Breakfast, Luncheon and Tea

by Marion Harland

Claret Cup.

1 (quart) bottle of claret.

1 (pint) bottle of champagne.

½ pint best sherry.

2 lemons, sliced.

¼ pound loaf sugar dissolved in 1 cup cold water.

Let the sugar, water and sliced lemon steep together half an hour before adding to the rest of the ingredients. Shake all well together in a very large pitcher twenty or thirty times, and make thick with pounded ice, when you are ready to use it.

There is no better receipt for the famous “claret cup” than this.