1872 The Gentleman's Table Guide (2nd edition)

13 Tlie Gentleman's Table Guide.

very tbin, a small bunch of balm, powdered sugar candy or syrup, and 1 glass of eura9ao. Mix as No. 1. No. 3.~CHAMPAGNE CUP. ^^^0 1 bottle of champagne, add 1 bottle of Malvern or Brighton seltzer water, 3 Tangerine oranges cut.in slices, the peel of half a lemon, powdered loaf sugar, a bunch of woodroffe or borage, and a glass of Chartreuse. Mix as No.1. No. 4.-CHAMPAGNE CUP. bunch of borage, powdered sugar to taste, or the' rind of cucumber cut tbin; black currant leaves can be used in the place of borage. Mix as No. 1. No. 5.-CHAMPAGNE CUP, N.T.Y.C. (iv la BEDFORD.) 1bottle of champagne add 1 bottle of soda fflPM or seltzer water, 1 glass of cura9ao, 1 glass of brandy, sprigs of borage, pieces of pure block ice. No sugar. No. 6.-M0SELLE CUP. iO 1 bottle of Moselle, still or sparkling, add 1 bottle of Vichy, seltzer, or soda water, 3 Tangerine oranges cut in slices. 1 bottle of champagne, add 1 bottle of seltzer or soda water, a glass of sherry, a glass of liqueur, lemon peel cut thin, a