1937 Here is Something that will interest you (3 rd edition)

RECIPES FOR CUPS

CHAMPAGNE

I Bottle good Champagne I large bottle Soda Water

Few dashes Maraschino 3 Slices Orange 2small pieces Pineapple 6 Grapes

i gill Brandy jgill Curafao

STILL HOCK OR MOSELLE The ingredients should be similar to above, but a peach (in slices) should be substituted for the pineapple.

CLARET

J gill Sherry 2 slices Orange

I bottle good Claret I large bottle Soda Water

i gill Brandy i gill Curafao

2 slices Lemon Peel Small sprig of Borage

Add sugar to taste

CIDER

3 slices Orange 2 small pieces Pineapple Small sprig Borage or Cucumber Peel

I bottle Cider I large bottle Soda Water

J gill Brandy i gill Curasao Few dashes Marascliino All Cups should be suitably iced before being served.

BEER CUP

i pint of water, i glass of Golden Sherry,the juice of2lemons and the fine rind of i, I tablespoonful of castor sugar, a few leaves of fresh mint, a pinch of grated nutmeg. Allow the whole to stand in a jug for 20 minutes, strain into a glass jug, add a few pieces of crs/cked ice and i bottle of Pale Ale or Lager Beer and serve, (Note—^We candidly do not think this is worth the trouble, and anjnvay we have never tried it. We did start to make it once, but unfortunately drank all the available beer during the 20 minutes' wait.) SHANDY GAFF Equal quantities of Pale Ale and Old English Ginger Beer poured into a jug with a few pieces of cracked Ice. Add a dash ofany good liqueur if Uked.

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