253 / 308
KALTSCHALEN.
253
483.
fltelferrg
Bteljop.
Select
from
one
pint
of ripe
mulberries
the
third
or fourth
part,
z.
e.
,
the
largest
and
best,
place
the
rest
in
one
or
one
and
a
half
quarts
of
water
over
a
slow
fire
and
boil
them
well;
strain,
add
one
pint
of
wine
(best
red
wine),
some
lemon-peel
and
seven
ounces
of
sugar;
boil this
well
together,
let
it
get
cold,
and
serve
over
the
selected
berries
which
you
covered
with
sugar.
484.
range
Bi0l)op.
On
half
a
pound
of
sugar
rub
the
rind
of
two
oranges;
heat
to
the
boiling-point
in
one
pint
of
water;
when
the
water
has
got
cold,
squeeze
the
juice
of
four
oranges,
add
one
bottle
of
white
wine
and
the
peeled
slices
of
two
oranges.
485.
|)mcl)
Bialjop.
Boil
a
number
of
peaches
cut
in
two,
soft
in
water
after
you
have
removed
their
pits;
mix
them
with
one
and
a
half
quarts
of
white
wine
and
three-fourths
of
a
pound
of
sugar
and
let
it
get
cold
on
ice.
486.
pnmpple
Btsljoj).
Peel
a
pineapple
and
cut
into
four
pieces;
one-half
is
cut
into
slices;
cover
these
with
sugar
and
place
on
ice;
grate
the
other
half,
boil
it
up
in
one
quart
of
sugar syrup
and
press
through
a
cloth;
add
to
this
syrup
one
and
a
half
bottles
of
Rhine
wine
and
the
juice
of
a
lemon,
sweeten
to
taste
with
powdered
sugar,
put
wine
and
slices
in
a
tureen,
let
it
get
cold
on
ice
and
serve
in
glasses
or
on
plates.
487.
Haspberrg
JBteljop.
From
one
quart
of
choice
raspberries
select
the
best,
cover
them
with
sugar
in
a
tureen,
then
press
the
remaining
berries
through
a
hair-sieve,
mix
with
one
pint
of
water,
one
bottle
of
white
wine,
the
rind
of
a
lemon
rubbed
off
on
eight
ounces
of
sugar;
pour
this
mixture
over
the
berries
in
the
tureen,
let
it
get
cold
on
ice
and
serve
with
small
biscuits.