b Soda; stir up slowly with a spoon and
serve.

In this country it is often the ease that people call a Remsen Cooler
where they want Old Tom Gin or Sloe Gin instead of Scotch Whiskey. It is
therefore the bartender's duty to mix as desired.

SEPTEMBER MORN COCKTAIL--Country Club Style

Use a large Mixing glass; fill with Lump Ice.

1/2 Lime Juice.

1 jigger Burnette's Old Tom Gin.

2 dashes Imported Grenadine.

Shake well; strain into Cocktail glass and serve.

SHANDY GAFF

Use a large Bar glass.

Fill half the glass with Porter and half with Ginger Ale. It is also
made with half Ale and half Ginger Ale.

SHERRY AND BITTERS

Put 2 dashes Dr. Siegert's genuine Angostura Bitters in a Sherry glass
and roil the glass 'till the Bitters entirely cover the inside surface.

Fill the glass with Sherry and serve.

STINGER--Country Club Style

Use a large Mixing glass; fill with Lump Ice.

1 jigger Old Brandy.

1 pony white Creme de Menthe.

Shake well; strain into Cocktail glass and serve.

STONE SOUR

Use a tall, thin glass; fill with fine Ice.

1/2 pony Lemon Juice.

1/2 pony Orange Juice.

2 dashes Rock Candy Syrup.

1 jigger Old Tom Gin.

Leave in Ice; stir well and serve.

SAMTON COCKTAIL

Use a large Mixing glass with Cracked Ice.

1 jigger Orange Juice.

1 jigger imported Ginger Ale.

Fifty-fifty.

Shake well; strain into Cocktail glass and serve.

TOM TOM

Use a large Brandy Roller glass.

Fill Roller half full of Fine Ice.

Add 1 pony of Old Brandy.

1 jigger of green Creme de Menthe and serve.

TOM AND JERRY

Make a batter by separating the yolks from whites of a given number of
Eggs; beating the whites to a stiff froth and stirring the yolks until
very thin. Then mix together in a Tom and Jerry bowl, stirring in Bar
Sugar slowly until the batter is stiff and serve as follows:

Fill Tom and Jerry Mug 1/4 full of Batter.

1/2 jigger Rum.

1/2 jigger Brandy.

Stir well with Bar spoon; fill up with Hot Water; stir more; grate
Nutmeg on top and serve.

TOKAY PUNCH

Out of 6 pounds of Tokay Grapes, select one pound to be put into the
Punch last. Now make a boiling Syrup of three pounds of Sugar and one
quart of boiling Water and pour this over the remaining five pounds of
Grapes. When partly cold rub it through a sieve, leaving skins and seeds
behind. Then add the Juice of two Oranges and two Lemons and one quart
of St. Julien Claret, 1 jigger