGER ALE LEMONADE. Same as apollinaris lemonade, except use domestic ginger ale in place of apollinaris. SODA LEMONADE. (Called by the English LEMON SQUASH.) Use large thin glass, into which squeeze one lemon, add 1 tablespoon of powdered sugar 1 lump of ice 1 bottle of club soda Stir well and serve HOT LEMONADE. Use medium size thin glass, into which squeeze one lemon, add 1 tablespoon of powdered sugar Fill glass with boiling hot water, stir well and serve. EGG LEMONADE. Use large mixing glass One lemon cut in two 1 tablespoon of powdered sugar Mash well with muddler, add Small amount of ice One egg Fill glass with water, shake well, and strain into a medium size thin glass Serve with a little nutmeg on top if customer desires. LEMONADE may also be made of LITHIA or VICHY water when desired; and LIMES may be used in place of lemons. ORANGES may also be used when desired.

51 44 APPLEGREEN'S BAR BOOK. COMBINATION LEMONADE. Use large mixing glass, into which put Juice of half a lemon, half a lime and half an orange 1 tablespoon of sugar Small amount of fine ice Fill glass with water; shake well; strain into large thin glass. EGG PHOSPHATE. Use small mixing glass, into which put 1 egg 1 teaspoonful of sugar Small amount of ice 1 teaspoonful of acid phosphate Fill glass with water; shake well; strain into lemonade glass and serve. MILK SHAKE. Use small mixing glass, into which put 1 egg 1 tablespoon of sugar Small amount of ice Fill glass with milk; shake well; strain into lemonade glass Put a little nutmeg on top if desired. ROCKY MOUNTAIN OYSTER. PRAIRIE OYSTER. Use whisky glass, into which put 1 egg 1 dash of salt and 1 dash of pepper The juice of1/4lemon, or a little vinegar, and serve. This is very good for a weak stomach.

52 APPLEGREEN'S BAR BOOK. 45 DAISIES. BRANDY DAISY. Use small mixing glass, into which put 2 lumps of sugar, dissolved in little water 1/2 a lemon Mash well with muddler Add small amount of ice 1 jigger of good brandy Shake well and strain into a small thin glass. Fill with apollinaris water. WHISKY DAISY. Same as brandy daisy, except use bourbon or rye whisky in place of brandy. IRISH WHISKY DAISY. Same as brandy daisy, except use Irish whisky in place of brandy. SCOTCH WHISKY DAISY. Same as brandy daisy, except use Scotch whisky in place of brandy. RUM DAISY. Same as brandy daisy, except use rum in place of brandy. GIN DAISY. Same as brandy daisy, except in place of brandy use gin, whichever kind customer prefers.

53 46 APPLEGREEN'S BAR BOOK. FRAPPES. ABSINTHE FRAPPE, No. 1. Use small mixing glass filled with fine ice; add 1 pony of absinthe 1 dash anisette Shake well, strain into small thin glass, fill glass with seltzer and serve. ABSINTHE FRAPPE, No. 2. Use small mixing glass filled with fine ice; add 1 pony of absinthe Shake well, strain into small thin glass; fill glass with ice water. ABSINTHE FRAPPE, No. 3. Use small mixing glass filled with fine ice; add 1 pony of white absinthe The white of one egg Shake well and strain into a burgundy glass; fill with seltzer. ABSINTHE FRAPPE, No. 4. (This receipt was given to me by a member of the celebrated Clover Club of Philadelphia.) Take long thin glass into which put A large lump of ice 1 pony of absinthe Fill glass with a bottle of Delatour soda; stir well with large spoon and serve.

54 APPLEGREEN'S BAR BOOK. 47 CREME DE MENTHE FRAPPE. Use claret or sherry glass filled with fine ice 1 pony of creme de menthe, white or green, as customer prefers. Serve in the ice with straws. (Any other liqueurs may be served the same way, such as CREME DE CACAO, CREME DE NOYAU, CREME DE VIOLETTE, etc.) DRIPPED ABSINTHE. Fill absinthe dripper with fine ice and set it on top of the absinthe goblet; then pour into the ice 1 pony of absinthe and 1 jigger of water and let it slowly drip through the ice into the goblet; then strain into a thin Burgundy glass and serve. BRANDY AND CURACOA. Use a pony glass one-half full of curacoa, pour brandy on top so it will float. (Other liqueurs may be used with brandy in the same manner.) Edward E. Emerson, an authority on wines, has written a book entitled "Beverages Past and Present," being an historical sketch of their production, together with a study of the customs connected with their use. The book (in two volumes) treats of both the intoxicating and non-intoxicating beverages of the different countries of the world.

55 48 APPLEGREEN'S BAR BOOK. MISCELLANEOUS DRINKS. SNOW BALL. Use a large mixing glass, into which put 1 teaspoonful of sugar 1 egg Small amount of ice 1 jigger of brandy Shake well and strain into a Collins glass; then pour a bottle of imp. ginger ale; stir well and serve. PEACH AND HONEY. Use whisky glass, into which put 1 teaspoon of honey Let customer help himself with peach brandy. BUM AND MOLASSES. Use whisky glass, into which put 1 teaspoon of molasses Let customer help himself with Medford or Jamaica rum, whichever he prefers. SHERRY EGG FLIP. Use small mixing glass, into which put 1 table-spoon of sugar 1 glass of sherry 1 egg Small amount of ice Shake well and strain into small thin glass. Nutmeg on top if customer so prefers. POET WINE FLIP. Same as sherry flip, except use a glass of port wine in place of sherry.

56 APPLEGREEN'S BAR BOOK. 49 WHISKY FLIP. Same as sherry flip, except use 1 jigger whisky in place of sherry. BRANDY FLIP. Same as sherry flip, except use 1 jigger of brandy in place of sherry. GIN FLIP. Same as sherry flip, except use 1 jigger of gin in place of sherry. RUM FLIP. Same as sherry flip, except use 1 jigger rum in place of sherry. OLDER FLIP. Same as sherry flip, except use 1 glass of cider in place of sherry. SILVER DREAM. Use small mixing glass, into which put 1 teaspoon of sugar The juice of1/2a lemon The white of one egg 1 jigger of gin Small amount of ice Shake well and strain into a Burgundy glass; then squirt a little seltzer on top and serve. GOLDEN DREAM. Same as silver dream, except use the yolk of the egg in place of the white. KINSLEY'S INVIGORATOR. Use large mixing glass, into which put 1 teaspoon of sugar 1 egg 1 pony of brandy 1 pony of port wine. Small amount of ice 2 jiggers of cold coffee Fill glass with cream, shake well, strain into a long thin glass and serve.

57 50 APPLEGREEN'S BAR BOOK. KING'S CORDIAL. Pour into a tall pony glass 3/4 full of maraschino Fill glass with Scotch whisky so it will float. CRYSTAL SLIPPER. Use small mixing glass, into which put 1 dash orange bitters 1/4 pony creme de Yvette 3/4 jigger of dry gin Fine ice Stir well and strain into a cocktail glass. ANGEL'S DREAM. Cordial glass 1/2 full of abricotine with cream on top Add a small red cherry. ANGEL KISS. Cordial glass, into which pour 1/3 maraschino 1/3 Cream de Yvette 1/3 cream. TWENTIETH CENTURY SPECIAL. Use small mixing glass, into which put Juice of half a lime Juice of half a lemon Small amount of powdered sugar 1 jigger of whisky 1 dash of Jamaica rum Fine ice Shake well and strain into fizz glass Fill glass with seltzer. SHANDY GAFF, No. I. 1/2 glass of ale Fill glass with ginger ale. SHANDY GAFF, No. 2. Take a glass pitcher, into which put One bottle of bass ale One bottle of C. C. ginger ale.

58 APPLEGREEN'S BAR BOOK. 51 BEER SHANDT. 1/2 glass of beer 1/2 glass of ginger beer or ale. PORTER SHANDY. 1/2 glass of porter Fill glass with lager beer. POUSSE CAFE. Use a pony glass, into which put equal parts of Anisette Curacoa Chartreuse and Brandy or any other cordials you prefer. PROMOTER. Use large mixing glass, into which put Half a lemon Half a lime 1 tablespoon of sugar Mash well with muddler Add 1 jigger of sloe gin 1 egg Fine ice Shake well and strain into large thin glass. Fill with seltzer or ginger ale. HUNGARIAN BRACER. Use a whisky glass, into which put 1 pony vermouth 1 pony rye whisky 2 dashes Peychaud bitters 2 dashes absinthe Lemon peel Stir well and serve with a glass of seltzer. Add a little acid phosphate to seltzer.

