1892 The flowing bowl when and what to drink (1892, c1891)

MIXED DRINKS.

142

81.

Surkisl) range Sorbet. Peel five or six sweet oranges very carefully, divide them into pieces, cut each piece again in two, remove the seeds and the thin skin; put all in a tureen, then place one-fourth pound of powdered sugar and the juice of two oranges in an enameled pot; stir over a slow fire until it begins to boil; take it from the fire, let it get cool, pour it into the tureen, add one quart of cold water, a few drops of orange-flower essence, a few lumps of ice, stir well and serve. 82. $ear Sherbet. One or two pounds of dried pears are washed, cut in quarters, freed from seeds and pips, infused in one and a half quarts of boiling water in a well-covered tureen over night; the following day add some sugar, stick cinnamon and lemon-peel; boil until the pears are soft, take them out, strain after cooling, add the pears and some lumps of ice, and serve. (In the same way it may be prepared from fresh pears.) 83. JJerman Stjevbtt. One pound of ripe, fresh strawberries are mashed in a tureen with a wooden spoon; add a lemon cut in pieces without the seeds, and ateaspoonful of orange-flower water; pour over it one and a fourth quarts of fresh water, let it stand covered three hours. Strain through canton flannel, press the fruit hard to make them yield as much juice as possible, add one pound of lump- sugar, stir until the sugar is dissolved, put on ice, and serve. 84. IJomcgranate Sljerbet. A few ripe pomegranates are cut in pieces; leave some aside, press the rest through a cloth and boil the juice with the same quantity of water and one-fourth pound of sugar, while continually stirring; boil it to a thick syrup. After it is cool pour it into a tureen, add some fresh water, a few drops of orange-flower water, a few lumps of ice and the fruits you left aside.