1896 Fancy Drinks and Poplular Beverages by the only William (paper cover)

BOWLS.

466. lBowl a la l!Jarisicnn.e. (FOR TWELVE.)

A large bowl, containing about two gallons; the juice of six peeled lemons, the juice of six peeled oranges, one pound of pulverized sugar, two quarts of champagne, two quarts of Bur– gundy; dissolve this exceedingly well; add a bottle of Jamaica rum, half a bottle of brandy, a whiskey-tumbler of chartreuse (green or yellow), three ponies of bened1ctine, two ponies of cura~ao, two ponies of maraschino, one bottle of plain soda, or other mineral water. You may add a small pineapple, peeled and sliced. Mix this well, and have it cold on a large piece of ice; serve in fine glasses. 467. lltaspb.err!! lBowl. The same recipe as for a strawberry bowl, only raspberries in– instead of strawberries. 468. tllisc~a lBowl. On a dry, sunny day pluck a little basket of fully developed mignonette blossoms; free them from all green leaves; cut the stalks off to the blossoms, and look carefully that no insects or small caterpillars are on them; then place them in a tureen; in– fuse then:i for twelve hours, well covered in half a pint of arrack or brandy and half a bottle of Rhine wine; strain through flan– nel; add three bottles of Rhine wine; sweeten to taste; put it on ice, and 'add, before serving, a bottle of champagne or Seltzer. 469. lllum J'lip. Heat three-fourths of a pint of ale; beat three or four eggs with four ounces of pulverized sugar, a teaspoonful of pulver– ized ginger, a little grated nutmeg and a finely chopped lemon– peel and a gill of old Jamaica rum to a consistent foam; add the nearly boiling ale, while constantly stirring, and pour the beverage a few times from one vessel into another; serve in glasses.

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