1869 Cooling Cups and Dainty drinks by William Terrington

175

Rhenish Wine.

mix well together and strain ; taining a good lump of ice ;

pour into a jug con-

then add a thin slice

: of cucumber, if a cool taste is desired.

May Trank, a 'popular Rhine Beverage, No. 3.

oz. pounded sugar-candy, juice

Bottle of hock, 2

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(or lemon) strained, 1 dozen wood-

of 1 orange

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ruff leaves, bruised ; put the leaves in a cool vessel add the sugar and wine, and, in a few minutes, the orange-juice. N.B. — Be careful that the woodruff* does not overpower. No. 4. — Bottle of sparkling Rhenish, liqueur-glass of pine-apple or ginger syrup, bottle of aerated lemonade (iced), bottle of orangeade (iced) or two bottles of potass water ; slice of cucumber ; mix the wine and syrup ; add the cucumber, and ice up as desired ; just before serving add the aerated beverages. No. 5. — Bottle of Rhenish wine, gill of dry sherry, strained juice and the rind of 1 lemon rubbed on sugar, with slice of cucumber ; mix, * Woodruff, on the Rhine called “ Wald-meister,” is found in woods, round the stems of oaks. It grows about seven inches high, bearing a white jessamine flower. Its perfume is It keeps its flavour when dried; and it is best to bruise the leaves when required for use. It can be procured at any of the herbalists in Covent Garden.

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. similar to new-mown hay.