1896 Fancy Drinks and Popular Beverages by the Only William

139

BOWLS.

470. Zillabub. This word is derived from the old English words, " to sile" ("to strain, ") "and "bub"(" beverage"). In a large china pot mix o ne pint of rich , sweet cream, one pint of good Rhine o r Hungaria n wine, four or five ounces of suga r, on which you have rubbed off the rind of a lemon and the juice of a lemo n; let it get very cold on ice; beat to a thick foam, and serve in glasses or cups as d essert , or after coffee. 471. ~\cu £iillabub. 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 o f a quart of cla ret and the juice of the lemons with the cream; place on ice for an hour, and serve. 472. .Strmubcrr~ Dowl. Take one pint of choice strawberries; cover them with pow– dered sugar; then take three pints of strawberries and infuse them with one pint of hot sugar syrup two hours; strain them through fl a nnel 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 . .5mcct JBotul. One pound of powdered sugar, one and a half lemons cut 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. l174. lllcst 1nllian £fongnr.cc. 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, h alf a pint of good brandy, a nd one quart of cold water; mix all well, and grat e the fourth part of a little nutmeg on top; put in a big lump of ice, and serve with biscuits. This is a favorite drink in the West Indies, and usually taken cold.