Judge — April 1937 — page 24: what you’re looking at

Machine-transcribed from the original scan — historical spelling and the odd misread are preserved.

‘Tis game of digging up moderation drinking lore is going great and Judge Junior has just put in the most enjoyable month of his life. Yet between reading the deluge of drinking lore that's come in from all sections of the country, and putting your suggestions to the test, the old boy is having quite a time of it. One section of his mail that Junior found most amusing was that part devoted to epigrams concerned with tippling. A handful of the ones striking him as fun. niest, he’s glad to pass on to you. “Definition: A Four Leaf Clover Club is a drink on the house.” “Simile: As easy as falling off a water wagon.” “There's no fool like an oiled fool,” and “You're drunk when you feel sophisticated and can’t pronounce it.” Jewels such as these are Junior's fa- vorite reading matter, and with your per- mission he'd like to coin a word and call them wetticisms. Also he hopes to receive hundreds and hundreds more. That, of course, was the easy part of the job. The tough part was trying out all your recipes. At times Junior's inte- rior apparatus called for a little straight- ening out and he is, therefore, deeply indebted to Dr. Allen Tetlow, of Taun- ton, Mass., for the recipe of the Para. chute, described by its creator as “a pick. me-up that will let you down easy.” Junior will swear to the veracity of that statement and here's the recipe: 1 jigger Cognac 1 jigger Kirschwasser 1 jigger cold black coffee 1 white of egg Frappé Another excellent health retriever is the Clam Juice Cocktail, as concocted by Frank, of the Parisien Restaurant, in New York. Juice of 6 clams Juice of 4 lemon 1 tablespoonful tomato ketchup Y, teaspoonful Worcestershire sauce HAT 1 dash tobasco sauce Salt and pepper to taste Shake with cracked ice and strain All the recipes that Junior received were by no means pick-me-ups. One of our greatest contemporary authorities on the care and treatment of alcoholic bev- erages is George McClellan Kountz, Headmaster of the Billy Baxter School of Carbonated Drinks, and it is to Head- master Kountz that we are indebted for the Shandy Gaff—which should surely be a godsend to mankind now that warm weather approaches: Take a large glass, about 12 or 14 oz. capacity. Fill half full with a good light ale or beer (ale preferred). Now fill glass to the top with Billy Baxter Ginger Ale. Be sure that both the ale and the ginger ale are thoroughly chilled before uring. Do not stir with a spoon— Billy Baxter is self-stirring. The Shandy Gaff is a famous old drink originating in England, and is a most delightful thirst quencher. RANKLY, Junior had so very many excellent letters replete with anec- dotes, recipes, toasts, reminiscences and stuff, that making a decision as to the one most worthy of copping the month's award was just about the toughest as- signment the old boy ever tackled in his life. So first, Junior would like to dole out a few well-deserved honorable mentions. To Lee Pingry, of Pittsburg, Kansas, kudos for his reminiscences of a couple of pre-repeal paralyzers that he used to concoct as an undergraduate at Kansas University. Again, a bow in the direction of Rob. ert Young, of Oak Park, Illinois, for resurrecting that tasty old favorite, the Rob Roy. Says Mr. Young, “This is a drink designed primarily for those who favor the heavenly dews of Caledonia and Hibernia. Start out to mix a Manhat- tan, but instead of rye whiskey, substi- tute Scotch or Irish whiskey. Old-timers call the resultant cocktail a “Rob Roy.” Thank you for that serv- ice to humanity, Mr. Young, and for the oth. er amusing little bits which space forbids our using. And now, boy, a rous- ing honorable mention for W. J. Hilton, of La Crosse, Wisconsin, for his “Hoopensocker.” A triple socker he-man's concoction if there ever was one, and a cheer for Miss Jessica Lewis, of Durham, North Carolina, and her personal mem. oir of her first tangle with co'n likka and how she came to invent the “Sissy Cocktail.” N%® for the gent who takes Junior's first award: Claude A. La Belle, of the San Francisco News, San Francisco, California, for his “Mellowed Martinis.” Here goes: “My guests like my Martinis. (Busi- ness of rising for a bow). The answer is simple. They are mellowed Martinis, and not only do they taste good but they free the host of constant mixing and allow him to tipple with the tipplers. “Just make plain-Martinis. Two-thirds of good gin, one-third of Noilly Prat vermouth. No bitters, no shaking, enough to fill a gallon jug. Or two or three, depending on the size of your cocktail party. “Now for the two secrets. First secret: To each gallon of cocktails, add the yel- low peeling (careful to get yellow part only) of one lemon. Cork and gently agitate the jug. Second secret: Put the jug or jugs away in the closet and let gig, vermouth and lemon peel commune with each other for about three weeks. “On the morning of your party, put the jug or jugs into the ice box. Just before your party arrives put the glasses into the ice box. As the party arrives, serve. No trouble, no ice cubes, no watery residue in the bottoms of the glasses. Just Martinis, Martinis with a heavenly tang, and a faint perfume, something like that perfume that wafts from a kitchen on a May morning when you've gone into the woods and with care and searching, found a couple of dozen Morel mushrooms and fried them tenderly in butter. “No, Martinis and Morels don’t smell alike, but I don’t know anything on earth that does smell better than these two fumes.” And that, my friends, wins Junior's April Award. Only, Junior would like to add, that the La Belle Mellowed Mar- tini, while a swell (Page 28, please) Judge comicbooks.com