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

KALTSCHALEN.

479. ([IJCH!) lBi.slJOp. Remove the pits of one and a half quarts of flne sour cherries, break one part of the pits, put the cherries and pits with one pint of wine, one and a half quarts of water, six ounces of sugar, some stick cinnamon and lemon-peel in a tureen; let all boil thoroughly until the cherries are perfectly soft; then stir a table– spoonful of corn-starch in cold water, mix that, while continually stirring; to the cherries, let boil a while, strain all through a hair– sieve, and put on ice. When serving, add broken Zwieback, cherries steamed in wine and sugar, snowballs of the beaten whites of eggs, seasoned with lemon sugar, etc. 480. ([urrant lBi.slJop. One quart of choice currants are strained through a hair-sieve and mixed with half a pound of powdered sugar and a good quart of light, white wine; put on ice and serve over broken Zwieback or small biscuits. 481. Jl:.cmon lBi.slJop. A bottle of white wine with one quart of water and nine ounces of sugar are heated to the boiling-point (without boiling); add the yolks of six eggs and a spoonful of flour well whipped, and take it from the fire; strain through a sieve, add the peel of' two lemons, which you rubbed off on half a pound of sugar, and their juice; mix well and let it get cold in the cellar. When serving, add some biscuits or macaroni. 482. .1lllclon llli.sljop. A half or whole very ripe melon is cut into small, cubic pieces; cover them well with sugar, squeeze over it the juice iscuits anrl :;;erv<;,