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Cups
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H
gum" to sweeten to taste, stir well, add shaved ice to keep
cold for a half hour, and to permit ingredients to blend well.
Just before serving pourin two quarts ofseltzer or carbonated
water and stir shghtly, serving while effervescence is still re
tained. The top of each cup may be garnished with diced
pineapple or small sprigs of mint. This should suflBce for
more than twenty guests. If fewer, use proportionately of
ingredients. If more,do hkewise.
BURGUNDY CUP
Into your lemonade pitcher put cracked ice to about one-
quarter of the depth. Pour into pitcher a quart bottle of
Burgundy wine,a pony of cognac brandy,a pony of Curacao,
a pony of apricotine and a pint of seltzer, carbonated water
or Apollinaris. Now add "gum" to taste, say, about a haK
pint, or less or more, as you wish it sweeter or less sweet.
Shoe one lemon and one orange thin and put into pitcher.
Add thin strips of a cucumber rind. Stir thoroughly both to
chill and to mix ingredients. Serve in stem glasses topped
with whateverfruitin season you like best. Thisshould serve
aboutfifteen "cups."
PORTER CUP
For an excellent Porter cup mix in covered jug or other
receptacle one quart of Porter,one quart of ale, a half pint of
French brandy, a small spoon syrup of ginger, three table
spoons of"gum,"a teaspoon of carbonate of soda,one thinly
sliced cucumber and stir thoroughly. Now pack your jug in
ice or,on a Winter day,stand it outdoors covered for a half to
three-quarters of an hour before serving in glass "cups."
Garnish with fruit,if desired. This makes fifteen portions.
HOT CLARET CUP
For a nice hot Claret cup mix in your jug two quarts of
Claret,one ounce of ginger syrup,five drops essence of ginger
and one quart of boiling hot water. Let stand after mixing
until moderately hot,and then serve. Enough for fifteen to
twenty,according to size of"cups"used.