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Among the most useful preparations which have ever been introduced to
the public for the immediate production of delicious beverages, are
NELSON'S BOTTLED JELLIES. These beverages are highly approved for
ordinary use at luncheon and dinner, as well as for afternoon and
evening entertainments, and have a special value for invalids, as they
contain nourishment and are at the same time very refreshing. When
required for use, dissolve a bottle of the jelly, and mix with it five
times its bulk of water, the beverage can then be used either hot or
cold; if in standing it should be slightly thickened it will only be
necessary briskly to stir it with a spoon. Lemon, orange, and cherry
jelly, with the addition of water as directed, will be found superior to
any other beverage of the kind, and specially excellent for children's
parties.
The following "cups" are delicious made with the jelly as directed.
CLARET CUP, made merely with seltzer water, claret, and PORT WINE JELLY,
will be found superior to the ordinary preparation. A little sugar may
be added if desired. To a bottle of claret and a pint of seltzer-water
use a half-pint bottle of PORT WINE JELLY, stir briskly until well
mixed, put in a sprig of balm and borage, three thick slices of
cucumber; place the vessel containing the claret cup covered over on
ice for an hour; strain out the herbs before serving.
BADMINTON CUP is made with Burgundy, in the same way as the above, with
the addition of a bottle of ORANGE JELLY.
CHAMPAGNE CUP requires equal quantities of the wine and seltzer-water,
with a bottle of ORANGE JELLY.
CIDER CUP is made with a pint and a half of cider, a bottle of
soda-water, and a bottle of either ORANGE, LEMON, or SHERRY JELLY.
CHERRY CUP.--Half-a-pint of claret, a quart of soda-water, and a
half-pint bottle of CHERRY JELLY.