1872 Cooling Cups and Dainty Drinks (Mixellany)

Champagne. 173 of cucumber or of borage ; 2 bottles of potass water or seltzer (iced); 1 pint of^shaven ice. Champagne Cup, No. 7.—Bottle of champagne, 1 pint of tea, gill of pale brandy, or Curacjoa; make an infusion of 1 oz. of gunpowder and orange Pekoe tea, mixed, but be careful not to let it stand too long, or it will be unpleasantly strong and bitter; filter the decoction clear, to which add the brandy, and sweeten to taste; ice up, and add the champagne just before serving. Champagne Cup, No. 8.—Bottle of sparkling champagne (iced), bottle of soda-water (iced), 2 oz. powdered loaf-sugar, sprig of borage and balm, juice and thin peel of 1 lemon; pour the cham- pagne on the lemon, sugar, and herbs; cover the vessel, which is in ice, till the sugar is dissolved; add the soda-water. Champagne Cup, No. 9.—1 bottle sparkling champagne (iced), liqueur-glass of Curagoa or Mara- schino, liqueur-glass of pale brandy, sprig of ver- bena, thin slice of cucumber, 2 bottles of potash water; ice as before stated. Champagne Cup, No. 10.—1 bottle of sparkling champagne, 3 bottles of green-gooseberry wine, ^ pint of orange-brandy; sugar to taste ; 6 bottles of aerated lemonade, or soda-water ; slice of cucum-