1871 The Gentleman's Table Guide by E Ricket and C Thomas

The Gentleman's Table Guide.

14

No. 9A.-CLARET CUP. 30 1 bottle of claret add 1 bottle of Malrern or Brighton seltzer, 1 glass of cognac, the peel of a lemon cut thin, 1 orange cut in slices. Sweetenwith capillaire or sngar candy; add borage, balm, or cucnmber, and pieces of pure block ice; mix as No. 1. No. lO.-CLARET CUP. (fob evbnikg paeties.) 30 1 bottle of claret add 2 bottles of lemonade and 1 bottle of seltzer, 1 glass of brandy, 1 do. curaQoa, the peel of half a lemon cut thin, some sprigs of borage or encumber peel; sweeten with syrup or powdered sugar; addplenty of block ice. An excellent cup for croquet or garden parties. No. ll.-CLARET CUP. (a la BEDPOED.) 30 1 bottle of claret add 1 bottle of seltzer or soda, 1glass of cura§oa, 1 glass ofbrandy; sweeten to taste ; add borage and ice. No. 12.-BADMINT0N CUP. 30 1 bottle of Burgundy add 2 bottles seltzer water, 1 glass of cognac, 1 glass of curaqoa, the juice of 2 oranges, the peel of half a lemon, sprigs of borage or verbena. Sweeten with powdered sugar or candy. Mix as No. 1.