142 / 308
142
MIXED
DRINKS.
81.
Surkisl)
range
Sorbet.
Peel
five
or
six
sweet
oranges
very
carefully,
divide
them
into
pieces,
cut
each
piece
again
in
two,
remove
the
seeds
and
the
thin
skin;
put
all
in
a
tureen,
then
place
one-fourth
pound
of
powdered
sugar
and
the
juice
of
two
oranges
in
an
enameled
pot;
stir
over
a slow
fire
until
it
begins
to
boil;
take
it
from
the
fire,
let
it
get
cool,
pour
it
into
the
tureen,
add
one
quart
of
cold
water,
a
few
drops
of
orange-flower
essence,
a
few
lumps
of
ice, stir
well
and
serve.
82.
$ear
Sherbet.
One
or
two
pounds
of
dried
pears
are
washed,
cut
in
quarters,
freed
from
seeds
and
pips,
infused
in
one
and
a
half
quarts
of
boiling
water
in
a
well-covered
tureen over
night;
the
following
day
add
some
sugar,
stick
cinnamon
and
lemon-peel;
boil
until
the
pears
are
soft,
take
them
out,
strain
after
cooling,
add
the
pears
and
some
lumps
of
ice,
and
serve.
(In
the
same
way
it
may
be
prepared
from
fresh
pears.)
83.
JJerman
Stjevbtt.
One
pound
of
ripe,
fresh
strawberries
are
mashed
in
a
tureen
with
a
wooden
spoon;
add
a
lemon
cut
in
pieces
without
the
seeds,
and
ateaspoonful
of
orange-flower
water;
pour
over
it
one
and
a
fourth quarts
of
fresh
water,
let
it
stand
covered
three
hours.
Strain
through
canton
flannel,
press
the
fruit
hard
to
make
them
yield
as
much
juice
as
possible,
add
one
pound
of
lump-
sugar,
stir
until
the
sugar
is
dissolved,
put
on
ice,
and
serve.
84.
IJomcgranate
Sljerbet.
A
few
ripe
pomegranates
are
cut
in
pieces;
leave
some
aside,
press
the
rest
through
a
cloth
and
boil
the
juice
with the
same
quantity
of
water
and
one-fourth
pound
of
sugar,
while
continually
stirring;
boil
it
to
a
thick
syrup.
After
it
is
cool
pour
it
into
a
tureen,
add
some
fresh
water,
a
few
drops
of
orange-flower
water,
a few
lumps
of
ice
and
the
fruits
you
left
aside.