[816]CHAPTER XXIIDRINKS AND REFRESHMENTSN.B.—The quantities given below are calculated to be sufficient for fifteen glassfuls.2934—BAVAROISEWork eight oz. of powdered sugar with eight egg-yolks in a saucepan, until the whole becomes white and reaches theribbonstage. Then add consecutively: one-fifth pint of capillary syrup, one pint of freshly made, boiling hot tea, and the same amount of boiling milk; whisking briskly the while, that the drink may be very frothy. Complete at the last moment with one-third pint of the liqueur which is to characterise the Bavaroise,i.e., either Kirsch or Rum.If the Bavaroise be flavoured with vanilla, orange or lemon, let the flavour infuse in the milk for fifteen minutes beforehand. If it be flavoured with chocolate, dissolve six oz. of the latter, and add the milk to it, flavoured with vanilla.If it be coffee-flavoured, set three oz. of freshly-torrified andconcassedcoffee to infuse in the milk or flavour with one pint of freshly-made coffee.Bavaroise is served in special glasses, and it must be frothy.2935—BISCHOFFPut into a basin one bottleful of Champagne, one Sherry-glassful of “tilleul” infusion, one orange and one lemon, cut into thin slices, and enough syrup at 32° to bring the preparation to 18°. Let maceration proceed in the cool for an hour. This done, strain the whole; freeze it like a Granité, and finish it with four liqueur-glassfuls of liqueur-brandy.Serve in bumpers.2936—ICED COFFEEPour one and a half pints of boiling water, gradually, over ten oz. of freshly-ground coffee, and strain it gently. Put this coffee into a bowl with 20 oz. of loaf-sugar, and let the latter dissolve[817]while the coffee cools. Then add one quart of very cold, boiled milk, in which half a stick of vanilla should have infused, and one pint of very fresh cream.Freeze the whole in a freezer, taking care to keep the preparation almost liquid, and serve it in very cold cups.2937—LEMONADEDissolve half-lb. of loaf-sugar in one quart of filtered water. Add the juice and thezestsof the rinds of two lemons, and let infusion proceed in the cool for three hours. Pass the whole through a fine strainer; add one syphonful of seltzer water, and serve with a thin roundel of lemon in each glass.2938—PINEAPPLE WATERFinely chop one and a half lbs. of fresh or preserved pineapple; put it into a basin and pour over it one quart of boiling syrup at 20°. Let it cool, and infuse for two hours.Strain through a woollen bag; add a piece of ice and sufficient seltzer water to reduce the liquid to 9°. Keep the preparation in the cool for a further twenty minutes, and complete it, when about to serve, with three liqueur-glassfuls of Kirsch.2939—CHERRY WATERStone two lbs. of very ripe cherries, and rub them through a sieve. Put the purée into a basin with the stones, crushed in the mortar, and let the whole macerate for one hour. Then moisten with one pint of filtered water, and strain the juice through a woollen bag, or muslin folded in two and stretched.Add a piece of well-washed ice and six oz. of loaf-sugar, and put the whole in the cool for twenty minutes. Flavour, when about to serve, with four liqueur-glassfuls of Kirsch.The saccharometer should register 9° when inserted into this preparation.2940—RASPBERRY-FLAVOURED, RED-CURRANT WATERRub through a sieve, over a basin, twelve oz. of red and white currants, and four oz. of very ripe raspberries. Add to the currant-water one pint of filtered water, six oz. of loaf-sugar, and one piece of washed ice. Keep the whole in the cool for twenty minutes, and stir it from time to time with a silver spoon, that the sugar may dissolve.Degree the same as in No.2939.2941—MELONADERub one lb. of just-ripe melon pulp through a sieve. Put it into a basin and pour over it one pint of boiling syrup at 20°.[818]Let the whole cool and infuse for two hours, and strain it through muslin or through a woollen bag. Add a piece of very clean ice and sufficient seltzer water to reduce the syrup to 9°. Keep the preparation in the cool for a further twenty minutes, and finish it, when about to serve, with two tablespoonfuls of orange-flower water.2942—KALTSCHALEPeel and slice one-half lb. of peaches and an equal quantity of pineapple; add four oz. of ripe, melon pulp, cut into dice, and four oz. of a mixture of raspberries and red and white currants, cleared of their stalks. Put these fruits in a silver timbale and keep the latter on ice. Set a little cinnamon to infuse in a half-bottleful of boiling, white wine; add six oz. of sugar and thezestof one lemon; and let the whole cool. Then add half a pint of a mixed purée of strawberries and red-currants to this infusion.Filter the whole, and complete it by the addition of a bottle of champagne.Pour this preparation over the fruit, and serve the timbale very cold.2943—ORANGEADEProceed as for lemonade, but use the juice andzestsof orange rinds instead of those of lemons, and the juice of only half a lemon. Put very thin slices of orange in the glasses.2944—PUNCH WITH KIRSCHThrow a good half oz. of tea into one quart of boiling water, and let it infuse for ten minutes. Put into a punch or salad-bowl one lb. of loaf-sugar; strain the