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92
The
Complete Buffet Guide,
or
CLARET CUP FOR A PARTY.
(Use
µ.
howl for mixing.)
1
o
to
12
pieces of lump sugar.
1
bottle of Apollinaris, or Seltzer water.
2
lemons,
2
oranges and
7'
pineapple, cut in slices.
2
wine-glasses of Maraschino.
Mix well with a ladle, place this into your vessel
or tin dish filled with ice, when the party is ready to
call for it, add:
4
bottles fine claret.
1
bottle
of
champagne, or any other sparkling wine.
Mix thoroughly and place sufficient berries on top
and
serve
it,
and you will have an elegant Claret Cup.
BOTTLED VELVET.
(Use a punch bowl.)
1
quart bottle of Moselle.
U
pint of sherry wine.
2
tablespoonfuls of powdered sugar.
"l
lemon.
1
sprig of verbena.
Peel the lemon very thin, using only sufficient of
t he peel to produce the desired flavor; add the other
ingredients, strain and ice.
BALAKLAVA NECTAR.
(For a party of t en or t welve.)
Thinly peel the rind of
U
lemon, shred it fine, and ·
put it in a punch bowl, add
4
t ablespoon fuls of
crushed or powdered sugar and t he juice of one lemon.
1
gill of Mar aschino.