1869 Drinking Cups and their Customs (Mixellany)

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CUPS AND THEIR CUSTOMS.

a little water, then add the wine; heat, but do not let it boil, and sweeten. Mulled Skerry. The same as for mulled port, with the addition of a wine-glass of brandy. Skerry Cobler* Mil a tumbler three parts full of pounded ice, to which add two wine-glasses of sherry, a tablespoonful of brandy, two teaspoonfuls of powdered sugar, and two or three small pieces of lemon. Pour the mixture rapidly from one tumbler to another several times, throw in half a dozen strawberries, and drink the mix- ture through a straw, or stick of maccaroni. Cider Cup. To a quart of eider add half a lemon squeezed, three tablespoonful^ of powdered lump sugar, two wine- glasses of pale brandy, a wine-glass of Curagoa, two slices of lemon, with grated nutmeg on the top. Ice well, and serve with borage. Morgan*s Herefordshire Cup, To two bottles of cider add a bottle of port and a bottle of soda-water, orange-peel, and plenty of sugar. Ice well and ser?e with borage. Donaldson*§ Cider Cup, To a bottle of cider add one wine-glass of sherry, one