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248
BOWLS.
470.
Sillabub.
This
word
is
derived
from
the
old
English
words,
"
to
sile
"
("
to
strain,")
"
and
"
bub
"
("beverage").
In
a
large
china
pot
mix
one
pint
of
rich,
sweet
cream,
one
pint
of
good
Rhine
or
Hungarian
wine,
four
or
five
ounces
of
sugar,
on
which
you
have
rubbed
off
the
rind
of
a
lemon
and
the
juice
of
a
lemon;
let
it
get
very
cold
on
ice;
beat
to
a
thick
foam,
and
serve
in
glasses
or
cups
as
dessert,
or
after
coffee.
471.
Heir
Sillabub.
On
half
a
pound
of
sugar
rub the
rind
of
two
lemons;
break
the
sugar
and
dissolve
it
in
a
quart
of
sweet
cream;
mix
three-fourths
of
a
quart
of
claret
and
the
juice
of
the
lemons
with
the
cream;
place
on
ice
for
an
hour,
and
serve.
472.
Stvawberrn
Bowl.
Take
one
pint
of
choice
strawberries;
cover
them
with
pow-
dered
sugar;
then
take
three
pints
of
strawberries
and
infuse
them
with
one
pint
of
hot
sugar
syrup
two
hours;
strain
them
through
flannel
upon
the
sugared
strawberries;
add
three
or four
bottles
of
Moselle
wine;
put
the
bowl
on
ice,
and
add,
finally,
a
bottle
of
champagne.
473.
Qwttt
Soul
One
pound
of
powdered
sugar,
one
and
a
half
lemons
cut
in
slices,
without
the
seeds,
and
one-fourth
of
an
ounce
of
stick
cinnamon,
are
infused
in
a
bottle
of
Moselle
or
Rhine
wine
twelve
hours;
strain
and
serve
in
glasses.
474.
tDeat
Jnftian
Sangara.
Pulverize
one-fourth
of
a
pound
of
loaf-sugar;
add
one
wine-
glassful
of
lemon
or
lime
juice;
stir
well;
add
a
bottle
of
Madeira,
half
a
pint
of
good
brandy,
and
one
quart
of
cold
water;
mix
all
well,
and
grate
the
fourth
part of
a
little
nutmeg
on
top;
put
in
a
big
lump
of
ice,
and
serve
with
biscuits.
This
is
a
favorite
drink
in
the
West
Indies,
and
usually
taken
cold.