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BOWLS.
441. <!forhinal.
Peel four bitter oranges with a sharp knife, very carefully;
infuse the peel with four bottles of Rhine wine for ten hours;
sweeten with one and a half pounds of sugar; put it on ice;
strain and serve.
442. '.1\notl)cr.
Take two bitter and two sweet oranges; rub the rind of them
on one and a half pounds of lump-sugar; put the sugar in a
bowl; press the juice of the two sweet oranges over it; add a
bottle of white wine; put it on ice; strain and serve.
443. '.1\notlJcr.
Peel three small oranges; put the rind in a bowl and pour a
bottle of Moselle wine over it; strain the wine after eight hours;
press the juice of seven or eight oranges on two pounds of lump–
sugar; let the sugar melt in the first bottle of Moselle wine;
add three others and a bottle of port wine; a little ananas
syrup will increase exceedingly the taste of the bowl.
444.
<!Idir~
JBomt
a
l''.1\mfritptc.
Peel three or four fresh celery-roots; cut them into thin
slices; cover them in a bowl thickly with powdered suga r; in–
fuse with half a bottle of brandy, arrack, or rum, well cover–
ed, for twelve hours; strain, and add four bottles of Rhin e
wine and one bottle of champagne; put it for two hours on ice,
and add, before serving, a scoop of fine ice.
445.
<!Englisry
<!Iilrcr
JBowl.
Make an extract of a spoonful of green tea in a half-pint of
boiling water; let it stand for fifteen minutes ; pour it into
.t
bowl; add six ounces of lump-sugar, one bottle of cider, two
wineglassfuls of brandy, half a pint of cold water, a couple of
fresh cucumber slices, some leaves of borage, and two leaves of
Roman
sa~e,
and place the bowl on
ic;I';.