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

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Home-made Beverages.

■Loving Cup. Embed a large jug in ice, and pour into it half a bottle of Madeira, If pints of water, half a pint of brandy, add two thinly sliced lemons, a sprig of borage and mint, and 3 oz. loaf sugar. Let it stand for an hour, and before serving add a bottle of well iced champagne. Marsala Cup. Rub 2 oz. loaf sugar on to the rind of two lemons, pound it and place in a jug, add the strained juice, 6 large ripe strawberries, a sprig of borage, a bottle of iced Marsala, and a bottle of iced seltzer water. Moselle Cup. Put a bottle of iced.Moselle into a bowl, add 2 liqueur-glassfuls of curajao, the thinly pared rind of half a lemon, 3 slices of pineapple, a bottle of iced seltzer water and sugar to taste, then serve. Oxford Cup. Toast 3 slices of bread, and put them into a jug with the strained juice of 2 lemons. Rub 1 oz. sugar on to the rind of a lemon, pound it, and put into the jug, add the thinly pared rind •of another lemon, a pint of sherry, one and a half pints of good ale, add grated nutmeg to taste, and if liked a little more sugar, let it all stand for one and a half hours, then strain nnd serve. Pineapple Cup. Peel a pineapple, and put the rind into a pan with 4 oz. sugar and half a pint water, bring to the boil and skim. Slice the pineapple thinly, sift it with 2 oz. coated sugar, place it in a bowl, strain the pineapple sjrrup over it, and let it stand on ice for five or six hours, then add a quart of iced^hock or moselle, and abottle ■of iced soda water and serve. Sauterne Cup. Put a quart of iced sauterne into a bowl; rub 1 oz. loaf sugar on to the rind of a lemon, pound it, and add it to the sauterne with the strained juice, a wineglassful each of curajao and brandy, 3 slices of cucumber, 3 sprigs of mint andborage, and 2 bottles of iced soda water.