Page:The Boston cooking-school cook book (1910).djvu/73

 make one gallon. When served, it should be diluted one-half with water.

Claret Cup

1 quart claret wine 1/2 cup Curaçoa 1 quart Apollinaris 1/3 cup orange juice 2 tablespoons brandy Sugar Mint leaves Cucumber rind 12 strawberries

Mix ingredients, except Apollinaris, using enough sugar to sweeten to taste. Stand on ice to chill, and add chilled Apollinaris just before serving.

Sauterne Cup

1 quart soda water 2 cups Sauterne wine Rind 1/2 orange Rind 1/2 lemon 2 tablespoons Orange Curaçoa 1/2 cup sugar (scant) Mint leaves Few slices orange 12 strawberries

Add Curaçoa to rind of fruit and sugar; cover, and let stand two hours. Add Sauterne, strain, and stand on ice to chill. Add chilled soda water, mint leaves, slices of orange, and strawberries. The success of cups depends upon the addition of charged water just before serving.