MAIDEN’S SNEEZE

One-half glassful orange juice, % glassful lemon juice, 2 glass- fuls gin, white of 1 egg, well beaten; 1 teaspoonful sugar, syrup or honey. Shake well together and serve while still in motion.

—Bimbo Sweeny

MARTINI COCKTAIL

A general favorite at all times, the dry Martini is very simply made with 1% gin and % French vermouth, Have ready some little pieces of lemon peel which you squeeze over each glass, letting the piece of peel drop into the glass afterwards. You can vary your Martinis by using a mixture of French and Italian vermouth and adding a few drops of angostura bitters. Or make a special one of your own with the addition of a little orange essence, or, better still, orange blossom water. —Neil McQueen

INDIAN BROOM COCKTAIL

One-sixth Cointreau, 1/6 Bacardi rum, 2/3 dry gin, ice. Shake well. —Austin Taylor

MAIDEN’S PRAYER COCKTAIL One-eighth orange juice, 1/8 lemon juice, 3/8 Cointreau, 3/8

dry gin, ice. Shake well. —D. R. Mason (Montreal) MAGNOLIA BLOSSOM

One-quarter lemon juice, 4 cream, ™% gin, dash grenadine, ice.

Shake well. —Clem Carmichael

MINTO COCKTAIL (Good Going)

(6 people)

Soak a few sprigs of mint for 2 hours in 1% glassfuls white wine; add % glassful creme de menthe, 2 glassfuls gin, and 1% glassfuls white wine, ice. Shake thoroughly. Serve a sprig of mint in each glass. —John Hallberg

MONKEY BUSINESS

Three dashes absinthe, 3 dashes grenadine, 1/3 orange juice, 2/3 gin, ice. | —Harry Clyne

MONTE CARLO IMPERIAL COCKTAIL (Faites Vos Jeux!)

One-third gin, 4 creme de menthe, 4% lemon juice, ice. Shake well and strain into medium size glass and fill up with cham- pagne. —Ernest Woodward

MUD-IN-YOUR-EYE COCKTAIL

The white of 1 egg, 1/6 lemon juice, 1/6 French vermouth, 1/6 Italian vermouth, % Canadian whisky, ice. Strain into med- ium size glass. —Andrew Laing

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