3590.—WINE CUP.
Ingredients.—1 pint of champagne (iced), 1 pint of good claret, 1 pint of Apollinaris, 1 wineglassful of brandy, 1 wineglassful of Curaçoa, 1 orange sliced, 1 lemon sliced, 2 pieces of cucumber rind, green mint, ice.
Method.—Put all these ingredients into a large glass jug, adding 2 or 3 tablespoonfuls of crushed ice. If liked, a little castor sugar may be added. The cup is served with small sprigs of mint floating on its surface.
3591.—ZELTLINGER CUP.
Ingredients.—1 bottle of Zeltlinger, 1 glass of sherry or brandy, 1 bottle of soda or seltzer water, 3 or 4 slices of fresh or preserved pineapple cut into sections, the juice and thin rind of 1 lemon, 1 dessertspoonful of castor sugar, or to taste, ice.
Method.—Strain the lemon-juice into a large glass jug, add the sugar, lemon-rind, pineapple, wine, a few lumps of ice, and lastly the soda water. Serve at once.
Summer and Winter Drinks, etc.
3592.—BISHOP.
Ingredients.—1 bottle of port or sherry, 2 lemons, 2 ozs. of loaf sugar, 1 tumbler of water, spice to taste.
Method.—Stick 1 lemon with cloves and roast or bake it, boil the spice in the water, boil up the wine, take off some of the spirit with a lighted paper, add the water and the roasted lemon, and let the preparation stand near the fire for a few minutes. Rub the sugar on the rind of the other lemon, put it into a bowl, strain, and add half the juice of the lemon, pour in the wine and serve as hot as possible.
3593.—LEMONADE.
Ingredients.—½- a pint of cold water, the juice of 1 lemon, ¼ of a teaspoonful of carbonate of soda, castor sugar to taste.
Method.—Strain the lemon-juice into the water, sweeten to taste, then stir in the carbonate of soda and drink while the mixture is in an effervescing state.
3594.—LEMONADE.
Ingredients.—1 oz. of tartaric acid, 4 ozs. of castor sugar, fine 1 drachm of essence of lemon.
Method.—Mix these ingredients well together, spread them on a plate, stir and turn over repeatedly until thoroughly dry. Divide into 20 equal portions, wrap them carefully in separate papers, and store for use in an air-tight tin. Each portion is sufficient for 1 glass of lemonade.
