1934 angostura recipes

rOLD FASHIONED

COCKTAIL★

as mixed by Agosto Forte at DELMONICO'S

Crush Vz lump of sugar in 5 or 6 dashes of AngosturaBitters and shake around glass so as to coat it withsugar grains and hitters. Empty balance of the mixture.Add piece of Pineapple, Orange and a Cherry. Lump

of ice. Jigger of Rye Whiskey.Splash with Seltzer and serve.

The World's Rest Kept Secret

In 1824 Dr. Johaiin Gottlieb

Benjamin Siegert. once a surgeonin Blueoher's army, developed

Angostura Bitters as a tonic for

tropical fever. Thus Angostura

was first used as a tonir, with

both spirits and food. In the

course of time stories of the un

usual and delicious flavor that

Angostura imparts to foods and

drinks built up far greater famefor this unique product.

The formula of Angostura is

truly the "World's Best Kept

Secret." Since 1824 this formula

has heen known to only seven

people, all members of the Sie

gert family. Hence it is that the

three living holders of this price

less secret now produce in Trini

dad, B- W. I., this famous prod

uct for use in every civilized

country of the world; where it is

now one of the essentials of good

living.

Simple RceipcN, easy lu useby world-famous cxpcrfN

Angostura recipes! Leadingbartenders give 42 authenticrecipes for the most importantdrinks. Famous chefs give theirprivate home recipes for 42 appetizing dishes!

42 recipes for delicious drinks!

Each is proven and tested. Each

recipe has added to the reputation of its sponsor. Each recipecan be accepted as authentic.

Recipes for gin drinks, recipesfor rum drinks and recipes for

whiskey drinks. Test them. Then

choose your favorites.

42 recipes for delicious home

dishes, from 15 world-famous

chefs. Each dish is practical for

home use, perfectly simple and

easy to make. Each comes from a

chef who ranks as a real "artist."

Each is a pleasant surprise. 42

dishes that these chefs and their

wives prefer when planning an

intimate meal to he served in the

privacy of their own homes!

GlIV DRINKSPage

0

Alexander cocktail 20

Apricot cocktail 18

Biltmore cocktail 24

Bronx cocktail 14&20

Delmonico Special 28

Dubonnet cocktail 24

Fiftv-flfty cocktail 1826

14

28

Grenadine cocktail 20

Martini cocktail 10

New Yorker Special 8

Pink Lady cocktail 28

8

Tom Collins Angostura 0

nUM DRINKSEl Presidente cocktail 30

Fish House Punch 28

National cocktail 18

Palmetto cocktail 0

Planter's Punch 80

Princess' cocktail 20Hum cocktail 30

Rum Flip 10September Morn 10

WHISKEY DRINKS

Doctor cocktail 14

10

Irish Whiskey cocktail 30

Manhattan cocktail ...24 & 35

Mi.ssis.sippi Punch 14

Old Fashioned cocktail 2 & 20

Old Virginia Mint Julep 24

Packard Twins 8

Scotch Whi.skey Punch 18

Thistle cocktail 6

Whi.skey cocktail 20

Whi.skey Punch 20

Zazarak cocktail 8

★ INDEX ★

Famous Chefs RecipesAPPETIZERS PageHreakfast ChocolateHenri Excelsior 21

Jellied Boullion 83Lobster cocktail 23Morning Glory Delight 13Kemick Sauce 19Stuffed Celery 27Supreme Grape Fruit —Angostura 9Tomato Juice cocktail 19

SOUPS

Cream of Barley Soup 81Cream of Celery Soup —Angostura 5Cream of Mushroom Soup-Angostura 11

MAIN DISRESAngostura Toast 21Baked Cape Blueflsh—Angostura.... 7Bay Tree Chicken Curry 29Beef Goulash 19Boston Fish Chowder 15Broiled Mackerel—AngosturaButter 27

Cream Sauce-Angostura 33Filet of Sole Vigneronnea L'Angostura 17

Lamb Kidneys, Turbigo 81Macaroni—Napolitaine 5Roast Leg of Lamb 25Saddle of Lamb Bitteroise 17Sea Food—Angostura 83Spaghetti a la Laurence 25Sweetbread and LobsterEn Crepinette Ritz 7

SAUADSFruit Salad—Angostura ....29"Waldorf" Salad—Angostura 9

DESSERTS

Angostura Sugar 21Apple Sauce 28Bavarian a L'Angostura 31Hot Chocolate—Ango.stura 21Macedoine of Fresh Fruits-Angostura 11

Rice Pudding—Angostura 9Sliced Pineapple Trinidad 13Strawberry Angostura orRomanoff 15

OUR OWN RECIPES

Beefsteak Pie 22 Melon Ball cocktail 22Chicken Casserole 22Fruit Compote Ango.stura 32JeIl-0 Fruit Salad 32

("Wine glasses** where mentioned equal 2 ounces or 1 Jigger)

Pineapple Sherbet 32Sweet Potatoes—Angostura 32Tomato Surprise 22

Angostura Home Recipes

CREAM OF CELERY—

AIVGOSTCRA

Mince one pound of the white ofcelery, parhoil for seven or eightminutes, drain and cook celeryin 2 tablespoons butter. Sprinklewith 2 tablespoons flour, mixwell together and let cook slowly,then add 2'/^ cups milk. Mixthoroughly, cook until thickened, then rub through a sieve.Add 1 cup white consomme; heatwithout allowing to boil and adda little cream when ready toserve. Season to taste with salt

and pepper and several dashesof ANGOSTURA BITTERS.

