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

BOWLS.

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446.

Peel a lemon or orange very thin; infuse the rind in a cup of boiling water in a bowl; add some borage-leaves, some cu- cumber slices, some sprigs of balm, half a pound of sugar, one pint of sherry, Madeira or Malaga (or, instead of this, two wine- glassfuls of brandy), and two bottles of cider; put the bowl on ice and serve. 447. Camane JJorol. To one pound of lump-sugar add two bottles of Moselle wine, one bottle of Burgundy and two bottles of champagne ; cover the bowl well and put it on ice. 448. Sljerrg Barol. The rind of six lemons is infused four hours in one-fourth quart of boiling water; pour this water in a bowl; add the juice of two lemons, one pint of sherry, three gills of old Jamaica rum, three gills of brandy, one pound of lump-sugar, three pints of cold water, and one pint of boiling milk; mix everything thoroughly; strain it through flannel, and put it for four hours on ice. 449.

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450.

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Put the rind of a thinly peeled lemon and its juice in a tureen, add three tablespoonfuls of powdered sugar, and one quart of water, and let it stand an hour; pour over it one pint of Old Tom gin, a wineglassful of maraschino, three tablespoonfuls of shaved ice, and a bottle of Seltzer, and serve.