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I
18C
Ilot
Cups.
sweeten
to
taste,
and
mix.
This
can
be used
either
as
a
cool
or
hot
cup.
Porter
Cup.
—
Bottle
of
porter,
wine-glass
of
sherry,
h
bottle
of
claret,
£
nutmeg
(grated),
sugar
to
taste.
Mix
the
nutmeg
and
sherry
;
in
a
quarter
of
an
hour,
strain
;
put
these
together, in
a
jug,
with
a
slice
of
cucumber
and
a
large
lump
of
ice.
Porter
Cup.
—
Bottle
of
Burton
(No.
1),
bottle
of
London
porter,
pint
of
shaven
ice,
bottle
of
lemonade.
Hot
Cup.
—
Warm
a
pint
of
good
ale
;
add
1
oz.
of
sugar,
1
oz.
of
mixed
spice,
glass
of
sherry
;
when
nearly
boiling,
pour
it
on
a
round
of
buttered
toast.
’
Tween-Peck
Cup,
or
a
Splitting
Headache
.
Put
into
£
pint
of
rum
L
doz.
crushed
cloves,
a
little
cinnamon,
ginger,
and
nutmeg
;
strain
in
an
hour,
with
pressure
;
add
equal
quantities
of
lime-
juice,
and
2
quarts
of
bottled
ale.
Copus
Cup.
—
Stick
a
lemon
full
of
cloves,
which
roast
before
a
fire
till
of
a
dark
brown
;
while
roasting,
make
a
mixture
of
J
pint
of
brandy,
£
pint
of
noyeau,
^
oz.
cinnamon
(bruised)
let
this
be
well
stirred
;
then
put
the
lemon
into
a
bowl,
give
it
a
squeeze
with
a
spoon
;
add
a
toast
of
bread,
and
lay
the
lemon
on
the
bread
;
add
4
oz.
pounded
sugar
;
pour on
2
quarts
of
hot
old
ale