59 52 APPLEGREEN'S BAR BOOK. HOT ITALIAN LEMONADE. Use tall, thin glass, into which put The juice of one lemon The juice of half an orange 1 table-spoon of powdered sugar Hot water and a little Italian wine. THE OPAL. Use small mixing glass filled withfineice 1 pony white absinth 1 dash of anisette 1 dash of chartreuse (yellow) Shake well and strain into a Burgundy glass; add a little seltzer and serve. BRAIN DUSTER. Use a small mixing glass, into which put 1 pony absinthe 1 pony vermouth 1/2 teaspoon of sugar Shake well, strain into small thin glass, add a little seltzer and serve. STONE FENCE. One drink of whisky with a small glass of sweet cider on the side. If customer prefers it mixed use an ale glass. BEEF TEA. A teaspoon of extract of beef in a teacup filled with hot water. Season to suit taste with pepper and salt. AMMONIA AND SELTZER. About 10 or 12 drops of spirits of ammonia aromat put into a small glass of seltzer. Stir well. A good settler for the stomach.

60 APPLEGREEN'S BAR BOOK. 53 BICARBONATE OF SODA. Take a small glass of water Add1/2teaspoon of bicarbonate of soda. Stir well. Very good for sour stomach. DIARRHEA MIXTURE. Take a whisky glass, into which put 2 dashes of Jamaica ginger 1 dash of peppermint 1 pony brandy 1 pony blackberry brandy Add a little nutmeg. HEADACHE DRINKS. Take two tall glasses, into one of which put a large teaspoonful of bromo soda, bromo seltzer or bromo caffeine, as preferred. Fill the other glass half full of water. Pour the water onto the bromo, and pour from one glass to the other until thoroughly mixed. Drink while effervescent. GOLFER. Use old-fashioned toddy glass, into which put The juice of half a lime 1 jigger of Scotch whisky Small lump of ice Fill glass with seltzer, then add a small barspoonful of powdered sugar. SAM WARD. Fill a sauterne glass with shaved ice Remove the rind from a slice of lemon, and fit it on the inside of the rim of the glass; then pour in One pony of yellow chartreuse, or any cordial the customer may prefer, and serve.

61 54 APPLEGREEN'S BAR BOOK. BRANDY FLOAT. Fill a pony glass with brandy; put a thin whisky glass over it, rim down; reverse the glasses, holding them tightly together so as to keep the brandy in the pony glass; then fill the whisky glass half-full of seltzer and draw out the pony glass carefully, so as to leave the brandy floating on top of seltzer. WHISKY FLOAT. Same as brandy float, except use whisky in place of brandy. MAMIE TAYLOR No. 1. Use tall, thin glass, into which put 1 lump of ice 1 jigger of Scotch whisky The juice of half a lime 1 bottle of imported ginger ale Stir well with long bar spoon. MAMIE TAYLOR No. 2 (Inexpensive). Use split glass, into which put 1 lump of ice 1 drink of Scotch whisky Lemon peel Domestic ginger ale COFFEE FRAPPE Use small mixing glass, into which put 1 teaspoonful of sugar 2 jiggers of coffee 1 pony brandy Fill with fine ice; shake well; strain into a Burgundy glass and serve. Kummel or kirsch may be used in place of brandy if preferred.

62 APPLEGREEN'S BAR BOOK. 55 KNICKEBEIN. Fill one-third of a wine glass with Benedictine Add the yolk of one egg and fill glass with brandy. WHITE CAP. Pony glass 2/3 of Benedictine Top off with cream. (Any other dark liqueur, such as apricot brandy, cream de cocoa, etc., may be used.) APPETIZER No. 1. Use small mixing glass filled with ice; add 1/3 pony of absinth 2 dashes of pepsin bitters 1 pony of vermouth Shake well and strain into a small thin tumbler. Add a little seltzer. APPETIZER No. 2 Use large wine glass, into which put 1 dash of orange bitters 2 dashes of absinthe Pony of dry gin Pony of French or Italian vermouth Add a little seltzer. APPETIZER No. 3 Use small mixing glass, into which put 1 dash of absinthe 1 dash of orange bitters Pony of dry gin Pony of Dubonnet wine Fine ice Stir well and strain into cocktail glass

63 56 APPLEGREEN'S BAR BOOK. RHINE WINE AND SELTZER. Use split glass, into which put Small drink of Rhine wine Fill glass with seltzer (or any other kind of water customer prefers). (Claret, or Sherry, or Port, or Moselle, can also be used instead of Rhine wine and make a refreshing beverage.) CINCINNATI. Put into a beer glass small amount of white pop Pill with lager beer. TAP ROOM BRACER. Take large, thin glass, into which put 1 lump of ice 3 dashes of celery bitters Split of white rock A little salt Stir well with spoon. MORNING BRACER. Use small mixing glass, into which put Juice of half a lime Juice of half a lemon Juice of quarter of an orange. 1 teaspoonful of powdered sugar White of 1 egg Pine ice Shake well and strain into a split glass Add a little seltzer.

64 APPLEGREEN'S BAR BOOK. 57 TEMPERATURES. SERVE. Cocktails, very cold. Sherry, chilled. Sauterne, chilled. Claret, temperature of room. Burgundy, temperature of room. Champagne, very near frappéd. Creme de Menthe, iced. MENU SUGGESTIONS. With Oysters or Clams Dry Manhattan With Fish Sauterne With the Roast Burgundy With the Game Champagne After the Dessert Cognac Cigars. Apollinaris or other water served throughout. A Starter Sherry and Bitters With the Fish Rhine Wine With the Meat Claret With the Game Champagne After the Dessert Creme de Menthe Cigars. Apollinaris or other water served throughout. RUSSIAN BUFFET. A Starter Scotch Whisky and Soda With Fish Rhine Wine, or Sherry, or Sauterne. With the Meat Claret or Burgundy With the Game Champagne After Dinner Cognac Cigars.

65 58 APPLEGREEN'S BAR BOOK. Dry Manhattan. Sauterne. Burgundy. Brut Champagne. Liqueurs. Apollinaris (or other water). Cigars. Dry Martini. Sauterne. Claret. Champagne. Chartreuse. Apollinaris (or other water). Cigars. Dry Martini. Sherry. Sauterne. Brut Champagne. Cognac. White Sock (or other water). Cigars. Sauterne. Sherry. Claret. Brut Champagne. Liqueurs. White Bock (or other water). Cigars.

66 APPLEGREEN'S BAR BOOK. 59 Suggestions for Wine List. A stock number or bin number should precede the name of each wine; and there should be columns for price per bottle, half bottle, BORDEAUX. St. Julien. Médoc. Pontet-Canet. Margaux. Grand Vin Château Larose, Grand Vin Château Margaux. Grand Vin Château Lafite, St. Estephe. Château Leoville, Château Lafite, Château de Beychevelle, Château Mouton Rothschild, Château Haut Brion, Château Lagrange, Château Pope Clement, BURGUNDIES. Montrachet, 1889, Guichard Potheret. Chablis, 1898, Calvet & Co. Chablis Moutonne, 1893, Guichard Potheret. Pommard. Macon. Chambertin, Clos de Vougeot, Clos de Vougeot, 1869, Guichard Potheret. Chambertin, 1869, Guichard Potheret. La Tache Romanée, 1885, Regnier & Co. Corton, 1878, Guichard Potheret. Volnay, 1878, Guichard Potheret. Romanée Conti, 1898, Duvalt Blochet. Volnay, 1893, Guichard Potheret. Beaune, 1889, Bouchard Pere et Fils. SPARKLING WINES. Red-Top Grand Vin Mousseaux (Red). Sparkling Johannisberger (White), Drexel Bros. Sparkling Assmannshauser (Red), Drexel Bros. Sparkling Scharzberg (Moselle), Drexel Bros. Sparkling Chablis (White), Drexel Bros.

