Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War.: With The Plain Art of Cookery for Military and Civil Institutions

to the command, and Colonel Stirling, Sir Colin’s aide-de-camp. The evening closed merrily. After the generals and the Staff had retired, the bagpipes continued playing, and all that remained in the banqueting-hall commenced dancing--people, plates, dishes, bottles, and glasses included. The next day, Sir Colin, after paying a friendly farewell visit to all, embarked at Kamiesch on board the French mail. A few days before Sir Colin Campbell’s departure, a grand dinner was given to General della Marmora at head-quarters, and Captain Ponsonby called upon me to ask whether I could not prepare something new in honour of the Sardinian general. I promised to turn my attention to the matter. As the dinner was fixed for the following day, I had but a short time to produce any novelty. The idea struck me that a new and well-iced beverage would be very acceptable during the hot weather. This led to the invention of the Crimean cup _à la Marmora_, which met with high approbation, and was quaffed with great gusto at the grand Marmora dinner at head-quarters. The receipt is as follows:-- RECEIPT FOR CRIMEAN CUP À LA MARMORA, OR POTAGE À LA MER BLANCHE. _Proportions._--Syrup of orgeat, one quart; cognac brandy, one pint; maraschino, half-a-pint; Jamaica rum, half-a-pint; champagne, two bottles; soda-water, two bottles; sugar, six ounces; and four middling-sized lemons. Thinly peal the lemons, and place the rind in a bowl with the sugar; macerate them well for a minute or two, in order to extract the flavour from the lemon. Next squeeze the juice of the lemons upon this, add two bottles of soda-water, and stir well till the sugar is dissolved; pour in the syrup of orgeat, and whip the mixture well with an egg-whisk in order to whiten the composition. Then add the brandy, rum, and maraschino; strain the whole into the punch-bowl, and just before serving add the champagne, which should be well iced. While adding the champagne, stir well with the ladle: this will render the cup creamy and mellow. Half the quantity given here, or even less, may be made; this receipt