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BOWLS.
13
I
43 6. l3
cii:rminton.Peel one-half of a cucumber of medium size; cut into rather
thick slices; put them in a bowl; add six ounces of pulverized
sugar; grate a little nutmeg on top of it, and add a bottle of
claret; put the bowl on ice, and add, after stirring, a siphon of
Seltzer.
437. <!EnglislJ JBccr l3orul.
Infuse the peel of a lemon, a thin slice of toast, some ground
nutmeg and some pulverized ginger in a large wineglassful of
brandy; add a sprig of borage, one of pimpernel, and some
slices of peeled apples; pour over it two quarts of porter or ale,
sweeten with three tablespoonfuls of sugar; cool it, and serve
with cheese, bread and butter.
438. ([oltr JBislJop.
Peel a green, bitter orange very thin; put that in a new
earthen pot; infuse it in one bottle of best Bordeaux or Bur–
gundy in the well-covered pot from ten to twelve hours; strain,
and sweeten at discretion.
439. <!EnglislJ JBislJop.
(WARM.)
Make slight incisions into the rind of four small, bitter or–
anges; roast them before a fire, on a grate, on both sides; place
them in an enameled pot; add two bottles of fine claret, a few
pieces of cinnamon and a fried bread-crust; cover the pot well,
and let it simmer from six to eight hours; strain the wine through
flannel, and sweeten to taste and serve.
li40.
llhtssinn JBisryop.
Peel the rind of four bitter oranges; put in a tureen and in–
fuse with three bottles of Muscat Lunel for an hour; strain the
wine through flannel; bottle, and place on ice for one or two
hours; then serve in
glasse~.