1896 Fancy Drinks and Poplular Beverages by the only William (paper cover)

BOWLS.

43 6. JBallminton.

Peel one-l}alf of a cucumber of medium size; cut into rather

thick slices; put them in a bowl; add six ounces of pulverized

sugar; grate a little nutmeg on top of it, and add a bottle of

claret; put the bowl on ice, and add, after stirring, a siphon of

Seltzer.

437. <!EnglislJ Bur JBoml.

Infuse the peel of a lemon, a thin slice of toast, some ground

nutmeg and some pulverized ginger in a large wineglassful of

brandy; add a sprig of borage, one of pimpernel, and some

slices of peeled apples;· pour over it two quarts of porter or ale,

sweeten with three tablespoonfuls of sugar; cool it, and serve

with cheese, bread and butter.

438. Qiolll JBislJoµ.

Peel a green, bitter orange very thin; put that in a new

earthen pot; infuse it in one bottle of best Bordeaux or Bur–

gundy in the well-covered pot from ten to twelve hours; strain,

and sweeten at discretion.

439. <!EnglislJ JBislJop.

(WARM.)

Make slight incisions into the rind of four small, bitter or–

anges; roast them before a fire, on a grate, on both sides; place

them in an enameled pot; add two bottles of fine claret, a few

pieces of cinnamon and a fried bread-crust; cover the pot well,

and let it simmer from six to eight hours; strain the wine through

flannel, and sweeten to taste and serve.

440. lllnssian JBislJoµ.

Peel the rind of four bitter oranges;- put in a tureen and in–

fuse with three bottles of Muscat Lune! for an hour; strain the

wine through flannel; bottle, and place ori ice for one

two

hours; then serve in glasses,