241 / 308
BOWLS.
241
441.
fiarMnol.
Peel
four
bitter
oranges
with
a
sharp
knife,
very
carefully;
infuse
the
peel
with
four
bottles
of
Rhine
wine
for
ten
hours;
sweeten
with
one
and
a
half
pounds
of
sugar;
put
it
on
ice;
strain
and
serve.
442.
ftnotljer.
Take
two
bitter
and two
sweet
oranges;
rub
the
rind
of
them
on
one
and
a
half
pounds
of
lump-sugar;
put
the
sugar
in
a
bowl;
press
the
juice
of
the
two
sweet
oranges
over
it;
add
a
bottle
of
white
wine; put
it
on
ice;
strain
and
serve.
443.
Peel
three
small
oranges;
put
the
rind
in
a
bowl
and
pour
a
bottle of
Moselle
wine
over
it;
strain
the
wine
after
eight
hours;
press
the
juice
of
seven
or
eight
oranges
on
two pounds
of
lump-
sugar;
let
the
sugar
melt
in
the
first
bottle
of
Moselle
wine;
add
three
others
and
a
bottle
of
port
wine;
a
little
ananas
syrup
will
increase
exceedingly
the
taste
of
the
bowl.
444.
fitlerg
Botul
d
rSUnerique.
Peel
three or
four
fresh
celery-roots;
cut
them
into
thin
slices;
cover
them
in
a
bowl
thickly
with
powdered
sugar;
in-
fuse
with
half
a
bottle
of
brandy,
arrack,
or
rum,
well
cover-
ed, for
twelve
hours;
strain,
and add
four
bottles
of
Rhine
wine
and
one
bottle
of
champagne;
put
it
for
two
hours
on
ice,
and
add,
before
serving,
a
scoop
of
fine
ice.
445.
ngU0lj
fitter
BowL
Make
an
extract
of
a
spoonful
of
green
tea
in
a
half-pint
of
boiling
water;
let
it
stand
for
fifteen
minutes;
pour
it
into
a
bowl;
add
six
ounces
of
lump-sugar,
one
bottle
of
cider,
two
wineglassfuls
of
brandy,
half
a
pint
of
cold
water,
a
couple
of
fresh
cucumber
slices,
some
leaves
of
borage,
and
two
leaves
of
Roman
sage,
and
place
the
bowl
on
ice.