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Cups
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or ApoUinaris, six ounces of pineapple syrup, a haK dozen
sprigs of balm, one quart of Curacao, one pint of green
Chartreuse and the thin slices of two lemons and six oranges
cut into halves. Stir thoroughly and let stand for forty-five
minutes in cold place or packed with ice. Strain into an
other bowland add six bottles of cold champagne,garnishing
with diced cubes of one pineapple, serving at once, in either
champagne or the smaller hollow-stemmed sparkling Bur
gundy glasses. The latter wiU "spread" this delightful
"cup" over a larger crowd than the bigger-sized glass.
APPLE CUP
For an Apple Cup, try this: Slice four large apples and
leave parings on apple sections. Put into porcelain vessel
and just cover with boiling water, letting them stand under
cover for whatever time it requires to cool. Now strain into
pitcher and add a pint of cider and three ounces of fine old
cognac brandy. Add"gum"to sweeten as you like and serve
in "cup" each having a tablespoonful of shaved ice. Or you
may add enough ice to bowl to chill mixture. This will
serve about ten.
THE CUP ARISTOCRAT
Now to try The Cup Aristocrat: Chill all ingredients
first,then pour outinto punch bowltwo bottles of Claret,one
quart of champagne, three ounces of Maraschino cordial,
balm and borage to suit your own flavor taste,and"gum"as
you like to sweeten. Add two quarts of seltzer, carbonated
water or ApoUinaris and serve at once, topping each glass
with fruits if desired. This wiU serve at least thirty.
CAMBRIDGE CUP
Now for the famous Cambridge Cup, which is so simply
made that a child can mix it. Pour into your small bowl one
chiUed bottle of Claret wine and a haU bottle of chiUed
Sherry wine. Mix and serve with fruit decorations if you
wish. Nice for a party of eight. If more than one "cup" is
desired, double the quantity.