1872 Cooling Cups and Dainty Drinks (Mixellany)

Chablis and Sauterne. 179 Sauteme, and ice up ; add, when ready to serve, bottle of seltzer water. No. 3.—Bottle of Sauterne, liqueur-glass of citronelle or Maraschino, bottle of potass water, balm and borage; juice of 1 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, tablespoonfal of pounded sugar. Chablis Gup a 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 imbedded in ice; serve as soon as possible. N 2