1934 What Shall We Drink by Magnus Bredenbek

Cups ^ H gum" to sweeten to taste, stir well, add shaved ice to keep cold for a half hour, and to permit ingredients to blend well. Just before serving pourin two quarts ofseltzer or carbonated water and stir shghtly, serving while effervescence is still re tained. The top of each cup may be garnished with diced pineapple or small sprigs of mint. This should suflBce for more than twenty guests. If fewer, use proportionately of ingredients. If more,do hkewise. BURGUNDY CUP Into your lemonade pitcher put cracked ice to about one- quarter of the depth. Pour into pitcher a quart bottle of Burgundy wine,a pony of cognac brandy,a pony of Curacao, a pony of apricotine and a pint of seltzer, carbonated water or Apollinaris. Now add "gum" to taste, say, about a haK pint, or less or more, as you wish it sweeter or less sweet. Shoe one lemon and one orange thin and put into pitcher. Add thin strips of a cucumber rind. Stir thoroughly both to chill and to mix ingredients. Serve in stem glasses topped with whateverfruitin season you like best. Thisshould serve aboutfifteen "cups." PORTER CUP For an excellent Porter cup mix in covered jug or other receptacle one quart of Porter,one quart of ale, a half pint of French brandy, a small spoon syrup of ginger, three table spoons of"gum,"a teaspoon of carbonate of soda,one thinly sliced cucumber and stir thoroughly. Now pack your jug in ice or,on a Winter day,stand it outdoors covered for a half to three-quarters of an hour before serving in glass "cups." Garnish with fruit,if desired. This makes fifteen portions. HOT CLARET CUP For a nice hot Claret cup mix in your jug two quarts of Claret,one ounce of ginger syrup,five drops essence of ginger and one quart of boiling hot water. Let stand after mixing until moderately hot,and then serve. Enough for fifteen to twenty,according to size of"cups"used.