1869 Drinking Cups and their Customs (Mixellany)

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CUPS AMD THEIR CUSTOMS.

Hock Cmp 9 No. 4. Take some thin slices of pine-apple instead of the strawberries. Hock Cup, No. 5. Take to each bottle of hock two highly favoured peaches peeled and cut in slices. Sugar as above. Champagne Cup. To a bottle of champagne add a wine-glass of Madeira or sherry a liqueur-glass of MaraschinOj two slices of Seville orange-peel; and one slice of lemon- peel. Before drinking, pour in a bottle of seltzer- water, and serve with a sprig of verbena or a very small piece of thinly cut peeling of cucumber. No. 1. To a bottle of Moselle add a sweet orange sliced, a leaf or two of mint, sage^ borage^ and the black currant. Let this stand for three hours} strain off, and sweeten to taste with clarified sugar. Moselle Cup, No. % To each bottle of still or sparkling Moselle add one bottle of soda-water^ a glass of sherry or brandy^ four orfive thin slices of pine-apple 3 tbe peel of half a lemon cut very thin, and powdered sugar according to taste; let the whole stand about an hour, and before serving add some lumps of clear ice. Moselle Cup s