67 60 APPLEGREEN'S BAR BOOK. RHINE WINES. Büdesheimer. Niersteiner. Laubenheimer. Hochheimer. Liebfraumlich. Dorf Johannisberger. Schloss Johannisberger, very old. Steinberger Cabinet. Assmannshauser (Bed). Steinwein, '' Bocksbeutel. '' Budesheimer Auslese, 1861, Duke of Nassau. Marcobrunner Auslese, 1886, Royal Prussian Domain. Rauenthal Rothenberg Auslese, Geisenheimer Rothenberg, Niersteiner Gloeck Auslese, Forster Stift Tramener, Forster Jesuitengarten, Bauenthaler, MOSELLE. Berncastler Doctor. Piesporter. Zeltinger. Scharzberg Auslese, Scharzhofberger Auslese, Piesporter Auslese, Graacher Himmelreich, Ohligsberger, Josephshofer, Erdener Treppchen, SAUTERNES. Sauternes, Haut-Sauternes, Barsac, Vin de Graves, Château Latour Blanche. Château Yquem, Château Yquem, Château Yquem, Lur Saluces, Château Sigalas Rabaud, 1900.

68 APPLEGREEN'S BAR BOOK. 61 CHAMPAGNE. G. H. Mumm, Extra Dry, Magnum. G. H. Mumm, Selected Brut. G. H. Mumm, Extra Dry. Irroy Brut. Krug & Co., Private Cuvée, Brut. Perrier Jouet, Brut. Pol Roger, Dry, Special. Clicquot, Yellow Label. L. Roederer, Carte Blanche. L. Roederer, Grand Vin See. Piper Heidsieck, Brut. Monopole, Bed Top. Monopole (Club, Dry), Brut. Pommery & Greno, Sec. Pommery & Greno Brut. Moet & Chandon, White Seal. Perrier Jouet, Special Reserve. Ruinart Brut. Moet & Chandon, Brut Imperial. Moet & Chandon, Brut Imperial, Magnum. Krug & Co., Private Cuvée, Extra See, Montebello Brut, Pol Roger Brut, Cuvée de Reserve, Pol Roger, Pommery & Greno, Vin Nature, Cook's Imperial. Urbana Wine Co. Great Western. ITALIAN. Chianti. Bed and White Lacryma Christi, Sweet. HUNGARIAN WINES. Egri. Ofner Adlerberger. Tokayer, 1846, Palugyay & Sons. Pesti Steinbrucher. Somloi. Bakator. Tokaji Aszu, Green Label, Tokaji Aszu, Black Label, Tokaji Aszu, Silver Label, AUSTRIAN WINES. Voelslauer. Voelslauer Goldeck. Voelslauer Goldeck Cabinet.

69 62 APPLEGREEN'S BAR BOOK. NATIVE WINES. Zinfandel. Burgundy. Chablis. Sauternes. Haut-Sauternes. Hock. Reisling. Catawba, Sweet. Angelica, Sweet. Muscatel, Sweet. Tokay. Virginia Seedling. Kelley Island Catawba. MADEIRA. Star, very choice. Fine Old Malmsey. Victoria. Leacock. SHERRIES. Amber. Oloroso. Nectar (delicate and dry). Old Nutty, fine flavor (very old). Oloroso, D. G. Gordon. Amontillado (very old). Old Solera, East India character. PORTS. Royal Ruby. Oporto. Spanish White, extra fine. Spanish White, original package. Croft & Co., original package. London Dock. BRANDIES. Hennessy & Co. ***. Martell (very old, pale). Otard, Dupuy & Co., Special. E. Cusenier & Co. Normandin (very old). Courvoisier V. V. 0. Marie Brizard-Boger. La Grande Marque, Reserve Grande Champagne, FRUIT BRANDIES. Blackberry. Peach. Apple.

70 APPLEGREEN'S BAR BOOK. 63 WHISKIES. Pebbleford Bourbon. O. F. C. Bourbon. McBrayer Bourbon. Green River Bourbon. Old Crow Bourbon. Hermitage Bye. Caratairs' Bye. Sherwood Bye. Guckenheimer Bye. Hunter Bye. Gooderham & Worts, Canadian, 1887, Eye. Canadian Club, Walker's Eye. Monogram Eye. J. H. Cutter Eye. Mount Vernon Eye. Gibson Rye. Underroof Eye. Vodka, Russian. IRISH AND SCOTCH WHISKIES. Burke's Irish. Sir John Power's Irish. Bushmill's Irish. Greenlee's Scotch. Usher's Old Vatted Glenlivet Scotch. King William V. O. P. Scotch. Dawson's Special, Scotch. Dreadnaught, Special Reserve, Scotch. Sanderson's Mountain Dew. Greer's O. V. H. Scotch (ten years old). Dewar & Sons White Label Scotch. Dewar's Liqueur in jugs, Scotch. Gam-Kirk Scotch. Haig & Haig, Scotch. Buchanan Black and White Scotch. John Jameson's *** Irish. GINS. Booth's Old Tom. Burnett's Old Tom. Plymouth. Gordon's Dry. Geneva. Elbart, Dry.

71 64 APPLEGREEN'S BAR BOOK. RUMS. St. Croix. Jamaica. Medford. BEER ALE STOUT CIDER. McEwan's Scotch Ale. McMullen's White Label Ale. Bass' Ale, Dog's Head Label. Bass' Ale, E. & J. Burke's. Guinness' Stout, Dog's Head Label. Guinness' Stout, E. & J. Burke's. Pilsner, Imported. Wurzburger, Imported. Anheuser-Busch, Budweiser. Pabst, Blue Ribbon. Edelweiss. Lemp's. Rochester. Russett, York State Cider. Crab Apple Cider. Kentucky Crab Cider. MINERAL WATERS. White Bock Lithia (Ozonate). Buffalo Lithia. Londonderry Lithia. Johannis Lithia. Apollinaris Water. Congress Water. Hathorn Water. Waukesha (Corinnis) Water. Manitou Water. Vichy Celestins. German Seltzer. St. Galmier. Rhenser. Hunyadi Janos. Red Raven Splits. C. & C. Belfast Imported Ginger Ale. C. & C. Belfast Imported Club Soda. Delatour Soda. White Bock Ginger Ale.

72 APPLEGREEN'S BAR BOOK. 65 BITTERS. Hostetter's. Angostura Bokers. Peychaud's. Orange. Pepsin. Boonekamp of Maag. Celery. Fernet Branca. LIQUEURS AND CORDIALS. Absinthe. Anisette. Benedictine. Curacao, Orange. Curacao, White. Curacao, Triple Sec. Chartreuse, Yellow. Chartreuse, Green. Chartreuse, White. Creme de Cacao. Creme de Yvette. Creme de Vanille. Creme de Menthe, Green. Creme de Menthe, White. Creme de Menthe, Red. Liqueur d'abricot. Creme de Noyaux. Creme de Roses. Creme de Mandarines. Eau-de-Vie de Dantzic. Grand Vin Mariani. Kummel, German. Kummel, Russian. Kirschwasser. Maraschino. Parfait Amour. Vermouth, Italian. Vermouth, French. Wild Cherry Cordial. Vin D'Ecorces. Apricot Brandy. Cherry Brandy. Prunelle Brandy.

73 Glassware for the Buffet. The following outline illustrations of glasses present the selections made for the equipment of afirst-classhotel. All the illustrations (with the exception of the decanters and bottles) show the goods in half size. The shapes are those approved for correct service. TALL CHAMPAGNE.

