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Home-made Beverages.
■Loving Cup.
Embed a large jug in ice, and pour into it
half a bottle of Madeira, If pints of water, half
a pint of brandy, add two thinly sliced lemons,
a sprig of borage and mint, and 3 oz. loaf sugar.
Let it stand for an hour, and before serving add
a bottle of well iced champagne.
Marsala Cup.
Rub 2 oz. loaf sugar on to the rind of two
lemons, pound it and place in a jug, add the
strained juice, 6 large ripe strawberries, a sprig
of borage, a bottle of iced Marsala, and a bottle
of iced seltzer water.
Moselle Cup.
Put a bottle of iced.Moselle into a bowl, add
2 liqueur-glassfuls of curajao, the thinly pared
rind of half a lemon, 3 slices of pineapple, a
bottle of iced seltzer water and sugar to taste,
then serve.
Oxford Cup.
Toast 3 slices of bread, and put them into a
jug with the strained juice of 2 lemons. Rub
1 oz. sugar on to the rind of a lemon, pound it,
and put into the jug, add the thinly pared rind
•of another lemon, a pint of sherry, one and a
half pints of good ale, add grated nutmeg to
taste, and if liked a little more sugar, let it
all stand for one and a half hours, then strain
nnd serve.
Pineapple Cup.
Peel a pineapple, and put the rind into a pan
with 4 oz. sugar and half a pint water, bring to
the boil and skim. Slice the pineapple thinly,
sift it with 2 oz. coated sugar, place it in a
bowl, strain the pineapple sjrrup over it, and
let it stand on ice for five or six hours, then
add a quart of iced^hock or moselle, and abottle
■of iced soda water and serve.
Sauterne Cup.
Put a quart of iced sauterne into a bowl;
rub 1 oz. loaf sugar on to the rind of a lemon,
pound it, and add it to the sauterne with the
strained juice, a wineglassful each of curajao
and brandy, 3 slices of cucumber, 3 sprigs of
mint andborage, and 2 bottles of iced soda water.