Toast a slice of bread and put it at the bottom of a large jug. Grate over the toast nearly half a small nutmeg, and a very little ginger. Add a little thin lemon rind, and six lumps of sugar. Then add two wine-glasses of sherry, and (if for adults) one of brandy. (If for boys the brandy in the sherry will suffice.) Add also the juice of a small lemon, two bottles of lively water, and (last of all) three pints of cider. Mix well, pop in a few sprigs of borage, and a block or two of ice.
Remember once more that the purer the cider the better will be the cup. There is an infinity of bad cider in the market. There used to be a prejudice against the fermented juice of the apple for all who have gouty tendencies; but as a “toe-martyr” myself, I can bear testimony to the harmlessness of the “natural” Norfolk cider made at Attleborough, in the which is no touch of Podagra.
For a good
Champagne Cup
vide Claret Cup A. Substituting the “sparkling” for the “ruby,” the ingredients are precisely the same.
A nice, harmless beverage, suitable for a tennis party, or to accompany the “light refreshments” served at a “Cinderella” dance, or at the “breaking-up” party at a ladies’ school, is
Chablis Cup.
Dissolve four or five lumps of sugar in a quarter of a pint of boiling water, and put it into a bowl with a very thin slice of lemon rind; let it stand for half-an-hour, then add a bottle of chablis, a sprig of verbena, a wine-glassful of sherry, and half-a-pint of water. Mix well, and let the mixture stand for a while, then strain, add a bottle of seltzer water, a few strawberries or raspberries, and a block of ice. Serve in small glasses.