Chef des Cuisines

CHARLES SCOTTOHOTEL PIERRE. OF NEW YORK

President Chefs de Cuisine.Yssoci.'ition of America

Offers Simple Recipes forHome Use

MACARONI—

NAPOLITAINE

To a half pound of macaroniallow four fresh tomatoes, peelthem and cut in small pieces.Heat a small piece of butter anda little olive oil in a pan, addof an onion chopped very fine;let cook until it gets a nicegolden color. Add the tomato,clove or garlic; let simmerslowly until the tomato becomeslike a puree. At the last momentadd some fresh chopped parsley,season with salt and pepper andseveral dashes of ANGOSTURABITTERS. Break the macaroniin half and cook in boiling saltedwater. Stir with a fork to preventit from sticking. Let boil forabout 20 minutes, strain throughcolander and place macaroni incasserole. Add some grated par-mesan cheese, a piece of sweetbutter; mix well together andadd the sauce. Serve very hot*with grated parmesan cheese.


thistle cocktailas mixed at ANGOSTURA BAR,.Trinidad

% Scotch WhiskyYi Italian Vermouth3 Dashes Angostura BittersStir in ice, strain into glass and add a curlof lemon peel.

SAMBO OF TRIMDAD

palmetto cocktailas mixed at ANGOSTURA BAR,Trinidad

Mixing glass half-full ice3 Dashes Angostura Bitters1/2 Bouquet Rum. l/^ French VermouthStir, strain and serve.

torn Collins angosturaas mixed at ANGOSTURA BAR,Trinidad

1 jigger Dry Gin1 tablespoon Powdered SugarJuice of 1 Lemon or 2 Limes3 dashes AngosturaShake with cracked ice, strain into glass,add cube of ice, fill with Club Soda.

aObey cocktailas mixed at LONGCHAMPS

V2 Plymouth Gin1/4 Kina Lillet1/4 Italian VermouthI Dash Angostura BittersStir well in ice, strain. Twist lemon peel.


BAKED CAPE BLCEFISII

ANGOSTCRA

(Jor 4)

Take a 5 lb. Bluebsh, split andremove all bones. Place in a buttered baking pan, season withjuice of one lemon, salt, finelycrushed pepper and one half cupof water. Sprinkle on top the following mixture: One smallonion, one half green pepper,one slice eggplant, two beads ofmushrooms, a little parsley, adozen filets of anchovies and fourripe olives. Chop everything separately and mix together, andspread on the fish. Cover thewhole with a piece of butteredbrown paper and hake in moderate oven for about twenty minutes. When ready to serve, arrange the fish on a platter, andadd to the remaining juice oneounce of fresh butter and severaldashes ANGOSTURA BITTERS.

Chef

CHARLES L. BANINORITZ-CARLTON HOTEL,

OF BOSTON, MASS.


.SWEETBREAD AND

LOBSTER EN

CREPINETTE RITZ

(Jar 4)

Remove the spleen of two whiteblanched sweetbreads, dice them'A inch thick. Take same amountof lobster meat (claws preferred), out the same thicknessas sweetbread. Take four medium sized shallots, a little pieceof garlic and 1 oz. salt pork.Chop everything separately, startby heating the salt pork in skillet, adding the shallots, garlic,and a little coarsely choppedparsley. Let simmer slowly a fewminutes, mix in briskly 5/2 cupfinely ground white breadcrumbs and tahlespoonful ofANGOSTURA. Remove fromfire. Add sweetbread and lobsterpreviously prepared, salt andfresh ground pepper to taste. Setaside until cold enough to handle,divide into (8) equal parts, ea<-hthe shape of an egg. Place oneach two slices of truffle and wrapeach one in pig's caul. Bake fifteen minutes in medium hotoven, basting frequently. Serveon individual mounts of bakedrice, with two crepinettes oneach. Pour Brown Sauce flavoredwith ANGOSTURA.

8 Angostura Home Recipes

zazarak cocktaUas mixed atTHE EMBASSY CLUB

Old fashioned glass1 Lump SugarDrink of Bourbon

Drop of Absinthe1 Dash Angostura BittersTwist of orange and lemon peelStir with lumps of ice in glass.

m

new yorker specialan mixed atTbe HOTEL NEW YORKEB

Fill mixing glass half full cracked ice:Italian Vermouth. French

Vermouth

Dry Gin. 1 Dash Angostura Bitters2 Dashes Curasao1 Piece orange peel twisted.

reeves specialas mixed at THE CAFE MADISON

Juice % LimeYi French Vermouth. ̂ GinStir in ice, strain and float 2 Dashes ofAngostura Bitters on top.

paekard twinsas mixed at THE HOTEL BARCLAY

2 Dashes Orange Bitters2 Dashes Angostura Bitters2 Dashes Maraschino (alcoholic)1 Jigger Rye Whisky

Jigpr SherryStir with ice and serve in cocktail glass.

,*.ARO f.


Chef GABRIEL LUGOTHOTEL WALDORF-ASTORIA, OF

NEW YORK


SUPREME

OE GRAPEFRUIT—

AA'COSTURA

Select a ripe, heavy grapefruit;skin it carefully. With a specialsharp knife remove each sectionof grapefruit without insideskin. Place sections in bowl;pour over them all juice fromthe fruit. Add a few dashes of

ANGOSTURA, V2 ounce Kirsch,1 teaspoon of granulated sugarand let stand 15 minutes. In a

sherbet glass arrange the grapefruit sections, pour over the juiceand decorate with red and greencherries. Serve very thoroughlychilled.

RIUE PUDDING-

ANGOSTURA

Scald 1 quart of milk in doubleboiler, add cup of rice, Vi cupof sugar, 14 teaspoon salt, andcook 40 minutes, or until rice istender, stirring frequently. Adda grating of lemon rind and afew dashes ANGOSTURA BIT

TERS. Put in deep baking, dishand brown in hot oven. Serves

4 persons.

