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KALTSCHALEN.
483. .filttlberr12 JlHslJop.
Select from one pint of ripe mulberries the third or fourth
part,
i.
e.,
the largest and best, place the rest in one or one and
a half quarts of water over a slow fire and boil them well; strain,
add one pint of wine (best red wine), some lemon-peel and seven
ounces of sugar; boil this well together, let it get cold, and serve
over the selected berries which you covered with sugar.
484. ®range lBislJop.
On half a pound of sugar rub the rind of two oranges; heat
to the boiling-point in one pint of water; when the water has got
cold. squeeze the juice of four oranges, add one bottle of white
wine and the peeled slices of two oranges.
485. 1PendJ lBislJop.
Boil a number of peaches cut in two, soft in water after you
have removed their pits; mix them with one and a half quarts of
white wine and three-fourths of a pound of sugar and let it get
cold on ice.
486. 1Pincapplc lBislJop.
Peel a pineapple and cut into four pieces; one-half is cut into
slices; cover these with sugar and place on ice; grate the other
half, boil it up in one quart of sugar syrup and press through a
cloth; add to this syrup one and a half bottles of Rhine wine and
the juice of a lemon, sweeten to taste with powdered sugar, put
wine and slices in a tureen, let it get cold on ice and serve in
glasses or on plates.
487. lllnspberru lBislJop.
From one quart of choice raspberries .select the best, cover
them with sugar in a tureen, then press the «emaining berries
through a hair-sieve, mix with one pint of water, one bottle o f
white wine, the rind of a lemon rubbed off on eight ounces of
sugar; pour this mixture over the be rries in the tureen , let it get
cold on ice and serve with sm<J.11
bi~cuits.