Boil up the sugar in the water and allow it to cool
again. Then add the lemon and orange juice, wine and
rum. Put into a freezing machine and, when half frozen,
stir in the stiffly-whisked whites of tggs. Then allow
to finish freezing and serve in wineglasses.
BOWLE^
The best combination for Bowie is half Rhine wine
and half Moselle, only real Seltzer water being added.
The chemically-prepared Seltzer water ruins the flavour
of the wine.
It is important that the Bowie should not be too sweet
and should be quite cold.
For Strawberry Bowie reckon }i lb. wood straw-
berries to 2 bottles of wine. For Peach Bowie, the same
quantity of peaches, which should be peeled, stoned and
cut into several pieces. Sprinkle both strawberries and
peaches respectively with %, lb. sugar, and pour over
them j^ pint of wine.✪ Bowie (Bowl) Stand in a cool place for J^ hour,
well covered over. Then add the remaining wine.
Ananasbowle (Pineapple Bowie) is prepared in the
same way. Tinned pineapple or pineapple essence may
be employed if the fresh fruit cannot be obtained.
Mai-Bowle.
Pour a bottle of Moselle or cider on to a little bunch
of woodruff (Waldmeister) and stand on ice, closely
covered over, for 30 minutes. Then melt 2 oz. sugar in
}^ pint water and mix with the wine, removing the
woodruff and adding an orange, carefully peeled and cut
into slices.
Kalte Ente.
I bottle good red wine.
I ,, light Rhine wine.
I gill lemon juice (strained).
3 bottles real Seltzer water.
f lb. ice broken up in1l3 small
pieces.
7 oz. sugar boiled up in^i gill
water.
236 Bowie.
Mix all ingredients, except the Seltzer, and stand,
closely covered over on ice, for at least 2 hours. Add
the Seltzer just before serving.
Sellerie-Bowle.
(Cblbry Bowlb.)
Half a celery root
I bottle Moselle or cider.
\ gill water.
4 oz. sugar.
4 oz. sugar.
I bottle cider.
\ gill rum.
Wash and peel the celery root. Cut into slices,
sprinkle with sugar and pour the water and rum over.
Stand, closely covered over, on ice. Then take out the
celery and add the wine.
Bowie Yon Rot- und Apfelwein.
(Red Wine and Cider Bowle.)
I bottle red wine.
I pint water.
I orange.
Grate some of the rind of the orange on the sugar and
boil up with half the water. Stand to get cool. Cut up
the orange into slices (removing all the white and the
pips) and pour the sweetened orange water on it. Leave
on ice, covered over, for 30 minutes and then add the
wine.
Moselle may be substituted for the cider.
Bischof.
I bottle red wine. | 3 oz. sugar.
\ teaspoonful bitter orange essence (Pomeransen-Essenz)
or a piece of Seville orange skin.
Pour a glass of wine over the essence, or skin and
stand, covered over, for several hours on ice. Then
add the remaining wine.
Kardinal.
Prepare as the preceding recipe, but with white wine
instead of red wine.
MEMORANDUM.
MEMORANDUM.
MEMORANDUM.
GOURMET SPECULITIES FOR DAINTV COOKINfi.
I ' J
PolisMng
Metals,
especially
There is nothing Bciicr than .
'U i^rillmitiiit '
Metallic Powder,
As used by the London and
Country Fire Brigades, &c. .
Sold ci^eryatherc in 6d, and Is. hexes.
PBOPRISrORt:
% f. Baiimflartncr d Co.,
(N.C.) 74, X'twMAN St., Oxford St.,
LONDON, W. •
5
ABSOLUTELY REFUSE IMITATIONS AND SUBSTITUTES.
For PIE CRUST, CAKES, PUDDINGS,
MINCEMEAT, COOKING & FRYING,
The leading profeosional Cooks now use and
recommend the use of
ATO R A
(HUGON'S REFINED BEEF SUET)
Frepai^cf soKoty from Freoh
En^iBh BEEF SUET,
Sold in Blocks and
READY SHREDDED.
1-lb. equals 2-lb«. Raw Supt.
8okl by Gpoccps and Dealers in 1-lb. and ^-Ib. Boxes.
