Juice of lemon.

1 teaspoonful of powdered sugar.

I sherry-glassful of liqueur.

1 pint of champagne.

1 pint of soda.

1 slice of cucumber. 1 slice of pineapple. 1 orange cut in pieces. Bunch of mint. Large piece of ice.

Champagne Cup No. 2

1 quart of champagne. 1 glassful of white Curacao. 1 glassful of sherry. Juice of 1 orange.

1 slip of borage, or a slice of cucumber, or green celery-tops.

1 pint of Apollinaris.

Moselle Cup

1 quart of Braunberger or Zeltinger. 1 pony of brandy. Juice Of 1 orange.

Juice of 1 lemon.

1 slip of borage or a slice of cucumber. 1 pint of Apollinaris.

No sugar.

Sauterne Cup

Use brand "Graves".

To a quart of Sauterne add the strained juice of four large lemons. Sweeten with powdered sugar to taste, add a cocktail glassful of brandy, two thirds glassful of maraschino (noyau can be used, but it is not so good), and a teaspoonful of Angostura bitters. Put it on ice until ready to use, and then, not before, add a bottle of Delatour soda, also chilled, or the same amount of soda from syphon. Lastly, add six thin slices of cucumber and a few pieces of any fruit convenient, such as pineapple, raspberries, strawberries, etc., and a piece of ice. Borage is better than cucumber for cups if it can be had.

Cider Cup

1 pint of cider. 1 sherry-glassful of sherry. 1 sherry-glassful of brandy. 1 liqueur-glassful of Curacao. Piece of ice.

of 1 orange sliced. 1 yellow rind of 1 lemon. 1 slice of cucumber. A dash of nutmeg. Sugar to taste.

The Thorp Cocktail

The following formula is for one cocktail only; the same proportions must be observed in making any number of them. Have the glasses well chilled before beginning, and always use sugar syrup instead of sugar for sweetening.

1 teaspoonful of sugar syrup. 1 teaspoonful of orange bitters.

5 teaspoonfuls of Old Tom gin. 5 drops of noyau or maraschino.

Enough cracked ice to chill but not to dilute. Stir with a spoon until thoroughly chilled and blended. The mixture must not be shaken, as that fills it with air. Lastly, take a piece of lemon zest the size of a ten-cent piece, hold it over the cocktail, and express a little of the oil, then drop it in the glass.


Beat the yolk of one egg and a teaspoonful of sugar to a light cream; whip the white of the egg to a stiff froth; mix them together; turn them into a glass; add one teaspoonful of rum or brandy and as much milk as the glass will hold. Stir or shake it well together; add more sugar and rum if desired. Grate a dash of nutmeg over the top; whipped cream may be used instead of milk, and will give more nourishment when it is used for an invalid.