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Classic
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page 447
herbs must be taken out of the bowl after a few minutes, otherwise they will
flavor the beverage too strongly. Sliced oranges with the seeds removed are a
pleasing addition to May wine.
May wine when filled into bottles will keep for a few days, but great caution
must be exercised, so that not the least bit of the herbs comes into the bottle.
Or the "Waldmeister" can be covered with a bottle of wine, letting it draw for
10 to 15 minutes. This extract can be filled into bottles and then is used in
the above beverage according to taste.
In the months of July, August and September make a bowl-cup of mignonette-heads,
taking about 15 heads for each bottle of wine with 1/4 pound of sugar, letting
the flowers draw in the wine somewhat longer than "Waldmeister."
REMARK.--The "Waldmeister" will gain in flavor Tory materially if it is not
allowed to stand in water, but let it wilt in a cool place the day before using.
The stalks of the herbs should not come into the wine; tie a hunch of the "Wald
meister" together wiih a cord and let only the heads of the bunch hang into the
wine.
33. Apple Bowl-Cup. Select good dessert apples, pare, core and slice them. Pour
2 glassfuls of sugar syrup over the apple slices, cover and set aside for a day
to draw. The next day add 2 bottles of Rhinewine, 1 glassful of Tokay and 1/4
bottle of Burgundy. Strain after a few hours. Can be sent to the table with the
further addition of 1/2 bottleful of champagne.
34. Whip. 2 bottles of white wine, about 1/2 pound of sugar with the peel of 1-2
lemons grated over it, a pinch of finely ground cinnamon, 1/2 dozen whipped
fresh eggs. Beat briskly on a quick fire with an egg beater until it begins to
boil. Pour into a warmed bowl, fill into glasses and serve while hot.
35. Grog. To each part of arrac or rum and sugar, add according to taste 3-4
parts of boiling water.
An excellent grog, which will also prove very palatable in cold weather to
ladies, is made of genuine old Jamaica rum with plenty of sugar and boiling
water, taking 4-5 times as much water as rum.
36. Warm Cream Bowl-Cup ("Hoppelpoppel.") Take 1 quart of sweet cream, the yolks
of 4 eggs, 1/2 pint of arrac and sugar according to taste.
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