Cookery for every household

First dissolve some loaf sugar in a little boiling water, and let it stand until cold. This will keep the claret cup clearer than if powdered sugar were used. Put the claret into a large jug, add the thinly-peeled rind of a lemon, and the juice as well, if liked, or the juice of an orange may be used. Add also the cucumber cut in slices, a sprig of verbena or borage if obtainable, and the brandy, sherry, or liqueur. Sweeten to taste with the dissolved sugar, and stand the jug imbedded in ice for 1 hour. Then strain, add the soda or seltzer water which has also been on the ice, and a few small pieces of ice. Note. — There are many variations of this drink, almost every household having its own recipe. 2998. Chablis Cup 1 qrt. bottle chablis. 2 bottles seltzer or soda water. 1 liqueur glass brandy or maraschino. A sprig of borage or 2 slices cucumber. 1 orange or 1 lemon. Powdered sugar. Put the wine into a large jug with the liqueur, an orange or lemon thinly sliced, the sliced cucumber, or borage, and powdered sugar to taste, or 1 or 2 oz. crushed sugar candy. Surround the jug with ice and let it stand for 1 hour, then add the soda or seltzer water, also iced, at the last. A piece of ice may also be added to the cup itself. Strain when decanting. A few pieces of fresh fruit may then be added. 2995. Tea Punch 2 pts. tea. 2 lemons. I 3 oz. sugar. 1 orange. | Crushed ice. The tea must be strong and well made. Pour it boiling hot over the sugar and the grated rind of the orange. Add the juice of the two lemons, and allow the liquid to stand until cold. Then strain, add the orange cut in thin slices and free from white pith, and serve the punch in tall glasses with a little crushed ice. This makes a very refreshing drink in hot weather. Other fruits may be added, such as shred pine-apple, strawberries, banana, &c., and a little soda water may be mixed with the punch before serving. Note. — A little good brandy or rum may be added. 2999. Champagne Cup 1 qrt. bottle champagne. 2 bottles soda or seltzer water. ldessert-sp. castor sugar. 1 glass Curasao or other liqueur. Juice of 1 orange. A sprig of borage or verbena. \ inch cucumber. If time permits, stand the champagne and seltzer water on ice for some time before making the cup. Then put all the ingredients into a large jug, adding the cucumber cut in two or three slices, and the sugar very gradually at the last, or this latter may be omitted altogether. Cover the jug and let it stand well surrounded with ice for 1 hour, or, if ice is scarce, one or two lumps may be put into the champagne cup before serving. When required, decant free from cucumber and herbs. Note. — The cucumber may be omitted, and lemon used instead of orange. Some fruit may be added to the cup, such as thin slices of pine-apple, strawberries, raspberries, &c. if liked, a few fresh strawberries cut in pieces, or some small wild strawberries. Note. — Any other white wine may be used in place of the sauterne. 3000. Strawberry Cup 1 pt. strawberry puree. 1 qrt. bottle sauterne. 1 glass liqueur. 1 bottle soda v ater. 1 table-sp. castor sugar. Ice.