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CLARET CUP

(Beverages) - (The International Jewish Cook Book)







Squeeze into a glass pitcher the strained juice of one and one-half
lemons, add two tablespoons of powdered sugar, one tablespoon of red
curaçao; then pour in three cups of claret, and one cup of apollinaris
water. Mix thoroughly, add a few slices of orange or pineapple, or both,
and a few maraschino cherries. Cut the rinds from two cucumbers without
breaking them, hang them on the inside of the pitcher from the top; drop
in a good-sized lump of ice and serve at once in thin glasses. Place a
bunch of mint at the top of the pitcher.

Other Recipes


Badminton Claret Cup

Rub six lumps of sugar on a lemon, strain the juice of the lemon over
the sugar and add a glass of good sherry, two sprigs of verbena, a few
slices of cucumber and a quart of claret. Place in the bowl a large
piece of ice, and when ready to serve add a quart of sparkling mineral
water.

Other Recipes


Claret Cup

MRS. HENRY THOMSON.



Six bottles of claret, one of sherry, three wine glasses of brandy, five

bottles of soda water, sugar to taste.









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