1869 Cooling Cups and Dainty drinks by William Terrington

179

Chablis and Sauterne.

add, when ready to serve,

Sauterne, and ice up ;

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