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Sauternes Cup (7 glasses)
Bowls
American Bowl (50 glasses)
Apricot Bowl (20 glasses)
Cups and Bowls
Take half and half slices of one
Orange and Pineapple
Cucumber peel
1 Pony of Curacao
1 Pony of Maraschino
2 tablespoonful Sugar
Block of Ice
1 Bottle of Sauternes (French
Wine)
fresh springs of mint on top
2 Bottles Curasao red
^ Bottle Chartreuse green
1 Bottle Brandy
y2 Bottle Tokay (Hungariahwine)
1 Wineglass of Pineapple Syrup
3 Lemons, cut in slices
1 Orange, cut in slices
and steep for at least 2 hours
Iced, strain all and put slices
of Y2 Pineapple and Strawberries
(fresh or conserved) on
3 Bottles Champagne and serve.
10 Apricots (without stones)
4 Tablespoons of Sugar
1 Wineglass of Madeira
leaving it to draw for 15 hours
cook up 2 Bottles of white Wine
^ lb. of Sugar
Juice of 1 Lemon
Arrak (Rum)
Pour all over the Apricots
Put Bowl on Ice for a few hours
If desired, add 1 Bottle of Cham-
pagne
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