1912 The Buffet Blue Book bu John H Considine

309. WINE JELLY.

For two quarts of quick made Jelly. Put one box pulverized gelatine into bowl, pour over it one pint of boiling water, add 1 % pounds granulated sugar, the juice of three lemons and one orange. Stir _well, until sugar and gelatine are dissolved, then add one and one-half pints cold water, one pint Sherry or Port Wine and two tablespoonfuls of Abbott's Bitters. Stand away to cool. This will serve from ten to twelve people. Remove peel, break oranges into small sections and cut crosswise, add 3 to 4 dashes Abbott's Bitters to each portion, sweeten to suit. Improved by being on ice a few hours or over night. 311. SHERBET. To each quart of Lemonade add two (or three) tablespoonfuls of Abbott's Bitters before freezing. ,vhen nearly frozen add a meringue made of the white of one egg and small tablespoonful of sugar. When printed on Menu cards this is styled ''Sherbet d'Abbott." 310. ORANGES d'ABBOTT.

312. ICED TEA.

In large glass % filled with cracked fee. Squeeze half lemon. Teaspoonful Abbott's Bitters. Fill glass with tea. Sweeten to suit taste.

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