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8
DRINKS
A LA
MODE
Pineapple
Cardinal.
Peel
a
pine-apple
and
cut
it
into
thin
slices.
Put
these
into
a
deep
dish,
cover
them
with
powdered
sugar,
and
let
them
stand
five
or
six
hours.
Put
the
rind
into
a
small
stewpan
with
as
much
water
as
will
cover
it
;
bring
it
to
a
boil,
skim
it,
and
pour
it
over
the
fruit.
Add
six
ounces
of
loaf
sugar
and
a
bottle
of hock.
Cover
and
leave
it
in
a
cool
place
for
three
or
four
hours.
When
required,
stir
well,
and
mix
with
it
a
bottle
of
seltzer
water.
Samson.
Mix
together
a
bottle
of
champagne,
one
of
claret,
two
of
soda
water,
one
wineglassful
of
sherry,
six
strawberries,
three
pounds
of
pounded
ice,
and
four
tablespoonfuls
of
sifted
sugar.
Samson.
Another
Way.
Mix
together
a
bottle
of
claret,
one
of
cham-
pagne,
two
of
soda
water,
one
wineglassful
of
sherry,
six
strawberries,
three
pounds
of
lumps
of
ice,
and
four
tablespoonfuls
of
castor
sugar.
Sherry
Cobbler.
Take
half a
tumblerful
of
chipped
ice,
rub
two
lumps
of
sugar
on
the
zest
of a
lemon.
After-
wards
add
to
this
two
glassfuls
of
sherry.
Stir
all
briskly
together,
and
drink
the
liquor
through
a
straw.