1934 What Shall We Drink by Magnus Bredenbek

Chapter in How To Make Cups

Among the many delights of the table which repeal of Prohibition has restored to the American home are the "cups"—not hiccups, for there shouldn't be any in the dehcious concoctions we shall now discuss. Hostesses will welcome their new opportunity to provide these treats for their guests. HOW TO MAKE A LOVING CUP Into a jug pour a half bottle of Madeira wine, three tea cups of water,three and a half ounces of brandy and the thin slices of two lemons,adding about half a teacup of"gum"to the mixtvue. Now add one drop of balm essence, a highly aromatic product of the balm tree or shrub. Some persons also add a sprig or two of borage,but it isn't necessary. Now cover your jug and bury it in cracked ice. If you haven't a jug or other conveniences for this Httle rite, use an ice cream freezer, placing your receptacle into the tin. Let it stand for aboutan hourto an hour and a halfand then,just when ready to serve, pour into the jug or other container one bottle of cold sparkling champagne. Shake a bit and serve at once. MAKING A CHAMPAGNE CUP Into a large container, preferably deep and surrounded with ice,like a freezer, pour a quart bottle of champagne and two quarts of seltzer or carbonated water. Cover and let stand for one hour to be thoroughly chiUed. In fact, never serve any champagne or sparkling wine drinks unless you have made them as cold as possible. Now, while you are waiting for the chiUing to take place, peel a lemon and cut peel into strips like Julienne potatoes, set out two ounces of brandy and have your Maraschino cordial bottle at hand readyto usea teaspoonful.

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