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

BOWLS.

458.

Nectar in il)e <!fogli5IJ

.St~le.

(FOR BOTTLING.)

Put the rind of two or three lemons, one pound of raisins

(without seeds and cut in pieces), one and a half pounds of loaf–

sugar, in a tureen, and pour over it nine quarts of boiling water;

after cooling add the juice of the lemons, let the beverage stand

a week in a cool place; stir daily, then filter through a flannel

bag, and bottle; you may use it right away.

459.

~noilJcr.

Two pounds of raisins (without seeds and cut in small

and four pounds of sugar are infused in nine quarts of boil–

ing water; stir until the water is getting cool; add two lemons

(cut in slices), one and a half to two quarts of rum or best brandy;

cover the vessel well and let it stand a week; stir daily a few

times, press all through flannel, let it stand for another week for

getting clear; decant into bottles for immediate or future use.

460. ®range lBowl.

Rub the. peel of one large or two small oranges on sugar;

pour over it a bottle of Moselle wine, and let it stand two hours;

then peel six oranges very neatly, divide them into nice cuts,

remove the seeds and their inner skin, partially, that the juice

may flow out freely; add one pound of pulverized sugar and four

bottles of white wine; put the bowl on ice, and add, before serv–

ing, a bottle of champagne.

461. ®range <!rnr'hinal.

Peel an orange very thin with a sharp knife; add three bot–

tles of Rhine wine; let it stand at least from eight to twelve

hours; strain the wine through a sieve; add the juice of six or–

anges and one and a half pounds of sugar.