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Chapter in
How To Make Cups
Among the many delights of the table which repeal of
Prohibition has restored to the American home are the
"cups"—not hiccups, for there shouldn't be any in the
dehcious concoctions we shall now discuss. Hostesses will
welcome their new opportunity to provide these treats for
their guests.
HOW TO MAKE A LOVING CUP
Into a jug pour a half bottle of Madeira wine, three tea
cups of water,three and a half ounces of brandy and the thin
slices of two lemons,adding about half a teacup of"gum"to
the mixtvue. Now add one drop of balm essence, a highly
aromatic product of the balm tree or shrub. Some persons
also add a sprig or two of borage,but it isn't necessary. Now
cover your jug and bury it in cracked ice. If you haven't a
jug or other conveniences for this Httle rite, use an ice cream
freezer, placing your receptacle into the tin. Let it stand for
aboutan hourto an hour and a halfand then,just when ready
to serve, pour into the jug or other container one bottle of
cold sparkling champagne. Shake a bit and serve at once.
MAKING A CHAMPAGNE CUP
Into a large container, preferably deep and surrounded
with ice,like a freezer, pour a quart bottle of champagne and
two quarts of seltzer or carbonated water. Cover and let
stand for one hour to be thoroughly chiUed. In fact, never
serve any champagne or sparkling wine drinks unless you
have made them as cold as possible. Now, while you are
waiting for the chiUing to take place, peel a lemon and cut
peel into strips like Julienne potatoes, set out two ounces of
brandy and have your Maraschino cordial bottle at hand
readyto usea teaspoonful.
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