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

139

BOWLS.

470. Sillabnb. This word is derived from the old English words, " to sile " ("to strain,") " and "bub" ("beverage"). In a large china pot mix one pint of rich, sweet cream, one pint of good Rhine o r Hungaria n wine, four or five ounces of sugar, on which you have rubbed off the rind of a lemon and the juice of a lemon; let it get very cold on ice; beat to a thick foam, and serv~_ in glasses or cups as dess!!rt, or after coffe~. 471. tlch Sillabub. On half a pound of sugar rub the rind of two lemons; break the sugar and dissolve it in a quart of sweet_cream; mix three-fourths of a quart of claret and the juice of the lemons with the cream; place on ice for an hour, and serve. 472. .5trmubcrr!) BoUJl. Take one pint of choice strawberries; cover them with pow– dered sugar; then take three pints of strawberries and iiifuse them with one pint of hot sugar syrup two hours; strain them through flannel upon the sugared strawberries; add three or four bottles of Moselle wine; put the bowl on ice, and add, finally, a bottle of champagne. 473. Siucct llloUJl. One pound of powdered sugar, one and a half lemons cu,t in slices, without the seeds, and one-fourth of an ounce of stick cinnamon, are infused in a bottle of Moselle or Rhine wine twelve hours; strain and serve in glasses. 474. lllcst Jnhian £fongaru. Pulverize one-fourth of a pound of loaf-sugar; add one wine– glassful of lemon or lime juice; stir well; add a bottle of Madeira, half a pint of good brandy, a nd one quart of cold water; mix all well, a nd grat e the fourth part of a little nutmeg on top; Pl.I! in a big lump of ice, a nd serve with biscuits. This is a favorite drink in the West Indies, and usually taken cold.