74 WATERGOBLET. SAUCER CHAMPAIGN.

75 CHAMPAGNE TUMBLER. WATER TUMBLER. RITZ CHAMPAGNE. HOLLOW STEM CHAMPAGNE.

76 CUT STEM COCKTAIL SHERRY TALL BRANDY.

77 COLLINS. HIGH BALL WHISKY.

78 HOT WHISKY. CALIFORNIA COCKTAIL

79 CAFE PARFAIT. CREME DE MENTHE. WINE. CLARET. RED HOCK. GREEN HOCK.

80 BEER GOBLET. EGG GLASS. LEMONADE.

81 PONY BRANDY. POUSSE CAFE. BITTER BOTTLE.

82 OLD FASHIONED WHISKY. DECANTERS ONE-HALF PINT, PINT AND TWO PINTS

83 HANDLED DECANTERS. ONE PINT ANDTWO PINT.

84 OIL BOTTLE.

85 78 APPLEGREEN'S BAR BOOK. INDEX. Absinthe cocktail 8 Absinthe, dripped 47 Absinthe frappe 46 Ammonia and seltzer 52 Amy Leslie cocktail 9 Angel's dream 50 Angel kiss 50 Angelica fizz 20 Apollinaris lemonade 42 Appetizers 55 Apple brandy highball 31 Apple brandy mint julep 40 Apple brandy punch 16 Apple jack 27 Apricot brandy rickey. 23 Banquet menu, wines arrangement 58 Beef tea 52 Beer shandy 51 Bicarbonade of soda 53 Blue blazer 30 Bracer, Hungarian 51 Bracer, morning 56 Bracer, tap room 56 Brain duster 52 Brandy, burned 29 Brandy cocktail 1 Brandy and curacoa 47 Brandy daisy 45 Brandy fizz 18 Brandy flip 49 Brandy float 54 Brandy high ball 31 Brandy, hot spiced 29 Brandy mint julep 40 Brandy punch 15 Brandy rickey 22 Brandy smash 41 Brandy sour 12 Brandy toddy 24 Brighton cocktail 3 Bronx cocktail 9 Buck, gin 23 Burgundy cup 34 Burned brandy 15 Cardinal punch 15 Cardinal sour 12

86 APPLEGREEN'S BAR BOOK. 79 Carstairs sour 11 Catawba cooler 25 Champagne cocktail 6 Champagne cup 35 Champagne punch (party) 37 Chocolate cocktail 4 Cider cup 36 Cider flip 49 Cincinnati 56 Clam cocktail 11 Claret cup 13 Claret fizz 21 Claret, hot spiced 29 Claret punch 17 Claret punch (party) 38 Clover leaf cocktail 9 Cobblers 41 Cocktail, absinthe 8 Cocktail, Amy Leslie 9 Cocktail, brandy 1 Cocktail, Brighton 3 Cocktail, Bronx 9 Cocktail, champagne 6 Cocktail, chocolate 4 Cocktail, clam 11 Cocktail, clover leaf 9 Cocktail, crisp 3 Cocktail, Duchess 8 Cocktail, Fourth regiment 3 Cocktail, French Canadian 10 Cocktail, Gibson 9 Cocktail, Harvard 7 Cocktail, Holland gin 1 Cocktail, Lone tree 8 Cocktail, McCutcheon 8 Cocktail, Manhattan 2 Cocktail, Manhattan, dry 2 Cocktail, Martini 2 Cocktail, Martini, dry 2 Cocktail, merry widow 10 Cocktail, millionaire 10 Cocktail, old-fashioned 6 Cocktail, old-fashioned brandy 7 Cocktail, old-fashioned gin 7 Cocktail, old-fashioned Manhattan 7 Cocktail, old-fashioned Martini 7 Cocktail, old-fashioned sherry 7 Cocktail, old-fashioned vermouth 7 Cocktail, old-fashioned whisky 6

87 80 APPLEGREEN'S BAR BOOK. Cocktail, olivette 4 Cocktail, oyster 11 Cocktail, Plymouth gin 3 Cocktail, Rob Roy : 4 Cocktail, Rossington 10 Cocktail, Scotch whisky 4 Cocktail, sherry 5 Cocktail, sloe gin 5 Cocktail, soda 6 Cocktail, star 5 Cocktail, Tom gin 1 Cocktail, Tom gin, dry 1 Cocktail, Tom gin, orange bitters 1 Cocktail, Trilby 5 Cocktail, vermouth 4 Cocktail, whisky 1 Cocktail, Yale. 5 Coffee frappe...., 54 Collins, Tom, John, Scotch, Irish 23 Combination fizz. 21 Combination highball 32 Combination lemonade 44 Combination punch 15 Combination sour 13 Cooler, Catawba 25 Cooler, ginger ale 25 Cooler, Irish whisky 25 Cooler, Remsen?5 Cooler, sarsaparilla 25 Cooler, Scotch whisky 25 Cream fizz 19 Creme de menthe frappe 47 Creme de menthe highball 32 Crisp cocktail 3 Crystal slipper 50 Curacoa, brandy and 47 Cup, Burgundy 34 Cup, champagne 35 Cup, cider 36 Cup, claret 33 Cup, moselle 35 Curacoa punch 16 Cup, Rhine wine 34 Cup, sauterne 34 Daisy, brandy 45 Daisy, gin 45 Daisy, rum 45 Daisy, Irish whisky 45 Daisy, Scotch whisky 45

88 APPLEGREEN'S BAR BOOK. 81 Daisy, whisky 45 Diarrhea mixture 53 Dream, silver; golden 49 Dripped absinthe 47 Duchess cocktail 8 Egg flip, sherry 48 Egg lemonade 43 Egg-nogg 17 Egg phosphate 44 Pish House punch (party) 39 Fizz, Angelica 20 Fizz, brandy 18 Fizz, claret 21 Fizz, combination 21 Fizz, cream 19 Fizz, golden 19 Fizz, grenadine gin 20 Fizz, Holland gin..: 18 Fizz, Irish whisky 18 Fizz, merry widow 21 Fizz, New Orleans 20 Fizz, Plymouth gin 18 Fizz, port wine 21 Fizz, raspberry 19 Fizz, Rhine wine 21 Fizz, royal 20 Fizz, rum 18 Fizz, Scotch whisky.. 18 Fizz, silver 19 Fizz, sloe gin 18 Fizz, strawberry 19 Fizz, Tom gin 18 Fizz, violet 19 Fizz, whisky 18 Flip, brandy 49 Flip, cider 49 Flip, gin 49 Flip, port wine 48 Flip, rum 49 Flip, sherry egg 48 Flip, whisky 49 Float, brandy 54 Float, whisky 54 Fourth Regiment cocktail 3 Frappe, absinthe 46 Frappe, creme de menthe 47 Frappe, coffee 54 French Canadian cocktail 10 Fruit lemonade 42

89 82 APPLEGREEN'S BAR BOOK. Gibson cocktail 9 Gin buck 23 Gin daisy 45 Gin flip 49 Gin, hot spiced 29 Gin mint julep 40 Gin puff 19 Gin smash 41 Gin toddy 24 Ginger ale cooler 25 Ginger ale highball 32 Ginger ale lemonade 43 Glasses (illustrations) 69 Golden dream 49 Golden fizz 19 Golfer 53 Grenadine gin fizz 20 Grenadine gin sour 13 Grenadine whisky sour 13 Harvard cocktail 7 Headache drinks 53 Highball, apple brandy 31 Highball, brandy 31 Highball, combination 32 Highball, creme de menthe 32 Highball, ginger ale 32 Highball, Holland gin 31 Highball, Irish whisky 31 Highball, Kentucky 32 Highball, Plymouth gin 31 Highball, rum 32 Highball, Scotch whisky 31 Highball, sloe gin 31 Highball, Tom gin 31 Highball, whisky 31 Holland gin cocktail 1 Holland gin fizz 18 Holland gin highball 31 Holland gin punch 14 Holland gin rickey 22 Holland gin sour 12 Holland punch (party) 37 Horse's neck 25 Hot apple toddy 27 Hot brandy punch 26 Hot brandy sling 28 Hot brandy toddy 27 Hot claret punch (party) 39 Hot claret sling 28

