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309.
WINE JELLY.
For two quarts of quick made Jelly. Put
one box pulverized gelatine into bowl, pour
over it one pint of boiling water, add 1
%
pounds granulated sugar, the juice of three
lemons and one orange.
Stir _well, until
sugar and gelatine are dissolved, then add
one and one-half pints cold water, one pint
Sherry or Port Wine and two tablespoonfuls
of Abbott's Bitters.
Stand away to cool.
This will serve from ten to twelve people.
310.
ORANGES d'ABBOTT.
Remove peel, break oranges into small
sections and cut crosswise, add 3 to 4
dashes Abbott's Bitters to each portion,
sweeten to suit. Improved by being on ice
a few hours or over night.
311.
SHERBET.
To each quart of Lemonade add two (or
three) tablespoonfuls
of Abbott's Bitters
before freezing.
,vhen nearly frozen add
a meringue made of the white of one egg
and small tablespoonful of sugar.
When printed on Menu cards this is styled
''Sherbet d'Abbott."
312.
ICED TEA.
In large glass
%
filled with cracked fee.
Squeeze half lemon. Teaspoonful Abbott's
Bitters.
Fill glass with tea. Sweeten to
suit taste.
Digitized
by
Original from
UNIVERSITYOFCALIFORNIA