"WALDORF" SALAD-

ANGOSTURA

4 apples Few leaves of lettuce1 stalk celery Angostura Bitters4 tablespoons light mayonnaise,

very well seasoned

Peel apples, remove core andslice. Reserve 4 slices. Cut other

slices in small strips. Clean celery, reserve a few small leavesand cut the rest in small strips.Season celery, mix with apple,add 2 parts of mayonnaise and afew dashes ANGOSTURA BITTERS. Arrange in salad bowlwith the leaves of lettuce around; >cover with the rest of mayonnaise; in the center arrange theleaves of celery and slices ofapple for decoration.


rum flipas mixed at ANGOSTURA BAR,TrinidadLarge Glass Full Ice1 Teaspoon Sugar with Splash of Seltzer1 Wine Glass Bouquet Rum. 1 fresh egg.3 Dashes of Angostura BittersStrain into fancy glass, grate nutmeg andserve.

flip

egg noggas mixed at SHERRY'S

Yolks of 6 Eggs. Beat till very lightBeat 1/2 sugar into eggs.Add 1 Pint Bourbon and 1 Sherry GlassJamaica Rum, stir continuously.Whip 1 Qt. Rich Cream and stir slowlyinto mixture. Sprinkle with nutmeg.

martini cocktailas mixed at ANGOSTURA BAR, Trinidad

Ys Ginyi French Vermouth

Italian Vermouth

3 Dashes Angostura BittersStir in ice and strain. Add twisted lemonpeel.

September morn cocktailas mixed at ANGOSTURA BAR,Trinidad

3 Dashes Angostura BittersWhite of 1 EggJuice of 1/2 Lime1 Teaspoonful of Syrup1 Wine Glass of Bouquet RumServe in fairly large wine glass.

Angostura Home Recipes 11

MACKDOl^VE OF FRESH

FRUITS ANGOSTURA

Take any fresh fruits in season,such as raspberries, strawberries,cherries, diced pears, pineapple,orange, etc. Set mixed fruits inglass howl and pour over a syrupmade as follows: '/i fup sugar,

cup water, let boil few minutes until it becomes a little

thick. Let cool off and add about1/4 cup orange juice and 1/4 cupKirsch or Maraschino. Let standaltogether for about 2 hours inice box. When ready to serve addseveral dashes ANGOSTURABITTERS according to taste.

Chef

CHARLES A. CHAMPIONHOTEL SAVOY.PI.AZA, OF

NEW YORK


CRE.AM OF MUSHROOM

SOUP .ANGOSTURA

1/4 lb. mushrooms i/4 cup butterGrated nutmerg 1/4 cup cream5 cups chicken broth for part

water) Salt and pepper2 tablespoons flour

ANGOSTURA BITTERS

Melt butter in saucepan, addflour and let cook for few minutes, stir repeatedly; then addthe mushrooms which have beenpreviously well cleaned, washedand flnely chopped. Let cook together for a few more minutes,add the chicken broth, bring to aboil and let it simmer for 20 or25 minutes. Pa.ss through a finesieve and if soup is too thick addlittle more chicken broth orsome rich milk. Season with salt,pepper and grated nutmeg. Addcream wh.ch has been previouslyheated; add several dashes ANGOSTURA BITTERS accordingto taste.

http://cre.am/

http://pa.ss/

http://wh.ch/

12* SOFT DRIXKS ★

$ai<ar Syrup-The sugiir syrup referred to in these recipes ismade by bofiiiig together, for 3 minutes, 2 parts .sugar to 1 part water.Stir until sugar dis.solves, then boil without stirring. Keep some in ajar in your refrigerator; it is better to .sweeten cold iirinks with thissyrup tlian with sugar because it blends more quickly with the otheringredients.

Lime Ulint—liV'ithAngosturaFill a tall glass Yi full of crackedice. Into this put 3 sprigs of freshmint, having first crushed theleaves slightly. Add the juice of1 lime and about 2 tablespoonssugar syrup. Fill up the glasswith plain or carbonated water;add 3 dashes ANGOSTURABITTERS and stir thoroughly.

nrape Punch3 oranges 1 pint grape juice6 lemons Sugar syrup to taste3 cups water—plain or carbonatedSeveral dashes ANGOSTURABITTERS

Combine lemon juice, orangejuice and grape juice. Add water,sweeten to taste with sugar syrupand add ANGOSTURA BITTERS. Serve with plenty of ice.

Ginger Ale FloatFill tall glasses two-thirds full ofginger ale and add a scoop, orspoonful, of any fruit sherbet(lemon, orange, raspberry orpineapple). Add several dashesANGOSTURA BITTERS andgarnish with a sprig of mint.

Lime Rickey WithAngosturaFollow directions for Lime Mint,omitting the mint and adding amaraschino cherry.

Summer JfulepI pt. raspberry juiceJu ice of 6 lemonsI qt. plain or carbonated waterSugar syrup to tasteANGOSTURA BITTERS

Combine raspberry and lemonjuice and sweeten to taste withsugar syrup. Just before servingadd the water and several dashesANGOSTURA BITTERS. Servein tall glasses with plenty of iceand a sprig of mint at the top.Hawaiian PunchI can crushed pineappleJuice 6 lemons 2 qts. cold tea1 cup Maraschino cherries(juiced and chopped fruit)About 2^2 oups sugar syrupANGOSTURA BITTERSMix pineapple, lemon juice, teaand cherries in a punch bowlwith a large piece of ice. Addsugar syrup and several dashesANGOSTURA BITTERS.

Angostura Iced TeaI pint strong tea (freshly made)Juice 2 lemons Sugar syrupI pint ginger ale MintAngostura bitters

Cool tea, combine with lemonjuice and add plenty of crackedice. When cold, add ginger ale.Sweeten to taste with sugarsyrup, add several dashes ANGOSTURA BITTERS, serve intall glasses with a sprig of mint.

