1 dash Seltzer Water.

2 dashes Jamaica Rum.

Fill up with Claret or Burgundy; shake; ornament with Fruit and serve
with Straws.


BISHOP A LA PRUSSE

Before a Fire or in a Hot Oven roast 6 large Oranges until they are of a
light brown color, and then place them in a deep dish and scatter over
them 1/2 lb. of Granulated Sugar and pour on 1 pint of Port or Claret
Wine. Then cover the dish and set aside for 24 hours before the time to
serve. When about ready for the service, set the dish in boiling water;
press the Juice from the Oranges with a large spoon or wooden potato
masher and strain the Juice through a fine seive or cheese cloth. Then
boil 1 pint of Port or Claret and mix it with the Strained Juice. Serve
in stem Claret glasses while warm. A little Nutmeg on top improves the
drink, but should not be added unless requested by customer or guest.


BISMARCK

2 teaspoonfuls Vanilla Cordial in Sherry Wine glass.

1 yolk of an Egg covered with Benedictine so as not to break the yolk.

1/2 Wineglass Kuemmel.