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252
KALTSCHALEN.
479.
<!
Remove
the
pits
of
one
and
a
half
quarts
of
fine
sour
cherries,
break
one
part
of
the
pits,
put
the
cherries
and
pits
with
one
pint
of
wine,
one
and
a
half
quarts
of
water,
six
ounces
of sugar,
some
stick
cinnamon
and
lemon-peel
in
a
tureen;
let
all
boil
thoroughly
until
the
cherries
are
perfectly
soft;
then
stir
a
table-
spoonful
of
corn-starch
in
cold
water,
mix
that,
while
continually
stirring,
to
the
cherries,
let
boil
a
while,
strain
all
through
a
hair-
sieve,
and
put
on
ice.
When
serving,
add
broken
Zwieback,
cherries
steamed
in
wine
and
sugar,
snowballs
of
the
beaten
whites
of
eggs,
seasoned
with
lemon
sugar,
etc.
480.
Currant
33i0l)op.
One
quart
of
choice
currants
are
strained
through
a
hair-sieve
and
mixed
with
half
a
pound
of
powdered
sugar
and
a
good
quart
of
light,
white
wine;
put
on
ice
and
serve
over
broken
Zwieback
or
small
biscuits.
481.
Canon
Bi0l)op.
A
bottle
of
white
wine
with
one
quart
of
water
and
nine
ounces
of
sugar
are
heated
to
the
boiling-point
(without
boiling);
add
the
yolks
of
six
eggs
and
a
spoonful
of
flour
well
whipped,
and
take
it
from
the
fire;
strain
through
a
sieve,
add
the
peel of
two
lemons,
which
you
rubbed
off
on
half
a
pound
of sugar,
and
their
juice;
mix
well
and
let
it
get
cold
in
the
cellar.
When
serving,
add
some
biscuits
or
macaroni.
482.
JtWon
Bishop.
A
half
or
whole
very
ripe
melon
is
cut
into
small,
cubic
pieces;
cover
them
well
with
sugar,
squeeze
over
it
the
juice
of
a
lemon
and
let
soak
for
an
hour;
add
two
or
three
bottles
of
light,
ice-
cold
white
wine;
stir
thoroughly,
add
some
small
biscuits
and
serve.