Miss Corson's practical American cookery and household management

Mix together in a large glass jug, or a claret-cup, the following ingredients : one quart of cider, two wineglasses of sherry and one of brandy, the thinly cut yellow rind of two lemons, one orange sliced, and, in season, six thin slices of cucumber. Fill the cup with finely pounded or shaved ice, sweeten it palatably, and serve it before the ice entirely melts ; a glass of curagoa and a little grated nutmeg may be added if desired. CLARET-CUP. Mix together in -a claret-cup one bottle of claret, one wineglassful of brandy, the yellow rind of a lemon cut very thin, a sprig of mint, and three slices of cucumber if it is in season, sugar enough to make the cup palatable, plenty of fine ice, and, last of all, two bottles of seltzer-water or plain soda. Serve the claret-cup as soon as it is made. CHAMPA ONE- CUP. Mix very quickly in a claret-cup, and serve at once, two bottles each of champagne and seltzer or plain soda-water, and half a pint of any good water-ice. ROMAN PUNCH. Mix in a large tumbler one tablespoonful each of sugar and raspberry-sirup, the juice of half a lemon, one teaspoonful of curacao, a wineglassful of Jamaica rum, and half a wineglassful of brandy. Fill the glass with shaved ice ; put a teaspoonful of port-wine on the top, and whatever berries or fruit are in season, and drink the punch through a straw. PUNCH 1 LA ROMAINE. This beverage requires to be partly frozen in an ice-pail or an ice-cream freezer. Mix two pounds of powdered sugar in the juice of a dozen lemons ; add the thin yellow rind and juice of two oranges, and stir until the sugar is dissolved ; then strain the sirup thus made, and mix with it the whites of a dozen eggs beaten to a stiff froth ; freeze this mixture nearly solid; then quickly stir into it one bottle each of champagne and Jamaica rum, and serve the punch at once in small goblets or champagne-glasses. The freezing-mixture is composed of equal parts of salt and pounded ice packed around the vessel containing the Roman punch. CAPILLAIRE FOR EAU SUCRE Put a pound of sugar over the fire, in a thick saucepan, with a pint of cold water and the white and shell of one egg ; stir them together until the sugar is melted, and the egg begins to harden; then let the sirup boil for five minutes ; strain it and cool it; to each pint add a wineglassful of curacao, and bottle the capillaire. A teaspoonful or more in a glass of cool water makes good eau sucre, refreshing in illness where the use of sugar is permitted. VIRGINIA VERANDA, OR BOTTLED MILK-PUNCH. Cut the yellow rind very thinly from six oranges and six lemons, and steep the rind for twenty-four hours in a bottle of brandy; squeeze the juice of the fruit, free from seeds, upon two pounds of white sugar ; add to it four quarts of water and one of milk made boiling hot ; then stir in the brandy, and repeatedly strain the mixture through a jellybag until it is quite free from sediment. As soon as it is clear, bottle it, and cork it air-tight. Keep it in a cool place, and use it as it is required. MILK-PUNCH.