No. 12&— LEMON ICE GARNISHED WITH FRUIT Quantity for 6 Persons. 1 pt. of milk 6 boiled prunes Juice of 1 lemon 6 tsps. of whipped cream 1% cupfuls of sugar 6 tsps. of brandied cherries 6 slices of canned pineapple % cupful of fruit juice 6 preserved apricots cut in half✪ Lemon Ice Garnished with Fruit Preparation: Mix the milk, lemon juice and sugar, but do not freeze. On each dessert plate put a slice of pineapple, on this the half of an apricot, a prune on the apricot, then a teaspoonful of wlhipped cream, finishing with the brandied cherries, adding a small piece of lemon ice to the fruit. Mix some of the pineapple and apricot juice, boil with sugar and 2 tablespoonfuls of sherry until it thickens. Add 3 tablespoon- fuls of this sauce to each plate of dessert. — 278 — CHAPTER 18. BEVERAGES. Cold and Hot Beverages. No. 1— COLD PUNCH. 2 bottles of white wine Juice of 3 lemons % bottle of arrack 1 lb. of sugar 1 thin lemon rind Preparation: The ingredients are mixed well, put into a punch bowl and covered to stand several hours. No. 2— HOT PUNCH. 1 bottle of fine rum Juice of 2 lemons 1 bottle of white wine Rind of 1 lemon 1 % lbs. sugar 2 % qts. of boiling water Preparation : The punch bowl is put into 'hot water. Pour into it 1 pt. of boiling water, sugar and lemon rind and let stand for a while, then add white wine, rum, lemon juice and 2 qts. of hot water, stir with a wooden ladle and serve hot. No. 3— HOT KING'S PUNCH. 1 bottle of white wine % lemon peel 1 pt. fine rum % lb. of sugar Juice of 1 lemon 1 qt. of water Preparation: Mix the ingredients, boil and serve hot. No. 4r-PRESIDENT'S PUNCH. Cold or Warm. 1 bottle of fine white wine % lb. of sugar 1 wineglassful of fine rum % lb. of preserved pineapple 3 pts. of water 1 cup of pineapple juice Preparation: Sugar and water are boiled 15 minutes, then wine, rum, pineapple juice and preserved pineapple added. This punch is served hot or put on ice and served cold. No. 5— EGG PUNCH. 1 bottle of white wine % lemon rind % pt. of arrack Juice of 1 % lemon 1% cups of sugar 7 eggs Preparation: Mix white wine, sugar, lemon juice and rind, add the well beaten eggs and bring to a boil, beating con- stantly, then take from the stove and mix in the arrack. Serve at once. — 279 — No. 6— WARM BURGUNDY PUNCH. % bottle of Burgundy wine 2 oranges % bottle of good white wine % bottle German champagne % bottle of arrack ^4 lb. of sugar % pt. pineapple juice Vi pt. of water Preparation: Sugar, water, Burgundy wine, white wine, arrack and pineapple juice are mixed well and heated but not boiled. The orange is sliced with the peel and put into the bowl, then the hot fluid is poured in and the champagne added at the table. No. 7— HOT WINE. 1 bottle of red wine 10 cloves % lb. of sugar 1 stick of cinnamon % lemon rind Preparation : The ingredients are mixed well and brought to the boiling point, but not boiled, strained and served hot. No. 8— GROG. % pt. of rum Liberal ^ lb. of sugar % qt. of boiling water Preparation: Mix the ingredients and serve at once. No. 9— BISHOP. 1 tbsp. of Bishop essence, or the thin peel of a small orange 1 bottle of red wine % lb. of sugar % cup of water Preparation: The sugar is dissolved in the red wine and the Bishop essence mixed in or the orange peel is soaked in water for % Ihour and mixed with the wine. No. 10— CARDINAL, (COLD). 2 bottles of good white wine 1 bottle of champagne Juice of 2 oranges 1 lb. of sugar % lb. of fresh pineapple % orange peel Preparation: The pineapple is cut into small pieces, put into a bowl, the piece of orange peel and juice, with the sugar added and left to stand 15 minutes, then the white wine is poured on. Put the beverage on ice and when serving, add the champagne. No. 11— CREAM PUNCH. 5 eggs 1 Vz qts. of whipped cream % lb. of sugar % pt. of arrack✪ Cream Punch.

