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MIXED DRINKS.
85. <llurkislJ lllaisin
Z~crbet.
Boil one pound of fine raisins slowly in one pint of water,
until they look like the fresh fruit; filter the fluid, and boil this
with one-half pound of sugar to a thick syrup; skim well; let it
get cool; pour into a glass bowl; diminish too great a sweetness
by adding cold water; put the boiled raisins in, a few drops of
orange-flower extract, a few lumps of ice, and serve the sherbet
in glasses.
86.
l!laspb.err~
1.C.emonab.e.
Press any quantity of fresh raspberries; add to one quart of
juice two quarts of fresh water, the juice of a lemon, and half a
pound of powdered sugar; strain, and serve in glasses; or you
may bottle it, to keep it for a short while.
87.
~l~nbatb
ZIJ.erb.et.
Boil as much cut rhubarb as is required for filling half a pint
in one quart of water with four 011nces of sugar, on which the
rind of a small lemon has been rubbed off, for half an hour;
strain the water, let the sherbet get cold, add some lumps of ice,
and serve this very refreshing dr_ink in glasses.
88.
~losc,....lljip
icmonab.e.
Very ripe rose-hips are gathered in the latter part of fall, after
the first frost; remove the pits, and let the hips dry in the open
air in the sun; for each pint of the dried fruit take two quarts
of water; boil both together for half an hour; filter through
ca nton flannel, sweeten to taste with sugar, and serve.
· 89. lllinc i.emonabc.
Rub the rind of one and a half lemons on one and a half
pounds of loaf-sugar; put it in one quart of cold water and
one quart of Rhine wine; add the juice of three lemons; mix
well, if desired, with some cracked ice, and serve.