130 / 186
Jllorols.
43~.
'.2lnnnns lBowl.
Peel a fresh pineapple, cut it into slices ; place that in a large
bowl, and cover with one pound of pulverized sugar; cover the
bowl well, and let it stand from twelve to twenty-four hours;
add, according to the number of guests, three, four, or more
bottles of Rhine wine; for every bottle of wine add six ounces
of lump-sugar; place on ice, and add, before serving, a bottle of
champagne.
433. '.2lnnnns <!Inrllinal.
Peel a fresh pineapple; cut it into slices; put that in a bowl,
gugar it well, pour in one bottle of Rhine wine, and let it stand
for a couple of hours; add, then, according to the number of
guests, three or four bottles of Rhine wine; put it on ice, and
serve.
434. '.2\.nnnns JJnlr:p.
Peel a ripe pineapple; Cl1t
it
into thin slices, and place that
in a bowl; add the juice of two oranges, one gill of raspberry
syrup, one gill of maraschino, one gill of old Holland gin, one
bottle of sparkling Moselle wine, and a scoop of shaved ice; mix
thoroughly, and fill into glasses.
435. '.2l:pplt JBowl.
Peel twelve good, juicy, aromatic apples ; remove the seeds;
cut them into thin slices; put in a tureer..thickly strewed with fine
sugar; cover the tureen well, and let it stand in a cool place
twe nty-four hours; add a wineglassful of old Jamaica rum, and let
it stand again for two hours; pour three to four bottles of a light
Moselle or Rhine wine over it; put the tureen on ice for a few
hours; strain the wine through flannel, and add one bottle of
champagne.