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172
Wine
Cups.
into
the
punch-bowl,
and,
just
before
serving,
add
the
champagne
;
stir
well
with
the
ladle
:
this
will
render
the
cup
creamy
and
mellow.
Champagne
Cup
a
la
Brunow,
vide
Claret
No.
1
Crimean
Cup
a
la
Wyndham,
No.
3
(for
a
Party
of
Five).
—
The
oleo-saccharum
of
j
orange;
add
1
large
wine-glass
of
Maraschino,
half
one
of
Cura^a,
half
one
of
Cognac
;
mix
well together
;
pour
in
2
bottles
of
soda-water,
1
of
champagne
;
mix
well
with
the
spoon
;
add
lib.
lump
of
Lake
ice.
Champagne
Cup
a
la
Ariadne,
No.
4.
—
Bottle
of
champagne
(iced)
;
gill
of
Amontillado
;
liqueur-
glass
of
citronelle
or
Maraschino
;
juice
and
paring
of
a
Seville
orange
or
lemon,
rubbed
on
sugar
verbena
and
cucumber
;
sugar
to
taste
;
bottle
of
seltzer
water.
Champagne
Cup
a
la
Parisienne,
No.
5.
—
Bottle
of
sparkling
champagne
(iced);
bottle
dry
champagne
(iced)
;
J
gill
absinthe
Suisse
;
syrup
to
taste
;
mix
the
syrup
and
liqueur
together.
well
;
add
the
dry
champagne
;
quart
of
shaven
ice,
and
imme-
diately
before
serving
pour
in
the
bottle
of
sparkling
champagne
;
soda
or
seltzer
if
desired.
Champagne
Cup
a
la
Tanfteld.
—
Bottle
of
sparkling
champagne
(iced)
;
bottle
of
Chablis
(iced)
liqueur-glass
of
Chartreuse,
or
eau
de
Dantzic
;
slice