Angostura Home. Recipes 13

Chef

ERNEST E. AMIETPALMER HOUSE, OF

CHICAGO, ILLINOIS


% T

SI^ICEn PIXEAPPEE

TRIXIDAH

4 slices canned pineapple1 cup heavy cream4 teaspoons confectioners sugar4 teaspoons fresh mint (chopped very fine)4 dashes ANGOSTURA BITTERS

Whip the cream, add sugar, mint andANGOSTURA BITTERS. Arrange on topof the pineapple slices and serve cold.(Serves 4.)

MOnA'I.\'« GEORA'

DEEIGHT

1 cup prune juice2 cups orange juiceANGOSTURA BITTERS

Chill juices thoroughly, add 2 dashes ofANGOSTURA BITTERS to each glass.Stir and serve in a thin glass surroundedhy cracked ice.


mississippi panchas mixed at ANGOSTURA BAR,Trinidad

Large Bar Glass 1 Teaspoon SugarWater to dissolve Sugar3 or 4 Dashes Lemon Juice2 Dashes Angostura BittersY2 Wine Glass Bouquet RumV2 Wine Glass Bourhon1/2 Wine Glass BrandyMix well—fill with ice—trim with Fruit.Serve with straw.

bronx eocktailas m ixed at ANGOSTURA BAR,Trinidad

Yi French VermouthYi Italian VermouthYi Gin3 Dashes Angostura Bitters1 Slice of orange.

gin fizzas mixed at ANGOSTURA BAR,Trinidad

1 Jigger GinJuice half lemon 1 Teaspoon sugar2 Dashes Angostura BittersIce and Fizz Water.

doctor cocktailas mixed hy HANS NEUMANN atHOTEL McALPIN

% Rye. ̂ BenedictineSprig of Fresh Mint


Chef JACQUES GESELLHOTEL NEW YORKER


iSTRAWBERRY

AYGOSTURA—

OR ROMAXOFF

Clean two pints of nice ripestrawberries and wash well. Add

5 tablespoons of granulatedsugar, a glass of O'Porto wineand a few dashes of ANGOS

TURA BITTERS. Place on ice

for one hour—and cover with

whipped cream just before serving. Serves four people.

ROSTOX FISH

CHOWDER

4 lbs. fresh haddock or cod

Vz lb. salt pork, chopped% lb. onions, cut fine1 lb. potatoes, sliced

Fish stock

4 cups rich milk (or part cream)

Salt and pepperButter.

ANGOSTURA BITTERS.

Wash fish, remove bones andskin. Cut solid part in 1-inchpieces. Cook skin, bones andtrimmings with about 3 cupswater for 20 minutes to make

stock. Strain. Fry pork, addonions and cook without browning. Add potatoes, which havefirst been parboiled, and the fishstock. Cook all together 5 minutes. Add cut-up fish and simmerabout 10 minutes longer. Addscalded milk, or part cream. Season well with salt, pepper, butter and several dashes ANGOS

TURA BITTERS. Serve withsoft crackers on the side.


Other Uses for Angostura Bitters

★

angostura Litters—The Chef's secret! That elusiveflavor that has helped to make great restaurants famous.

it gives you an appetite—Taken before meals, thishighly concentrated aromatic bitters stimulates the secretive glands and creates usually an immediate desire for food.

it makes food delicious —Angostura Bitters is a mostdelicious flavoring for many foods:

Flavor tomato, clam and fruit juice cocktails withAngostura Bitters.

Use a few dashes with fruit in any form—canned,cooked or raw; plain or in combinations—whetherserved as appetizer or dessert—with sugar to taste.

Put it in soups; it adds zest to canned soups andmakes some of the home-made standbys, such as splitpea, celery and tomato, taste like something new!

Several dashes added to gravies and fish or meatsauces, gives a new interest to these everyday foods.Try it in white sauce to relieve that monotonoustaste which seems synonymous with all creameddishes.

With sherbets, ice creams and all fruit desserts itbrings out a certain something no other flavoringcan produce; a flavor everyone likes.

to settle the stomach — Angostura is widely used incases not only of sea-sickness but also of overindulgence ineating and drinking. It has a world-wide reputation as amorning pick-me-up.


FILET OF SOI.E

VI«>'En02ViVE

A L'AXftOSTlIRA

Flour filet of sole and saute inbutter. When cooked remove tohot dish and put a little freshbutter in the frying pan. Addcup white seedless grapes andcook lightly for 2 or 3 minutes,then add 1 teaspoon of cognacand I teaspoon of vermouth and2 dashes of ANGOSTURA BIT

TERS. Pour over the filet andserve very hot.

Chef de Cuisine

EMMANUEL LE RUNIGOS.S. PARIS, OF FRENCH LINE


.S.ADDLE OF L.%MB

RITTEROISE

Roast a nice saddle of Iamb, adding a little sliced carrot andonion. When cooked remove to

a hot dish. Pour all fat from the

roasting pan and add V2 fupwhite wine, teaspoon of ANGOSTURA BITTERS,and Vi cupstock. Bring to a boil and strain.Meanwhile, put a little butter ina saucepan, saute 14 Ih. mushrooms (quartered) and 1 onionchopped fine. When cooked add1 cup heavy cream sauce and mixwell. Slice the lamb lengthwiseand replace slices keeping it inshape, pour the mushroon. sauceover this and brown carefully inthe oven or under a broiler. Garnish on each side with diced eggplant fried in oil and diced potatoes freshly sauteed in butter.Serve the wine sauce in a gravyboat.


fifty-fifty cocktailfM mixed, at ANGOSTUR4BAR,Trmidad

Yz G-in1/^ French or Italian Vermouth3 Dashes Angostura BittersStir in fine ice. Serve with olive.

apricot cocktailas mixed at THE EMBASSY CLUB

V2 Jigger GinYi Jigger Apricot Brandy3 Dashes Angostura Bitters

scotch whisky punchas mixed at ANGOSTURA BAR,Trinidad

Large Glass, Ice. 1 Teaspoon Sugar4 or 5 Dashes Lime (or Lemon) Juice1/^ Pint Scotch Whisky and Rum, mixed4 or 5 Dashes Angostura Bitters

Shake well, strain into punch glass withSlice of Orange—3 or 4 Dashes Curasaoon top. Splash with Seltzer.

national cocktailas mixed at HOTEL NATIONAL, CUBA

Juice 1 Fresh LimeEqual amount of Pineapple Juice1 Bar Spoon of Powdered Sugar1 Drink of Bacardi Rum

Serve in Champagne glass.


