1887 The bar-tender's guide

CLAEET CUP, A LA L0ED SALT0TJ3".

115

Italian Lemonade.

Take 1 quart of Sherry. 3 quarts of boiling water. 1 quart of boiling milk. 2 pounds of loaf-sugar. 24 lemons. Pare tlie rind of the lemons, and pour their juice upon the peel, letting it remain over night. Then add the sugar, Sherry, and water. Mix well ; add the milk and strain through a jelly-bag until clear.

Bishop a la Prusse.

Take 1 bottle of claret.

% pound of pounded loaf-sugar. 4 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 three 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 may be substituted for claret, and lemons may be used instead of oranges, but this is not often done when claret is used.

Claret Cup, a la Lord Saltoun.

Take 1 bottle of claret.

1 bottle of soda water.