use one pint of port wine instead of white; and sometimes two glasses of red-currant jelly are added. In other respects, follow the directions already laid down for making Cider Cup; a little warm water being necessary to dissolve the jelly.
Freemason.
This sounds a “for’ard” sort of potion:—Put into a bowl one pint of Scotch ale, one pint of mild ale, half a pint of brandy, one pint of sherry, and half a pound of sifted sugar. Mix well together, grate a little nutmeg over the top, and add a block of ice.
Mind, I, personally, do not believe in the blending of malt liquor with wine or spirits; and the above reads like a bile-provoker of the most persistent type. But compared With the next recipe—which some of my readers may think should come, for choice, under the heading of “Strange Swallows”—it is harmless indeed. {100}
Porter Cup.
Put into a tankard or covered jug one bottle of stout, one bottle of mild ale, and one wine-glassful of old brandy, with sugar ad lib.; then add a little powdered ginger, half a nutmeg grated; cover it over, ice for half an hour; before serving, stir in a teaspoonful of carbonate of soda, add a few strips of cucumber-rind, and put in, last of all, a block of ice.
One more cup, and I have done with this part of my subject. This is a ladylike concoction, as its name would seem to imply.
Tennis Cup.
Put into a bowl four tablespoonfuls of sifted sugar, the rind of one lemon and juice of two, one wine-glassful of brandy, one wine-glassful of ginger syrup, and a small piece of cucumber-rind; add two bottles of soda-water, one sprig of borage, and two sprigs of verbena. Ice well; and serve in small glasses.