Beverages
—
Alcoholic
A
few
strips
of
cucumber
peel
may
be
used
instead
of
mint.
2.
—
Put
1
bottle
of
claret
into
a
glass
jug,
add
a
few
thin
strips
of
lemon
and
cucumber
rind,
cover,
and
let
the jug
stand
embedded
in
ice
for
1
hour.
Before
serving,
add
2
glasses
of
Curacoa
and
1
bottle of
soda
water,
and
sweeten
to
taste.
3.
—
Claret,
1
bottle;
soda
water,
1
bottle;
iced
water,
J^
tumblerful;
J^
lemon,
sliced;
put
in
small
lumps
of
ice,
and
sweeten
with
sugar.
Or
claret
and
champagne
cup:
claret
or
champagne,
1
bottle;
sherry,
1
large
wine-
glassful;
seltzer
water,
J^
tumblerful;
balm and
borage;
peel
of
lemon,
very
thin;
1
slice
of
cucumber,
to
be
sweetened
to
taste
and
highly
iced.
Hock.
—
1.
—
Hock,
1
bottle;
old
brandy,
1
liqueur
glass-
ful;
Curacoa
or
B6n6dictine,
^
liqueur
glassful;
seltzer
or
soda
water,
2
bottles;
few
strips
of
lemon
peel;
a
little
borage.
Stand
the
wine,
seltzer
or
soda
water
in
a
deep
vessel,
surround
them
with
rough
ice,
and
let
them
re-
main
for
an
hour.
Have
the
rest
of
the
ingredients
ready,
in
a
glass
jug,
pour
in
the
wine,
add
the
mineral
water,
and
serve
at
once.
2.
—
Hock,
1
bottle;
seltzer
or
soda
water,
1
bottle;
Curagoa,
1
glassful;
lemon
juice,
1
tablespoonful;
lemon
rind,
a
few
fine
strips;
cucumber
rind,
a few
fine
strips;
castor
sugar,
a
teaspoonful,
or
to
taste.
Put
all
these
ingredients,
except
the
mineral
water,
into
a
glass
jug,
surround
it
with
ice,
cover
closely,
and
let
it
remain
for
half
an
hour.
Just
before
serving
add
the
mineral
water,
which
must
previously
be
iced.
Loving
Cup.
—
Champagne,
1
bottle;
Madeira,
}/l
bot-
tle;
French
brandy,
J4
pt.;
water,
1%
pt.;
loaf
sugar,
14,
lb.;
lemons,
2;
balm,
a few
leaves;
borage,
2
or
3
sprigs.
Rub
the
peel
off
one
lemon
with
some
lumps
of
sugar,
then
remove
every
particle
of
pith,
also
the
rind
and
pith
of
the
other
lemon,
and
slice
them
thinly.
Put
the
balm,
borage,
the
sliced
lemons
and
all
the
sugar
into
a
jug,
add
the
water,
Madeira
and
brandy,
cover,
surround
202