A guide to modern cookery

Serve in bumpers. 2936—ICED COFFEE 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 DRINKS AND REFRESHMENTS 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—LEMONADE Dissolve half-Ib. of loaf-sugar in one quart of filtered water. Add the juice and the zests of 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 WATER 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. 2939—-CHERRY WATER 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. 2940—RASPBERRY-FLAVOURED, RED-CURRANT WATER Rub through a sieve, over a basin, twelve oz. of red and white currants, and four oz. of very ripe raspberries. Add to the currantwater 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—MELONADE Rub one Ib. of just-ripe melon pulp througha sieve. Put it into a basin and pour over it one pint of boiling syrup at 20°. 3G Let the whole cool and infuse for two hours, and strain it through muslin or through a woollen bag. Adda piece of very clean ice and sufficient seltzer water to reduce the syrup tog’. 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—KALTSCHALE 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. Seta little cinnamon to infuse in a halfbottleful of boiling, white wine; add six oz. of sugar and the zest of 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—ORANGEADE Proceed as for lemonade, but use the juice and zests of orange rinds instead of those of lemons, and the juice of only half a — lemon. Put very thin slices of orange in the glasses.