FRUIT BEVERAGES
Claret Cup
- 1 pint claret
1 cup curaçoa
1 cup soda water
1 cup sherry
1 slice cucumber
juice of one orange
sugar to taste
Champagne Cup
- 2 cups champagne
2 cups soda water
1 bunch mint
1 cup sherry
juice and rind one orange
2 cups Apollinaris
ice
1 tablespoon powdered sugar
1 slice cucumber
juice of one half lemon
Cider Cup
- 2 cups cider
1 cup sherry
½ cup brandy
large piece ice
rind of one lemon
1 slice cucumber
few gratings nutmeg
sugar
Lemonade
Boil two cups of sugar and four cups water until a rich sirup is formed. Add one cup lemon juice. Dilute with ice water.
Orangeade
- 2 cups sugar
2 cups water
⅓ cup lemon juice
⅔ cup orange juice
2 oranges sliced
Make the same as [Lemonade].
Fruit Punch
Sufficient to serve twenty-five persons.
- 4 cups sugar
8 cups water
2 quarts Apollinaris
1 pineapple shredded
1 cup fruit juice
1 box strawberries hulled and cut in pieces
4 bananas cut in slices
juice of 6 oranges
juice of 3 lemons
Boil sugar and water five minutes; add fruit, ice, Apollinaris, and water to make the punch right strength. One cup maraschino cherries may be added.
Currant Punch
- 4 cups currant juice
4 cups sugar
12 cups water
6 lemons
6 oranges
2 cups tea
Boil sugar and water five minutes; add tea, juice, lemons and oranges sliced, and a large piece of ice.