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Mixed
Drinks
with
ice,
and
let
the
mixture
remain
thus
for
about
1
hour.
Also
surround
the
champagne
with
ice,
and add
it
to
the
rest
of
the
ingredients
when
ready
to
serve.
Moselle.
—
Moselle,
1
bottle;
Curacoa,
2
glassfuls;
seltzer
or
soda
water,
1
bottle;
the
juice
and
thin rind
of
1
lemon;
a
few
thin
slices
of
cucumber;
castor
sugar,
1
tablespoonful,
or
to
taste;
crushed
ice.
Put
the
lemon
rind
and
lemon
juice,
the
sugar,
cucumber,
Curacoa
and
wine
into
a
jug,
let
it
stand,
covered,
for
15
or
20
minutes,
then
add
the
mineral
water
and
a
little
crushed
ice,
and
serve
at
once.
Sauterne.
—
Sauterne,
1
qt.
bottle;
Apollinaris,
1
pt.
bot-
tle;
brandy,
1
wineglassful;
Curacoa,
1
wineglassful;
juice
of
1
lemon;
1
lemon,
thinly
sliced;
1
orange,
thinly
sliced;
cucumber
rind,
2
pieces;
mint,
a few
small
sprigs;
crushed
ice.
Put
all
the
above
mentioned
ingredients,
except
the
mint
and
ice,
into
a
large
jug,
surround
it
with
ice,
and
let
it
stand
for
1
hour.
Serve
with
small
sprigs
of
mint
floating
on
the
top.
If
liked,
a
little
loaf
sugar
may
be
added,
and,
if
more
convenient,
the
cup
may
be
cooled
by
adding
2
or
3
tablespoonfuls
of
crushed
ice,
instead
of
surrounding
it
with
ice.
Wine.
—
Champagne
(iced),
1
pt.;
good
claret,
1
pt.;
Apollinaris,
1
pt.;
brandy,
1
wineglassful;
Curacoa,
1
wineglassful;
orange,
sliced,
1
;
lemon,
sliced,
1
;
cucumber
rind,
2
pieces;
green
mint;
ice.
Put
all
these
ingredients
into
a
large
glass
jug,
adding
2
or
3
tablespoonfuls
of
crushed
ice.
If
liked,
a
little
loaf
sugar
may
be
added.
The
cup
is
served
with
small
sprigs
of
mint
floating
on
its
surface.
California
Cup.—
White
wine,
1
bottle;
sherry,
1
glassful;
soda
or
seltzer
water,
1
bottle;
fresh
or pre-
served
pineapple,
cut
into
sections,
3
or
4
slices;
lemon
(the
juice
and
thin
rind),
1;
loaf
sugar,
1
dessertspoon-,
ful,
or
to
taste;
ice.
Strain
the
lemon
juice
into
a
large
glass
jug,
add
the
sugar,
lemon
rind,
pineapple,
wine,
a
few
lumps
of
ice,
and
lastly
the
soda
water.
Serve
at
once.
203