1896 Fancy Drinks and Popular Beverages by the Only William

KALTSCHALEN.

483. .filulbcrr~ JBislJop. Select from one pint of ripe mulberries the third or fourth part, i. e., the largest and best, place the rest in one or one and a half quarts of water over a slow fire and boil them well; strain, add one pint of wine (best red wine), some lemon-peel and seven ounces of sugar; boil this well together, let it get cold, and serve over the selected berries which you covered with sugar. 484. ®range JBislJop. On half a pound of sugar rub the rind of two oranges; heat to the boiling-point in one pint of water; when the water has got cold, squeeze the juice of four oranges, add one bottle of white wine and the peeled slices of two oranges. 485. 1JlcaclJ JBislJop. Boil a number of peaches cut in two, soft in water after you have removed their pits; mix them with one and a half quarts of white wine and three-fourths of a pound of sugar and Jet it get cold on ice. 486. 1Pincapple JBislJop. Peel a pineapple and cut into four pieces; one-half is cut into slices; cover these with sugar and place on ice; grate the other half, boil it up in one quart of sugar syrup and press through a cloth; add to this syrup one and a half bottles of Rhine wine and the juice of a lemon, sweeten to taste with powdered sugar, put wine and slices in a tureen, let it get cold on ice and serve in glasses or on plates. 487. llla.spbcrr!2 JBislJop. From one quart of choice raspberries select the best, cover them with sugar in a tureen, then press the t'emaining berries through a hair-sieve, mix with one pint of water, cine bottle of white wine, the rind of a lemon rubbed off on eight ounces of sugar; pour this mixture over the berries in the tureen, let it get cold on ice and serve with small biscuits,