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Classic
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page 445
25. Parisian Cardinal Extract. 4/5 quart of arrac, the rind of 4 oranges, 2
ounces of cinnamon, and vanilla. Break the cinnamon into small pieces, mix with
the arrac, oranges thinly, cut into small pieces, mix with the arrac, add
vanilla, put into a covered vessel and shake often. Filter through blotting
paper, and then bottle.
For every bottle of Rhinewine take about 2 tablespoonfuls of the extract, and
sweeten with 3 to 4 ounces of sugar.
26. Bowl-Cups. For the preparation of all kinds of bowl-cups it is desirable to
add a bottle of the heavier varieties of Rhinewine to the light Moselle or
Rhinewines used. The beverage will not thereby become too strong, but will gain
very much in flavor. When using preserved fruits, only half of the quantity of
sugar given in the various receipts should be used. The sugar easily dissolves
in the water with which it is moistened before the addition of the wine, but a
prepared sugar syrup is preferable. Sugar syrup can be prepared by bringing
about 2 1/4 pounds of sugar to boil in 1 pint of water, let it boil for 5
minutes and strain through a scalded, rinsed and dried napkin into little
bottles, where it will keep for a long time if well corked. When convenient,
prepare the bowl several hours before it is sent to the table, cover tightly and
set in a cold place, if possible on ice.
The use of claret does not improve the flavor of the beverage but will give it a
pretty color. Appolinaris or selters water is also not to be recommended on
account of the salts it contains in solution; if the beverage is not to be
strong, use carbonated water to dilute it, Bowl-cups that are to be entirely
agreeable should never contain any rum, arrac, cognac and the like. If champagne
or sparkling Rhinewine is to be added, it should be poured into the bowl just
before it is brought to the table.
27. Pineapple Cup. Thinly peel the pineapple and cut into fine slices, and
according to the size of the fruit take 8-12 bottles of Rhine or Moselle wine
and 1 bottle of claret, and sweeten according to taste; for 1 bottle of wine
take about 3-4 ounces of sugar.
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