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The Complete Buffet Guide,
0r
1
pony of Curacoa.
U
pony of Jamaica rum.
U
pony of Bourbon.
1
tablespoonful of sugar, dissoved in a little water.
1
slice of lemon.
Fill the tumbler with fine ice; shake well and orna,..
ment with berries or small pieces of orange, serve
with a straw.
BISHOP A LA PRUSSE.
1
bottle of claret.
U
lb. of pounded loaf or granulated sugar.
5
good sized bitter oranges.
Roast the oranges until they are of a pale brown
color; lay them in a tureen, and cover them with
the sugar, adding 3 glasses of the claret, cover the
tureen and let it stand until the next day. When re–
quired for use, place the tureen in a pan of boiling
water, press 'the oranges with a spoon, and run the
juice through a sieve. Boil the remainder of the
claret; add the strained juice, and serve warm in
glasses. Port wine is often substituted for claret.
CURACOA.
6 ounces of very thin orange peel.
1
pint of whisky.
1
pint of clarified syrup.
1
drachm powdered alum.
1
drachm Carbonate of potash.
Place the orange peel in a bottle, which will hold
a quart with the whisky; cork tightly and let the