1948 The Bon Vivant's Companion by George A Zabriskie (2nd edition)

The BonVivant's Companion


Champagne Hock or Chablis Cup Dissolve 4 or 5 lumps of sugar in ^ pint boiling water with a little very thin lemon peel; let it stand % hour; add i bottle of the above wines and a sprig of verbena, a small glass of sherry, Vz pint of water. Mixwell. Let stand hour, strain, and ice well.

Cider Nectar

I quart of cider I bottle of soda water I glass of sherry I small glass of brandy

Juice of Yz lemon, peel of lemon; sugarand nutmeg to taste; a sprigof verbena; flavor to taste with extractof pineapple; strain, and ice it all well. This is a delicious beverage and requires only to be tasted to be appreciated. Claret Cup To a bottle of thin claret add Vz pint of cold water, a table- spoonful flnely powdered sugar, and a teaspoonful of cinnamon, cloves, and allspice, finelypowdered, mixed together. Mixall well together, then add Yz the thin rind of a small lemon. This is a de licious summer beverage for evening parties.

Here^s to 'woman, 'whose heart and "whose soul Are the light and life of each spell "we pursue; Whether sunn'd at the tropics, or chilled at the Pole, If 'women be there, there is happiness too. [69]

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