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PFIRSICH BOWLE
FOR SIX DRINKS
In half-gallon pitcher: a large
piece of Ice, two whole ripe
Peaches pierced with fork,
one quart of light Rhine wine;
stir gently and serve.
Powdered Sugar may be added to
suit taste.
RHINE WINE CUP
FOR SIX DRINKS
In half-gallon pitcher: a large
piece of Ice,one peeled Orange
in slices, one glass of Curasao,
one bottle of Rhine wine, a
split ofSchweppes soda water;
stir gently and serve.
Powdered Sugar may be added to
suit taste.
SAUTERNES CUP N" 1 ^
FOR SIX DRINKS
In half-gallon pitcher,squeeze
one-half pound of Currants
without waste ofjuice; a large
piece of Ice, one bottle of
Sauternes,stirgently andserve.
SAUTERNES CUP N" 2
FOR TEN DRINKS
In half-gallon pitcher: a large
piece of Ice, one peeled Lemon
in slices, one glass of Curasao,
one glass of Brandy, a dozen
Maraschino Cherries, one bot
tle of Sauternes, a split of
Schweppes soda water, a long
slice of Cucumber rind; stir
gently and serve.
SPARKLING
RHINE WINE CUP
FOR TEN DRINKS
In gallon pitcher: a large
piece of Ice, a long slice of
Cucumber rind,two ripe Pears
peeled, quartered and cored;
one glass each of Maraschino,
Curagao and Brandy, a bottle
ofsparkling Rhine wine, a split
of Schweppes soda water; stir
gently and serve.
VELVET CUP
FOR TEN DRINKS
In half-gallon pitcher with
large piece of Ice, pour gently
(to avoid overflowing) one
quart of Stout and one quart
ofsweet Champagne;stir very
gently and serve.
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