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

MIXED DRINKS.

143

85. Surki0I) liaiain Boil one pound of fine raisins slowly in one pint of water, until they look like the fresh fruit; filter the fluid, and boil this with one-half pound of sugar to a thick syrup; skim well; let it get cool; pour into a glass bowl; diminish too great a sweetness by adding cold water; put the boiled raisins in, a few drops of orange-flower extract, a few lumps of ice, and serve the sherbet in glasses. 86. Haspbm*2 Cemonabe. Press any quantity of fresh raspberries; add to one quart of juice two quarts of fresh water, the juice of a lemon, and half a pound of powdered sugar; strain, and serve in glasses; or you may bottle it, to keep it for a short while. half a pint in one quart of water with four ounces of sugar, on which the rind of a small lemon has been rubbed off, for half an hour; strain the water, let the sherbet get cold, add some lumps of ice, and serve this very refreshing drink in glasses. 88. Ho0-r Cemoncrtre. Very ripe rose-hips are gathered in the latter part of fall, after the first frost; remove the pits, and let the hips dry in the open air in the sun; for each pint of the dried fruit take two quarts of water; boil both together for half an hour; filter through canton flannel, sweeten to taste with sugar, and serve. 87. Rljtibarb Sherbet. Boil as much cut rhubarb as is required for filling

89. lUine Cemonatoe.

Rub the rind of one and a half lemons on one and a half pounds of loaf-sugar; put it in one quart of cold water and one quart of Rhine wine; add the juice of three lemons; mix well, if desired, with some cracked ice, and serve.