Around-the-world cook book

Place the stoned cherries, pineapples, strawberries, and barle-duc jelly in a large mixing-bowl. Sprinkle all with powdered sugar liberally, and also add a dusting of grated nutmeg and the grated rind of 1 orange. Put this on the ice for 2 or 3 hours to chill and ripen. Boil together in a saucepan the 3 cups of sugar and a quart of water, boiling for 10 minutes; then remove it from the fire and when cold stir into it the lemon or lime-juice, and the cucumber, cut in dice. When ready to serve, dress a block of crystal ice with large clusters of cherries and sprigs of rosemary. Blend the two mixtures, quickly but thoroughly together, and pour slowly over the ice. CLARET CUP, NO. 1 Claret, 1 quart. Brandy, 2 liqueur-glasses, Benedictine, or curagao, 2 liqueur-glasses, Lemons, 2, Siphon soda, 1 quart, Cucumber rind, 1, sliced, Mint, 4 stalks. Sugar, ice. Mix well and serve in a high pitcher, with the cucumber rind and the mint at the top. Champagne cup and Rhine-wine cup are made in the same manner by substituting those wines for the claret. CLARET CUP, NO. 2 Sugar, 1/^ pound, Lemons, 3, Brandy, % tumbler. Mint, 2 sprigs, Green cucumber, 1, Claret, 2 quarts, Vichy, or seltzer, 2 bottles, Pineapple, strawberry. Ice, orange. Dissolve the sugar in enough water to melt it and then allow it to cool. Place it in a large punch-bowl, and add to it the brandy and the lemon-juice. Whip this to a foam, then add the thin-cut rind of the lemon, the sprigs of mint, and the rind of the cucumber cut in strips, a quart of chipped ice, and the 2 quarts of claret and lastly the carbonatedwater — either vichy or seltzer. Stand the bowl in a larger one of chipped ice, cover the surface with slices of lemon, orange, pineapple, cut in little pieces, and a few strawberries. The punch may be put into a large pitcher if more convenient ; in either case, serve in glass cups. SAUTERNE CUP Sugar, 3 heaping tablespoons, Boiling water, I/2 pi^it, Sugar, again, 1 cup. Lemon, 1, Oranges, 2, Sauterne, 2 quarts, Seltzer, 1 bottle. Ice, mint. Pineapple and strawberries. Put the sugar (3 tablespoons) in a bowl with the boiling •water, and stir it briskly till the sugar dissolves, then let it cool. When cool add to it the other cup of sugar, and a half pint of finely chipped ice. Whip these all up well, and then squeeze in the juice of 1 lemon and 2 oranges. Just before serving add the sauterne and the seltzer, a few pieces of ice, slices of orange, pineapple and a few strawberries, and serve cold. TEA PUNCH Strong tea, 12 quarts, Apollinaris, 12 pints, Granulated sugar, 12 cups, Lemon-juice, 3 pints. Chipped, and lump ice. In making the tea, allow at least 4 teaspoonfuls of good tea to each quart of boiling water. Let it stand for 10 minutes after it is made, then strain off the liquor from the leaves. When it is cold, put a large lump of ice in a punch-bowl, and pour in the tea. Mix aU the other ingredients, stir in, mixing well together, and keep it in a cold place, replenishing the serving bowl with this, and with ice, as required. This should make about 5 gallons.