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46
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®rgcat.
This is a cooling beverage, especially ada pted for sick per–
sons who are forbidden t o drink lemonades; but in many cases,
as by dancing parties, musical e ntertainments, etc. , a lso for the
healthy, very refreshing and pleasing.
Pour boiling water over one-fourth pound of sweet and eight
to ten bitter almonds; place in a sieve ; skin them ; mash with
one-fourth of a pound of sugar, and add , while mashing, a few
drops of cold water. Put it in a china pot; add, gradua lly, one
pint of cold water, stir well, and let the mixture stand in a coo l
place two hours; strain throug h a cloth; place it on ice; add
a nother quart of cold water a nd one pony of orange-flower wa–
ter, and serve.
li63.
lPcaclJ JBowl.
Peel ten to twelve peaches; cut them in quarters; remove
the seeds; put that in a bowl; strew thickly with powdered
sugar, cover the bowl well, and let it sta nd from e ight to ten
hours; add two bottles of Rhine or Moselle wine; place the
bowl on ice, and add, finally, a bottle of Seltzer or of cham–
pagne.
464.
Qrf)c lPopr.
A bowl similar to Bishop or Cardinal, only use Tokay wine
instead of red and white wine.
P are off the rind o f two small bitte r oranges; put the rind in
a bottle of Tokay; cork well, and let stand for twenty-four hours ;
filter, and sweeten to t aste.
465.
<!Englis~
lPoticr JBowl.
Cut three lemons into thin slices; remove the seeds; put the
slices in a bowl; pour over it half a pint of sherry and one quart
of porter: grate a little nutmeg; place on ice a r d serve.