Claret Cup (Soyer's).—Peel two lemons very thinly, and lay the peel in a basin; add four table- spoonfuls of caster sugar, the juice of four lemons, a few slices of cucumber (leave the peel on), pour on to this two bottles each of soda water and claret, well iced, one bottle of iced champagne, and stir up well. (With all due deference to so great an authority, this is even nicer if the yellow part of the lemons be rubbed off on to the sugar; moreover, the directions as to making this in a bowl half buried in ice must be strictly observed.)