174 / 244
174
Wine
Cups.
ber,
1
drop
essence
of
lemon
on
sugar
;
put
these
ingredients
in
a
jug,
with
large
lump
of
ice
;
im-
mediately
before
serving,
add
the
champagne.
Champagne
Cup,
No.
11.
—
2
bottles
of
sparkling
champagne
(well
iced),
\
pint
of
strawberxy
or
lemon
water
ice,
2
bottles
of
soda-water
(iced)
mix
and
use
immediately.
Champagne
or
Rhenish
Wine
Cup
.
—
2
bottles
of
sparkling
champagne,
or
Rhenish
(iced),
1
pint
of
milk
punch
(iced),
]
pint
of
shaven
ice,
3
bottles
of
soda-water
(iced)
;
pour
into
a
vessel,
in
ice,
these
ingredients
;
cover
this
for
a
quarter
of
an
hour,
and
serve.
Asmannshausen
Cup,
No.
1.
—
1
bottle
of
As-
mannshausen,
bottle
of
sparkling
Moselle
(iced),
2
bottles
of
German
seltzer
water
;
if
a
liqueur
is
desired,
add
liqueur-glass
of
Creme
de
Rose
;
pour
the
hock
(with
the
liqueur,
if
used
together)
into
a
cool
vessel
;
add
the
seltzer
water
and
Moselle
;
drop
in
a
large
lump
of
ice
;
stir,
and
serve.
Heidelberg
Cup,
No.
2.
—
1
bottle
of
red
Rhenish
wine,
liqueur-glass
of
Kirschwasser
or
cherry-
brandy,
strained
juice
of
a
lemon,
half
a
rind
of
same
rubbed
on
sugar,
pounded
loaf
sugar
to
taste,
6
coriander
seeds,
bruised
with
a
little
pounded
cinna-
mon
and
steeped
in
the
liqueur
till
well
flavoured