1896 Fancy Drinks and Popular Beverages by the Only William

135

BOWLS.

cool place; take the woodruff out, sweeten with from four to five ounces of sugar, stir well, and serve the aromatic beverage at once. You improve the fine taste by adding the thin slices of one or two peeled oranges. If you prepare this delicious beverage in this simple way, it is the best, as the unadulterated a roma of the woodruff is obtained; but take care that you do not leave the herb too long in the wine or you will get headache from it. 454. '.lnoilJcr. Two handfuls of woodruff, two or three oranges cut into slices, two bottles of white wine, and two bottles of claret are put in a bowl; let it infuse an hour, take the herb .out, and sweeten to taste. 455. '.lnotlJer. A handful of woodruff, four sprigs of balm, four to sbr. mint– leaves, as many young strawberry-leaves, and cassis-leaves are put in a bowl; add two lemons cut into slices, freed from peel and seeds, and two or three bottles of Moselle wine; let soak not longer than half an hour, add sugar to taste, and ice, if desired. (N . B . The first one is, to repeat it once more, the simplest and best one.) 456. .fililitin 1Bowl. A beverage similar to Bishop or Cardinal. Infuse the r:nd of two lemons in one quart of good, white wine six ·or eight hours; filter the wine, sweeten with half a pound of sugar, put it on ice, and use it when you please. 457. Nectar. Peel twelve ripe, very fine choice apples; cut into very thin slices; put that in a bowl with the thinly peeled rind of two lemons, cover the slices thickly with powdered sugar, a nd pour over it a bottle of Rhine or Moselle wine. Cover the bowl, and let it stand from ten to fourteen hours; add, the following day, a bottle of Moselle and one of champagne ; put the bowl on ice, and serve.