BKEF «OUEA<^ll

3 lbs. shin beef Suet or other fat

6 tomatoes (or 2 cups canned)

1 lb. onions Paprika

Stock, or water Salt and pepper

ANGOSTURA BITTERS

Cut meat into small pieces brownin a little hot fat with onions,peeled and sliced. Sprinkle withsalt, pepper and paprika. Add tomatoes and a little soup stock orbouillon. Turn into casserole,cover and cook in moderate oven

IV2 hours. When done, add extraseasoning to taste and a fewdashesANGOSTURA BITTERS.

Serve with boiled potatoes orpotatoes may he cooked with thestew.

Chef JOSEPH BOGGIAHOTEL PLAZA, OF NEW YORK


★

REMICK S.AUCE

(For fish cocktails)

I cup mayonnaise

14 oup chili sauce 14 tsp. mustard14 tsp. paprika Pinch celery salt

I tsp. tarragon vinegar

ANGOSTURA BITTERS

Combine mayonnaise and chilisauce and add the seasonings.Add two dashes ANGOSTURA

BITTERS and chill before serving. (Especially good with oysters, clams or crabmeat. l

TOMATO JUICE

COCKTAIE

Strain I can tomatoes through asieve. To one pint of this juiceadd one pint fresh tomato pulp(concentrate) and if too thick,add a little water. Season with a

few drops onion juice, dash ofTabasco sauce, few drops oflemon juice, salt to taste and several dashes ANGOSTURA BIT

TERS. You may add a little redvegetable coloring for a brightercolor; serve in cracked ice.


alexander cocktailas ntixed at HOTEL PENNSYLVANIA

Vi GinYi Creme de CacoaYi Heavy Cream.

whisky cocktailas mixed at ANGOSTURA BAR,Trinidad

3 Dashes Maraschino3 Dashes Angostura Bitters1 Wine Glass Whisky

Mix in ice till very cold. Strain into acocktail glass the rim of which has beenmoistened with lime juice and dippedinto powdered sugar.

whisky punchas mixed at ANGOSTURA BAR,Trinidad

Large glass ̂ ice—1 Teaspoon Sugar—4or 5 dashes Lime (or Lemon) Juice—%Pint Whisky and Rum mixed —4 or 5dashes Angostura Bitters. Shake well,strain into punch glass with slice oforange —3 or 4 dashes Curasao on top,with Seltzer.

grenadine cocktaila« mixed ANGOSTURA BAR, Trinidad

Yi Grenadine Syrup% GinJuice of Yi Lemon

Stir in ice. Serve with dash of AngosturaBitters on top.


HENRI CHARPENTIERCAFE HENRI CHARPENTIER

AT MAISON FRANCAISE,

OF NEW YORK


ANGOSTURA SUGAR

Mix 2 tablespoons ANGOSTURA BITTERS with 1/2 cupgranulated sugar. Spread thinlyon a dish and dry out over night.May he stored in a dry place for2 or 3 weeks.

DEUICIOUS

HOT CHOCOU.ATE

ANGOSTURA

Stir grated chocolate into boilingwater (I/2 square per cup) andadd ANGOSTURA sugar totaste. Put 2 dashes ANGOSTURA

BITTERS, 1 clove and 1 hay leafin each cup, then pour in theboiling chocolate. Stir 3 timesand remove the clove and hayleaf. Serve with ANGOSTURA

toast.

ANGOSTUR.4 TOAST

Toast slices of very fresh hread(crusts removed). Butter generously and sprinkle with ANGOSTURA sugar. Cut into daintyslices and serve piping hot.

RREAKFAST

CUOUOUATE

HENRI EXCELSIOR

(for 2)

Heat 2 cups milk, add 4 teaspoons ANGOSTURA sugar anda few drops of vanilla; whenalmost boiling add chocolate (V2square per person) and stir untilsmooth. Have 2 tablespoons ofwhipped cream in each cup andslowly pour the hot chocolateinto this, stirring all the time.


Our Otvn Recipes★

MELOI¥ BAEE

COCKTAIL

With a French vegetable cntterscoop out halls from watermelon,canteloupe, honeydew or anymelon in season. Arrange in fruitcocktail glasses and squeeze overthem the juice of fresh lime orlemon; dash with ANGOSTURABITTERS and chill thoroughly.Garnish with sprig of mint.

BEEFSTEAK PIE

2 lbs. chuck steak

Salt and pepper2 tablespoons flour1 cup cooked carrots, diced2 cups cooked cut potatoes6 small onions, cookedANGOSTURA BITTERS

Wipe meat with damp cloth, cutin small pieces and sprinkle withsalt and pepper. Cover with boiling water (about 3 cups) andsimmer for 1 hour, or until tender. Thicken slightly with flourmixed to smooth paste with a little cold water. Turn into bakingdish, add carrots, potatoes andonions. Add additional salt and

pepper to taste and severaldashes ANGOSTURA BITTERS.Cover with biscuit dough or plainpastry and hake in hot oven 25to 30 minutes, or long enough tobake the crust. Serve at once.