infusion of tea over the sugar, and dissolve the latter; stirring the while with a silver spoon.Add one and a half pints of Kirsch, set it alight, and serve in glasses.2945—PUNCH WITH RUMMake an infusion as above, with the same amount of tea and one quart of boiling water. Strain it over one lb. of loaf-sugar, in a punch-bowl, and let the sugar dissolve.Add a few thin slices of lemon, and one and a half pints of rum, and set light to it. Serve with a slice of lemon in each glass.2946—PUNCH MARQUISEPut into a small, copper saucepan one quart of Sauterne wine, half-lb. of loaf-sugar, and thezestof the rind of one lemon bound round a clove. Dissolve the sugar; heat the wine until it becomes[819]covered by thin white froth, and pour it into a punch-bowl after having withdrawn thezestand the clove.Add half a pint of burnt brandy; set it alight and let it burn itself out.Serve with a thin slice of lemon in each glass.2947—ICED PUNCHPrepare a Marquise Punch as above; when the wine is hot, take it off the fire; throw in a good half oz. of tea, and let the whole infuse under cover for ten minutes.Pass the whole through a fine strainer; add one orange and one lemon, peeled raw and cut into slices, and some heated rum. Set alight; leave to cool, and reduce to 15°. Then freeze like a Granité, and serve in glasses.2948—HOT WINEPour one bottleful of red wine over ten oz. of loaf-sugar, set in a small, copper basin. Dissolve the sugar. Add one orangezest, a bit of cinnamon and mace, and one clove. Heat the wine until it is covered by thin froth, and then pass it through a fine strainer.Serve with a thin slice of lemon in each glass.2949—HOT WINE WITH ORANGEPour half a pint of boiling water over ten oz. of loaf sugar. Add thezestof one orange and let infusion proceed for fifteen minutes. Withdraw thezest, and mix one bottleful of heated Burgundy wine with the infusion.Serve with a roundel of orange in each glass.2950—WINEA LA FRANÇAISEPut eight oz. of sugar into a salad-bowl, and sprinkle thereon a few tablespoonfuls of water, that it may dissolve. Add one bottleful of excellent Bordeaux wine or red Burgundy, and the half of a lemon cut into thin slices. Stir the whole well with a silver spoon and serve with a slice of lemon in each glass.N.B.—Always remember to free the lemons and oranges used of all pips, which would lend a bitterness to the drink.2951—CLARET CUPPut into a crystal bowl one oz. of loaf-sugar, the rind of one lemon and three slices of the latter, an equal quantity of orange, one strip of cucumber peel, one tablespoonful of Angostura Bitter, and a liqueur-glassful of each of the followingliqueurs:—Brandy, Maraschino and white Curaçao.Complete with one and a half bottles of red wine and a bottle of Soda. Cover and let the whole infuse. Strain, add a few pieces of very clean ice and a few leaves of fresh mint.
N.B.—The quantities given below are calculated to be sufficient for fifteen glassfuls.
Work eight oz. of powdered sugar with eight egg-yolks in a saucepan, until the whole becomes white and reaches theribbonstage. Then add consecutively: one-fifth pint of capillary syrup, one pint of freshly made, boiling hot tea, and the same amount of boiling milk; whisking briskly the while, that the drink may be very frothy. Complete at the last moment with one-third pint of the liqueur which is to characterise the Bavaroise,i.e., either Kirsch or Rum.
If the Bavaroise be flavoured with vanilla, orange or lemon, let the flavour infuse in the milk for fifteen minutes beforehand. If it be flavoured with chocolate, dissolve six oz. of the latter, and add the milk to it, flavoured with vanilla.
If it be coffee-flavoured, set three oz. of freshly-torrified andconcassedcoffee to infuse in the milk or flavour with one pint of freshly-made coffee.
Bavaroise is served in special glasses, and it must be frothy.
Put into a basin one bottleful of Champagne, one Sherry-glassful of “tilleul” infusion, one orange and one lemon, cut into thin slices, and enough syrup at 32° to bring the preparation to 18°. Let maceration proceed in the cool for an hour. This done, strain the whole; freeze it like a Granité, and finish it with four liqueur-glassfuls of liqueur-brandy.
Serve in bumpers.
Pour one and a half pints of boiling water, gradually, over ten oz. of freshly-ground coffee, and strain it gently. Put this coffee into a bowl with 20 oz. of loaf-sugar, and let the latter dissolve[817]while the coffee cools. Then add one quart of very cold, boiled milk, in which half a stick of vanilla should have infused, and one pint of very fresh cream.
Freeze the whole in a freezer, taking care to keep the preparation almost liquid, and serve it in very cold cups.
Dissolve half-lb. of loaf-sugar in one quart of filtered water. Add the juice and thezestsof the rinds of two lemons, and let infusion proceed in the cool for three hours. Pass the whole through a fine strainer; add one syphonful of seltzer water, and serve with a thin roundel of lemon in each glass.
Finely chop one and a half lbs. of fresh or preserved pineapple; put it into a basin and pour over it one quart of boiling syrup at 20°. Let it cool, and infuse for two hours.
