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put
it
in
a
saucepan,
cover
closely,
and
let
it
slowly
come
to
a
boil
and
steep
ten
minutes.
Strain,
season
and
serve
very
hot.
$
BISHOP
#
WIPE
and
polish
one
large
lemon
and
one
firm,
solid
orange,
and
stick
them
all
over
with
cloves
and
cinnamon
in
the
rinds.
Set
them
in
a
shallow
pan
with
a
little
water, sugar,
cin-
namon,
cloves,
allspice
and
mace,
and
roast
them
a
long time
in
a
slow
oven.
Boil
a
bottle
of
Zin-
fandel,
sweeten,
and
add
the
juice
of
half
a
lemon;
put
the
roasted
fruit
and
spice
in
it.
Grate
a
little
nutmeg
over
the
top
and
serve
piping
hot.
$
BLACK
COFFEE
$
PUT
three
tablespoonfuls
of
coffee,
ground
very
fine,
in
the
strainer
of
a
French
coffee-
pot,
and
pour
through
the
top
a
pint
of
boiling
water.
Draw
off
the
filtered
coffee
from
the
under
part
and pour
it
again
over
the
coffee.
Do
this
three
times,
and
the
third
let
it
stand
a
moment
until
it
reaches
boiling
point,
and
use
at
once.
$
BOUILLON
$
FOR
four
quarts
of
cleared,
cold
beef
stock,
add
a
three-pound
fowl
dressed
as
for
boiling,
and
about
a
pound
of
veal
bones.
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