5 / 104
CUPS
OF
VARIOUS
KINDS
5
of
lemon,
or
a
dessert-spoonful
of
lemon
squash
;
add
cucumber
and
verbena
to
flavour,
put
in
some
broken
Wenham
Lake
ice,
and
three
bottles
of
seltzer
water.
Claret
Cup
(No.
i).
Take
one
bottle
of
claret
cup,
one
of
seltzer
water,
one
of
sparkling
lemonade,
a
teaspoonful
of
lemon
juice,
one
pound
of
pounded
ice,
and
a
large
wineglassful
of
Kiimmel
;
add
three
tablespoonfuls
of
sifted
sugar.
Float
a
little
borage
and
balm
on
the
top
for
an
hour,
then
remove
it.
Claret
Cup
(No.
2).
Cut
the
peel
of
half
a
lemon
very
thinly,
add
to
it
a
bottle
of
claret,
a
liqueur
glass
of
noyeau
or
curagoa,
half
a
wineglass
of
brandy,
two
bottles
of
lemonade,
a
spray
of
borage,
and
two
pounds
of
ice.
Just
before
serving
add
two
bottles
of
iced
soda
water
and
three
tablespoonfuls
of
sugar,
which
must
be
stirred
in
very
gently.
Claret
Cup
(No.
3).
Put
a
bottle
of
claret
into
a
jug,
with
twelve
lumps
of
sugar,
two
slices
of
lemon,
a
glass
of
noyeau
or
curagoa,
and
one
of
sherry,
imbed
in
ice,
and
add
a
little
borage
and
balm,
a
verbena
leaf
or
a
strawberry.
When
ready
for
use
add
two
bottles
of
iced
soda
water
and
remove
borage
and
lemon.
Shaven
ice
can
be
put
a
few
minutes
before
serving.