1903 The Flowing Bowl by Edward Spencer

9(5 THE FLOWING BOWL two large and one small bottles of champagne,* three bottles of Seltzer water, half a poundof sifted sugar, and the juice of five lemons. Peel the lemons and put the thin rind in a mortar with the sugar. Pound themwell, and scrape the result with a silver spoon into a large bowl. Squeeze in the juice of the lemons, add the Seltzer water, and stir till the sugar is quite dissolved. Then add the orgeat, and whip the mixture well with a whisk, so as to whiten it. Add the maraschino, rum, and brandy, and strain the whole into another bowl. Just before the cup is required, put in the champagne and stir vigor ously with a punch ladle. The champagne should have been previously well iced, as no apparent ice berg is allowable in this mixture. Do not make too free with this mixture, if you are about to ride the favourite for an impor tant race, or you will be seeing five winning posts, like the late "Jem " Snowden. Orgeat. You do not often hear this compound called for nowadays, but here is the programme for its manufacture ;— Blanch and pound three quarters of a pound of sweet almonds, and thirty bitter almonds, in one tablespoonful of water. Stir in bydegrees two pints of water and three pints of milk. Strain the mixture through a cloth. Dissolve half a pound of loaf- sugar in one pint of water. Boil and skim well, and then mix with the almond water. Add two tablespoonfuls of orange-flower water and half a pint of old brandy. Be careful to boil the enu sucre well, as this concoction must not be too watery.