1922 Home-Made Beverages and American Drinks by M E Steedman

25

CUPS.

Ale Cup. Toast a slice of bread and put it into a bowl with the thinly pared rind and strained juice of a lemon, 1 oz. of castor sugar, a good pinch of grated nutmeg, a sprig of balm, two wine- glassfuls of sherry, one of brandy, and 3 pints of ale. Let it stand for five minutes, then remove the balm and serve. Allahabad Cup. Mix a pint of pale ale, and a pint of white wine together, sweeten to taste, add two sprigs of mint, a little grated nutmeg, and a slice of toast and serve. Apple Cup. Slice 4 large apples, add 3 gills of boiling water, cover the jug and let it stand until cold. Strain, add a pint of cider, sugar to taste and a little crushed ice, and serve. Bacchus Cup. Put half a pint of sherry, 2 table-spoonfuls of brandy, one of noyeau, and one of castor sugar into a jug, add a sprig of bahn, half a bottle of champagne, a few pieces of ice, and a bottle oficed seltzer water and serve. Badmiivton Cup (No. 1). Embed a large jug in ice, and place in it a bottle of Burgundy, 1 oz. castor sugar, the thinly pared rind of one orange and the strained juice of two, a sprig of borage, and a wineglass- ful of sherry or cura(;ao. Let it stand for two hours, then add two bottles of iced soda water and serve. Badminton Cup (No.2). Embed a large jug in ice, and pour into it a pint of lemonade, a pint of claret, a wineglassful of brandy, 3 slices of cucumber, 9 lumps of sugar, and the thinly pared rind of a lemon. Let it stand for 2 hours, then add two or three lumps of ice and serve. Balaclava Cup. Put the thinly pared rind of a lemon into a bowl, add the strained juice, a glass of cura9ao, a few slices of cucumber, 1 oz. of castor sugar.