1903 The Flowing Bowl by Edward Spencer

234

THE FLOWING BOWL

lemon. Put the juice into an enamelled saucepan and simmer gently over the fire until the sugar is quite dissolved. Beat up the white of one egg, add to the syrup, and stir well till the mixture boils ; let it boil for a minute or two, and pour gently through a jelly-bag into a basin. When quite cold add a quarter of an ounce of citric acid, bottle, and cork tightly. When required for use, put six drops of Angostura bitters in a soda-water tumbler, turn it round and round, then add a wine-glassful of the squash, fill up with soda-water, place a thin slice of lemon atop, and serve with two straws. Abnond Comfy. Put six ounces of pulverized sweet almonds and two ounces of smashed bitters ditto into a saucepan with one quart of water, and let it simmer for a quarter of an hour ; then add one pound of sifted sugar. When dissolved strain through a hair sieve or jelly-bag, and add a tablespoonful of orange-flower water. When cold, a wine-glassful of the mixture should be put into a tumbler, which should be filled up with soda- or Seltzer-water. Te7nperance Cider. Put half a gallon of water on to boil, and when boiling throw into the saucepan a dozen medium- sized apples, cut into slices unpeeled. Keep the lot boiling until quite tender, then strain till dry, taking care not to let any of the pulp escape through the sieve. Add sifted sugar ad lib., and the juice of two lemons. Let the mixture stand until cool, when it will be ready for use. Of course ice is an improvement, in warm weather. And only add a soup^on of eau de vie when you are quite alone.