Claret Cup {Soyer’s). — Peel two lemons very
thinly, and lay the peel in a basin ; add four table-
spoonfuls of caster sugar, the juice of four lemons, a
few slices of cucumber (leave the peel on), pour on
to this two bottles each of soda water and claret,
well iced, one bottle of iced chamj)agne, and stir up
well. (With all due deference to so great an
authority, this is even nicer if the yellow part of the
lemons be rubbed off on to the sugar ; moreover, the
dii-ections as to making this in a bowl half buried in
ice must be strictly observed.)
Put into a basin two bottles of good
claret, half a teaspoonful of violet syrup, and a gill
of pale brandy ; when this is all icy cold, stir in two
bottles of well-iced soda or potash water and a full
gill of raspberry water ice, and serve.
{Simple). — Put into a jug a bottle of
claret with sufficient sugar to sweeten it, a strip
or two of lemon peel, and a slice or so of cucumber,
and, when icy cold, pour on to it two bottles of iced
soda water, and use.
Chablis Cup. — Pub the yellow part of a quarter of
a lemon off on four or five lumps of sugar and put
these in a basin with a very thin shoe of lemon peel
and a gill of boiling water ; let it all stand for half
an hour, then add to it a bottle of chablis, a wine-
glassful of sherry, half a pint of water, and a small
spray of lemon verbena ; mix this all well and let it
cit embedded in ice for fully half an hour, then strain
it, add a bottle of iced soda water, and use.
ICED UEINKS.
137
Tennis Gup. — Embed a large bowl in a tub of ice,
and salt and put into it eight tablespoonfuls of caster
sugar, the finely peeled rind of two and the juice of
four lemons, two wineglassfuls of brandy, the same
of ginger syrup, and, when the sugar is melted, pour
to it foul’ bottles of soda water ✪ Claret Cup (Soyer’s) and throw in a spray
or two of borage and the same of lemon- scented
verbena. Ice well, and serve in small glasses with a
toddy ladle.
Pineapple Oitp.— Embed a basin or jug in ice as
before, and put into it two slices of pineapjile, with
two teaspoonfuls of caster sugar, poiu’ on to this two
bottles of good sound dinner claret, with a couple of
lumps of ice the size of a man’s fist ; when wanted
add a full quart bottle of well-iced, sparkling
MoseUe, and serve.
Marsala Cup. — Pour into a well-iced basin one
bottle of Marsala, one of iced soda water, a wine-
glassful of lemon juice, the rind of a lemon rubbed
off on some lumps of sugar, a bunch of borage, or a
slice or two of cucumber, and ice and sugar to taste.
If cucumber is used for this float some strawberries
on the top.
Kalteschale.—The^e are easdy made by pulpinor
any fruit to taste, and to this puree put a bottle of
light white wine (Rhenish for choice, as this is a
German drink), add a squeeze of lemon juice, sugai
to taste, and a garnish of any fruit similar to that o
which the puree is made ; ice well. A liqueur-glass-
ful of liqueur, or rather more of liqueur syrup), is a
great addition. As to the quantity of fruit, that
de|)onds a good deal on the fruit itself. lor
138
ICES.
instance, if you use wild strawberries (quite the
nicest halteschale) a quart of the fruit is needed,
whereas six good apricots, stewed till tender enough
to pulp, will, with the addition of two raw ones cut
up as garnish with the blanched kernels, be ample
for the same quantity of ■v\dne.
Page 65 · 3 recipe records on this page
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AI-modernized reading of the original text
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Claret Cup {Soyer’s). — Peel two lemons very
thinly, and lay the peel in a basin ; add four table-
spoonfuls of caster sugar, the juice of four lemons, a
few slices of cucumber (leave the peel on), pour on
to this two bottles each of soda water and claret,
well iced, one bottle of iced chamj)agne, and stir up
well. (With all due deference to so great an
authority, this is even nicer if the yellow part of the
lemons be rubbed off on to the sugar ; moreover, the
dii-ections as to making this in a bowl half buried in
ice must be strictly observed.)
Put into a basin two bottles of good
claret, half a teaspoonful of violet syrup, and a gill
of pale brandy ; when this is all icy cold, stir in two
bottles of well-iced soda or potash water and a full
gill of raspberry water ice, and serve.
{Simple). — Put into a jug a bottle of
claret with sufficient sugar to sweeten it, a strip
or two of lemon peel, and a slice or so of cucumber,
and, when icy cold, pour on to it two bottles of iced
soda water, and use.
Chablis Cup. — Pub the yellow part of a quarter of
a lemon off on four or five lumps of sugar and put
these in a basin with a very thin shoe of lemon peel
and a gill of boiling water ; let it all stand for half
an hour, then add to it a bottle of chablis, a wine-
glassful of sherry, half a pint of water, and a small
spray of lemon verbena ; mix this all well and let it
cit embedded in ice for fully half an hour, then strain
it, add a bottle of iced soda water, and use.
ICED UEINKS.
137
Tennis Gup. — Embed a large bowl in a tub of ice,
and salt and put into it eight tablespoonfuls of caster
sugar, the finely peeled rind of two and the juice of
four lemons, two wineglassfuls of brandy, the same
of ginger syrup, and, when the sugar is melted, pour
to it foul’ bottles of soda water and throw in a spray
or two of borage and the same of lemon- scented
verbena. Ice well, and serve in small glasses with a
toddy ladle.
Pineapple Oitp.— Embed a basin or jug in ice as
before, and put into it two slices of pineapjile, with
two teaspoonfuls of caster sugar, poiu’ on to this two
bottles of good sound dinner claret, with a couple of
lumps of ice the size of a man’s fist ; when wanted
add a full quart bottle of well-iced, sparkling
MoseUe, and serve.
Marsala Cup. — Pour into a well-iced basin one
bottle of Marsala, one of iced soda water, a wine-
glassful of lemon juice, the rind of a lemon rubbed
off on some lumps of sugar, a bunch of borage, or a
slice or two of cucumber, and ice and sugar to taste.
If cucumber is used for this float some strawberries
on the top.
Kalteschale.—The^e are easdy made by pulpinor
any fruit to taste, and to this puree put a bottle of
light white wine (Rhenish for choice, as this is a
German drink), add a squeeze of lemon juice, sugai
to taste, and a garnish of any fruit similar to that o
which the puree is made ; ice well. A liqueur-glass-
ful of liqueur, or rather more of liqueur syrup), is a
great addition. As to the quantity of fruit, that
de|)onds a good deal on the fruit itself. lor
138
ICES.
instance, if you use wild strawberries (quite the
nicest halteschale) a quart of the fruit is needed,
whereas six good apricots, stewed till tender enough
to pulp, will, with the addition of two raw ones cut
up as garnish with the blanched kernels, be ample
for the same quantity of ■v\dne.