Peel half a small cucumber and put it into a silver cup together with four ounces of sifted sugar, the juice of one lemon, a little nutmeg, half a glass of curaçoa, and a bottle of claret; when the sugar is thoroughly dissolved, pour in a bottle of soda-water, add ice, and drink. The cucumber should not be left in too long, and a sprig or two of borage will improve the flavour. _Balaclava Cup._ Throw into a large bowl the thinly pared rind of half a lemon, add two tablespoonfuls of sifted sugar, the juice of two lemons, and half a small cucumber, _unpeeled_, in slices. Mix well, and add two bottles of soda-water, two bottles of claret, and one of champagne; mix well, ice, and flavour with borage. _Another Claret Cup._ Put into a large bowl three bottles of claret, a large wine-glass of curaçoa, a pint of dry sherry, half a pint of old brandy, a large wine-glass of raspberry syrup, three oranges and one lemon cut into slices. Add four bottles of aërated water, sweeten to taste, ice and flavour with borage. This is a good cup for a garden-party, or a tent at Ascot; and remember always that the better the ingredients the better the cup. More especially let your brandy be of the right brand. _Yet Another._ Pour into a large jug one bottle of claret, two wine-glasses of dry sherry, and a dash of maraschino. {93} Add a few sliced nectarines, or peaches, and sweeten to taste. Let it stand till the sugar is melted, and then add a sprig of borage. Just before using add one bottle of Seltzer water, and a large piece of ice. Soda-water, Stretton water, or any other natural spring-water may be substituted for Seltzer. _One More_, and a very simple one. Put into a bowl the rind of one lemon pared very thin, add sugar to taste, and pour over it a wine-glass of sherry; then add a bottle of claret, more sugar, a sprig of verbena for flavour, one bottle of aërated water, and a little grated nutmeg; strain and ice. _My Ideal Claret Cup._ Two wine-glasses old brandy, one wine-glass curaçoa, and a little thin lemon-peel, sweeten to taste, and pour over the mixture two bottles of light claret. Just before using add a pint bottle of sparkling moselle, and two bottles of fizzing water. Flavour with borage, and put a large block of ice in the bowl. Nobody who has not tried it can understand how much the addition of a little sparkling Moselle improves a claret cup. _“For’ard On” Cup._