1891 Drinks à La Mode by Mrs de Salis

DRINKS A LA MODE

8

Pineapple Cardinal.

Peel a pine-apple and cut it into thin

slices.

Put these into a them with powdered sugar, and let them stand five or six hours. Put the rind into a small stewpan with as much water as will cover it ; bring it to a boil, skim it, and pour it over the fruit. Add six ounces of loaf sugar and a bottle of hock. Cover and leave it in a cool place for three or four hours. When required, stir well, and mix with it a bottle of seltzer water. Samson. Mix together a bottle of champagne, one of claret, two of soda water, one wineglassful of sherry, six strawberries, three pounds of pounded ice, and four tablespoonfuls of sifted sugar. deep dish, cover Mix together a bottle of claret, one of cham- pagne, two of soda water, one wineglassful of sherry, six strawberries, three pounds of lumps of ice, and four tablespoonfuls of castor sugar. Sherry Cobbler. Take half a tumblerful of chipped ice, rub two lumps of sugar on the zest of a lemon. After- wards add to this two glassfuls of sherry. Stir all briskly together, and drink the liquor through a straw. Samson. Another Way.