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432.
3lncma0
Barol
Peel
a
fresh
pineapple,
cut
it
into
slices;
place
that
in
a
large
bowl,
and
cover
with
one
pound
of
pulverized
sugar;
cover
the
bowl
well,
and
let
it
stand
from
twelve
to
twenty-four
hours;
add,
according
to
the
number
of
guests,
three,
four,
or
more
bottles
of
Rhine
wine;
for
every
bottle
of
wine
add
six
ounces
of
lump-sugar;
place
on
ice,
and
add,
before
serving,
a
bottle
of
champagne.
433.
2lnana0
(KarMnaL
Peel
a
fresh
pineapple;
cut
it
into
slices;
put
that
in
a
bowl,
sugar
it
well,
pour
in
one
bottle
of
Rhine
wine,
and
let
it
stand
for
a
couple
of
hours;
add,
then,
according
to
the
number
of
guests,
three
or
four
bottles
of
Rhine
wine;
put
it
on
ice,"
and
serve.
434.
Ananas
Mep.
Peel
a
ripe
pineapple; cut
it
into
thin
slices,
and
place
that
in
a
bowl;
add
the
juice
of
two
oranges,
one
gill
of
raspberry
syrup,
one
gill
of
maraschino,
one
gill
of
old
Holland
gin,
one
bottle
of
sparkling
Moselle
wine,
and
a
scoop
of
shaved
ice;
mix
thoroughly,
and
fill
into
glasses.
435.
Tipple
Bowl.
Peel
twelve
good,
juicy,
aromatic
apples;
remove
the
seeds;
cut
them
into
thin
slices;
put
in
a
tureen
thickly
strewed
with
fine
sugar;
cover
the
tureen
well,
and
let
it
stand
in
a
cool
place
twenty-four
hours;
add
a
wineglassful
of
old
Jamaica
rum,
and
let
it
stand
again
for
two
hours;
pour
three
to
four
bottles
of
alight
Moselle
or
Rhine
wine
over
it;
put
the
tureen
on
ice
for
a
few
hours;
strain
the
wine
through
flannel,
and
add
one
bottle
of
champagne.
239