CniCKEX EASSEBOLE

Dress and clean a tender fowl,weighing about 4 lbs. Cut inpieces for serving. Sprinkle withsalt and pepper and dot over withbits of butter. Place in casserole,add 1 cup boiling water, coverand cook in moderate oven about1 hour, or until chicken is tender. Add cup cream and 1 cupmushrooms. Cover again andcook 10 minutes longer. Removefrom oven, add additional saltand pepper to taste and severaldashes ANGOSTURA BITTERS.Thicken gravy if desired.

TOMATO SEBPKI.SE

6 firm ripe tomatoes

Yi cup finely diced celeryI cup cooked chicken or

crab flakes

Yl cup mayonnaise

ANGOSTURA BITTERS

Peel tomatoes by scalding themin boiling water for 1 minute.Cut off top and hollow out center. Mix celery, chicken or crab-flakes, mayonnaise, salt to taste,and a few dashes of ANGOS

TURA BITTERS. Stuff tomatoes

with this mixture. Place in re

frigerator to chill thoroughly.Serve on bed of crisp lettucewith garnish of watercress andmayonnaise dressing.

(Other Recipes on Page 30)

http://sebpki.se/


F. M. S. SEYFERT

Chef de CuisineS.S. WASHINGTON, OF S. LINES


APPLE SAUCE

Peel 5 lbs. of green apples. Cut in small_pieces. Boil with 1 cup sugar and '/4 cupwater. When finished strain through a .sieve. Add several dashes ANGOSTURA

BITTERS.

LOn.STER COCKTAIL

Cut whole boiled lobster in small pieces;combine with small dices of celery, wellseasoned. Add some lemon juice. Serve inglasses with cocktail sauce. (Cocktail sauceis made up of catsup with grated horseradish, Worcestershire sauce, a little sugarand several dashes of ANGOSTURA

BITTERS.)


old Virginia mint jnlepAS WIRED TO OS BY HENRY THOMAS, THEFAMOUS BARTENDER OF THE CHEVY CHASE CLUB

OLD VIRGINIA MINT JULEP STOP TENDER LEAVES

FROM TOP OF SPRIGS IN BOTTOM OF TOM COLLINS

GLASS STOP TWO TEASPOONS POWDERED SUGAR

TWO TEASPOONS WATER STIR BUT DO NOT CRUSH

MINT LEAVES FILL GLASS SHAVED ICE ADD ONE

AND ONE HALF TO TWO OUNCES BRANDY OR

BOURBON-WHISKEY STIR UNTIL GLASS FROSTS

GARNISH WITH MINT SPRAYS OR FRUIT IN SEASON

(Some desire a dash or two of Angostura Bitters)

biltmore coektail

as mixed at THE BILTMORE HOTEL

Fresh Pineapple muddled1 Dash of Marasehino

1/4 Italian Vermouth % Dry Gin1 Hazel Nut preserved in Maraschino

dubonnet cocktailas mixesl at THE EMBASSY CLUB

1/9 Dubonnet1/2 Gin3 Dashes AngosturaStir with ice, strain and serve.

- H A rj .

manhattan cocktailas mixed.at PIERRE'S

Dash of Angostura BittersYi Italian Vermouth. % Rye WhiskyA quick, short shake with large ice.


, J

ROAST TEG OF LAMB

Prepare leg of young lamb forroasting; season with salt. Placein a heavy pan with a little fatand put in a hot oven. Baste itonce in a while with the fat. After

a half hour, add some cut uponions, carrots, celery. When theleg is cooked (one hour or more,depending on age of lamh) takeit out of pan and lay on a platter. Pour off some of fat remain

ing in pan, add some stock tomake a nice gravy and let it simmer down to half. Strain througha fine sieve and thicken gravy he-fore serving if desired; add several dashes ANGOSTURA BIT

TERS and season to taste withsalt and pepper.

Chef

EDMUND SCHUNCK

HOTEL ST. REGIS, OF NEW YORK


SPAGHETTI

A LA LAURENCE

Boil half a pound of spaghetti,drain and put in a Sautoir (frying pan) with a quarter pound(14 butter. Cut 5 peeledtomatoes in halves,crosswise; fryin butter over a brisk fire, keeping them intact. Grate quarterpound of Swiss or Parmesancheese. Chop up a small onion,fry it in butter with 2 oz. cookedlean ham and as much bacon,both cut in very small squares.Drain off some of the fat andadd some brown meat gravy orstock (bouillon paste or cubesmay be used to make stock) ; letcook for 10 minutes. Add several dashes ANGOSTURA BITTERS. Arrange the spaghetti ina vegetable dish, alternatingeach layer with one of gratedcheese; cover surface withhalved tomatoes and pour meatsauce over the whole.

26 Aneostura Home Recipes

old fashioned cocktailas mixed at PIERRE'S

^ Lump SugarDash of Angostura BittersTeaspoonful WaterMash Sugar—add 1 Jigger Rye or Bourbon, lump of ice, piece of lemon and

»ash;o^

princess' cocktailas mixed at PIERRE'S

Jigger Jamaica Rum. Juice of Yz LimeDash of GrenadineDash of Angostura Bitters

french '"75"as mixed by CONSTANT RENAUD ofThe S.S. ILE DE FRANCE

Use Tom Collins GlassSplash of Gum Syrup or Teaspoon Sugar2 Teaspoons Lemon Juice

Jiggers of Gin. 2 Cubes IceFill gl ass with Dry Champagne

bronx cocktailas mixed a£ The HOTEL NEW YORKER

Fill mixing glass half full cracked iceYg of an orange, squeezed and droppedinto the glass1/4 Italian Vermouth1/4 French VermouthYz Dry GinStir, strain and serve.


