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laltecljalen.
475.
ftppU
Bteljop.
Peel
eighteen
to
twenty
fine,
aromatic
apples;
cut
them
into
thin
slices,
steam
one-third
of
them
with
seven
ounces
of
raisins,
one
glass
of
Rhine
wine,
seven
ounces
of
sugar,
and
the
juice
of
a
lemon,
and
put
on
ice.
The
rest
of
the
apple
slices
are boiled
in
one
and
a
half
quarts
of
water
with
some
lemon-peel
and
stick
cinnamon
to
a
mash;
strain;
mix
with
a
bottle
of
Rhine
wine
and
one
pound
of
pulverized
sugar,
and
serve
over
the
steamed
apple
slices
on
plates.
476.
Apricot
Bt0l)op.
Peel
about
twelve
fine,
soft
apricots;
four
of
them
are
cut
in
pieces
and
boiled
with
the
skinned
seeds
(chopped)
and
with
the
peel
of
the
apricots
and
half
a
pound
of
sugar;
boil
half
an hour
well,
strain
through
a
sieve
upon
the
others,
which
you
have
cut
in
two;
let
all
get
cold,
and
add
a
few
glasses
of
white
wine.
477.
Bwr
Bwijop.
Pumpernickel
is
grated
on
a
grater
and
put
in
a
tureen;
mix
with
it
one-fourth
of
a
pound
of
powdered
sugar,
one-fourth
of
a
pound
of
choice
raisins,
a
teaspoonful
of
powdered
cinnamon,
an
unpeeled
lemon,
cut
in
pieces
without
seeds;
add
a
quart
of
white
beer
or
lager
(Franziskaner),
and
serve.
478.
Bilberra
Bfcfjop.
Boil
two
quarts
of
well-cleaned
bilberries
with
half
a
pint
of
water,
one-fourth
of
a
pound
of
sugar,
some
lemon-peel
and
some
stick
cinnamon;
strain
through
a
sieve,
mix
it
with
two
quarts
of
white
wine,
cream
or
milk,
place
the
mixture
on
ice,
and
serve
over
broken
Zwieback,
grated
pumpernickel
or
snow-
balls.
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