Cocktails are not the only things that can come out of the shaker.
At this time the year, when appetites are inclined to flag, we might well resort to the customs of our grandmothers and take egg flips and shakes as pick-me-ups. They provide concentrated nourishment, and can be made very appetizing.
Flips can be made with lemon, sherry, rum; champagne, ginger, or orange. The process is the same, in each case. The shaker is half filled with broken ice, the yolk of an egg is added, and a tea-spoonful of strong sugar syrup. After this the flavouring is added—half a wine glass of lemon or orange juice, sherry or ginger wine, half that quantity of rum, or a whole glass of champagne. The shaker is then shaken up and. down very vigorously for sufficient time to allow the contents to be well mixed. A dash of nutmeg can be added after the drink has been strained into a glass.
Egg shakes are made with eggs and milk, and a very good variety is made by filling the shaker half
Text read from the printed page and cleaned; old type leaves the occasional error.