57 / 92
Hotne-made Beverages.
57
and no more scum rises. When cold, pour into
bottles, cork them tightly and seal with bottling
wax.
Persian Sherbet.
Mash J lb. of ripe strawberries, and put them
into a bowl with the juice of half a lemon, a
teaspoonful of orange-flower water, and a pint
of cold water. Rub 6 oz. loaf sugar on to the
rind of a lemon, pound it, and put it into the
bowl. Let it all stand on ice for 4 hours,
stirring occasionally, then strain and serve.
Pileorade.
Rub 4 oz. loaf sugar on the rind of 2 lemons
and 2 oranges till all the zest is extracted,
then put it into a jug with the strained juice,
4 oz. thinly sliced pineapple and 3 pints of boil
ing water. Cover the jug, and let it stand until
cold, stirring occasionally, then strain, and let
it stand on ice for an hour before serving.
Pineapple Brandy.
Peel and slice the pineapple,remove the eyes,
weigh it, and to every pound of fruit allow 8 oz.
crushed sugar candy. Three- parts fill some
wide-mouthed fruit bottles with alternate layers
of pineapple and sugar, fill up with brandy, cork
and seal the bottles, and infuse for 2 months,
then strain and rebottle.
Pineapple Cardinal.
Peel a pineapple, remove the eyes, and slice
it thinly. Put the fruitinto a bowl and sprinkle
1 oz. castor sugar over it. Put the pineapple
rind and eyes into a pan with 8 oz. sugar and a
pint of water. Boil gently for ten minutes,
removing the scum as it rises, then strain over
the fruit, cover the bowl and leave for6hours on
ice. Before serving, strain and add one and a
half pints of champagne or white wine.
Pineapple Julep.
Peel a pineapple, remove the eyes, and sUce
it thinly. Put the fruit into a bowl with 2 oz.
castor sugar, the strained juice of 2 oranges,
a gill of raspberry vinegar or fresh juice, and the
same quantity of rum and maraschino. Let it
stand on ice for an hour, and just before serving
add a bottle of iced moselle.