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446. '.1lnotlJcr.
Peel a lemon or orange very thin; infuse the rind in a cup
of boiling water in a bowl; add some borage-Jeaves, some cu–
cumber slices, some sprigs of balm, half a pound of sugar, one
pint of sherry, Madeira or Malaga (or, instead of this, two win e–
glassfuls of brandy), and two bottles of cider; pu!. the bowl on
ice and serve.
To one pound of lump-sugar add two bottles of Moselle wine,
one bottle of Burgundy and two bottles of champagne; cover
the bowl well and put it on ice.
448. £ilJerr21 JBorol.
The rind of six lemons is infused four hours in one-fourth
quart of boiling water; pour this water in a bowl; add the juice
of two lemons, one pint of sherry, three gills of old Jamaica
rum, three gills of brandy, one pound of lump-sugar; three pints
of cold water, and one pint of boiling milk; mix everything
thoroughly; strain it through flannel, and put it for four hours
on ice.
449. <!fnglisl) ([larct JBorol.
Peel an orange and cut it in slices, likewise half a cucumber;
add a few sprigs of borage and balm, two or three tablespoonfuls
of pulverized sugar, a wineglassful of brandy, or two glasses of
sherry, two bottles of claret, and a bottle of Seltzer ; stir every–
thing well, put it two hours on ice, and strain before serving.
450. Qfnglisl)
~in
JBorol.
Put the rind of a thinly peeled lemon and its juice in a tureen,
add three tablespoonfuls of powdered sugar, and one quart of
water, and let it stand an hour; pour over it one pint of Old Tom
g in. a wineglassful of maraschino, three tablespoonfuls of shaved
ice, and a bottle of Seltzer, and serve.