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lj4
BOWLS.
451.
fljippocras.
A kind of spiced wine of the medireval age, when one did
not yet understand blending the wines, consequently they always
were of a certain acidity, which was covered by addition of honey
and spices. A recipe for manufacturing hippocras, which Talley–
raut, the head cook of Charles VII., king of France, has made,
reads as follows: To a quart of wine take one-third of an ounce
of very fine and clean cinnamon, one-thirtieth ounce of ginger,
twice as much of cloves, as much of nutmeg, and six ounces of
sugar and honey; grind the spices, put them in a muslin bag,
hang this in the wine for ten to twelve hours, and filter several
times.
Wherever, nowadays, hippocras is made, it is made in the fol–
lowing manner: Cut eight to ten large, aromatic, well-peeled
apples into thin slices; put that in a tureen, add half a pound of
sugar, three or four pepper kernels, the rind of a lemon, one–
third of an ounce of whole cinnamon, two ounces of peeled and
mashed almonds, and four cloves; pour over this two bottles of
Rhine wine, cover it well, and let it soak with the other ingre–
dients; filte(the wine, and you may use this wine also for a bowl.
452. Jrinll'.en lBlo.s.som lllowl.
- Pluck fully developed linden blossoms; look carefully that no
insects are on them; put them in a tureen; pour over that two
bottles of Rhine wine; cover the tureen well, and let it stand from
six to eight hours; strain, and add wine according to the num-
, ber of guests; sweeten to taste, and add finally a pint bottle of
champagne or a bottle of Seltzer.
453.
may
lBowl.
For the preparation of this favorite spring beverage there is
a number of more or less complicated recipes, of which we first
give the simplest one, and afterwards some of the more compli–
cated ones.
Put a handful of woodruff
(asperula odorata)
that has no
blossoms yet, in a bowl; pour over it two bottles of Moselle wine,
cover the bowl, let it soak not longer than half an hour in a very