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BOWLS.
466. lBowl
a
la l?arisienne.
(FOR TWELVE.)
A large bowl, containing about two gallons; the juice of six
peeled lemons, the juice of six peeled oranges, one pound of
pulverized sugar, two quarts of champagne, two quarts of Bur–
gundy; dissolve this exceedingly well; add a bottle of Jamaica
rum, half a bottle of brandy, a whiskey-tumbler of chartreuse
(green or yellow), three ponies of bened1ctine, two ponies of
cura<;ao, two ponies of maraschino, one bottle of plain soda, or
other mineral water. You may add a small pineapple, peeled
and sliced. Mix this well, and have it cold on a large piece
of ice; serve in fine glasses.
467.
l!laspberr~
lBowl.
The same recipe as for a strawberry bowl, only raspberries in–
instead of strawberries.
468. lllesHra lBowl.
On a dry, sunny day pluck a little basket of fully developed
mignonette blossoms; free them from all green leaves; cut the
stalks off to the blossoms, and look carefully that no insects or
small caterpillars are on them; then place them in a tureen; in–
fuse them for twelve hours, well covered in half a pint of arrack
or brandy and half a bottle of Rhine wine; strain through flan–
nel; add three bottles of Rhine wine; sweeten to taste; put it on
ice, and add, before serving, a bottle of champagne or Seltzer.
469. tllum .flip.
Heat three-fourths of a pint of ale; beat three or four eggs
with four ounces of pulverized sugar, a teaspoonful of pulver–
ized ginger, a little grated nutmeg and a finely chopped lemon–
peel and a gill of old Jamaica rum to a consistent foam; add
the nearly boiling ale, while constantly stirring, and pour the
beverage a few times from one vessel into another; serve in
glasses.