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25
CUPS.
Ale Cup.
Toast a slice of bread and put it into a bowl
with the thinly pared rind and strained juice
of a lemon, 1 oz. of castor sugar, a good pinch
of grated nutmeg, a sprig of balm, two wine-
glassfuls of sherry, one of brandy, and 3 pints
of ale. Let it stand for five minutes, then
remove the balm and serve.
Allahabad Cup.
Mix a pint of pale ale, and a pint of white
wine together, sweeten to taste, add two sprigs
of mint, a little grated nutmeg, and a slice of
toast and serve.
Apple Cup.
Slice 4 large apples, add 3 gills of boiling
water, cover the jug and let it stand until cold.
Strain, add a pint of cider, sugar to taste and a
little crushed ice, and serve.
Bacchus Cup.
Put half a pint of sherry, 2 table-spoonfuls
of brandy, one of noyeau, and one of castor
sugar into a jug, add a sprig of bahn, half a
bottle of champagne, a few pieces of ice, and a
bottle oficed seltzer water and serve.
Badmiivton Cup (No. 1).
Embed a large jug in ice, and place in it a
bottle of Burgundy, 1 oz. castor sugar, the
thinly pared rind of one orange and the strained
juice of two, a sprig of borage, and a wineglass-
ful of sherry or cura(;ao. Let it stand for two
hours, then add two bottles of iced soda water
and serve.
Badminton Cup (No.2).
Embed a large jug in ice, and pour into it a
pint of lemonade, a pint of claret, a wineglassful
of brandy, 3 slices of cucumber, 9 lumps of
sugar, and the thinly pared rind of a lemon.
Let it stand for 2 hours, then add two or three
lumps of ice and serve.
Balaclava Cup.
Put the thinly pared rind of a lemon into a
bowl, add the strained juice, a glass of cura9ao,
a few slices of cucumber, 1 oz. of castor sugar.