143 / 308
MIXED
DRINKS.
143
85.
Surki0I)
liaiain
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.
Haspbm*2
Cemonabe.
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.
Rljtibarb
Sherbet.
Boil
as
much
cut
rhubarb
as
is
required
for
filling
half
a
pint
in
one
quart
of
water
with
four
ounces
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
drink
in
glasses.
88.
Ho0-r
Cemoncrtre.
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
canton
flannel,
sweeten
to
taste
with
sugar,
and
serve.
89.
lUine
Cemonatoe.
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.