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11\altsdJalen.
475. '.2\µµlc lllislJop.
Peel eighteen to twenty fine, aromatic apples; cut them into
thin slices, steam one-third of them with seven ounces of raisins,
one glass of Rhine wine, seven ounces of sugar, and the juice of
a lemon, and put on ice. The rest of the apple slices are boiled in
one and a half quarts of water with some lemon-peel and stick
cinnamon to a mash; strain; mix with a bottle of Rhine wine
and one pound of pulverized sugar, and serve over the steamed
apple slices on plates.
476. '.2\µricot lllislJop.
Peel about twelve fine, soft apricots; four of them are cut in
pieces and boiled with the skinned seeds (chopped) and with the
peel of the apricots and half a pound of sugar; boil half an hour
well, strain through a sieve upon the others, which you have cut
in two; let all get cold, and add a few glasses of white wine.
477. lllccr lllislJop.
Pumpernickel is grated on a grater and put in a tureen; mix
with it one-fourth of a p_ound of powdered sugar, one-fourth of a
pound of choice raisins, a teaspoonful of powdered cinnamon,
an unpeeled lemon, cut in pieces without seeds; add a quart of
white beer or lager
(Franziskaner),
and serve.
478. lllilbcrry lllislJop.
Boil two quarts of well-cleaned bilberries with half a pint of
water, one-fourth of a pound of sugar, some lemon-peel and
some stick cinnamon; strain through a sieve. mix it with two
quarts of white wine, cream or milk, place the mixture on ice,
and serve over broken Zwieback, grated pumpernickel or snow–
balls.