Judge — May 1937 — page 25: what you’re looking at

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

HIGH QD HAT | Sheree and fellow scientists—your letters have been coming in at a great rate, and Junior wishes to take this opportunity to thank each and every one of you for your swell work in the field of spiritous- research. This month, the first gentleman to step up to the pitts is W. A. Byrne of Bismarck, North Dakota, who comes to yours and mankind's rescue with the following recipe for a picker-upper. “Into an Old-Fashioned glass drop a half a lump of sugar. I use the loaf as it is easier to handle. More can be used depending on how sweet you like your drinks. I don’t like mine sweet, and too much sugar spoils this drink. Now add a slice of lemon peel and a gen- erous squirt of orange juice. (About three tsp.) Absolutely no bitters. Mud- dle this well until the sugar is dis- solved. Then fill the glass with cracked ice and add a jigger of whiskey. I use nothing but an ounce and three-quarter jigger. Anything less than an ounce and a half spoils the drink. Stir just enough to mix the ingredients well and drink. There is only one kind of liquor to use in this drink and that is American rye. My preference is Schenley’s bonded Pennsylvania rye. It has the finest bou- quet and the fullest flavor of any rye I have ever used. My second choice is Old Overholt. Remember, no bitters, no water.” In the realm of anecdotes, Junior's in debt to Mrs. Mabel Brooks of Dallas, Texas, for a gem attributed to Mark Twain. When a host asked the Old Master if he would like a drink before breakfast, the humorist replied: ‘Thanks, I don't care for a drink for three reasons. In the first place, I nevet drink anything before breakfast. In the second place, I am a prohibitionist, and, in the third place, I have already had three drinks this morning.” N this point Junior finds it necessary to sound a sour note. This thing started when Junior, in all his innocence, asked if anyone knew how to make a palatable drink out of corn liquor. This set the corn-loving inhabitants of Dixie up in arms, and the boys are out a’gun- nin’ for Junior with bloodhounds on the trail, shotguns in their arms, and malice in their hearts. First to go on the war. pe was John B. Dilworth, a resident, ut obviously no native of La Porte, In. diana. Mr. Dilworth says, in part: “Sir, you are the product of a decad- ent civilization, the first run tailings from a tub of rotten mash, a drinker of bum gin! May 1937 “A palatable drink of corn liquor, eh? Why you low-lifed maligner of holy things! You don’t make a drink of corn liquor, you drink it. “Sometime, when you have known some of the real hill folk a long time, and are sitting with them before their fireplace at bedtime, ask them for a drop of yaller cawn. When you have sampled it you will reverently and humbly pray all the gods for forgiveness.” Junior wishes to say here and now, however, that his prayer for Mr. Dil- worth’s, the Old South's and the gods’ forgiveness is somewhat tempered by the receipt of a letter from no less an author- ity than a don of the University of Ala- bama. This cloistered scholar states that the usual method of drinking cawn is to take a sip of cold water, hold one’s breath and gulp a snort of cawn, take another sip of cold water and slowly exhale, set- ting down the water glass with the right hand and wiping the tears from the eyes with the left hand. So, Mr. Dilworth, Junior refers you to the gentleman from Alabama on the palatability of straight corn. ND now, Junior takes pride and leasure in awarding le grand prix for this month to James O. Lumsden of Mentane, California, for the recipe to his own concoction, the “Queen Helen,” which is served at the Ambassador Bar in Los Angeles. Get a bottle of Mt. Vernon, a bottle of Welch's Grape Juice and cocktail glasses. Put an ice cube in each glass, then over the ice cubes pour one jigger of Mt. Vernon, one jigger of gtape juice and serve. Junior tried a couple of Queen Helens the other night and found them to be excellent. So con- gratulations, Mr. Lumsden, and long may you and your Queen Helen flourish. Junior wants to deviate for a brief moment to inform all his co-workers that after a great deal of soul-searching cogi- tation and visits to Manhattan's marts of trade, he finally chose what he believed to be a fitting award for last month's letter man, Claude A. La Belle, of San Francisco, creator of the Mellowed Mar- tini. Thinking that Mr. La Belle would on occasion deviate from the path of mellowed martini drinking, Junior was happy to present the rascal with a set of six of Messrs. Hammacher and Schlem- mer's Sheffield Junior Julep Cups. T this time, Junior feels compelled to make a deep obeisance in the di- rection of Mr. A. S. Michael of Har- leigh, Pennsylvania. Mr. Michael has done a bit of research, going back to colonial days and coming up with the tecipe for a drink known to our boiler- plated forbears as “One Yard of Flan. nel.” Mr. Michael prefaces his recipe with a short warning, as follows: “Reade ye herein onlie ye who are of the brave and sturdie-stomached.” And_ here, through the courtesy of Mr. Michael and the ingenuity of the fathers of the coun. try, is the recipe. “And now listen well, and follow closely, all those who wish to attempt the preparation of ‘One Yard of Flan. nel.” Place two-thirds quart of ale on fire to warm; beat three or four eggs with four ounces of moist sugar, a tea- spoonful of grated nutmeg, and a quar- tern (quarter of a gill) of rum; bring ale to boil, and place in pitcher; place the egg and rum mixture in another pitcher; now pour from one pitcher to the other and continue pouring until you have a smooth and creamy ‘yard of flan- nel.’ Pondering, the name suggested to me that, in the act of pouring, one was to expose to view the entire yard of creamy flow, but take my advice and do not attempt the feat unless you have ac- quired the art of the toss and catch thor- oughly. The toss is simple, the catch is something else again.” "Tbe you, Mr. Michael. And it's fitting that one of our recipes this month should be a Colonial drink, for this month a new King ascends the throne of Great Britain, Ireland and the Dominions Beyond the Seas. An Eng. lishman told Junior that the new King doesn’t go in for cocktails—thinks the are a mess. But his genial grampy, Ed- ward VII, had a passion EE one par- ticular cocktail, and Junior understands that when His Majesty went traveling, his equerry would draw the chief bar- tender aside and slip him the King’s re- cipe, which went as follows: Y, Italian Vermouth Y, French Vermouth Yg Orange Curacao Y, Orange Syrup iy Dry Gin Y, Brandy There, me lads, is the King's Cocktail —and with it in his hand Junior is proud to join Britishers all over the world in saying “Gentlemen, the King!” x ) comicbooks.com