Common-Sense Papers on Cookery

also invariably be found that each person thinks his own recipe the best. In this respect claret-cup may be said to have taken the place of punch, disputes about the best method of brewing a bowl of which are said in days of old to have even led to duels being fought between the rival brewers. I will give two recipes for making claret-cup—one, which may be called strong cup, suitable for dinner, and another weaker cup, more adapted to be drunk after cricket or rowing. There are, perhaps, few occasions when a deep draught of a cool fluid is more grateful than after a long pull on the river on a hot day. Of course the basis of claret-cup is claret; but one word of warning somewhat similar to that we gave in connection with turtle soup. It is impossible to make a good cup out of really bad claret. I do not mean cheap claret, but sour. It is quite possible to get a good sound wine for twenty-four shillings a dozen, or even less; but at the same time it is quite possible to pay more, and get a sour compound that would be unfit for cup or any other purpose. On the other hand, to use really good claret, such as Château Margaux or Château Latour, for making cup, would be as bad as using 1834 port to make negus. Perhaps the most difficult point to determine in making claret-cup is its sweetness. Now, as this is purely a matter of taste, I would recommend persons to err on the side of too little sugar rather than too much, as it is always easy to add, but impossible to take away. Take therefore about an ounce and a half of white sugar, and dissolve it by pouring a table-spoonful of hot water on it, and afterwards adding a little claret. I have always found this plan best, as otherwise the sugar is apt to settle at the bottom of the cup or jug, thereby often making the compound not quite sweet enough at starting, and a