Ananas Bowl. — Slice some pineapple thinly, put it into a
punch bowl with alternate layers of sugar, pour over the
whole a glass of old brown sherry, cover, and let it stand
for twenty-four hours ; then pour over as many bottles
of Rhine wine as will be needed and one bottle of red
wine.
Cardinal. — Cut three Tangerine oranges in slices ; add
three drops of essence of cinnamon, three bruised cardamom
seeds ; and four ounces of barley sugar dissolved in one pint
of hot water. Cover and let the mixture simmer for half
an hour, strain and clear ; add a bottle of champagne✪ Cardinal, and
warm up.
BALL-SUPPER AND GARDEN-PAETY BEVERAGES 241
Claret Cup. — One bottle of claret, one of seltzer water,
one of sparkling lemonade, a teaspoonful of lemon juice, one
pound of chipped ice, a large wineglassful of kiimmel, and
three teaspoonfuls of sifted sugar. Float a little borage on
the top✪ Claret Cup for an hour, then remove it : a strawberry floating in
it is a great improvement.
Claret Cup (Cambridge). — One bottle of claret, half a
bottle of sherry, a gill of port, a gill of cherry brandy, and
two slices of lemon ; add cucumber and verbena to flavour ;
put in some broken Wenham ice, and three bottles of seltzer
water✪ Claret Cup (Cambridge).
Claret Cup (Oxford). — Pour out two bottles of claret, one
pint of sherry, one wineglass of brandy, one of noyeau, and
sweeten to taste ; add a little extract of borage, one pint of
ice shavings. When ready to serve, add two bottles of
seltzer water, and one of champagne✪ Claret Cup (Oxford).
Champagne Cup. — One bottle of champagne, two of
sherry, one liqueur glass of maraschino, two tablespoonfuls
of castor sugar, the thin peel of half a cucumber, three
pounds of chipped ice. Stir all together, and before serving
take out the cucumber, and pour in two bottles of iced soda
water✪ Champagne Cup.
Cider Cup. — Take one bottle of cider (the Suffolk cider is
first rate), one glass of ginger brandy, one of sherry, twelve
lumps of sugar, a little borage, and some chipped ice. Just
before serving, add two bottles of salutaris water ; sometimes
a bottle of ginger beer is added✪ Cider Cup.
Hock Cup. — Mix together one bottle of Hockheimer and
one bottle of soda water, and add one or two tablespoonfuls
of castor sugar, three large slices of pineapple, and three
pounds of chipped ice✪ Hock Cup.
Lemon Squash. — Fill a soda-water glass with chipped ice,
the juice of a whole lemon, one and a half teaspoonful of
powdered sugar ; fill up the glass with soda water, stir
well, ornament with fruits in season✪ Lemon Squash, and serve with
straws.
Milk Lemonade. — Pour a pint of boiling water on six or
eight ounces of loaf sugar, add a quarter of a pint of lemon
16
242
THE housewife's REFEREE
juice and half the quantity of good sherry, and a tablespoon-
f ui of brandy to keep it. Then add three-quarters of a pint
of cold milk✪ Milk Lemonade, and strain the whole to make it nice and
clear.
Moselle Cup. — Put a large slice of pineapple at the
bottom of the jug with a teaspoonful of powdered sugar
pour over it a half pint of claret, insert a large lump
of ice, and just before serving add a bottle of sparkling
Moselle✪ Moselle Cup.
Page 168 · 12 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Ananas Bowl. — Slice some pineapple thinly, put it into a punch bowl with alternate layers of sugar, pour over the whole a glass of old brown sherry, cover, and let it stand for twenty-four hours ; then pour over as many bottles of Rhine wine as will be needed and one bottle of red wine.
Cardinal. — Cut three Tangerine oranges in slices ; add three drops of essence of cinnamon, three bruised cardamom seeds ; and four ounces of barley sugar dissolved in one pint of hot water. Cover and let the mixture simmer for half an hour, strain and clear ; add a bottle of champagne, and warm up.
BALL-SUPPER AND GARDEN-PAETY BEVERAGES 241
Claret Cup. — One bottle of claret, one of seltzer water, one of sparkling lemonade, a teaspoonful of lemon juice, one pound of chipped ice, a large wineglassful of kümmel, and three teaspoonfuls of sifted sugar. Float a little borage on the top for an hour, then remove it : a strawberry floating in it is a great improvement.
Claret Cup (Cambridge). — One bottle of claret, half a bottle of sherry, a gill of port, a gill of cherry brandy, and two slices of lemon ; add cucumber and verbena to flavour ; put in some broken Wenham ice, and three bottles of seltzer water.
Claret Cup (Oxford). — Pour out two bottles of claret, one pint of sherry, one wineglass of brandy, one of noyeau, and sweeten to taste ; add a little extract of borage, one pint of ice shavings. When ready to serve, add two bottles of seltzer water, and one of champagne.
Champagne Cup. — One bottle of champagne, two of sherry, one liqueur glass of maraschino, two tablespoonfuls of castor sugar, the thin peel of half a cucumber, three pounds of chipped ice. Stir all together, and before serving take out the cucumber, and pour in two bottles of iced soda water.
Cider Cup. — Take one bottle of cider (the Suffolk cider is first rate), one glass of ginger brandy, one of sherry, twelve lumps of sugar, a little borage, and some chipped ice. Just before serving, add two bottles of salutaris water ; sometimes a bottle of ginger beer is added.
Hock Cup. — Mix together one bottle of Hockheimer and one bottle of soda water, and add one or two tablespoonfuls of castor sugar, three large slices of pineapple, and three pounds of chipped ice.
Lemon Squash. — Fill a soda-water glass with chipped ice, the juice of a whole lemon, one and a half teaspoonful of powdered sugar ; fill up the glass with soda water, stir well, ornament with fruits in season, and serve with straws.
Milk Lemonade. — Pour a pint of boiling water on six or eight ounces of loaf sugar, add a quarter of a pint of lemon
THE housewife's REFEREE
juice and half the quantity of good sherry, and a tablespoonful of brandy to keep it. Then add three-quarters of a pint of cold milk, and strain the whole to make it nice and clear.
Moselle Cup. — Put a large slice of pineapple at the bottom of the jug with a teaspoonful of powdered sugar pour over it a half pint of claret, insert a large lump of ice, and just before serving add a bottle of sparkling Moselle.
Records on this page
CardinalAnanas BowlClaret CupClaret Cup (Cambridge)Claret Cup (Oxford)Champagne CupCider CupHock CupLemon SquashLemon SquashMilk LemonadeMoselle Cup