The Century Cook Book Part 115

Large piece of ice.

=CLARET CUP No. 2=

1 quart of claret.

1 gla.s.sful of white Curacao.

1 gla.s.sful of sherry.

1 slip of borage, or a slice of cuc.u.mber.

1 pint of soda.

Juice of 1 orange.

Sweeten to taste.

=CHAMPAGNE CUP No. 1=

Juice of 1/2 lemon.

1 teaspoonful of powdered sugar.

1 sherry-gla.s.sful of liqueur.

1 pint of champagne.

1 pint of soda.

1 slice of cuc.u.mber.

1 slice of pineapple.

1 orange cut in pieces.

Bunch of mint.

Large piece of ice.

=CHAMPAGNE CUP No. 2=

1 quart of champagne.

1 gla.s.sful of white Curacao.

1 gla.s.sful of sherry.

Juice of 1 orange.

1 slip of borage, or a slice of cuc.u.mber, or green celery-tops.

1 pint of Apollinaris.

=MOSELLE CUP=

1 quart of Braunberger or Zeltinger.

1 pony of brandy.

Juice of 1 orange.

Juice of 1 lemon.

1 slip of borage or a slice of cuc.u.mber.

1 pint of Apollinaris.

No sugar.

=SAUTERNE CUP=

Use brand "Graves."

To a quart of Sauterne add the strained juice of four large lemons.

Sweeten with powdered sugar to taste, add a c.o.c.ktail gla.s.sful of brandy, two thirds gla.s.sful of maraschino (noyau can be used, but it is not so good), and a teaspoonful of Angostura bitters. Put it on ice until ready to use, and then, not before, add a bottle of Delatour soda, also chilled, or the same amount of soda from syphon. Lastly, add six thin slices of cuc.u.mber and a few pieces of any fruit convenient, such as pineapple, raspberries, strawberries, etc., and a piece of ice. Borage is better than cuc.u.mber for cups if it can be had.

=CIDER CUP=

1 pint of cider.

1 sherry-gla.s.sful of sherry.

1 sherry-gla.s.sful of brandy.

1 liqueur-gla.s.sful of Curacao.

Piece of ice.

1/2 of 1 orange sliced.

1 yellow rind of 1 lemon.

1 slice of cuc.u.mber.

A dash of nutmeg.

Sugar to taste.

=THE THORP c.o.c.kTAIL=

The following formula is for one c.o.c.ktail only; the same proportions must be observed in making any number of them. Have the gla.s.ses well chilled before beginning, and always use sugar syrup instead of sugar for sweetening.

1 teaspoonful of sugar syrup.

1 teaspoonful of orange bitters.

5 teaspoonfuls of Old Tom gin.

5 drops of noyau or maraschino.

Enough cracked ice to chill but not to dilute. Stir with a spoon until thoroughly chilled and blended. The mixture must not be shaken, as that fills it with air. Lastly, take a piece of lemon zest the size of a ten-cent piece, hold it over the c.o.c.ktail, and express a little of the oil, then drop it in the gla.s.s.

=EGG-NOG=

Beat the yolk of one egg and a teaspoonful of sugar to a light cream; whip the white of the egg to a stiff froth; mix them together; turn them into a gla.s.s; add one teaspoonful of rum or brandy and as much milk as the gla.s.s will hold. Stir or shake it well together; add more sugar and rum if desired. Grate a dash of nutmeg over the top; whipped cream may be used instead of milk, and will give more nourishment when it is used for an invalid.

=MILK SHAKE=

Fill a gla.s.s two thirds full of milk; sweeten it to taste with any fruit syrup, or with a syrup made of boiled sugar flavored with vanilla, orange-flower water, or any liqueur; strained preserve of any kind or liquefied jelly may be used. Fill up the gla.s.s with cracked ice and shake together until well mixed.

=MILK PUNCH=

Add to a gla.s.s of milk a teaspoonful or more of sherry, brandy, or rum; sweeten to taste; shake well and dust over the top a little grated nutmeg.

=FRUIT SYRUPS=