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mV.
of claret and sugar to taste; add a sprig of verbena,
one bottle of soda water, and nutmeg. For cup, strain
and ice it well. For mull, heat it and serve it hot.
192. Bottled Velvet.
A bottle of Moselle, half a pint of sherry, the peel of
a lemon, not too much,so as to have the flavor predom
inate; two table-spoonfuls of sugar; add a sprig of
verbena; all must be well mixed, and then strained and
iced.
193. Champagne,Hock or Chablis Cup.
Dissolve four or five lumps of sugar in a quarter of a
pint of boiling water, with a little very thin lemon peel;
let it stand a quarter of an hour; add one bottle of the
above wines, and a sprig of verbena, a small glass of
sherry; half a pint of water. Mix well, and let stand
half an hour; strain, and ice it well.
194. Cider Nectar.
I quart of qider.
I bottle of soda water.
I glass of sherry.
I small glass of brandy.
Juice of half a lemon, peel of quarter of a lemon;
sugar and nutmeg to taste; a sprig of verbena. Flavor
jt to taste Avith extract of pineapple. Strain, and ice it
all Avell.
195. Badminton.
Peel half of a middle-sized cucumber, and put it into
a silver cup,with four ounces of powdered sugar, a little
nutmeg, and a bottle of claret. When the sugar is
thoroughly Gissolved, pour in a bottle of soda Avater,
and it is fit for use.