Strain through a woollen bag; add a piece of ice and sufficient seltzer water to reduce the liquid to 9°. Keep the preparation in the cool for a further twenty minutes, and complete it, when about to serve, with three liqueur-glassfuls of Kirsch.
Stone two lbs. of very ripe cherries, and rub them through a sieve. Put the purée into a basin with the stones, crushed in the mortar, and let the whole macerate for one hour. Then moisten with one pint of filtered water, and strain the juice through a woollen bag, or muslin folded in two and stretched.
Add a piece of well-washed ice and six oz. of loaf-sugar, and put the whole in the cool for twenty minutes. Flavour, when about to serve, with four liqueur-glassfuls of Kirsch.
The saccharometer should register 9° when inserted into this preparation.
Rub through a sieve, over a basin, twelve oz. of red and white currants, and four oz. of very ripe raspberries. Add to the currant-water one pint of filtered water, six oz. of loaf-sugar, and one piece of washed ice. Keep the whole in the cool for twenty minutes, and stir it from time to time with a silver spoon, that the sugar may dissolve.
Degree the same as in No.2939.
Rub one lb. of just-ripe melon pulp through a sieve. Put it into a basin and pour over it one pint of boiling syrup at 20°.[818]Let the whole cool and infuse for two hours, and strain it through muslin or through a woollen bag. Add a piece of very clean ice and sufficient seltzer water to reduce the syrup to 9°. Keep the preparation in the cool for a further twenty minutes, and finish it, when about to serve, with two tablespoonfuls of orange-flower water.
Peel and slice one-half lb. of peaches and an equal quantity of pineapple; add four oz. of ripe, melon pulp, cut into dice, and four oz. of a mixture of raspberries and red and white currants, cleared of their stalks. Put these fruits in a silver timbale and keep the latter on ice. Set a little cinnamon to infuse in a half-bottleful of boiling, white wine; add six oz. of sugar and thezestof one lemon; and let the whole cool. Then add half a pint of a mixed purée of strawberries and red-currants to this infusion.
Filter the whole, and complete it by the addition of a bottle of champagne.
Pour this preparation over the fruit, and serve the timbale very cold.
Proceed as for lemonade, but use the juice andzestsof orange rinds instead of those of lemons, and the juice of only half a lemon. Put very thin slices of orange in the glasses.
Throw a good half oz. of tea into one quart of boiling water, and let it infuse for ten minutes. Put into a punch or salad-bowl one lb. of loaf-sugar; strain the infusion of tea over the sugar, and dissolve the latter; stirring the while with a silver spoon.
Add one and a half pints of Kirsch, set it alight, and serve in glasses.
Make an infusion as above, with the same amount of tea and one quart of boiling water. Strain it over one lb. of loaf-sugar, in a punch-bowl, and let the sugar dissolve.
Add a few thin slices of lemon, and one and a half pints of rum, and set light to it. Serve with a slice of lemon in each glass.
Put into a small, copper saucepan one quart of Sauterne wine, half-lb. of loaf-sugar, and thezestof the rind of one lemon bound round a clove. Dissolve the sugar; heat the wine until it becomes[819]covered by thin white froth, and pour it into a punch-bowl after having withdrawn thezestand the clove.
Add half a pint of burnt brandy; set it alight and let it burn itself out.
Serve with a thin slice of lemon in each glass.
Prepare a Marquise Punch as above; when the wine is hot, take it off the fire; throw in a good half oz. of tea, and let the whole infuse under cover for ten minutes.
Pass the whole through a fine strainer; add one orange and one lemon, peeled raw and cut into slices, and some heated rum. Set alight; leave to cool, and reduce to 15°. Then freeze like a Granité, and serve in glasses.
Pour one bottleful of red wine over ten oz. of loaf-sugar, set in a small, copper basin. Dissolve the sugar. Add one orangezest, a bit of cinnamon and mace, and one clove. Heat the wine until it is covered by thin froth, and then pass it through a fine strainer.
Serve with a thin slice of lemon in each glass.
Pour half a pint of boiling water over ten oz. of loaf sugar. Add thezestof one orange and let infusion proceed for fifteen minutes. Withdraw thezest, and mix one bottleful of heated Burgundy wine with the infusion.
Serve with a roundel of orange in each glass.
Put eight oz. of sugar into a salad-bowl, and sprinkle thereon a few tablespoonfuls of water, that it may dissolve. Add one bottleful of excellent Bordeaux wine or red Burgundy, and the half of a lemon cut into thin slices. Stir the whole well with a silver spoon and serve with a slice of lemon in each glass.
N.B.—Always remember to free the lemons and oranges used of all pips, which would lend a bitterness to the drink.
Put into a crystal bowl one oz. of loaf-sugar, the rind of one lemon and three slices of the latter, an equal quantity of orange, one strip of cucumber peel, one tablespoonful of Angostura Bitter, and a liqueur-glassful of each of the followingliqueurs:—Brandy, Maraschino and white Curaçao.
Complete with one and a half bottles of red wine and a bottle of Soda. Cover and let the whole infuse. Strain, add a few pieces of very clean ice and a few leaves of fresh mint.