7 / 104
CUPS
OF
VARIOUS
KINDS
7
Moselle
Cup.
Put
a
large
slice
of
pineapple
at
the
bottom
of
the
jug,
with
a
tablespoonful
of
powdered
sugar,
pour
over
it
a
bottle
of
Medoc,
insert
a
large
lump
of
ice,
and
just
before
it
is
to
be
used
add
a
pint
of
sparkling
Moselle.
Mulberry
Cup.
Put
two
pounds
of
mulberries
into
a
jar
and
extract
the
juice
by
setting
the
basin
in
the
oven,
and
when
sufficiently
done
strain
through
a
sieve.
Boil
the
juice,
allowing
to
a
pint
a
pound
of
loaf
sugar.
To
make
cup,
put
half
a
pint
of
the
juice
into
a
bottle
of
sparkling
lemonade
and
put
chipped
ice
in.
Orange
Cardinal.
Peel
a
large
orange
very
thinly,
remove
all
the
white
pithy
skin,
and
cut
the
fruit
into
thin
slices
;
take
out
all
pips,
put
the
slices
in
a
bowl
or
basin,
and
sift
over
them
a
quarter-pound
of
castor
sugar.
Put
the
rind
of
the
orange
into
a
pint
of
vin
de
Grave
or
Niersteiner,
and
let
it
infuse
for
eight
or
nine
hours.
Then
strain
it
over
the
slices
of
orange,
and
just
before
serving
add
a
bottle
of
champagne.
Peach
Sherbet.
Peel
and
slice
a
quart
of
peaches,
add
two
pounds
of
sifted
sugar,
the
strained
juice
of
two
lemons
and
of
One
orange.
Add
a
pint
of
Sauterne,
Chablis,
or
still
Moselle
;
then
freeze
and
serve
in
green
Nuremberg
glasses.