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182
Cider
Cups.
and
borage
;
herb
the
wine
sufficiently
to
taste,
and
strain
;
mix
and
ice
up
;
sweeten
to
taste
;
add
2
bottles
seltzer
water,
and
serve.
No.
2.
—
Bottle
of
port
wine
;
pint
of
cold
bishop
(
vide
page
188),
gill
of
Curaqoa,
2
bottles
of
seltzer
water,
1
pint
of
shaven
ice.
No.
3.
—
Warm
1
pint of
port
wine
with
2
oz.
of
sugar,
add
a
little
spice
to
taste
;
strain
clear
when
cold,
add
bottle of
soda-water.
This
is
deli-
cious
and
refreshing.
Cider
Cup
d
la
Ensor.
—
2
bottles
of
sparkling
cider,
1
gill
of
Curagoa,
1
gill
of
brown
brandy,
jrlb.
of
sugar-candy
;
the
juice
strained,
and
the
peel
of
1
lemon
rubbed
on
sugar;
slice
of
cucumber;
pour
1
pint
boiling
water
on
the
candy
when
dis-
solved
and
cool
;
add
the
brandy,
cucumber,
liqueur,
and
juice
;
in
a
few
minutes,
add
the
cider
and
a
quart
of
shaven
ice
;
use
immediately.
No.
2.
—
Bottle of
sparkling
cider,
bottle
of
spark-
ling
perry,
pint
of
Chablis
wine,
liqueur-glass
of
citronelle
or
Maraschino,
slice
of
cucumber,
2
bottles
of potass water,
pint
of
pounded
ice
;
mix
well
;
withdraw
the
cucumber,
and
serve.
No.
3.
—
Bottle of
cider,
gill
of
diy
sherry,
slice
of
pine-apple,
or
1
oz.
guava
or
apple
jelly,
a
little
balm
and
borage,
sugar
to
taste,
bottle
soda-water