90 APPLEGREEN'S BAR BOOK. 83 Hot Holland gin punch 26 Hot Holland gin sling 28 Hot Holland gin toddy 27 Hot Irish punch 26 Hot Irish sling 27 Hot Italian lemonade 52 Hot lemonade 43 Hot Madeira sling 28 Hot port wine sling 28 Hot rum punch 26 Hot rum sling 28 Hot rum toddy 27 Hot Scotch punch 26 Hot Scotch sling 27 Hot Scotch toddy. 27 Hot sherry sling 28 Hot spiced brandy 29 Hot spiced claret 29 Hot spiced gin 29 Hot spiced Irish 29 Hot spiced Madeira 29 Hot spiced port 29 Hot spiced rum 29 Hot spiced Scotch 28 Hot spiced sherry 29 Hot spiced whisky 28 Hot Tom gin punch 26 Hot Tom gin sling 27 Hot Tom gin toddy 27 Hot whisky punch 26 Hot whisky sling 27 Hot whisky toddy 26 Hungarian bracer 51 Imperial punch (party) 36 Invigorator, Kinsley's 49 Irish Collins 23 Irish, hot spiced 29 Irish whisky cooler 25 Irish whisky daisy 45 Irish whisky fizz 18 Irish whisky high ball 31 Irish whisky punch 15 Irish whisky rickey 22 Irish whisky sour 12 Johannis lemonade 42 John Collins 23 Julep, apple brandy mint 40 Julep, brandy mint 40 Julep, gin mint 40

91 84 APPLEGREEN'S BAR BOOK. Julep, old Southern mint 40 Julep, whisky mint 40 Kentucky highball 32 King's cordial 50 Kinsley's invigorator 49 Knickerbein 55 Lemonade, apollinaris 42 Lemonade, combination 44 Lemonade, egg 43 Lemonade, fruit 42 Lemonade, ginger ale 43 Lemonade, hot 43 Lemonade, hot Italian 52 Lemonade, Johannis 42 Lemonade, plain 42 Lemonade, seltzer 43 Lemonade, soda 43 Lone tree cocktail. 8 McCutcheon cocktail 8 Madeira, hot spiced 29 Mamie Taylor 54 Manhattan cocktail 2 Manhattan cocktail, dry 2 Martini cocktail 2 Martini cocktail, dry 2 Menu suggestions 58 Merry widow cocktail 10 Merry widow fizz 21 Merry widow punch 16 Milk punch 17 Milk shake 44 Millionaire cocktail 10 Millionaire punch 16 Mint juleps 40 Morning bracer 56 Moselle cup 35 New Orleans fizz 20 Old-fashioned brandy cocktail 7 Old-fashioned brandy toddy 24 Old-fashioned cocktail 6 Old-fashioned gin cocktail 7 Old-fashioned gin toddy 24 Old-fashioned Irish toddy 25 Old-fashioned Manhattan cocktail 7 Old-fashioned Martini cocktail 7 Old-fashioned rum toddy 24 Old-fashioned Scotch toddy 25 Old-fashioned sherry cocktail 7 Old-fashioned vermouth cocktail 7

92 APPLEGREEN'S BAR BOOK. 83 Old-fashioned whisky cocktail 6 Old-fashioned whisky toddy 24 Old Southern mint julep 40 Olivette cocktail 4 Opal, the 52 Oyster cocktail 11 Oyster, Rocky mountain; prairie 44 Parisian punch (party) 39 Peach brandy punch 16 Peach and honey 48 Plain lemonade 42 Phosphate, egg 44 Plymouth gin cocktail 3 Plymouth gin fizz 18 Plymouth gin highball 31 Plymouth gin punch 14 Plymouth gin rickey 22 Plymouth gin sour 12 Port, hot spiced 29 Port wine fizz 21 Port wine flip 48 Porter shandy 51 Pousse cafe 51 Prairie oyster 44 Promoter 51 Puff, gin 19 Punch, apple brandy 16 Punch, brandy 15 Punch, cardinal 15 Punch, champagne (party) 37 Punch, claret 17 Punch, claret (party) 38 Punch, claret, hot (party) 39 Punch, combination 15 Punch, curacoa 16 Punch, Fish House (party) 39 Punch, Holland (party) 37 Punch, Holland gin 14 Punch, hot brandy 26 Punch, hot claret (party) 39 Punch, hot Holland gin 26 Punch, hot Irish 26 Punch, hot rum 26 Punch, hot Scotch 26 Punch, hot Tom gin 26 Punch, hot whisky 26 Punch, imperial (party) 36 Punch, Irish whisky 15 Punch, merry widow 16

93 86 APPLEGREEN'S BAR BOOK. Punch, milk 17 Punch, millionaire 16 Punch, Parisian (party) 39 Punch, peach brandy 16 Punch, Plymouth gin 14 Punch, rum 15 Punch, rum (party) 38 Punch, sauterne (party) 38 Punch, Scotch whisky 15 Punch, sloe gin 14 Punch, Steinway 17 Punch, strawberry (party) 37 Punch, Tom gin 14 Punch, whisky 14 Raspberry fizz 19 Remsen cooler 25 Rhine wine cup 34 Rhine wine fizz 21 Rhine wine and seltzer 56 Rickey, apricot brandy 23 Rickey, brandy 22 Rickey, Holland gin 22 Rickey, Irish whisky 22 Rickey, Plymouth gin 22 Rickey, rum 22 Rickey, Scotch whiskey 22 Rickey, sloe gin 22 Rickey, Tom gin 22 Rickey, whisky 22 Rob Roy cocktail 4 Rocky Mountain oyster 44 Rossington cocktail 10 Royal fizz 20 Rum daisy 45 Rum fizz 18 Rum flip 49 Rum highball 32 Rum, hot spiced 29 Rum and molasses 48 Rum punch 15 Rum punch (party) 38 Rum rickey Rum smash 41 Rum sour 12 Rum toddy 24 Sam Ward 53 Sarsaparilla cooler 25 Sauterne cup 34 Sauterne punch (party) 38

94 APPLEGREEN'S BAR BOOK. 87 Scotch Collins 23 Scotch, hot spiced 28 Scotch smash 41 Scotch sour 12 Scotch whisky cocktail 4 Scotch whisky cooler 25 Scotch whisky daisy 45 Scotch whisky fizz 18 Scotch whisky high ball 31 Scotch whisky punch 15 Scotch whisky rickey 22 Seltzer, ammonia and 52 Seltzer lemonade 43 Seltzer, Rhine wine and 56 Shandy, beer 51 Shandy gaff 50 Shandy, porter 51 Sherry cocktail 5 Sherry egg flip 48 Sherry, hot spiced 29 Silver dream 49 Silver fizz 19 Silver sour 13 Sling, hot brandy 28 Sling, hot claret 28 Sling, hot Holland gin 28 Sling, hot Irish. 27 Sling, hot Madeira 28 Sling, hot port wine 28 Sling, hot rum 28 Sling, hot sherry 28 Sling, hot Scotch 27 Sling, hot Tom gin 27 Sling, hot whisky 27 Sloe gin cocktail 5 Sloe gin fizz 18 Sloe gin high ball 32 Sloe gin punch 14 Sloe gin sour 12 Sloe gin rickey 22 Smash, brandy 41 Smash, gin 41 Smash, rum 41 Smash, Scotch 41 Smash, whisky 41 Snowball 48 Soda, bicarbonate of 53 Soda cocktail 6 Soda lemonade 43

95 88 APPLEGREEN'S BAR BOOK. Sour, brandy 12 Sour, cardinal. 12 Sour, Carstairs 11 Sour, combination 13 Sour, grenadine gin 13 Sour, grenadine whisky 13 Sour, Holland gin 12 Sour, Irish whisky 12 Sour, Plymouth gin 12 Sour, rum 12 Sour, Scotch 12 3our, silver 13 Sour, sloe gin 12 Sour, Tom gin.. 12 Sour, whisky 11 Spiced brandy, hot 29 Spiced claret, hot 29 Spiced gin, hot. 29 Spiced Irish, hot. 29 Spiced Madeira, hot 29 Spiced port, hot 29 Spiced rum, hot. 29 Spiced Scotch, hot 28 Spiced sherry, hot 29 Spiced whisky, hot 28 Star cocktail 5 Steinway punch 17 Stone fence 52 Strawberry fizz 19 Strawberry punch (party) 37 Suggestions for wine list 60 Tap room bracer 56 Temperatures for wine service 57 Toddy, brandy 24 Toddy, gin 24 Toddy, hot Holland gin 27 Toddy, hot apple 27 Toddy, hot brandy 27 Toddy, hot rum 27 Toddy, hot Scotch 27 Toddy, hot Tom gin. 27 Toddy, hot whisky 26 Toddy, old-fashioned brandy 24 Toddy, old-fashioned gin 24 Toddy, old-fashioned Irish 25 Toddy, old-fashioned rum 24 Toddy, old-fashioned Scotch Toddy, old-fashioned whisky 24 Toddy, rum 24

