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BOWLS.
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462.
®rgcat.
This is a cooling beverage, especially adapted for sick per–
sons who are forbidden to drink lemonades; but in many cases,
as by dancing parties, musical entertainments, etc., also for the
healthy, very refreshing and pleasing.
Pour boiling water over one-fourth pound of sweet and eight -
to ten bitter almonds; place in a sieve; skin them; mash with
one-fourth of a pound of sugar, and add, while mashing, a few
drops of cold water. Put it in a china pot; add, gradually, one
pint of cold water, stir well, and let the mixture stand in a cool
place two hours; strain through a cloth; place it on ice; add
another quart of cold water and one- pony of orange-flower wa–
ter, and serve.
463.
1!Jcac1J Jllowl.
Peel ten to twelve peaches; cut them in quarters; remove
the seeds; put that in a bowl; ,strew thickly with powdered
sugar, cover the bowl well, and let it stand from eight to ten
hours; add two bottles of Rhine or Moselle wine; place the
bowl on ice, and add, finally, a bottle of Seltzer or of cham-
pagne.
464. <!rlJe
iJJope.
A bowl similar to Bishop or Cardinal, only use Tokay wine
instead of red and white wine.
Pare off the rind of two small bitter oranges; put the rind in
a bottle of Tokay; cork well, and let stand for twenty-four hours;
filter, and sweeten to taste.
465.
<!Englis~
lPorter Jllowl.
Cut three lemons into thin slices; remove the seeds; put the
slices in a bowl; pour over it half a pint of sherry and one quart
of porter: grate a little nutmeg; place on ice and serve,