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68
CEIMEAN
cur,
A
LA
MAKMOKA.
171.
Balaklava
Nectar.
(BySojcr.)
(For
a
party
of
fifteen.)
Thinly
peel
the
rind
of
half
a
lemon,
shred
it
fine,
and
put
it
in
a
punch-bowl
;
add
two
tatle-spoonfuls
of
crush-
ed
sugar,
and
the
juice
of
two
lemons,
the
half
of
a
small
cucumber
sliced
thin,
with
the
peel
on
;
toss
it
up
several
times,
then
add
2
bottles
of
soda
water,
2
of
claret,
1
oi
champagne,
stir
well
together,
and
serve.
172.
Crimean
Cup,
a
la
Marmora.
(From
a
recipe
by
the
celebrated
Soyer.)
(For
a
party
of
thirty.)
1
quart
of
syrup
of
orgeat.
1
pint
of
Cognac
brandy.
do.
maraschino.
^ do.
Jamaica
rum.
2
bottles
of
champagne.
2
do.
soda-water.
6
ounces
of
sugar.
4
middling-sized
lemons.
Thinly
peel
the
lemons,
and
place
the
rind
in
a
bowl
with
the
sugar,
macerate
them
well
for
a
minute
or
two,
in
order
to
extract
the
flavor
from
the
lemon.
Next
squeeze
the
juice
of
the
lemons
upon
this,
add'tw'o
bottles
of
soda-water,
and
stir
well
till
the
sugar
is
dissolved
;
pour
in
the
syrup
of
orgeat,
and
whip
the
mixture
Avell
w^ith
an
egg-whisk,
in
order
to
whiten
the
com-
position.
Then
?.dd
the
brandy,
rum
and
maraschino,
strain
the
whole
into
the
punch-bowl,
and
just
before
serving
add
the
champagne,
which
should
be
well
iced.
While
adding
the
champagne,
stir
well
with
the
ladle;
this
Avill
render
the
cuj)
creamy
and
mellow.