Rub a quarter of a pound of sugar upon the rinds of two fine China oranges, put it into an enamelled stewpan, and pour on it a pint of water; let these boil gently for two or three minutes, then pour in half a pint of China orange-juice mixed with that of one lemon, and previously strained through muslin; the moment this begins to boil, pour it into a hot jug, and stir to it half a pint of the best Cognac brandy. Serve it immediately. When preferred cold, prepare the syrup with the juice of the fruit, cover it down in the jug, set it into ice, or into a very cool place, and add the spirit only just before the cup is wanted for table. Should the fruit be very acid, increase the proportion of sugar. A few slight strips of the rind of a Seville orange cut very thin, would to many tastes be an agreeable addition to the beverage; which should be made always with fresh sound fruit.
Obs.—For a large cup these proportions must be doubled. Sherry or Madeira substituted for the brandy, will make a pleasant cool cup of this kind; and equal parts of well made lemonade, and of any good light white wine, thoroughly cooled down, will give another agreeable beverage for warm weather; but a much smaller proportion of wine would better adapt it to many tastes.