96 APPLEGREEN'S BAR BOOK. 89 Toddy, whisky 24 Tom Collins 23 Tom gin cocktail.. 1 Tom gin cocktail, dry 1 Tom gin cocktail, orange bitters 1 Tom gin fizz 18 Tom gin highball 31 Tom gin punch 14 Tom gin rickey 22 Tom gin sour 12 Tom and Jerry 30 Trilby coctkail 5 Twentieth century special Velvet 36 Vermouth cocktail 4 Violet fizz.. 19 Whisky coctkail 1 Whisky daisy 45 Whisky fizz 18 Whisky flip 49 Whisky float 54 Whisky highball Whisky, hot spiced 28 Whisky mint julep 40 Whisky punch.14 Whisky rickey 22 Whisky smash 41 Whisky sour 11 Whisky toddy 24 White cap 55 Wines on the banquet menu 58 Wine list, suggestions for 60 Wine service, temperatures 57 Yale cocktail 5

97 MEMORANDA.

98 THE HOTEL MONTHLY HANDBOOK SERIES and other standard publications for hotels, clubs and restaurants. For Sale by the Hotel Monthly, John Willy, Publisher, 325 Dearborn St., Chicago. Sent to any address (carriage prepaid) upon receipt of prise. Cataloguesentfree upon request. THE PRACTICAL HOTEL STEWARD. By John Tellman Forms the most complete exposition of the steward's duties that has appeared in print. Contains articles on the management of help, bill of fare making, banquets, party catering, buying, carving; storeroom and wine room bookkeeping (illustrated) kitchen, bakesbop and storeroom equipment (with lists of utensils); organization for small, medium and large hotels; plan of working department, specimen bills of fare menus requisition blanks, market lists, etc., etc.; also an exhaustive article on the wines and liqueurs of the world. Price cloth binding $1;in leather $2. POCKET PRICES REFERENCE BOOK. By John Tellman For use of proprietors, managers and stewards. A classified arrangement of about 1,500 different articles of a caterer's market list, including provisions, wines and cigars china, glass, silverware, bar, billiards, painters', laundry engineers' and miscellaneous supplies, kitchen utensils linens, carpets, stationery, drugs and general expense, with spaoe for entry of brand, minimum, and maximum price, size of package and quantity purchased. Several pages of wax engraved rulings for table compilation of quantity, price, averages, etc. by day, month and year for comparison with preceding year. These tables are ready reference for quantity and cost of coal, charcoal, sawdust, milk, cream, salt, ice; stockusedby bar; amount of commissary purchased; transportation charges; house count; cose per capita; total cost of all supplies and service each month; issues of commissary to the various departments; cafe operating and cafe receipts; table of freight rates, etc. An exhaustive index listing a thousand different articles, is a valuable compilation for "reminder" purposes. Book is printed on bond paper Abound In leather. Price, postpaid, 81. VEST POCKET VEGETABLE BOOK. By Chas. G. Moore. Is thefirstand only book of the kind championing a reformation in vegetable cookery as necessary to the great Improvement of the average hotel and restaurant cuisine Is in many respects the most important culinary book for hotel requirements ever written. One hundred and twentysix pages; an index of over a thousand references; gives the history and the English, French and German names of the different vegetables; receipts for the vegetable salads, sauces and garnishes. The book is not, as its title might infer, an advocate of the vegetarian theory, but, rather, is an earnest plea for a more general recognition of the vegetable kingdom, in combination with the animal kingdom as a prolific source of supply of appetizing, wholesome and nutritious foods for mankind. The book is printed on bond paper, bound in leather and embellished with specially designed frontispiece. Price, postpaid, $1.

99 THE FISH AND OYSTER BOOK, by Leon Kientz, chef of Rector's. Contains 400 recipes, including fish of all kinds; shell fish of ail kinds; frog's legs, turtle, terrapin, snails, scallops, shrimps, mussels; the stocks, essences, roux and sauces: the butters; the garnishings; the forcemeats, batters, borders, etc- The book also contains thirty choice menus for luncheons, dinners and banquets. The book is so thoroughly indexed that any recipe can be located on the instant. The author has been chef of Rector's famous Oyster House In Chicago for many years, and is a man of international reputation. The book is vest pocket size, printed on linen paper, and bound in leather. Price, postpaid, $1. PAUL RICHARDS' PASTRY BOOK includes practical recipes for breads, rolls and buns of all kinds; puddings, hot and cold of all kinds; pudding sauces, cakes of all kinds, icings, cake ornamenting, pies of all kinds, with the different pastes and fillings, tarts of all kinds, creams of all kinds, ice creams and ices, cups, sherbets, frappes,frozen punches, glaces, timbales, charlottes, sweet omelets, fritters, compotes, jellies, jams, syrups, extracts, sugar boiling, colors, the popular candy and confectionery goods, egg preserving; German, English, French, Scotch, and other specialties: together with many useful hints, supplemented with about three thousand indexed reference lines. It is without doubt, the most complete and best pastry book ever written. One hundred and eighty pages. Leaf measures61/2x 91/2Inches Printed on buff linen ledger paper, hand sewed, and bound in leather. Price, postpaid. $2. VEST POCKET PASTRY BOOK. By John E. Meister. The most useful book for pastry cooks and bread bakers ever published. The author has produced in condensed form a series of receipts for breads, cakes, pies, puddings, creams, ices, jellies, etc., especially adapted to the rerequirements of the average American hotel, restaurant, bakery, club and institution. The book contains five hundred receipts, including hot puddings, pudding sauces, etc. [57 receipts]; cold puddings, side dishes, jellies, etc [77 receipts]; ice creams, water ices, punches, etc. [90 receipts], pasties, patties, pies, tarts, etc. [68 receipts]; cakes [77receipts]; icings, colorings, sugars, etc. [17 receipts]; bread, rolls, yeast raised cakes, griddle cakes, etc. [60 receipts]; miscellaneous receipts [55 receipts]. This book is printed on linen paper and bound in leather. Price, postpaid, $1. THE CULINARY HANDBOOK. By Charles Fellows. The most complete reference book for all things culinary that has ever been produced in single volume of 200 pages. Recipes and explanations for upwards of 4000 different articles and dishes. The book is of especial value because entirely in English, and the contents are so grouped as to be easily found; also there is to the book a carefully compiled index so that reference to any particular item can be had on the instant. This index also is of particular value as a reminder. The Culinary Handbook consists of the articles under this head that have oppeared in the Hotel Monthly during the last four years. The book is handsomely bound in leather and printed on bond paper. Price, postpaid $2. A SELECTION OF DISHES AND THE CHEF'S REMINDER. By Chas. Fellows. Is the most popular of Hotel Monthly handbook series. Contents include: 450 entrees of meats fowl and game. 200 entrees suitable for Fridays and vegetarians. 89 sweet entrees. 78 hors d'oeuvres hot and cold. 85 salads. 131 soups, broths and bouillons. 67 consommes. 40 kinds of fish and 400 ways of cooking them. 182 sauces, show-

