A cocktail-glass half-full hard cider, one fresh egg; season with pepper and salt. Serve.
Oyster Cocktail.
A few dashes lemon-juice in a tumbler, add a dash of Tobasco sauce, a teaspoonful of vinegar, a few dashes tomato catchup, six Blue Point oysters, with all their liquor; season to taste with pepper and salt. Mix and serve with spoon in the glass.
Pepsin Cocktail.
Fill mixing-glass half-full fine ice, three dashes gum-syrup, five dashes pepsin bitters, one jigger whiskey. Mix, strain into cocktail-glass, add piece twisted lemon-peel.
Princeton Cocktail.
A mixing-glass half-full fine ice, three dashes orange bitters, one and a half pony Tom gin. Mix, strain into cocktail-glass; add half a pony port wine carefully and let it settle in bottom of cocktail before serving.
Racquet Club Cocktail.
Three dashes orange bitters, half a jigger Tom gin, half a jigger French vermouth, in a mixing-glass half-full fine ice. Mix, strain into cocktail-glass, add piece twisted lemon-peel.