1937 Here is Something that will interest you (3 rd edition)

RECIPES FOR CUPS

CHAMPAGNE

I Bottle good Champagne

I large bottle Soda Water

i gill Brandy

jgill Curafao

Few dashes Maraschino

3 Slices Orange

2small pieces Pineapple

6 Grapes

STILL HOCK OR MOSELLE

The ingredients should be similar to above, but a peach (in

slices) should be substituted for the pineapple.

CLARET

I bottle good Claret

I large bottle Soda Water

i gill Brandy

i gill Curafao

Add sugar to taste

J gill Sherry

2 slices Orange

2 slices Lemon Peel

Small sprig of Borage

CIDER

I bottle Cider

I large bottle Soda Water

J gill Brandy

i gill Curasao

Few dashes Marascliino

All Cups should be suitably iced before being served.

3 slices Orange

2 small pieces Pineapple

Small sprig Borage or

Cucumber Peel

BEER CUP

i pint of water, i glass of Golden Sherry,the juice of2lemons

and the fine rind of i, I tablespoonful of castor sugar, a few

leaves of fresh mint, a pinch of grated nutmeg. Allow the

whole to stand in a jug for 20 minutes, strain into a glass jug,

add a few pieces of crs/cked ice and i bottle of Pale Ale or

Lager Beer and serve,

(Note—^We candidly do not think this is worth the trouble,

and anjnvay we have never tried it. We did start to make it

once, but unfortunately drank all the available beer during the

20 minutes' wait.)

SHANDY GAFF

Equal quantities of Pale Ale and Old English Ginger Beer

poured into a jug with a few pieces of cracked Ice. Add a

dash ofany good liqueur if Uked.