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CLARET or
BURGUNDY CUP
FOR SIX DRINKS
In half-gallon pitcher: a large
piece of Ice, three thin slices
of ripe Pineapple crushed with
out waste of juice, one glass
of Maraschino, a tablespoon of
powdered Sugar, one quart of
Claret or red Burgundy; stir
gently and serve.
GINGER ALE CUP
FORSiX DRINKS
In half-gallon pitcher: a large
piece of Ice, one peeled Lemon
in slices, the juice of one
Orange,two glasses of Brandy,
one glass of Maraschino, three
pints of Ginger Ale; stir until
very cold and serve.
GRAPE FRUIT CUP
FOR TWELVE DRINKS
In gallon pitcher or bowl: a
large piece of Ice, a bottle of
Brandy, one glass of Grena
dine, three Grape Fruit with
rinds and cells removed, a
pound tin of sweetened Grape
Fruit juice, one-half bottle of
Schweppes soda water or sy
phon; stir well and serve.
KALTE ENTE
FOR TEN DRINKS
In half-gallon pitcher with
whole rind of Lemon rested
over brim: one glass of Cura
sao, one quart of thoroughly
chilled Moselle wine,one quart
ofthoroughly chilled sparkling
Rhine wine. Unnecessary to
stir before serving.
MAI-WEIN-CUP
FOR TWENTY DRINKS
In gallon pitcher with a large
piece of Ice, soak a big bunch
of young Waldmeister(Wood
ruff) in three quarts of light
Moselle wine for one hour,
six lumps of Sugar, one glass
each of Curasao and Brandy,
add one quart of sparkling
Moselle when ready to serve.
MOSELLE CUP
FOR TWELVE DRINKS
In gallon pitcher: a large piece
of Ice, three peeled ripe Pea
ches cut into quarters,a dozen
Maraschino Cherries,one glass
of Benedictine, one bottle of
still Moselle, one bottle of
sparkling Moselle; stir gently
and serve.
Powdered Sugar may be added to
suit taste.
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