| 000 | 02852cam a22003253u 4500 | ||
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| 001 | 76921 | ||
| 003 | UtSlPG | ||
| 005 | 20260610134800.0 | ||
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| 008 | 260607r20251920utu|||||o|||||||||||||| d | ||
| 040 | _aUtSlPG | ||
| 041 | 7 |
_aen _2iso639-1 |
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| 050 | 4 | _aTX | |
| 100 | 1 |
_aStockbridge, Bertha E. L. _q(Bertha Edson Lay), _d1871-1950 |
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| 245 | 1 | 0 | _aWhat to drink |
| 264 | 1 |
_aSalt Lake City, UT : _bProject Gutenberg, _c2025 |
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| 300 |
_a1 online resource : _bmultiple file formats |
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| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_acomputer _bc _2rdamedia |
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| 338 |
_aonline resource _bcr _2rdacarrier |
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| 500 | _aRelease date is 2025-09-23 | ||
| 508 | _aCharlene Taylor, A Marshall and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.) | ||
| 520 | _a"What to drink : The blue book of beverages; recipes and directions for making…." by Bertha E. L. Stockbridge is a household guide and recipe book written in the early 20th century. It focuses on non‑alcoholic beverages for entertaining, offering practical advice on equipment, presentation, and make‑ahead syrups, vinegars, and shrubs. The emphasis is on attractive service, careful measuring, and quick, refreshing drinks suited to home hospitality. The opening of this manual sets a bright, Prohibition‑era tone with a playful quatrain, then turns to a foreword “to the hostess of to‑day,” urging readers to keep syrups, shrubs, and fruit vinegars on hand, select clear thin glassware and simple linens, chill or warm glasses appropriately, and pay special attention when serving invalids. A “Measures” section insists on exact measurement and introduces basic tools like cups, spoons, scales, shaker, and ice shaver. The first chapters then launch into method and recipes: fruitades and lemonades (with tips like peeling lemons, using shaved ice, shakers, and carbonated water), ways to use canned fruit juices, hot lemonades, and an array of frappés (including quick and economical versions from purchased syrups). Next come fruit punches, cups, and bowls built from teas, citrus, berries, pineapple, mint, cider, grape juice, Apollinaris, and ginger ale, followed by non‑alcoholic “cocktails” (fruit and vegetable), and the home-bar canon reimagined—highballs, fizzes, sours, rickeys, cobblers, flips, and juleps—always stressing chilled service, moderate sweetness, and appealing presentation. (This is an automatically generated summary.) | ||
| 534 |
_pOriginally published: _cNew York: D. Appleton & Company, 1920 |
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| 653 | _aCookbooks | ||
| 653 | _aBeverages | ||
| 856 | 4 | _uhttps://archive.org/details/whattodrinkblueb00stoc/page/n7/mode/2up | |
| 856 | 4 | 0 | _uhttps://www.gutenberg.org/ebooks/76921 |
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_c117646 _d117646 |
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