HUGON & Co., Ltd., Pendleton, MANCHESTER.
f
08-OSMIN
LvOJ jUlfl
L
iiaiBiiO
Page 95 · 1 recipe record on this page
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Boil up the sugar in the water and allow it to cool again. Then add the lemon and orange juice, wine and rum. Put into a freezing machine and, when half frozen, stir in the stiffly-whisked whites of eggs. Then allow to finish freezing and serve in wineglasses.
BOWLE.
The best combination for Bowie is half Rhine wine and half Moselle, only real Seltzer water being added. The chemically-prepared Seltzer water ruins the flavour of the wine.
It is important that the Bowie should not be too sweet and should be quite cold.
For Strawberry Bowie reckon }i lb. wood strawberries to 2 bottles of wine. For Peach Bowie, the same quantity of peaches, which should be peeled, stoned and cut into several pieces. Sprinkle both strawberries and peaches respectively with %, lb. sugar, and pour over them j^ pint of wine. Stand in a cool place for J^ hour, well covered over. Then add the remaining wine.
Ananasbowle (Pineapple Bowie) is prepared in the same way. Tinned pineapple or pineapple essence may be employed if the fresh fruit cannot be obtained.
Mai-Bowle.
Pour a bottle of Moselle or cider on to a little bunch of woodruff (Waldmeister) and stand on ice, closely covered over, for 30 minutes. Then melt 2 oz. sugar in }^ pint water and mix with the wine, removing the woodruff and adding an orange, carefully peeled and cut into slices.
Kalte Ente.
I bottle good red wine. I ,, light Rhine wine. I gill lemon juice (strained). 3 bottles real Seltzer water.
f lb. ice broken up in1l3 small
pieces. 7 oz. sugar boiled up in^i gill
water.
236 Bowie.
Mix all ingredients, except the Seltzer, and stand, closely covered over on ice, for at least 2 hours. Add the Seltzer just before serving.
Sellerie-Bowle.
(Celery Bowle.)
Half a celery root
I bottle Moselle or cider.
\ gill water. 4 oz. sugar.
4 oz. sugar. I bottle cider.
\ gill rum.
Wash and peel the celery root. Cut into slices, sprinkle with sugar and pour the water and rum over. Stand, closely covered over, on ice. Then take out the celery and add the wine.
Bowie Yon Rot- und Apfelwein. (Red Wine and Cider Bowle.)
I bottle red wine. I pint water.
I orange.
Grate some of the rind of the orange on the sugar and boil up with half the water. Stand to get cool. Cut up the orange into slices (removing all the white and the pips) and pour the sweetened orange water on it. Leave on ice, covered over, for 30 minutes and then add the wine.
Moselle may be substituted for the cider.
Bischof.
I bottle red wine. | 3 oz. sugar.
\ teaspoonful bitter orange essence (Pomeransen-Essenz) or a piece of Seville orange skin.
Pour a glass of wine over the essence, or skin and stand, covered over, for several hours on ice. Then add the remaining wine.
Kardinal.
Prepare as the preceding recipe, but with white wine instead of red wine.
MEMORANDUM.
MEMORANDUM.
MEMORANDUM.
GOURMET SPECULITIES FOR DAINTV COOKINfi.
I ' J
PolisMng
Metals,
especially
There is nothing better than.
"Brilliants"
Metallic Powder,
As used by the London and Country Fire Brigades, &c. .
Sold everywhere in 6d. and 1s. boxes.
Proprietors:
C. F. Baumgartner & Co.,
(N.C.) 74, Newman St., Oxford St.,
LONDON, W. •
ABSOLUTELY REFUSE IMITATIONS AND SUBSTITUTES.
For PIE CRUST, CAKES, PUDDINGS, MINCEMEAT, COOKING & FRYING,
The leading profeosional Cooks now use and recommend the use of
ATO R A
(HUGON'S REFINED BEEF SUET)
Prepared solely from Fresh
English Beef Suet,
Sold in Blocks and READY SHREDDED.
1-lb. equals 2-lb«. Raw Supt.
8okl by Gpoccps and Dealers in 1-lb. and ^-Ib. Boxes.
HUGON & Co., Ltd., Pendleton, MANCHESTER.
f
08-OSMIN
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iiaiBiiO
Records on this page
Bowie (Bowl)