BnOILED MACKEREL

AI^'OOSTCRA BCTTEn

1 mackerel (2 lbs.) or 2 mackerel

(1 lb. each) 4 this, olive oilSalt & pepper 2 oz. sweet butter1 teaspoon Angostura Bitters

Have mackerel split and sidebones removed. Wash in cold

water and dry well. Spread witholive oil, sprinkle with salt andpepper and broil until wellbrowned (about 15 minutes). Inthe meantime mix butter with

ANGOSTURA and form into a

small roll like a croquette. Placeon plate and put in refrigeratoruntil very firm and cold. Justbefore serving fish, cut thisAngostura Butter roll in fourslices; place one on top eachpiece of fish and garnish withlemon and parsley.

General Supervisor of Service

CARL SCHILLERPENNSYLVANIA R.R.


STCEEED CEIERV

1 stalk of celery (well washed,trimmed and separated intosix pieces)

iy2 oz. cake Roquefort cheese2 oz. sweet butter

y2 teaspoon ANGOSTURABITTERS

iy2 tablespoons finely choppedunsalted almonds

iy2 tablespoons finely choppedcrystallized ginger

Mix cheese, sweet butter andBITTERS weU together untilsmooth. Fill each piece of eelerywith this mixture using either asilver knife or small force bag.While filling is still soft, sprinkle each piece of celery generously with chopped almonds,and last of all with choppedcrystallized ginger. Place in refrigerator to get very cold andserve either on linen napkin orsilver tray or in china celerytrough.


fish house punchas mixed at ANGOSTURA BAR,Trinidad

Ys Pint Lemon Juice% Lb. White Sugar dissolved in waterY2 Pint Cognac1/4 Pint Peach Brandy1/4 Pint Jamaica Rum4 Tablespoons Angostura Bitters21/4 Pints Cold WaterIce and serve.

f I S//

gin souras mixed at HOTEL AMBASSADOR

2 Teaspoons Lemon Juice1 Jigger GinDash Angostura BittersShake with ice

Splash of Seltzer and serve with cherry.

delmonico specialas mixed by AGOSTO FORTE atDELMONICO'S

1/4 Gin1/4 French Vermouth, Italian Vermouthand Brandy in equal proportionsTwisted orange peelThree Dashes of Angostura BittersStir with ice and strain.

pink lady cocktailas mixed at RITZ-CARLTON HOTEL

1 Jigger Gin. White of One Egg.2 Dashes of Lemon Juice2 Dashes of Grenadine


FniJlT SALAD

1/^ lb. seedless grapes 2 oranges3 fresh pears i/4 lb. brazil nuts4 fresh green gage plums% lb. filberts 2 bananasVz lb. fresh pitted cherriesYi lb. marshmallows1 pint fresh strawberries1 small fresh pineapple1 teaspoon ANGOSTURADressing: Vz bottle white wine,yolks of 3 eggs, 3 tablespoonssugar, 1 dash vanilla extract,juice of orange, '/4 teaspooncornstarch.

Cook wine, eggs, sugar, vanillaand orange juice in a doubleboiler; when the mixture thickens slightly add cornstarch andstir for about 5 minutes. Removefrom fire, add ANGOSTURAand chill. Prepare fruit and chill,drain and toss lightly with thedressing and serve very cold oncrisp lettuce leaves.

Chef

FRED R. MAHLKERAINBOW ROOM

ROCKEFELLER CENTER ROOF,

OF NEW YORK


HAY THEE

nilEKEX CUHHY

1—2 lb. chicken

1 teaspoon curry powder1 onion (finely chopped)Juice of lemon

cup of sherrySalt

1 tablespoon flour1 tablespoon currant jelly14 orange peel grated'/> cup rich milk2 dashes ANGOSTURABITTERS

Cut chicken into 4 pieces andparboil; take out of stock andsprinkle with salt and curry powder. Melt 2 tablespoons butterin a frying pan, add choppedonion and chicken, cover andcook slowly (until onion is tender but not brown), then addflour, re-cover and simmer 5 minutes. Add 3 cups of the stock inwhich chicken was parboiled andbring to boiling point, then addcurrant jelly, grated orange peel,lemon iuice, sherrv and ANGOSTURA BITTERS. Simmer for 25minutes, then add milk. Servewith hoiled rice.


y (t ̂ S10 ̂ ̂el presidente cocktailas mixed at LONGCHAMPS

^ Curagao. 1/4 Italian Vermoutht/2 White BacardiStir. Serve with a Maraschino Cherry.

Irish whiskey cocktailas mixed at HOTEL AMBASSADOR

2 Dashes Curagao2 Dashes Angostura BittersJigger of Irish WhiskeyShake with ice and twisted lemon peel indrink. Strain and serve.

rum cocktailas mixed at ANGOSTURA BAR,Trinidad

3 Dashes Angostura Bitters3 Dashes Syrup3 Dashes Maraschino3 Dashes Lemon Juice1 Wine Glass Bouquet RumWipe rim of stem glass with lime. Dip inpowdered sugar.

planter's punchas mixed at ANGOSTURA BAR,TrinidadInto small tumbler, pour:1 Liqueur Glass Lime (or Lemon) Juice2 Liqueur Glasses Syrup3 Liqueur Glasses Bouquet RumAdd a Slice of Lime (or Lemon)Fill with cracked ice1 Teaspoon Angostura BittersServe with Nutmeg on top.


CHEAM OF BARLEYSOUP

4 tablespoons butter

V4 eup pearl barley3 tablespoons barley flour

stalk celeryteaspoon ANGOSTURA

1 qt. cbicken brotb1 leek

1 carrot cut fine

Make a roux witb butter and

barley flour, add cbicken brotb,vegetables and pearl barley andcook for tbree bours. Season to

taste, add Vi eup cream or ricbmilk and a tablespoon of butterand ANGOSTURA BITTERS.

