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246
BOWLS.
462.
rgeat.
This
is
a
cooling
beverage,
especially
adapted
for
sick
per-
sons
who
are
forbidden
to
drink
lemonades;
but
in
many
cases,
as
by
dancing
parties,
musical
entertainments,
etc.,
also
for
the
healthy,
very
refreshing
and
pleasing.
Pour
boiling
water
over
one-fourth
pound
of
sweet
and
eight
to
ten
bitter
almonds;
place
in
a
sieve;
skin
them;
mash
with
one-fourth
of
a
pound
of
sugar,
and
add,
while
mashing,
a
few
drops
of
cold
water.
Put
it
in
a
china
pot;
add,
gradually,
one
pint
of
cold
water,
stir
well,
and
let
the
mixture
stand
in
a
cool
place
two
hours;
strain
through
a
cloth;
place
it
on
ice;
add
another
quart
of
cold
water
and
one
pony
of
orange-flower
wa-
ter,
and
serve.
463.
|)mcl)
Borah
Peel
ten
to
twelve
peaches;
cut
them
in
quarters;
remove
the
seeds;
put
that
in
a
bowl;
strew
thickly
with
powdered
sugar,
cover
the
bowl
well,
and
let
it
stand
from
eight
to
ten
hours;
add
two
bottles
of
Rhine
or
Moselle
wine;
place
the
bowl
on
ice,
and
add,
finally,
a
bottle
of
Seltzer
or
of
cham-
pagne.
464.
aije
JJope.
A
bowl
similar
to
Bishop
or
Cardinal,
only
use
Tokay
wine
instead
of
red
and
white
wine.
Pare
off
the
rind
of
two
small
bitter
oranges;
put
the
rind
in
a
bottle
of
Tokay;
cork
well,
and
let
stand
for
twenty-four
hours;
filter,
and
sweeten
to
taste.
465.
nglt0l)
Jlorto
Borol.
Cut
three
lemons
into
thin
slices;
remove
the
seeds;
put
the
slices
in
a
bowl;
pour
over
it
half
a
pint
of
sherry
and
one
quart
of
porter:
grate
a
little
nutmeg;
place
on
ice
and
serve.