1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan

94 A COMPLETE BUFFET MANUAL OR

n 2 lemons, 2 oranges and V2 pineapple, cut in slices. 2 wine-glasses of Maraschino. Mix well with a ladle^ place this into your vessel or tin dish filled with ice, when the party is ready to call for it, add: 4 bottles fine claret. ] bottle of champagne, or any other sparkling wine. Mix thoroughly and place sufficient berries on top and serve it, and you will have an elegant Claret Cup.

DOTTLISD VELVET.

(Use a punch bowl.)

1 quart bottle of Moselle. % pint of sherry wine. 2 tablespoonfuls of powdered sugar. 1 lemon. 1 sprig of verbena.

Peel the lemon very thin, using only sufficient of the peel to produce the desired flavor; add the other ingredients, strain and ice.

BALAKLAVA NECTAR. (For a party of ten or twelve.)

Thinly peel the rind of % lemon, shred it fine, and put it in a punch bowl, add 4 tablespoonfuls of crushed or powdered sugar and the juice of one lemon. 1 gill of Maraschino. 2 bottles of soda. 2 bottles of claret wine. 2 bottles of champagne. Stir well together and dress the top with fruit in

season.