3 / 104
CUPS
OF
VARIOUS
KINDS
3
Champagne
and
Saumur
Cups
(inexpensive).
Put
in
a
jug
an
ounce
of
white
sugar-candy,
a
little
borage
and
balm,
an
orange
sliced,
two
slices
of
lemon,
half
a
glass
of
sherry,
and
a
bottle
of
champagne
or
Saumur.
Imbed
in
ice
for
an
hour
;
also
have
imbedded
in
ice
two
bottles
of
soda
water.
After
decanting
the
champagne
mixture
from
one
jug
to
another
pour
in
the
soda
water.
Champagne
Cup.
Put
into
a
large
jug
a
bottle
of
iced
sparkling
champagne,
with
twelve
lumps
of
white
sugar,
a
glass
of
cura^oa,
a
scented
geranium
leaf,
a piece
of
borage,
and
two
slices
of
cucumber.
Let
these
stand
in
ice,
and
also
put
two
bottles
of
soda
or
Salutaris
water
in
ice,
and
when
ready
to
serve
pour
in
the
soda
water
and
remove
the
cucumber
and
borage.
Champagne
Cup.
Another
W^ay.
One
bottle
of
champagne,
two
glasses
of
good
sherry,
one
liqueur
glass
of
curagoa
or
maraschino,
two
tablespoonfuls
of
castor
sugar,
the
thin
peel
of
half
a
cucumber,
three
pounds
of
ice.
Stir
all
together,
and
before
serving
take
out
the
cucumber
and
pour
in
two
bottles
of
iced
soda
water.
Cider
Cup
(No.
i).
Take
one
bottle
of
soda
water,
one
glass
of
brandy,
twelve
lumps
of
sugar,
a
little
borage
and
balm,
and
some
chipped
ice.
B
2