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58
THE FLOWING BOWL
but probably one recipe is as good as another,
when all you have to do is to sip the liquid and
pass It on.
The ancients knew not "cups"; simply
because they knew not the virtues of Wenham
Lake ice, or its imitations ; whilst the " strong-
waters" and alleged wines of the past did not
blend particularly well, and there was no soda-
water. Fearful and wonderful beverages were
their compound drinks, however, many of which
have already been analysed in these pages. But
the recipe for
Rochester
Cup, which is taken from a comparatively modern
book, smacks of the antique. At all events my
own wine-merchant professes to be "out of"
sparkling Catawba and sparkling Isabella. But
here is the programme.
Put into a bowl two bottles of sparkling Catawba,
two bottles of sparkling Isabella, and one bottle of
Sauterne ; mix well, then add two wine-glasses of
maraschino and two wine-glasses of cura9oa ; ice
well, and add some strawberries, or a few drops of
extract of peach or vanilla.
A very excellent
Champagne Cup
can be made from the recipe headed " Donald's
Cup" at the commencement of this chapter,
substituting "the Boy" for the red wine of
Bordeaux. And here is a simple little refresher,
suitable for a breaking-up party at a young
ladies' school.