140 / 186
475. 2l:p:plc 1BislJop.
Peel eighteen to twenty fine, aromatic apples; cut them into
thin slices, steam one-third of them with seven ounces of raisins,
one glass of Rhine wine, seven ounces of sugar, and the juice of
a lemon, and put on ic·e. The rest of the apple slices are boiled in
one and a haif quarts of water with some lemon-peel and stick
cinnamon to a mash; strain; mix with a bottle of Rhine wine
and one pound of pulverized sugar, and serve over the steamed
apple slices on plates.
476. 2lµricot 1Bisl)o:p.
Peel about twelve fine, soft apricots; four of them are cut in
pieces and boiled with the skinned seeds (chopped) and with the
peel of the apricots and half a pound of sugar; boil half an hour
well, strain through a sie:ve upon the others, which you have cut
in two ; let all get cold, and add a few glasses of white wine.
477. 1Bccr 1Bis1Jop.
Pumpernickel is grated on a grater and put in a tureen; mix
with it one-fourth of a pound of powdered sugar, one-fourth of a
pound of choice raisins, a teaspoonful of powdered cinnamon,
an unpeeled lemon, cut in pieces without seeds; add a quart of
white beer or lager
(Franzzskaner),
and serve.
478. }Bilberry 1Bis1Jop.
Boil two quarts of well-cleaned bilberries wit:it half a pint of
water, one-fourth of a pound of sugar, some lemon-peel and
some stick cinnamon; strain through a sieve, mix it with two
quarts of white wine, cream or milk, place the mixture on ice,
and serve over broken Zwieback, grated pumpernickel or snow–
balls.