a
100 years ago. Among his frequent guests were Mark Lemon,^
journalist, humorst and editor of "Punch", William Wilkie
Collins, the novelist;; Clarkson Stanfield, a marine painter5
John Porster, author of the first important biography of
Dickens. Every artist of the time might be found in Dickens'
parlor. Those were good talk parties with punch, cup by
potent cup, adding its agreeable sparkle to zest the
conversation.
Among his personal papers Mr.Dickens left four punch
recipes, handwritten, which he used the year around. These
are a part of New York University's Pales Collection of
manuscripts and rare books. This spring when Graham Storey,
English author and editor, soon to publish the letters of
Charles Dickens, was invited to speak at the University, a
party was given and the Dickens Champagne Cup was served.
This recipe is below, along with his Claret Cup.These should
not be made more than 20 minutes before serving.
CHAMPAGNE CUP
4 lumps sugar Thin rind of 1 lemon
-g- cup boiling water
1 bottle (4/5 quart) champagne
1-g- cups sherry wine
2 strips (5 if inches) cucumber rind
18 ice cubes
Combine sugar, lemon rind and boiling water. Let stand,
covered, for 10 minutes. Stir in champagne, sherry,
cucumber strips and ice. Remove cucumber in 10 minutes.
Yields about 6 cups.
CLARET CUP
6 lumps sugar Thin rind of 1e lemon
-g- cup boiling water l/3 cup brandy
1 bottle (4/5 quart) claret wine
2 cups club soda 1/4 teaspoon nutmeg
18 ice cubes
Combine sugar, lemon rind and boiling water. Let stand,
covered, for 10 minutes. Stir in brandy, claret, soda,nutmeg
and ice. Yields about 7 cups.
(Clementine Paddleford in de New York Herald Tribune van
5 Juli 1964).
