CUPS--SPARKLING AND STILL

Sun (Auckland), Volume II, Issue 531, 7 December 1928, Page 5

CUPS--SPARKLING AND STILL

HOW TO MAKE THEM GENERAL HINTS ON MAKING CUP. Wine cup is a popular drink to serve when informal entertaining is the question. It has the advantage of being considerably less expensive than wine undiluted. Do not add ice to the cup itself, or it will become poor and thin as the ice melts. Ice is necessary, but it should merely surround the vessel in which the cup is mixed. Use a prepared syrup instead of sugar. A pint of boiling water 'poured over lib of the best loaf sugar, with the juice of a lemon added, makes a syrup which when cold may be bottled and used to sweeten the cup as required. Another hint: Add mineral water last of all, just before serving. Any of the following cups may be served at a little dance, supper, or indeed any informal evening entertainment:— Hunt Cup.—Use one bottle of sound burgundy, with syrup to taste. Add one unpeeled orange cut in slices, a strip of cucumber peel if obtainable, a few brandy cherries with a tablespoonful of their liquor, a few leaves of verbena, and a wineglassful of curacao. Let these ingredients stand in a jug, on the ice, for an hour; strain, and add iced soda water just before serving. Hock Cup.—Take one bottle of hock, add three slices of lemon, five or six slices of orange, a small glass of brandy, a slice of pineapple, and a teaspoonful of maraschino. A very little syrup may also be added. Leave on ice; strain, and add iced soda w-ater at the last moment. Cider Cup.—Pour one quart of cider into a jug, add two or three slices of lemon, or a sliced orange, avoiding the tw r o outside slices. A litle syrup can be added or not, according to the sweetness of the cider—sweet champagne cider will not need sw-eetening. Add also a good-sized glass i| brown sherry, a small glass of brandy, and a teaspoonful of maraschino. Leave on ice till required, when add a very little grated nutmeg, iced soda water, and a slice or two of of cucumber if procurable. Beer Cup.—To a quart of ale add a little brown sugar, about half an ounce of grated ginger, a glass of sloe gin, and half a grated nutmeg. Let this stand for about an hour, stirring occasionally. Then add a large piece of crust of bread, toasted dark brown, and serve at once with the chili off. Fruit Cup.—Cut a pineapple into very thin slices, and add to a bottle of iced champagne. Put in a few verbena leaves, a teaspoonful of maraschino, a bottle of iced soda water, and a wineglassful of brandy cherries, with their liquor, and serve, at once. SIMPLE SMALL CAKES Sieve lib of flour with a teaspoonful of baking- powder and a pinch of salt. Rub in Jib of butter, or half butter and half margarine or lard. Add 2oz of caster sugar, loz of carraway seeds, or 2oz of currants or jjsultanas, and mix with enough milk or sour milk to form a smooth rather stiff paste. Shape into buns, put on a greased baking tin, and bake in a fairly hot oven 10 to 15 minutes, or until a skewer comes out clean if inserted in the top of the cakes. .