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470. Sillabnb.
This word is derived from the old English words, " to sile "
("to strain,") " and "bub" ("beverage").
In a large china pot mix one pint of rich, sweet cream, one
pint of good Rhine o r Hungaria n wine, four or five ounces of
sugar, on which you have rubbed off the rind of a lemon and the
juice of a lemon; let it get very cold on ice; beat to a thick
foam, and
serv~_
in glasses or cups as dess!!rt, or after
coffe~.
471. tlch Sillabub.
On half a pound of sugar rub the rind of two lemons;
break the sugar and dissolve it in a quart of sweet_cream; mix
three-fourths of a quart of claret and the juice of the lemons
with the cream; place on ice for an hour, and serve.
472. .5trmubcrr!) BoUJl.
Take one pint of choice strawberries; cover them with pow–
dered sugar; then take three pints of strawberries and iiifuse
them with one pint of hot sugar syrup two hours; strain them
through flannel upon the sugared strawberries; add three or four
bottles of Moselle wine; put the bowl on ice, and add, finally,
a bottle of champagne.
473. Siucct llloUJl.
One pound of powdered sugar, one and a half lemons cu,t
in slices, without the seeds, and one-fourth of an ounce of stick
cinnamon, are infused in a bottle of Moselle or Rhine wine
twelve hours; strain and serve in glasses.
474. lllcst Jnhian £fongaru.
Pulverize one-fourth of a pound of loaf-sugar; add one wine–
glassful of lemon or lime juice; stir well; add a bottle of Madeira,
half a pint of good brandy, a nd one quart of cold water; mix
all well, a nd grat e the fourth part of a little nutmeg on top;
Pl.I!
in a big lump of ice, a nd serve with biscuits.
This is a favorite drink in the West Indies, and usually taken
cold.