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34

CUPS.

86

CLARET CUP A LA BRUNOW.

(FOR A PARTY OF TWENTY.)

This cup

is

much appreciat ed in Russia, and has long enjoyed deserved

popularity among the highest in tha t country.

Put into a large vessel imbedded in a mixture of ice and salt-the pro–

portion of three pounds of salt to twelve pounds of ice

is

a very good one,–

some sprigs of balm and borage, or slices of cucumber (not too much, or it

will render the drink disagreeably over-herbed) ; pour on the herbs one pint

of sherry, half-pint of branqy, then the peel of a lemon rubbed off lightly

1rith a lump of sugar (oleo-saccharum*); add the strained juice of one lemon

and three oranges, half-pint of Curac:;oa, one gill of ratafia of r aspberries,

two bottles of seltzer water, three bottles of soda and three bottles of claret;

sweeten to taste; draw the " herbing" v.ncl serve.

It

can be made with

champagne or any sparkling wine by substituting some other liqueur; for

instance, in the case of champagne, use noyeau insteac;l of ratafia of rasp –

berries.

87

CLARET CUP A LA LORD SOLTOUN.

P eel one lemon fine, cover with powdered sugar, pour over a glass of

sherry; add one bottle of claret, .sprig of verbena, ancl bottle of soda water .

88

.

CLARET CUP A LA WILBERFORCE.

Two bottles of claret and one of Rparkling champagne, wine-glass. of

maraschino or citronelle; borage, babn and sugar to ·the :flavo'r required; ice

well, a nd before ser vi ng add two bottles of seltzer water.

• Oleo-saccha':um

ls

the name by which the sugared esse nce of lemon

orange. peel, etc., is known .

It

is made by rubbin g a pi ece of s ugar on th e

outer rmd of the fruit and scraping

lt

as

tt

absorbs the essenti a l oil.