1911 Beverages de luxe

CHAMPAGNE CUP

As Served at

Prépare in crystal pitcber in order named. One pony Maraschino. One pony Orange Curacoa. One pony Frencb Brandy. The juice of one fresh lime and the

Z£îtion Cea^ue (Tlub New York, N. Y.

STERLING EGGNOG Be it understood that only the fresh- est and purest eggs, milk and cream, and high class liquors be used. Prépare in order named. Take two large bowls (capaeity four gallons) separate 24 eggs; yolks in one Beat the yolks with long wooden spoon while adding bowl, wbites in anotber.

rind.

One quart Champagne, cold. One bottle Club Soda, cold.

Ice.

Whole slices (daintily) eut of oranges,

and

pineapples

sprigs

limes,

of

six

fresh mint, strawberries on top. The above recipe may be used also

3\ecip es for

~2)rittks

pounds

and

with the following Cups : Claret Cup, two limes.

of

one

one-half

slowly

powdered sugar.

thor-

After

this

is

oughly smooth, and while stirring rap- idly, add slowly :

Rhine Wine Cup, two limes. Moselle Wine Cup, two limes. Sauterne Cup, two limes. Sparkling Cider Cup four limes.

Two bottles French Brandy. One-half bottle St. Croix Rum. One-half pint Jamaica Rum.

One-half pint Arrac. Two gallons milk. Beat the whites of

eggs

the

a

to

Steward.

snowy froth, also one pint of cream, and add to the bowl with a large pièce of ice. When served in glasses, grate a little nutmeg on top.