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Chablis
and
Sauterne.
179
Sauterne,
and
ice
up
;
add,
when
ready
to
serve,
bottle
of
seltzer
water.
No.
3.
—
Bottle
of
Sauterne,
liqueur-glass
of
citronelle
or
Maraschino,
bottle
of
potass
water,
balm
and
borage
;
juice
of
]
lemon.
No.
4.
—
2
bottles
Sauterne,
1
bottle
sparkling
muscat
Moselle
(iced),
slice
of
cucumber,
juice
of
4
oranges
and
2
lemons
(strained
clear),
3
bottles
of
potass
water
(iced)
;
mix
all
together
in
a
cool
jug
serve
as
cool
as
possible.
No.
5.
—
Bottle
of
Sauterne
;
bottle
of
German
seltzer
water,
slice
of
cucumber,
tablespoonful
of
pounded
sugar.
Cliablis
Cup
d
la
Goodrich
.
—
Dissolve
5
lumps
of
sugar
in
a
pint
of boiling
water
;
add
a
little
thin
lemon-peel
;
when
cool,
add
wine-glass
of
dry
sherry
and
bottle
of
Chablis,
and
a
lib.
lump
of
ice.
No.
2.
—
Put
a
bottle
of
Chablis
and
a
liqueur-
glass
of
Chartreuse,
Maraschino,
or
noyeau,
into
a
jug
imbedded
in
ice
;
add
a
lump
of
Lake
ice
;
im-
mediately
before
serving
add
the
seltzer
water.
No.
3.
—
2
bottles
of
Chablis,
1
bottle
of
Sillery
Champagne,
1
ditto
of
aerated
lemonade
or
potass
water,
slice
of
cucumber,
quart
of
shaven
ice
put
all
together
in
a
jug
which
has
been
some
time
mbedded
in
ice
;
serve
as
soon
as
possible.
n
2