1895 American Bar-Tender by R. C. Miller

SEE PAGES I to 6.

62

Mix well, ornament with berries in season, and cool with shaved ice. 177. Locomotive. Put two yolks of eggs into a goblet with an ounce of honey, a little essence of cloves, and a liqueur-glass of Curafoa; add a pint of Burgundy made hot, whisk together, and serve hot in glasses. 178. Bishop. (AlaPrusse) A favorite beverage, made with claret or port. It is prepared as follows: roast four good sized bitter oranges till they are of a pale brown color, lay them in a tureen, and put over them half a pound of pounded loaf-sugai, and three glasses of claret; place the cover on the tu reen and let it stand until the next day. Whenrequiied for use, put the tureen into a pan of boiling water, press the oranges with a spoon, and run the juice through a sieve; then boil the remainder of the bottle of claret, taking care that it does not burn; add it to the strained luice and serve it warm in glasses. Port wine will an swer'the purpose as well as claret. "Bishop" is some times made with the above materials, substituting lem ons instead of oranges, but this is not often done when claret is used. See recipe in ''The Manual for ike Manufacture of Cordials, etc.," at the latter part of this work. 179. Bishop. (Another recipe.) Stick an orange full of cloves, and roast it before a fire. When brown enough, cut it in quarters, and pour over it a quart of hot port wine, add sugar to the taste, let the mixture simmer for half an hour.