66 / 220
66
What Shall We Drink?
ated water and one cup of"gum." Drop into this aboutthree
strips of lemon rind and three of cuciunber rind, then mix
and put in freezer for one hour. When ready to serve, mix in
six ounces of Curacao and have your ten guests hail you as
champion cup maker of your circle!
SHERRY WINE CUP
Pour into your pitcher containing about four tablespoons
of finelyshaved ice one bottle of Sherry Wineand a half bottle
of Claret, both well chilled. Add six ounces of Peach Brandy
and two ounces of Maraschino,a quarter cup of"gum"and a
pint of cold seltzer or carbonated water. Stir thoroughly and
serve, adding to each portion a float of halved strawberries,
or cherries or raspberries, as preferred. If these are not
available a couple of pineapple dice and a small section of
bruised table mint leaf are tasty.
SHERRY AND CLARET CUP
And here's another combination of Sherry and Claret
which makes a defightful cup.
Mix in your pitcher a pint of chilled Claret and a pint of
chilled Sherry,two ounces of brandy,one and a half ounces of
Maraschino cordial and a half ounce of Creme de Noyeau,an
almond flavored liqueur which adds a tempting flavor to the
mixture. Stir thoroughly to mix all ingredients. If you wish
it sweet,add "gum"to taste. To retain the chill you might
put into the pitcher a few tablespoons of shaved ice, but not
more,lest you dilute the wines too much. Serve with decora
tions of fruit in season floating on top. Some hostesses serve
with thin sUce of cucumber rind floating on top. This serves
eight.
MOSELLE CUP
And now for a larger quantity in a Moselle cup.
Use your jug or an enamel covered cooking pot, gallon
size, for mixing. Pour in two bottles of Moselle wine and a
pint of Curacao,add the juice of two lemons strained and cut
the rind into thin strips, which put into mixture. Now add