Salads, Sandwiches and Chafing-Dish Dainties

Salads, sandwiches and chafing-dish dainties from the Boston Cooking-School's magazine editor, with fifty photographed dishes.

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Claret Cup

INGREDIENTS.

I dozen whole cloves. 2 qts. of charged Apollinaris or soda water. ¼ a cup of brandy, sherry or maraschino.

Ice.

Boil the sugar and water about six minutes; let cool, then add the lemon slices, with seeds removed, and the cloves; let stand some hours in a cold place. When ready to serve, add the claret, water and liqueur, all chilled on ice. Put a piece of ice in the pitcher and pour over it the mixture.

The beverage should not be sweet.

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