1903 The Flowing Bowl by Edward Spencer

CUPS WHICH CHEER

93

Add a few sliced nectarines, or peaches, and sweeten to taste. Let it stand till the sugar is melted, and then add a sprig of borage. Just before using add one bottle of Seltzer water, and a large piece of ice. Soda-water, Stretton water, or any other natural spring-water may be substituted for Seltzer. One Afore, and a very simple one. Put into a bowl the rind of one lemon pared very thin, add sugar to taste, and pour over it a wine-glass of sherry; then add a bottle of claret, more sugar, a sprig of verbena for flavour, one bottle of aerated water, and a little grated nutmeg ; strain and ice. My Ideal Claret Cup. Two wine-glasses old brandy, one wine-glass cura^oa, and a little thin lemon-peel, sweeten to taste, and pour over the mixture two bottles of light claret. Just before using add a pint bottle of sparkling moselle, and two bottles of fizzing water. Flavour with borage, and put a large block of ice in the bowl. Nobody who has not tried it can understand how much the addition of a little sparkling Moselle improves a claret cup. " Forward On " Cup. Put into a large bowl three bottles of claret, a large wine-glass of cura^oa, one pint of sherry, half a pint of old brandy, two wine-glasses of raspberry syrup, three oranges and one lemon cut into slices; add a few sprigs of borage, a little cucumber-rind.