Put the claret, spices, cucumber, or borage, sugar, and maras-
chino in a bowl, and cover it for half an hour before serving.
Add ^ lb. ice, broken up in small pieces, and the soda water, and
serve.
CLARET CUP (Another Method).
2 bottles claret.
1 tumblerful of sherry.
2 wineglassful brandy.
1 bottle of lemonade.
1 spray of borage.
Kind of a cucumber.
2 lbs. loaf sugar.
i lb. ice.
Put the sugar in a punch bowl, with the borage and cucumber
rind, pour in the claret, and add the sherry and brandy. Put
the crushed ice in the bowl an hour before serving, and the
lemonade immediately before. If borage cannot be procured,
use the rind of a lemon, and soda-water instead of lemonade.
MULLED
1 bottle claret✪ Claret Cup.
1 pint water.
1 2 cloves.
CLARET.
12 allspice.
A little whole cinnamon.
Kind of 1 lemon.
^ lb. lump sugar.
Simmer the spices, sugar, and the thinly cut lemon rind in
the water, and when boiling, strain it into another saucepan
over the claret. Warm up, but do not boil, and serve at once.
174
DAINTY DINNERS AND DISHES
KING CUP.
Juice of 2 lemons, and thinly
pared rind.
2 oz. white sugar.
Ice.
A large piece of whole ginger.
H pints boiling water.
3 glasses of sherry✪ King Cup.
Pour the boiling water over the lemon juice and thinly pared
rinds, the ginger, and the sugar. Let it stand till cold, and then
strain it. Add the sherry and some lumps of clear ice.
LEMONADE.
4 lemons. | 1 quart of boiling water.
Loaf sugar to taste.
Rub some lumps of sugar on the lemons, to get the oil or
essence of lemon. Put them into a large jug, squeeze the juice
of the lemons over them. Pour the water over it, and let it
stand ^ an hour. If not sweet enough, add more sugar. Strain,
and use when cold.
ORANGEADE.
is made the same way as lemonade, but does not require as
much sugar.
ORGEAT.
6 oz. sweet almonds. 1 quart of water.
2 oz. bitter almonds. $ pint oraDge-fiower water.
3 lbs. loaf sugar✪ Orgeat.
Blanch, skin, and pound the almonds in a mortar, adding the
water by degrees. Strain and press as much as possible of the
almond-milk through a cloth. Add the sugar and orange-flower
water, and put it into an enamelled saucepan. Bring it to the
boil, skim well, and strain it again. Use when cold.
EGG PUNCH.
4 yolks and 2 egg whites.
1 quart of water.
4 lb. castor sugar.
A little loaf sugar.
3 lemons.
1 bottle white wine.
I- pint of rum or brandy.✪ Egg Punch
Beat up the 4 yolks and 2 whites till quite light and frothy.
Add to them gradually 1 quart of water, the castor sugar, and
some loaf sugar, which has been rubbed on the rinds of the
lemons. Mix in the strained lemon juice and the white wine.
BEVERAGES
175
Whisk all over the fire till hot and frothy. Remove from the
stove, and add the brandy or rum. Serve hot.
RUM PUNCH.
3 lemons. I 1 pint of rum.
i lb. loaf sugar. | 1 quart of boiling water.
Rub some of the lumps of sugar on the lemons till all the
yellow rind has been absorbed. Put them into a punch-bowl, and
pour 1 pint of boiling water over them. Add the strained juice
of the lemons and the rum. Pour over the rest of the boiling
water, adding more than 1 quart if found too strong. Let it
stand a few minutes in a warm place, stir well, and serve.
WINE PUNCH.
1 lb. lump sugar. I 1 quart water.
1 lemon. / j- pint brandy.
^ bottle of red, and i bottle white wine.
Page 95 · 9 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Put the claret, spices, cucumber, or borage, sugar, and maras-
chino in a bowl, and cover it for half an hour before serving.
Add ^ lb. ice, broken up in small pieces, and the soda water, and
serve.
CLARET CUP (Another Method).
2 bottles claret.
1 tumblerful of sherry.
2 wineglassful brandy.
1 bottle of lemonade.
1 spray of borage.
Kind of a cucumber.
2 lbs. loaf sugar.
i lb. ice.
Put the sugar in a punch bowl, with the borage and cucumber
rind, pour in the claret, and add the sherry and brandy. Put
the crushed ice in the bowl an hour before serving, and the
lemonade immediately before. If borage cannot be procured,
use the rind of a lemon, and soda-water instead of lemonade.
MULLED
1 bottle claret.
1 pint water.
1 2 cloves.
CLARET.
12 allspice.
A little whole cinnamon.
Kind of 1 lemon.
^ lb. lump sugar.
Simmer the spices, sugar, and the thinly cut lemon rind in
the water, and when boiling, strain it into another saucepan
over the claret. Warm up, but do not boil, and serve at once.
174
DAINTY DINNERS AND DISHES
KING CUP.
Juice of 2 lemons, and thinly
pared rind.
2 oz. white sugar.
Ice.
A large piece of whole ginger.
H pints boiling water.
3 glasses of sherry.
Pour the boiling water over the lemon juice and thinly pared
rinds, the ginger, and the sugar. Let it stand till cold, and then
strain it. Add the sherry and some lumps of clear ice.
LEMONADE.
4 lemons. | 1 quart of boiling water.
Loaf sugar to taste.
Rub some lumps of sugar on the lemons, to get the oil or
essence of lemon. Put them into a large jug, squeeze the juice
of the lemons over them. Pour the water over it, and let it
stand ^ an hour. If not sweet enough, add more sugar. Strain,
and use when cold.
ORANGEADE.
is made the same way as lemonade, but does not require as
much sugar.
ORGEAT.
6 oz. sweet almonds. 1 quart of water.
2 oz. bitter almonds. $ pint oraDge-fiower water.
3 lbs. loaf sugar.
Blanch, skin, and pound the almonds in a mortar, adding the
water by degrees. Strain and press as much as possible of the
almond-milk through a cloth. Add the sugar and orange-flower
water, and put it into an enamelled saucepan. Bring it to the
boil, skim well, and strain it again. Use when cold.
EGG PUNCH.
4 yolks and 2 egg whites.
1 quart of water.
4 lb. castor sugar.
A little loaf sugar.
3 lemons.
1 bottle white wine.
I- pint of rum or brandy.
Beat up the 4 yolks and 2 whites till quite light and frothy.
Add to them gradually 1 quart of water, the castor sugar, and
some loaf sugar, which has been rubbed on the rinds of the
lemons. Mix in the strained lemon juice and the white wine.
BEVERAGES
175
Whisk all over the fire till hot and frothy. Remove from the
stove, and add the brandy or rum. Serve hot.
RUM PUNCH.
3 lemons. I 1 pint of rum.
i lb. loaf sugar. | 1 quart of boiling water.
Rub some of the lumps of sugar on the lemons till all the
yellow rind has been absorbed. Put them into a punch-bowl, and
pour 1 pint of boiling water over them. Add the strained juice
of the lemons and the rum. Pour over the rest of the boiling
water, adding more than 1 quart if found too strong. Let it
stand a few minutes in a warm place, stir well, and serve.
WINE PUNCH.
1 lb. lump sugar. I 1 quart water.
1 lemon. / j- pint brandy.
^ bottle of red, and i bottle white wine.