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KALTSCHALEN.
479. ([IJCH!) lBi.slJOp.
Remove the pits of one and a half quarts of flne sour cherries,
break one part of the pits, put the cherries and pits with one
pint of wine, one and a half quarts of water, six ounces of sugar,
some stick cinnamon and lemon-peel in a tureen; let all boil
thoroughly until the cherries are perfectly soft; then stir a table–
spoonful of corn-starch in cold water, mix that, while continually
stirring; to the cherries, let boil a while, strain all through a hair–
sieve, and put on ice. When serving, add broken Zwieback,
cherries steamed in wine and sugar, snowballs of the beaten
whites of eggs, seasoned with lemon sugar, etc.
480. ([urrant lBi.slJop.
One quart of choice currants are strained through a hair-sieve
and mixed with half a pound of powdered sugar and a good quart
of light, white wine; put on ice and serve over broken Zwieback
or small biscuits.
481. Jl:.cmon lBi.slJop.
A bottle of white wine with one quart of water and nine
ounces of sugar are heated to the boiling-point (without boiling);
add the yolks of six eggs and a spoonful of flour well whipped,
and take it from the fire; strain through a sieve, add the peel of'
two lemons, which you rubbed off on half a pound of sugar, and
their juice; mix well and let it get cold in the cellar. When
serving, add some biscuits or macaroni.
482. .1lllclon llli.sljop.
A half or whole very ripe melon is cut into small, cubic pieces;
cover them well with sugar, squeeze over it the juice
<rf
a lemon
and let soak for an hour; add two or three bottles of light, ice–
cold white wine; stir
thorou~hly,
add some
small
t>iscuits anrl
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