1896 Fancy Drinks and Popular Beverages by the Only William

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46 ~- ®rgcat. This is a cooling beverage, especially ada pted for sick per– sons who are forbidden t o drink lemonades; but in many cases, as by dancing parties, musical e ntertainments, etc. , a lso for the healthy, very refreshing and pleasing. Pour boiling water over one-fourth pound of sweet and eight to ten bitter almonds; place in a sieve ; skin them ; mash with one-fourth of a pound of sugar, and add , while mashing, a few drops of cold water. Put it in a china pot; add, gradua lly, one pint of cold water, stir well, and let the mixture stand in a coo l place two hours; strain throug h a cloth; place it on ice; add a nother quart of cold water a nd one pony of orange-flower wa– ter, and serve. li63. lPcaclJ JBowl. Peel ten to twelve peaches; cut them in quarters; remove the seeds; put that in a bowl; strew thickly with powdered sugar, cover the bowl well, and let it sta nd from e ight to ten hours; add two bottles of Rhine or Moselle wine; place the bowl on ice, and add, finally, a bottle of Seltzer or of cham– pagne. 464. Qrf)c lPopr. A bowl similar to Bishop or Cardinal, only use Tokay wine instead of red and white wine. P are off the rind o f two small bitte r oranges; put the rind in a bottle of Tokay; cork well, and let stand for twenty-four hours ; filter, and sweeten to t aste.

465.

Cut three lemons into thin slices; remove the seeds; put the slices in a bowl; pour over it half a pint of sherry and one quart of porter: grate a little nutmeg; place on ice a r d serve.