58 / 92
..
of claret and sugar to taste; add a sprig of verbena, one
bottle of soda water, and nutmeg. For cup, stra in and
ice it well. For mull, heat it and serve it hot.
~~·r:-
....
.•,·
192. Bottled Velvet
....
W/~ r""~;.
.
\
A bottle of Moselle, half a pint ot sherry, the peel of a
lemon, not too much
1
so as to have the flavor predominate;
two tablespoonfuls of sugar; add a sprig of verbena; all
must be well mixed, and then strained and iced.
193. Pop-Pi-Ya, Hock or Chablis Cup
Dissolve four or five lumps of sugar in a quarter of a
pint of boiling water, wi th a little very thin lemon peel;
let it stand a guarter ofi an hour; add one bottle of the
above wines, and a sprig of verbena, a small glass of
sherry; half a pint of water. :Mix well , and let stand half
an hou r; strain, and ice it well.
194. Cider Nectar
quart of cider.
bottle of soda wate r.
glass
0£
Pop-Pi-Ya wine.
small glass ot brandy.
Juice of half a lemon, peel ofi quarter of a lemon;
s~1gar
and nutmeg to taste; a sprig of verbena. Flavor 1t to
taste with extract of pineapple. Strain, and ice it all wel l.
195. Badminton
Peel half of a middle-sized cucumber, and put it into
a si lve r cup, with four ounces of powdered sugar, .a little
nutmeg, and a bottle of claret. When the sugar is
t~oi:oughly dissolved, pour in a bottle of soda water, and it 1s
fit for use.
58