1919 Home made beverages

—

Beverages

Alcoholic

A few strips of cucumber peel may be used instead of mint. 2. — Put 1 bottle of claret into a glass jug, add a few thin strips of lemon and cucumber rind, cover, and let the jug stand embedded in ice for 1 hour. Before serving, add 2 glasses of Curacoa and 1 bottle of soda water, and sweeten to taste. 3. — Claret, 1 bottle; soda water, 1 bottle; iced water, J^ tumblerful; J^ lemon, sliced; put in small lumps of ice, and sweeten with sugar. Or claret and champagne cup: claret or champagne, 1 bottle; sherry, 1 large wine- glassful; seltzer water, J^ tumblerful; balm and borage; peel of lemon, very thin; 1 slice of cucumber, to be sweetened to taste and highly iced. Hock. — 1. — Hock, 1 bottle; old brandy, 1 liqueur glass- ful; Curacoa or B6n6dictine, ^ liqueur glassful; seltzer or soda water, 2 bottles; few strips of lemon peel; a little borage. Stand the wine, seltzer or soda water in a deep vessel, surround them with rough ice, and let them re- main for an hour. Have the rest of the ingredients ready, in a glass jug, pour in the wine, add the mineral water, and serve at once. 2. — Hock, 1 bottle; seltzer or soda water, 1 bottle; Curagoa, 1 glassful; lemon juice, 1 tablespoonful; lemon rind, a few fine strips; cucumber rind, a few fine strips; castor sugar, a teaspoonful, or to taste. Put all these ingredients, except the mineral water, into a glass jug, surround it with ice, cover closely, and let it remain for half an hour. Just before serving add the mineral water, which must previously be iced. Loving Cup. — Champagne, 1 bottle; Madeira, }/l bot- tle; French brandy, J4 pt.; water, 1% pt.; loaf sugar, 14, lb.; lemons, 2; balm, a few leaves; borage, 2 or 3 sprigs. Rub the peel off one lemon with some lumps of sugar, then remove every particle of pith, also the rind and pith of the other lemon, and slice them thinly. Put the balm, borage, the sliced lemons and all the sugar into a jug, add the water, Madeira and brandy, cover, surround 202