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Classic
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page 446
Sprinkle the sugar over the pineapple in. layers pour over it a glassful of
Madeira or water, and set aside for 24 hours. Then lay them into a bowl and add
the wine and the remaining sugar. When using preserved pineapple, pour over it a
bottle of wine 10-12 hours before serving.
28. Orange Cup. Take 1-2 oranges, 6 bottles of Rhine or Moselle wine, 1 bottle
of Burgundy or claret, according to taste 1/2 bottle of carbonated water, and 2
ounces or so of sugar to each bottleful of wine.
Thinly pare the oranges with a thin knife, put the peel into a wineglass which
was half filled with water, cover with paper and set aside for a few moments to
draw. The given quantity of sugar syrup is put into a bowl, add the wine and the
extract of the orange peel according to taste; a bottle of Burgundy will improve
the flavor of the bowl-cup.
29. Peach Bowl-Cup. After skinning the peaches, cut them into thin slices,
sprinkle with sugar, and if possible set aside in a covered dish for a few hours
or a day to draw, and then proceed as given for strawberry bowl-cup.
30. Strawberry Bowl-Cup. Take 1 heaping plateful of fresh strawberries--wild
strawberries are preferable if they can be obtained--put them into a bowl,
sprinkle 2/3 to 1 pound of sugar through them, add a trifle of water, and shake
a little so that the sugar will mix through the berries. Set the bowl aside for
6 to 8 hours, cover tightly and then pour in 6 to 8 bottles of Moselle wine.
31. Champagne Bowl-Cup. Dissolve 1 pound of sugar in 2 bottles of Moselle wine,
1 bottle of Burgundy and 2 bottles of champagne or sparkling Rhinewine, and set
the bowl aside on ice until wanted.
32. May Wine. Take fresh woodruf ("Waldmeister") before it blossoms (in April or
May), pick it over carefully, remove the lower leaves and lower parts of the
stalks. Just before using rinse it quickly in water, put it into a bowl
containing sugar previously dissolved--about 2 to 3 ounces of sugar for each
bottle of wine. Pour in as much Rhine- or Moselle wine as desired. The
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