A Cooling Cider Drink

One teaspoonful of carbonate of soda, as much again powdered loaf sugar, a tablespoonful of brandy, one tumbler of cider.

Mix altogether in a tumbler, and fill up with cider.

Cider Cup

Grate nutmeg and gingei over a nice toast, put it at the bottom of a jug, pour over it a wineglass of pale brandy. Fill up with cider. Lay borage-leaves at the top.

Cider Cup

To one quart of cider add one pint of German seltzer-water, a small glass of Cognac brandy, a bunch of borage, a sliced orange, an ounce of sugarcandy; place these in a large jug embedded in ice for an hour and a quarter, then strain the cup, and serve.

Cider Cup

To one quart of cider add half a lemon squeezed, three tablespoonfuls of powdered lump sugar, two wineglasses of pale brandy, a wineglass of curacoa, two slices of lemon, with grated nutmeg on the top. Ice well, and serve with borage. A bottle of soda-water is a great improvement.

Toast And Cider

Take some thin crisp rounds of toast without crust, lay a round in the bottom of a punch-bowl, on this sift some powdered sugar and a little brandy; then another layer of toast with sugar and brandy, and continue till the bowl is rather more than half full. Sweeten (if it be needed) two quarts of cider, throw in some cloves, and when the whole is very hot (do not let it boil) pour it on the toast, and cover the bowl down closely. In an hour it will be ready for distributing in saucers. New or fresh cream cheese should be eaten with it.

Ginger Cool Drink

To six gallons of water, put eight pounds of common loaf sugar, the whites of three eggs well beaten up, and three ounces of the best ginger finely powdered and well mixed with a little water before it is added to the rest. Let it boil gently, and take off the scum thoroughly; it should boil one hour; let it cool, and then add the juice of three large lemons, and also the peel, taken off as thin as possible, and without any of the white; before it is quite cold, add to it rather more than a table-spoonful of yeast, and then put the whole in a cask and bung it up very tight, let it stand for a fortnight more, when it will be fit for use.

Claret Cup

One bottle of claret, one of soda-water, one small glass of brandy, and a lump of ice.

Claret Cup

One bottle of claret, one bottle of soda-water, one glass of brandy, one strip of cucumber, peel of half a lemon, one large lump of ice; sugar to taste.

Expensive Claret Cup

Two bottles of claret, one of champagne, three glasses of sherry, one of noyau, half pound of ice, a few slices of cucumber; sugar if required.

Lay a sprig of flowering borage on the top of these cups.

The "Blues" Cup

Four quarts of water, two bottles of cider, one bottle of perry, one pint of sherry, two large glasses of brandy, sprig of borage.

Champagne Cup

One bottle of champagne, twc bottles of soda-water, one glass o brandy, one pound of ice, a sprig o: flowering borage, or two or three slices of cucumber, and two ouncee of powdered sugar.