Keep hot over hot water.
=Claret Cup.= INGREDIENTS.
2 quarts of claret.
1 cup of sugar.
1 cup of water.
5 lemons cut in slices.
1 dozen whole cloves.
2 qts.

of charged Apollinaris or soda water.
1/4 a cup of brandy, sherry or maraschino.
Ice.
Boil the sugar and water about six minutes; let cool, then add the lemon slices, with seeds removed, and the cloves; let stand some hours in a cold place.

When ready to serve, add the claret, water and liqueur, all chilled on ice.

Put a piece of ice in the pitcher and pour over it the mixture.

The beverage should not be sweet.
[Illustration: Copper Chafing-Dish with Earthen Casserole.].