100 ing their ingredients. 135 garnishes, showing their composition. 7 fancy butters. 10flavoringvinegars. 8 fritter batters. 50 fancy potato dishes for garnishing. 24 miscellaneous recipes. 46 valuable hints to cooks and stewards. BREAK FAST, including fruits in season, cereals, fish, (37); fried meats(15); entrees and miscellaneous (59); omelets (28); eggs (85); cold meats; potatoes(19); hot breads and cakes; drinks; specimen breakfast menus. LUNCHEON8, including soups (37); relishes; fish; luncheon entrees (157); luncheon menus. SUPPER, including vegetable salads and their dressings (47); chafing dish service and cookery (36); wine service. A pronouncing glossary of culinary terms giving 734 translations. The book is vest pocket size, printed on bond paper, bound in leather. Price, postpaid. 51. VACHON'S ECONOMICAL SOUPS AND ENTREES. Contains receipts for one hundred soups, and two hundred entrees. Is a serviceable book for those catering for hearty eaters, where cost of meal is first consideration from the caterer's standpoint, All the receipts are for wholesome palatable dishes, and many of them for dishes that can be served to advantage in high class catering establishments. Book is vest pocket size, printed on bond paper and bound in leather. Price, postpaid, $1. APPLEGREEN'S BAR BOOK, OR HOW TO MIX DRINKS By John Applegreen formerly of Kinsley's, Chicago and Holland House, New York. Third edition, revised. This little book is intended to serve a useful purpose as a vest pocket' ready reference where high class bar or catering service is demanded. By a careful compounding of the different receipts as directed, and the use of only first class ingredients, success is assured. The departments include: Cocktails, Collins, Coolers, Daisies, Fizzes, Frappes. High Balls, Hot Drinks, Mint Juleps, Miscellaneous Drinks, Party Drinks, Punches, Rickeys, Smashes, Sours, Temperance Drinks and Toddies; also menu and wine list suggestions. The book is printed on linen paper, bound in leather. Price, postpaid $1. THE AMERICAN WAITER. By John B. Goins, second edition, revised and enlarged. Instructs in the different branches of a waiter's work from bussman to head waiter. Over forty illustrations. The only book that shows by means of diagrams table setting, tray setting, table building; how to serve different foods and wines; and specimen menus, with instruction on service for American plan dining room, restaurant, cafe, buffet, and private party. Revised edition contains valuable chapter on restaurant work. The book is carefully indexed. Vest pocket size. Printed on bond paper, bound in leather. Price, postpaid, 1. THE PATTISON LOOSE LEAF AND CARD SYSTEM FOR HOTEL FRONT OFFICE BOOKKEEPING. By W C. Pattison: Utilizes the Hotel Monthly Patented Room Rack Ledger System for its base, and elaborates with cash sheets, auditor's sheets, methods of handling mail and express, keeping track of bills due, etc., etc. The only book of its kind In print. Profusely illustrated. Printed on linen ledger paper, bound In leather. Price, $3. CLARENBACH SYSTEM OF HOTEL ACCOUNTING: Describes a complete system of bookkeeping for the average hotel of the American'plan; and with slight changes can be adapted for all kinds of hotels. It utilizes the Hotel Monthly patented room rack-ledger system for the front

101 office, and provides simpleband effective methods of keeping track of the different departments, as store room, wine room, cigar room; also explains method of keeping the private office books, including journal, ledger, and private office cash book. The only complete system of hotel bookkeeping in print; profusely illustrated. Printed on linen ledger paper; bound in leather. Price, 83. THE FRANK E. MILLER POCKET WAGES BOOK for 28-, 30-, and 31-day months. A series of wax engraved tables on bond paper,bound in leather. Invaluable for ready reference. Used by railroad systems and large employers of labor. Price50cents; or on cloth sheets 75 cents. THE RANKIN CALCULATING TABLES. Price 10 cents PRESTON'S HOTEL CALCULATOR for computing board bills, wages of help, room rent, etc, by the day, week and month. 120 pages. Price postpaid,fiftycents. UNIVERSAL DICTIONARY OF MENUS with French English and German Translations. Price,fiftycents. THE STEWARD'S HANDBOOK AND GUIDE TO PARTY CATERING. By Jessup Whitehead. Contains a largo amount of practical and reliable information, and has benefitted thousands of stewards in the last twenty-five years. Contents include: part 1 Hotel stewarding and composition of bills of fare, part 2 Restaurant stewarding and public party catering, part 3 Catering for private parties, and headwaiters and their troops. part4 A Dictionary of Dishes and culinary terms and specialties, part5 How to fold napkins. Price, postpaid, $3. HOTEL MEAT COOKING. By Jessup Whitehead. A book in which the instructions for cooking and garnishing are so fully and clearly given that a novice can work from them successfully- It is considered the best book for the average country hotel. The contents include: part 1 The hotel Fish and Oyster Book; showing all the best methods of cooking oysters andfish,for restaurant and hotel service together with the appropriate sauces and vegetables, part S How to Cut Meats and Roast, Boil and Broil- The entire trade of the hotel meat cutter, roaster and broiler, includ lag "short orders", omelets, etc. part 3 The Hotel Book of Soups and Entrees, comprising specimens of Frenob, English and American menus, with translations and comments. Showing how to make up hotel bills of fare, with all the different varities of soups and consommes in proper rotation, and a new set of entrees or "made dishes" for every day. part 4 Creole Cookery and Winter Resort Specialties, part 5 Cook's Scrap Book a collection of stray receipts, etc., etc Index and translation of all the French terms used in the book. Price, postpaid. 82. THE AMERICAN PASTRY COOK- By Jessup Whitehead. A most complete work on breads, pastries, ices, etc The recipes have been tested for the last twenty years and found to be reliable. The contents include; part1 The Hotel Book of Fine Pastries, Pies, Patties, Cakes. Creams, Custards, Charlottes, Jellies and Sweet Entrements in variety, part 2 The Hotel Book of Puddings, Souffles and Meringues, part 3 The Hotel Book of Breads and Cakes; French, Vienna. Parker House and other rolls, muffins, waffles, tea cakes; stock yeast and ferment; Yeast

102 raised cakes, etc., as made in the best hotels, part 4 The Hotel Book of Salads and Cola Dishes, Salad dressing, with and without oil. Salads of all binds, how to make and how to serve them; Boned fowls, galantines, aspics, etc. Price,82 COOKING FOR PROFIT AND BIGHT WEEKS AT A SUM MER RESORT. By Jessup Whitehead. This is an allaround book for country hotels, restaurants, lunch rooms and the like, where it s essential to consider the cost, make the best of everything, and adapt one's self to circumstances. It is a remarkable volume which shows how money is made by boarding people and what it costs to live well. The contents include: part 1 Some articles for the show case. The lunch counter. Restaurant breakfasts, lunches and dinners. Hotel breakfasts, dinners and suppers. Oyster and fish house dishes. The ice cream saloon. Fine bakery lunch. Quaker dairy lunch. Confectionery goods. Homemade beers, etc. part 2 Eight Weeks at a Summer Resort. Presents a vast fund of information regarding the preparing of breakfasts, dinners and suppers, ordinary and extraordinary, stating quantities and estimated cost of provisions required. Kitchen equipment. Cold storage. One hundred different hills of fare. Eleven hundred recipes. A dictionary of cookery. Artistic cookery illustrated. Price 13 THE FAMILY COOK BOOK. (Whiteheads) Price, $1.50 THE EPICUREAN. By Charles Ranhofer. A Franco- American culinary encyclopedia. Illustrated with over 800 engravings...this extensive work (nearly 1,200 pages) is the result of a lifetime's experience. The author, for thirty years the Chef of Delmonico's, has included in this massive volume the recipes for the dishes, etc., which have made that house famous...the best and most effectual manner of providing healthy, enjoyable, and nutritious food, economically, without waste, is a leading feature of the volume It is so written and arranged as to be clearly and fully appreciated, even by the simplest reader of the English language The work is, in all det upto-date; all recipes have been fully and satisfactorily tested, and are in daily use at Delmonico's No other work of the kind in existence is nearly as thorough and extensive as is this one, which may be considered to have practically exhausted the subject There are over 8,700 recipes, in all, in the book An exhaustive index occupying 44 pages; also an Index for marketing everything in season A valuable chapter on Icecreams The titles of dishes, etc., are given both in French and English. Price, cloth binding $8;in half morocco $10;full morocco $12 THE FRANCO-AMERICAN COOKERY BOOK. By Felix Deliee. This is one of the bust, most complete and most satisfactory cook books ever published. In compiling this book, the author, a chef of international reputation, divided it into 365 parts, each part containing a bill of fare complete, with receipt for every dish named therein. These are designed to afford a separate menu for every day in the year, and with due regard for the season and the supplies afforded by the American markets. Each receipt is calculated for eight persons, but can be varied bysimplyincreas ing or decreasing the quantities given. Price,postpaid, $3.50. GUIDE TO MODERN COOKERY. By M. Escoffier of the Carlton and Ritz Hotels, London. 800 pages. The newest of the large cook books. Price, $4.

