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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