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9(5
THE FLOWING BOWL
two large and one small bottles of champagne,* three
bottles of Seltzer water, half a poundof sifted sugar,
and the juice of five lemons. Peel the lemons and
put the thin rind in a mortar with the sugar. Pound
themwell, and scrape the result with a silver spoon
into a large bowl. Squeeze in the juice of the
lemons, add the Seltzer water, and stir till the sugar
is quite dissolved. Then add the orgeat, and whip
the mixture well with a whisk, so as to whiten it.
Add the maraschino, rum, and brandy, and strain
the whole into another bowl. Just before the cup
is required, put in the champagne and stir vigor
ously with a punch ladle. The champagne should
have been previously well iced, as no apparent ice
berg is allowable in this mixture.
Do not make too free with this mixture, if
you are about to ride the favourite for an impor
tant race, or you will be seeing five winning
posts, like the late "Jem " Snowden.
Orgeat.
You do not often hear this compound called
for nowadays, but here is the programme for its
manufacture ;—
Blanch and pound three quarters of a pound of
sweet almonds, and thirty bitter almonds, in one
tablespoonful of water. Stir in bydegrees two pints
of water and three pints of milk. Strain the mixture
through a cloth. Dissolve half a pound of loaf-
sugar in one pint of water. Boil and skim well,
and then mix with the almond water. Add two
tablespoonfuls of orange-flower water and half a
pint of old brandy. Be careful to boil the enu sucre
well, as this concoction must not be too watery.