Ice the olaret in the botile, also the club soda. Do net
put ice in the pitcher. Mix one teaspoonful of orushed mint
juice with the juice of one lemon, one teaspoonful of sugar, two
ponies of brandy, two ponies of cura^oa. When thoroughly
mixed in a glass pitcher, add one bottle of daret and one bottle
of club soda fresh f rom the ice, the thin peel of a whole lemon,
a few slices of orange and pineapple, and decorate the top with
a bunch of young mint, which has been slightly dampened and
sprinkled with powdered sugar it give it a frosted appearance.
Olaret Oup
Five lumps of sugar dissolved in water, one liqueur glass
of Medford rum, one quart of good claret, one orange and one
lime sliced thin✪ Claret Cup, and the juice of one lemon. Place the paring
of a cucumber and a large piece of ice in a good-sized pitcher,
stir thoroughly, and after a few moments remove the cucumber
rind. Then add one bottle of club soda and place a bunch of
mint in the pitcher.
Champagne may be used in place of the soda. In place
of the cucumber and mint use sliced pineapple and any small
fruit.
Military Oup
Into a tumbler put five small lumps of ice and over the ice
squeeze a lemon. The lemon should be a fine one and good
for six yigorous squeezes before it is dry. After the lemon
juice has trickled over the ice, throw in two teaspoons of fine
sugar, and over the sugar pour claret until the ice is covered.
Shake the mixture and pour it in a punch bowl which you bave
dose at band. In the tumbler make the same mixture five more
times. At length when the punch bowl holds the claret, lemon
juice, sugar, and ice pour in its midst a tablespoon of Benedic-
tine cordial. Ladle this in freely and then add a quarter of a
wine-glass of fine brandy✪ Military Cup. If you choose, add also half a glass
BEVEBAQE8 899
of Sherry. Stir well with the ladle and if jou like float a half
dozen berries on the punch. Serve by ladling a glass half full
of the punch and then filling it with iced seltzer. The seltzer
should be put in with such force that it will mix with the
punch. Place a paper straw or two in each glass.
Moselle Gup
To f our imall lumps of sugar dissolved in a little water, add
one quart of Moselle wine, one liqueur glass of Medford rum, one
orango and one lime — both sliced thin. Pour ali in a pitcher
over a largo piece of ice and place on ice. When thoroughly
chilled add one bottle of club soda. Place a bunch of mint
stems down in the top of the pitcher. Grush a leaf or two of
mint with some sugar in the bottom of the pitcher before you
pour in the ingredients.
Rhine Wine Gup
Ice the Rhine wine and club soda in a glass pitcher. In
a glass pitcher mix one glass of maraschino with one glass of
cura^oa. Add one quart of Rhine wine and a bottle of club
soda. Decorate with thinly sliced fruite and place a bunch of
verbena on top just before serving. Do not bave any ice in
the pitcher.
Bgg Flip
To three beaten eggs add a quarter of a pound of sugar and
a pint of boiling water, stirring well, and adding the water a
little at a time. When the water is well stirred in, add half a
pint of brandy and half a gill of rum✪ Egg Flip and serve hot.
Bgff Lemonade
Page 215 · 3 recipe records on this page
Presented as published in 1902. 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.
Ice the olaret in the botile, also the club soda. Do net
put ice in the pitcher. Mix one teaspoonful of orushed mint
juice with the juice of one lemon, one teaspoonful of sugar, two
ponies of brandy, two ponies of cura^oa. When thoroughly
mixed in a glass pitcher, add one bottle of daret and one bottle
of club soda fresh f rom the ice, the thin peel of a whole lemon,
a few slices of orange and pineapple, and decorate the top with
a bunch of young mint, which has been slightly dampened and
sprinkled with powdered sugar it give it a frosted appearance.
Olaret Oup
Five lumps of sugar dissolved in water, one liqueur glass
of Medford rum, one quart of good claret, one orange and one
lime sliced thin, and the juice of one lemon. Place the paring
of a cucumber and a large piece of ice in a good-sized pitcher,
stir thoroughly, and after a few moments remove the cucumber
rind. Then add one bottle of club soda and place a bunch of
mint in the pitcher.
Champagne may be used in place of the soda. In place
of the cucumber and mint use sliced pineapple and any small
fruit.
Military Oup
Into a tumbler put five small lumps of ice and over the ice
squeeze a lemon. The lemon should be a fine one and good
for six yigorous squeezes before it is dry. After the lemon
juice has trickled over the ice, throw in two teaspoons of fine
sugar, and over the sugar pour claret until the ice is covered.
Shake the mixture and pour it in a punch bowl which you bave
dose at band. In the tumbler make the same mixture five more
times. At length when the punch bowl holds the claret, lemon
juice, sugar, and ice pour in its midst a tablespoon of Benedic-
tine cordial. Ladle this in freely and then add a quarter of a
wine-glass of fine brandy. If you choose, add also half a glass
BEVEBAQE8 899
of Sherry. Stir well with the ladle and if jou like float a half
dozen berries on the punch. Serve by ladling a glass half full
of the punch and then filling it with iced seltzer. The seltzer
should be put in with such force that it will mix with the
punch. Place a paper straw or two in each glass.
Moselle Gup
To f our imall lumps of sugar dissolved in a little water, add
one quart of Moselle wine, one liqueur glass of Medford rum, one
orango and one lime — both sliced thin. Pour ali in a pitcher
over a largo piece of ice and place on ice. When thoroughly
chilled add one bottle of club soda. Place a bunch of mint
stems down in the top of the pitcher. Grush a leaf or two of
mint with some sugar in the bottom of the pitcher before you
pour in the ingredients.
Rhine Wine Gup
Ice the Rhine wine and club soda in a glass pitcher. In
a glass pitcher mix one glass of maraschino with one glass of
cura^oa. Add one quart of Rhine wine and a bottle of club
soda. Decorate with thinly sliced fruite and place a bunch of
verbena on top just before serving. Do not bave any ice in
the pitcher.
Bgg Flip
To three beaten eggs add a quarter of a pound of sugar and
a pint of boiling water, stirring well, and adding the water a
little at a time. When the water is well stirred in, add half a
pint of brandy and half a gill of rum and serve hot.
Bgff Lemonade