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

432. 3lncma0 Barol

Peel a fresh pineapple, cut it into slices; place that in a large bowl, and cover with one pound of pulverized sugar; cover the bowl well, and let it stand from twelve to twenty-four hours; add, according to the number of guests, three, four, or more bottles of Rhine wine; for every bottle of wine add six ounces of lump-sugar; place on ice, and add, before serving, a bottle of champagne. 433. 2lnana0 (KarMnaL Peel a fresh pineapple; cut it into slices; put that in a bowl, sugar it well, pour in one bottle of Rhine wine, and let it stand for a couple of hours; add, then, according to the number of guests, three or four bottles of Rhine wine; put it on ice," and serve. 434. Ananas Mep. Peel a ripe pineapple; cut it into thin slices, and place that in a bowl; add the juice of two oranges, one gill of raspberry syrup, one gill of maraschino, one gill of old Holland gin, one bottle of sparkling Moselle wine, and a scoop of shaved ice; mix thoroughly, and fill into glasses. 435. Tipple Bowl. Peel twelve good, juicy, aromatic apples; remove the seeds; cut them into thin slices; put in a tureen thickly strewed with fine sugar; cover the tureen well, and let it stand in a cool place twenty-four hours; add a wineglassful of old Jamaica rum, and let it stand again for two hours; pour three to four bottles of alight Moselle or Rhine wine over it; put the tureen on ice for a few hours; strain the wine through flannel, and add one bottle of champagne. 239