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

BOWLS.

241

441.

fiarMnol.

Peel four bitter oranges with a sharp knife, very carefully; infuse the peel with four bottles of Rhine wine for ten hours; sweeten with one and a half pounds of sugar; put it on ice; strain and serve. 442. ftnotljer. Take two bitter and two sweet oranges; rub the rind of them on one and a half pounds of lump-sugar; put the sugar in a bowl; press the juice of the two sweet oranges over it; add a bottle of white wine; put it on ice; strain and serve. Peel three small oranges; put the rind in a bowl and pour a bottle of Moselle wine over it; strain the wine after eight hours; press the juice of seven or eight oranges on two pounds of lump- sugar; let the sugar melt in the first bottle of Moselle wine; add three others and a bottle of port wine; a little ananas syrup will increase exceedingly the taste of the bowl. Botul d rSUnerique. Peel three or four fresh celery-roots; cut them into thin slices; cover them in a bowl thickly with powdered sugar; in- fuse with half a bottle of brandy, arrack, or rum, well cover- ed, for twelve hours; strain, and add four bottles of Rhine wine and one bottle of champagne; put it for two hours on ice, and add, before serving, a scoop of fine ice. ngU0lj fitter BowL Make an extract of a spoonful of green tea in a half-pint of boiling water; let it stand for fifteen minutes; pour it into a bowl; add six ounces of lump-sugar, one bottle of cider, two wineglassfuls of brandy, half a pint of cold water, a couple of fresh cucumber slices, some leaves of borage, and two leaves of Roman sage, and place the bowl on ice. 444. fitlerg 445. 443.