1896 Fancy Drinks and Popular Beverages by the Only William

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475. '.2\µµlc lllislJop. Peel eighteen to twenty fine, aromatic apples; cut them into thin slices, steam one-third of them with seven ounces of raisins, one glass of Rhine wine, seven ounces of sugar, and the juice of a lemon, and put on ice. The rest of the apple slices are boiled in one and a half quarts of water with some lemon-peel and stick cinnamon to a mash; strain; mix with a bottle of Rhine wine and one pound of pulverized sugar, and serve over the steamed apple slices on plates. 476. '.2\µricot lllislJop. Peel about twelve fine, soft apricots; four of them are cut in pieces and boiled with the skinned seeds (chopped) and with the peel of the apricots and half a pound of sugar; boil half an hour well, strain through a sieve upon the others, which you have cut in two; let all get cold, and add a few glasses of white wine. 477. lllccr lllislJop. Pumpernickel is grated on a grater and put in a tureen; mix with it one-fourth of a p_ound of powdered sugar, one-fourth of a pound of choice raisins, a teaspoonful of powdered cinnamon, an unpeeled lemon, cut in pieces without seeds; add a quart of white beer or lager (Franziskaner), and serve. 478. lllilbcrry lllislJop. Boil two quarts of well-cleaned bilberries with half a pint of water, one-fourth of a pound of sugar, some lemon-peel and some stick cinnamon; strain through a sieve. mix it with two quarts of white wine, cream or milk, place the mixture on ice, and serve over broken Zwieback, grated pumpernickel or snow– balls.