LA>IB KIDA'EY.S,TITRRIBO

Skin and core six lamb kidneys(split in two), season witb salt

Chef-Steward

GASTON MICHELHOTF.L ROOSEVELT, OF

NEW YORK


and pepper and saute in butter.Remove kidneys and cook, inremaining butter, dozen smallmushrooms and a little choppedonion. Remove these and browntwo tablespoons of flour in thejuices, adding more butter ifnecessary. Add cup of stock.Reheat kidneys, etc., in thisbrown sauce and add V2 teaspoonANGOSTURA BITTERS. Serve

on hot buttered toast.

BAVARIAIV

A L*AIV«O.STlIRA

Cream together six tablespoonsof sugar and three egg yolks. Addone cup of boiling milk and (4teaspoon of ANGOSTURA BITTERS. Reheat almost to boilingpoint but do not allow to boil.Remove from fire, add U/i tablespoons of powdered gelatine(previously cooked for five minutes in (4 cup cold water). Setaside to cool, whip 1 cup heavycream and fold in the cold Bava

rian mixture. Put into a mould

and chill thoroughly.

32

PINEAPPLE SlIERBET

1 teaspoon gelatin cup water1 cup pineapple juiceVi cup sugar1 cup crushed pineapple1 tablespoon chopped mint3 this, lemon juice 2 egg whitesANGOSTURA BITTERS

Soak gelatin in cold water. Scaldpineapple juice; add gelatin,stir until dissolved. Add sugar,crushed pineapple, mint andlemon juice. Cool and add a fewdashes of ANGOSTURA BITTERS. Freeze to a mush (eitherin mechanical refrigerator or ina crank freezer) ; add egg whites,beaten until stiff, and continueto freeze to proper consistency.

Our Oirn Recip^H ★

SWEET POTATOES

ANGOSTURA

Cook two pounds sweet potatoes; while they are still hot,peel and mash them; then pressthrough a sieve.Add four tablespoons brown

sugar, six tablespoons meltedbutter, the juice of one orange,the grated rind of half an orange,the juice of half a lemon, thegrated rind of one lemon. Addone tablespoon of ANGOSTURA. Beat until light. Put intoa buttered baking dish and bakefor a half hour in a moderateoven, after covering with bananas and marshmallows.

JEUE-O FRUIT SALAD

I pkg. Lemon Jell-0 2 orangesI cup hot water I cup ginger aleI apple 1 grapefruit

cup grapes

ANGOSTURA BITTERS

Dissolve Jell-0 in hot water, cooland add ginger ale. Add twoteaspoons ANGOSTURA BITTERS. Place in refrigerator tochill; when it begins to thicken,fold in the fruit—about 2 cups inall, drained of its juice. To prepare fruit: remove pulp fromoranges and grapefruit, peel andchop apple. Halve grapes, andremove seeds. Turn into moldand chill. When firm unmold on

crisp lettuce and serve with anydesired dressing.

FRUIT UOMPOTEANGOSTURA

Canned Pears Canned ApricotsCanned Cherries

ANGOSTURA BITTERSArrange halves of pears alternately with apricot halves in aserving dish, placing them cavityside up. Put one or two cherriesin each cavity. Combine the fruitjuices, add a little powderedsugar if not sweet enough, or alittle lemon juice if too sweet,and a few dashes ANGOSTURABITTERS. Pour over the fruitin serving dish, and chill thoroughly before serving. (Any desired combination of fruits mayhe substituted.)


SEA FOOD—AXGOSTURA

Vi lb- shrimps 12 small oysters1 lb. lobsters lb. crab meat

If fresh fish is used, boil theshrimps, remove shells and clean.Scald oysters until edges curl;pick over carefully to removebits of shell. Boil lohster, remove meat from shell and cut in

pieces. Cook crabs and removemeat from shell. If canned fish isused open cans and pick overfish carefully. Add fish to hotCream Sauce, Angostura. Servein individual ramekins with crisptoast, or in pastry shells. Garnishwith parsley.

Chef

GEORGES GONNEAUHOTEL PARK LANE, OF

NEW YORK


JEIXIED BOVILEON

3% cups of bouillon1 tablespoon granulated gelatine

Dash of ANGOSTURA

Soak gelatine in Yi cup cold water5 minutes, add hoiling houillon,and a dash of ANGOSTURA;stir until dissolved. Allow toharden in cups in which bouillonis to be served. Serve very cold.

CREAM SAUCE

AXGOSTUR.A

2 tablespoonfuls butter

2'/4 tablespoonfuls flour

2 cups milk

Dash with ANGOSTURA

BITTERS

Salt and pepper

Melt butter, add flour, then milkvery slowly, stirring constantly.When thick remove from flameand season to taste with salt,pepper and a few drops of ANGOSTURA.

http://shell.if/

i*«il

32 Imernationai, Awakos

tHjP*** '*1^^

DR. J, G. B. SIEGERT-FOUNDER IN 1824 - TRINIDAD, B. W. 1.

BY ROYAL WARRANT PURVEYORS TO

THE ROYAL FAMILY HIS BRITANNIC MAJESTY THE ROYAL FAMILYOF SPAIN KING GEORGE V OF SPAIN

THIS BOOKLET COMPILED AND DISTRIBUTED BY

AXGOSTURA-WUPPERMANN CORPORATION, 250 PARK AVENUE, NEW YORK

SOLE DISTRIBUTORS IN THE UNITED STATES, CANADA, CUBA AND MEXICO © 1934

MANHATTAN

COCKTAIL★

as mixed at LONGCHAMPS

2 Long Dashes ANGOSTURA Bitters.V2 Italian Vermouth.V2 Special Rye.Stir in ice and serve with a Cherry.

GRAPEFRIJIT

ANGOSTURA

A ̂ EfF DELIGHT

'kSF •\k"-'

Thoueanda say they never really enjoyed GrapefruituntU they got the Angostura hahit.

"GET THE ANGOSTURA HABIT"

1934 angostura recipes

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