1896 Fancy Drinks and Poplular Beverages by the only William (paper cover)

MIXED DRINKS.

81. <1rnrkislJ ®range £i1Jet-bet.

Peel five or six sweet oranges very carefully, divide them into

pieces, cut each piece again in two, remove the seeds and the

thin skin; put all in a tureen, then place one-fourth pound of

powdered sugar and the juice of two oranges in an enameled

pot; stir over a slow fire until it begins to boil; take it from the

fire, let it get cool, pour it into the tureen, add one quart of

cold water, a few drops of orange-flower essence, a few lumps of

ice, stir well and serve.

82. lJlear

One or two pounds of dried pears are washed, cut in quarters,

freed from seeds and pips, infused in one and a half quarts of

boiling water in a well-covered tureen over night; the following

day add some sugar, stick cinnamon and lemon-peel; boil until

the pears are soft, take them out, strain after cooling, add the

pears and sorr.e lumps of ice, and serve.

(In the same way it may be prepared from fresh pears.)

83. lJlersian

One pound of ripe, fresh strawberries are mashed in a tureen

with a wooden spoon; add a lemon cut in pieces without the

seeds, and a teaspoonful of orange-flower water; pour over it one

and a fourth quarts of fresh water, let it stand covered three

hours.

Strain through canton-flannel, press the fruit hard to make

them yield as much juice as possible, add one pound of lump–

sugar, stir until the sugar is dissolved, put on ice, and serve.

84. lJlomegranau SIJerbet.

A few ripe pomegranates are cut in pieces; leave some

aside, press the rest through a cloth and boil the juice with the

same quantity of water and one-fourth pound of sugar, while

continually stirring; boil it to a thick syrup.

After it is cool pour it into a tureen, add some fresh water, a

few drops of orange-flower water, a few lumps of ice and the

fruits you left aside.