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BOWLS.
247
466.
Bott)l
a
la
|Jart0icnne.
(FOR
TWELVE.)
A
large
bowl,
containing
about
two
gallons;
the
juice
of
six
peeled
lemons,
the
juice
of
six
peeled
oranges,,
one
pound
of
pulverized
sugar,
two
quarts
of
champagne,
two
quarts
of
Bur-
gundy;
dissolve
this
exceedingly
well;
add
a
bottle
of
Jamaica
rum,
half
a
bottle of
brandy,
a
whiskey-tumbler
of
chartreuse
(green
or
yellow),
three
ponies
of
benedictine,
two
ponies
of
curagao,
two
ponies
of
maraschino,
one
bottle of
plain
soda,
or
other
mineral
water.
You
may
add
a
small
pineapple,
peeled
and
sliced.
Mix
this
well,
and
have
it
cold
on
a
large
piece
of
ice;
serve
in
fine
glasses.
467.
Jloapbrng
Bowl.
The
same
recipe
as
for
a
strawberry bowl,
only
raspberries
in-
instead of
strawberries.
468.
Hfefta
BotDl.
On
a
dry,
sunny
day
pluck
a
little
basket
of
fully
developed
mignonette
blossoms;
free
them
from
all
green
leaves;
cut
the
stalks
off
to
the
blossoms,
and
look
carefully
that
no
insects
or
small
caterpillars
are
on
them;
then
place
them
in
a
tureen;
in-
fuse
them
for
twelve
hours,
well
covered
in
half
a
pint
of
arrack
or
brandy
and
half
a
bottle
of
Rhine
wine;
strain
through
flan-
nel;
add
three
bottles
of
Rhine
wine;
sweeten
to
taste;
put
it
on
ice,
and
add,
before
serving,
a
bottle of
champagne
or
Seltzer.
469.
Hum
JUp.
Heat
three-fourths
of
a
pint
of
ale;
beat
three
or
four
eggs
with
four
ounces
of
pulverized
sugar,
a
teaspoonful
of
pulver-
ized
ginger,
a
little
grated
nutmeg
and
a
finely
chopped
lemon-
peel
and
a
gill
of
old
Jamaica
rum
to
a
consistent
foam;
add
the
nearly
boiling
ale,
while
constantly
stirring,
and
pour
the
beverage
a
few
times
from
one
vessel
into
another;
serve
in
glasses.
\