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BOWLS.
139
470.
Zillabub.
This word is derived from the old English words, " to sile"
("to strain, ") "and "bub"(" beverage").
In a large china pot mix o ne pint of rich , sweet cream, one
pint of good Rhine o r Hungaria n wine, four or five ounces of
suga r, on which you have rubbed off the rind of a lemon and the
juice of a lemo n; let it get very cold on ice; beat to a thick
foam, and serve in glasses or cups as d essert , or after coffee.
471.
~\cu
£iillabub.
On half a pound of sugar rub the rind of two lemons;
break the sugar and dissolve it in a quart of sweet cream; mix
three-fourths o f a quart of cla ret and the juice of the lemons
with the cream; place on ice for an hour, and serve.
472.
.Strmubcrr~
Dowl.
Take one pint of choice strawberries; cover them with pow–
dered sugar; then take three pints of strawberries and infuse
them with one pint of hot sugar syrup two hours; strain them
through fl a nnel upon the sugared strawberries; add three or four
bottles of Moselle wine; put the bowl on ice, and add , finally,
a bottle of champagne.
473 .
.5mcct
JBotul.
One pound of powdered sugar, one and a half lemons cut
in slices, without the seeds, and one-fourth of an ounce of stick
cinnamon, are infused in a bottle of Moselle or Rhine wine
twelve hours; strain and serve in glasses.
l174.
lllcst
1nllian
£fongnr.cc.
Pulverize one-fourth of a pound of loaf-sugar; add one wine–
glassful of lemon or lime juice; stir well; add a bottle of Madeira,
h alf a pint of good brandy, a nd one quart of cold water; mix
all well, and grat e the fourth part of a little nutmeg on top; put
in a big lump of ice, and serve with biscuits.
This is a favorite drink in the West Indies, and usually taken
cold.