103 THE INTERNATIONAL COOK BOOK. By Filippini, presents Breakfast, Luncheon and Dinner menus forbeach day of the year. One thousand pages; three thousand recipes; dishes of all countries. The newest of cook books. Price $4-80. DAINTY D18HES, by Adolphe Meyer, includes hors d'oeuvres and savories (hot and cold);fishand shellfish; cold entrees; miscellaneous entrees; vegetables; egg dishes; cheese dishes. Price, postpaid. $1. EGGS AND HOW TO USE THEM. By Adolph Meyer. More than 500 recipes. New edition. Price, 81. THE AMERICAN SALAD BOOK. By Max De Loup. Has found its way into thousands of homes, hotels, restaurants and clubs. It is the most complete work of its kind. Every page reflects the genius of a master-hand in the delicate art of salad making. The contents include: America the land of salads; the mixing of salads; decorating.and garnishing salads; sslad accompaniments; condiments; serving salads; salad dressings and sauces;fishsalads; shell fish salads; tame and wild fowl salads; various egg salads; meat salads; vegetable salads; fruit salads; fancy salads; miscellaneous salads. Over 200 receipts. Price, postpaid, $1. SALADS, SANDWICHES AND CHAFING DISH DAINTIES By Janet McKenzie Hill. Has thirty two illustrations, all made from photographs of the original dishes and showing a tasteful way of serving them. The book is in three parts- Part one tells how to make aromatic vinegars, to keep vegetables and to prepare garnishes; salad dressings, vegetable salads with French dressings, other vegetable salads, andfish,various compound, and fruit and nut salads; bow to prepare and use aspic jelly; cheese dishes served with salads. Part two tells of savory sandwiches, sweet sandwiches, bread and chou paste and beverages. Part three of cyster dishes, lobster and other seafish,cheese, confections, eggs, vegetarian dishes, etc. Price, postpaid, $1.50. SALADS AND SAUCES. By Thomas J. Murrey. A little handbook of the gourmet's nicest art. Price, postpaid. 50c CHAFING DISH RECEIPTS. By H. M. Kinsley. Price 81. THE CREOLE COOK BOOK. Price, postpaid THE WALDORF COOKBOOK. By Oscar. Postpaid, $2.50. THE MENU BOOK: PRACTICAL GASTRONOMY, By C.Herman Senn. A reminder book of especial value to managers, stewards, chefs and all who have to compile menus. Gives the English and French names of foods and made dishes, the pronunciation of the principal words used in French menus, and muchother useful information. Price postpaid 82. SENN'S ICES AND HOW TO MAKE THEM. Price, 75 cts. BOOK OF SALAD? (SUZANNE-SENN). Price,75cts. SENN'SRECHERCHE ENTREES. Price SENN'S DICTIONARY OF FOODS. Price 75 cents. SENN'S RECHERCHE HORS D'OUVRES AND SAND WICHES. Price, 50 cents. SENN'S POTATO COOKERY. Price, 50 cents. SCHLOESSER'S CULT OFTHECHAFING DISH. Price, $1, ROTTENHOFER'8 COOK BOOK. Printed in the German. Profusely illustrated. Imported. Price, postpaid, $5. RECHTSHREIBUNG der Speisen et Getranke. Price $3. GUIDE DU MAITRE D'HOTEL (in French). Price, $1.

104 GERMAN NATIONAL COOKERY FOR AMERICAN KITCHENS. By Davadis. Printed in English. Price,$1.25. (Same book printed in German,) $ SANDWICHES. By Southworth. Price, $ MEXICAN DISHES. By Southworth. Price, $1. POODS AND THEIR ADULTERATIONS. By Dr. Wiley. $4. PRESERVING AND PICKLING (Lemke). Price 75 cents, FOOD PRODUCTS OF THE WORLD (Green's). Price $1.50 CARVING AND SERVING (by Mrs. Lincoln). Price 76 cents THE BANQUET BOOK. A new book of quotations and appropriate toasts for menus. Price $1.75. QUOTATIONS FOR OCCASIONS (handy for menus). $1.50. ENCYCLOPEDIA OF ETIQUETTE. Price, $2. THE UP-TO-DATE WAITRESS. By Janet McKenzie Hill. An exccedingly useful book on table service, which, while primarily intended for the private family, the information serves also for hotel work. Price, $1.50. BAKERS' BREAD, by Paul Richards, contains the many valuable recipes contributed by Mr. Richards to The Bakers Helper. Is the best bread book published. Price, $1, HUEG'S ART OF BAKING, condensed. Price 50 cents. HUEG'S ORNAMENTAL CONFECTIONERY AND ART OF BAKING (English and German). Price $2.50 ICE CREAM AND CAKES. By an American. A standard and very useful work. Price $1.50. GILL'S COMPLETE PRACTICAL CONFECTIONER. $4 GILL'S COMPLETE BREAD &CRACKER BAKER. $3. GILL'S COMPLETE PRACTICAL PASTRY COOK. $3. MODERN AMERICAN DRINKS. By Geo. J. Kappeler. Contains recipes for the proper mixing of all kinds of drinks such as absinthes, cocktails, cups, crustas, cobblers coolers, egg-nogs, fixes, fizzes, flips, juleps, lemonades, punches, pousse cafe, frozen beverages, etc. Price, $1. FANCY DRINKS AND POPULAR BEVERAGES. 50 cents. BARTENDERS GUIDE, OR HOW TO MIX DRINKS. By Jerry Thomas. Paper bound, 60 cents; cloth,75 cents. BEVERAGES PAST AND PRESENT, (Emerson) 2 volumes, Price $5. DUBELLE'S SODA FOUNTAIN. 490 recipes for summer drinks comprising natural and artificial fruit syrups; fruit essences; concentrated fruit phosphates; malt phosphates; wine phosphates; solubleflavoringextracts or essences; modern punches; milk punches; fruit punches; fruit; meads; fruit champagnes; fruit juice shakes; egg phosphate shakes; fancy eggphosphates; soluble wine bitters extracts; Italian lemonade; ice cream sodas; non-poisonous colors; foam preparations; latest novelties in soda fountain formulas; miscellaneous formulas, etc. Price $1. HOW TO MAKE MONEY IN A COUNTRY HOTEL. Replete with ideas of value to the hotelkeeper, Price$1.25. MARTYN'S MENU DICTIONARY. 133 pages of French- English and English-French translations. Chapters on grammatical rules and pronunciation. Price, $1.

105 THE FINANCIAL SIDE OF HOTELKEEPING. Price $2. THEWINESTEWARD'S MANUAL. Price $1. THE HOTEL RED BOOK. Lists 15,000 hotels. Price $3. THE CLARENBACH HOTEL ACCOUNTING BOOKS. CLARENBACH STORE ROOM INVENTORY BOOK.$1. CLARENBACH CIGARS INVENTORY BOOK. Price, $1. CLARENBACH WINES INVENTORY BOOK. Price,$1.50 CLARENBACH STORE ROOM CIGARS WINES IN- VFNTORY BOOK (three books In one). Price, $2. CLARENBACH STORE ROOM PER CAPITA BOOK. $1.50 CLARENBACH BACK OFFICE CASH BOOK. Prlce,ll.60, CLARENBACH FRONT OFFICE CASH SHEETS. Per hundred, $1 50 PATTISON FRONT OFFICE CASH SHEETS. Per 100.$1.50 A YEAR'S SUBSCRIPTION FOR HOTEL MONTHLY $1. Bound volumes of the Hotel Monthly for 1893, 1895, 1896, ,1899, , ,1904, & 8. $1each The Hotel flonthly THE HOTEL MONTHLY john willy, publisher Is a periodical of one hundred pages, issued twelve times a year. The subscription price is ONE DOLLAR A YEAR, commencing with any number since August (The back numbers supplied in bound volumes.) The contents are largely of a technical nature, the principal object of the publication being to disseminate ideas of value to hotel men and caterers. All heads of departmentsfindit of interest to them. To those not familiar with the Hotel Monthly a sample copy will be sent upon receipt of two cent stamp to cover postage. S1.00. ONE DOLLAR THE YEAR. $1.00 SENDING MONEYBY MAIL, In remitting for books or subscription the safest way to send money is by Bank Draft, Post Office or ExpressMoneyOrder, or by Registered Letter. Those who take pains to REGISTER letters addressed The Hotel Monthly will have the extra cost of registering (ten cents) sent back to them in postage stamps with the receipt forthe money. JOHN WILLY, 325 Dearborn St., CHICAGO.

106