AI-modernized reading of the original text

No. 128— LEMON ICE GARNISHED WITH FRUIT Quantity for 6 Persons. 1 pt. of milk 6 boiled prunes Juice of 1 lemon 6 tsps. of whipped cream 1% cupfuls of sugar 6 tsps. of brandied cherries 6 slices of canned pineapple % cupful of fruit juice 6 preserved apricots cut in half Preparation: Mix the milk, lemon juice and sugar, but do not freeze. On each dessert plate put a slice of pineapple, on this the half of an apricot, a prune on the apricot, then a teaspoonful of whipped cream, finishing with the brandied cherries, adding a small piece of lemon ice to the fruit. Mix some of the pineapple and apricot juice, boil with sugar and 2 tablespoonfuls of sherry until it thickens. Add 3 tablespoonfuls of this sauce to each plate of dessert. — 278 — BEVERAGES. Cold and Hot Beverages. No. 1— COLD PUNCH. 2 bottles of white wine Juice of 3 lemons % bottle of arrack 1 lb. of sugar 1 thin lemon rind Preparation: The ingredients are mixed well, put into a punch bowl and covered to stand several hours. No. 2— HOT PUNCH. 1 bottle of fine rum Juice of 2 lemons 1 bottle of white wine Rind of 1 lemon 1 % lbs. sugar 2 % qts. of boiling water Preparation : The punch bowl is put into 'hot water. Pour into it 1 pt. of boiling water, sugar and lemon rind and let stand for a while, then add white wine, rum, lemon juice and 2 qts. of hot water, stir with a wooden ladle and serve hot. No. 3— HOT KING'S PUNCH. 1 bottle of white wine % lemon peel 1 pt. fine rum % lb. of sugar Juice of 1 lemon 1 qt. of water Preparation: Mix the ingredients, boil and serve hot. No. 4r-PRESIDENT'S PUNCH. Cold or Warm. 1 bottle of fine white wine % lb. of sugar 1 wineglassful of fine rum % lb. of preserved pineapple 3 pts. of water 1 cup of pineapple juice Preparation: Sugar and water are boiled 15 minutes, then wine, rum, pineapple juice and preserved pineapple added. This punch is served hot or put on ice and served cold. No. 5— EGG PUNCH. 1 bottle of white wine % lemon rind % pt. of arrack Juice of 1 % lemon 1% cups of sugar 7 eggs Preparation: Mix white wine, sugar, lemon juice and rind, add the well beaten eggs and bring to a boil, beating constantly, then take from the stove and mix in the arrack. Serve at once. — 279 — No. 6— WARM BURGUNDY PUNCH. % bottle of Burgundy wine 2 oranges % bottle of good white wine % bottle German champagne % bottle of arrack ^4 lb. of sugar % pt. pineapple juice Vi pt. of water Preparation: Sugar, water, Burgundy wine, white wine, arrack and pineapple juice are mixed well and heated but not boiled. The orange is sliced with the peel and put into the bowl, then the hot fluid is poured in and the champagne added at the table. No. 7— HOT WINE. 1 bottle of red wine 10 cloves % lb. of sugar 1 stick of cinnamon % lemon rind Preparation : The ingredients are mixed well and brought to the boiling point, but not boiled, strained and served hot. No. 8— GROG. % pt. of rum Liberal ^ lb. of sugar % qt. of boiling water Preparation: Mix the ingredients and serve at once. No. 9— BISHOP. 1 tbsp. of Bishop essence, or the thin peel of a small orange 1 bottle of red wine % lb. of sugar % cup of water Preparation: The sugar is dissolved in the red wine and the Bishop essence mixed in or the orange peel is soaked in water for % Ihour and mixed with the wine. No. 10— CARDINAL, (COLD). 2 bottles of good white wine 1 bottle of champagne Juice of 2 oranges 1 lb. of sugar % lb. of fresh pineapple % orange peel Preparation: The pineapple is cut into small pieces, put into a bowl, the piece of orange peel and juice, with the sugar added and left to stand 15 minutes, then the white wine is poured on. Put the beverage on ice and when serving, add the champagne. No. 11— CREAM PUNCH. 5 eggs 1 Vz qts. of whipped cream % lb. of sugar % pt. of arrack.

Records on this page

Lemon Ice Garnished with FruitCream Punch

The art of German cooking and baking