1903 The Flowing Bowl by Edward Spencer

58 THE FLOWING BOWL but probably one recipe is as good as another, when all you have to do is to sip the liquid and pass It on. The ancients knew not "cups"; simply because they knew not the virtues of Wenham Lake ice, or its imitations ; whilst the " strong- waters" and alleged wines of the past did not blend particularly well, and there was no soda- water. Fearful and wonderful beverages were their compound drinks, however, many of which have already been analysed in these pages. But the recipe for Rochester Cup, which is taken from a comparatively modern book, smacks of the antique. At all events my own wine-merchant professes to be "out of" sparkling Catawba and sparkling Isabella. But here is the programme. Put into a bowl two bottles of sparkling Catawba, two bottles of sparkling Isabella, and one bottle of Sauterne ; mix well, then add two wine-glasses of maraschino and two wine-glasses of cura9oa ; ice well, and add some strawberries, or a few drops of extract of peach or vanilla. A very excellent Champagne Cup can be made from the recipe headed " Donald's Cup" at the commencement of this chapter, substituting "the Boy" for the red wine of Bordeaux. And here is a simple little refresher, suitable for a breaking-up party at a young ladies' school.