135 / 186
BOWLS.
135
cool place; take the woodruff out, sweeten with from four to
five ounces of sugar, stir well, and serve the aromatic beverage
at once. You improve the fine taste by adding the thin slices
of one or two peeled oranges.
If
you prepare this delicious
beverage in this simple way, it is the best, as the unadulterated
aroma of the woodruff is obtained; but take care that you do not
leav~
the herb too long in the wine or you will get headache
from it.
454. '.2lnotlJtr.
Two handfuls of woodruff, two or three oranges cut into
slices, two bottles of white wine, and two bottles of claret are
put in a bowl; let it infuse an hour, take the herb _out, and
sweeten to taste.
455. '.2lnot1J£r.
A handful of woodruff, four sprigs of balm, four to six mint–
leaves, as many young strawberry-leaves, and cassis-leaves are
put in a bowl; add two lemons cut into slices, freed from peel
and seeds, and two or three bottles of Moselle wine ;! et soak not
longer than half an hour, add sugar to taste, and ice, if desired.
(N. B.
The first one is, to repeat it once more, the simplest
and best one.)
456.
.fililitia
JBowl.
A beverage similar to Bishop or Cardinal. Infuse the r:nd
of two lemons in one quart of good, white wine six or eight
hours; filter the wine, sweeten with half a pound of sugar, put
it on ice, and use it when you please.
457. Nuhir.
Peel twelve ripe, very fine choice apples; cut into very thin
slices; put that in a bowl with the thinly peeled rind of two
lemons, cover the slices thickly with powdered sugar, and pour
over it a bottle of Rhine or Moselle wine. Cover the bowl, and
le\ it stand from t en to fourteen hours; add, the fullowing day, a
bottle of Moselle and one of champagne; put the bowl on ice,
and serve.