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

The Gentleman's Table Guide.

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lemon, rubbed off on loafsugar, a bunch of borage, balm, or verbena; add 2 bottles of seltzer or soda water just previous to serving. Mix as No. 16. No. 17A.-THE NATIONAL RIFLE CUP. ') 1 bottle of claret, add half the peel of a lemon cut thin, and a few slices, 1 wine glass each of brandy and cura^oa, 1 table- spoonful of powdered loaf sugar, a few sprigs of borage or the rind of a small cucumber. Mix well. Some pieces of pure block ice. Just previous to serving add 1 syphon bottle of lemonade. No. 18.-PERRY CUP. 50 1 bottle of sparkling perry add a glass of cognac, 1 bottle of lemonade, the peel of half a fresh lemon cut thin and the juice, a liqueur glass of Maraschino, Noyeau, or 4 drops of the essence of jargonelle pear; powdered sugar or candy to taste. A few sprigs of borage, balm, or woodroffe can be used in this cup, or cucumber rind. Mix as No. 1. For essences seeadvt. No. 19.-CYDER CUP. ^0 1 bottle ofsparkling cyder, add 1 glass of ;& cognac, peach or orange brandy, 1 bottle of lemonade, the peel of half a fresh lemoti cut thin, 3 or 4 drops of the essence of apples, 1 glass of pink Noyeau or cloves, powdered sugar or candy to taste, either sprigs of borage, balm,

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