Page:Jerry Thomas - The bar-tender's guide (1887).djvu/68

 
 * 1 pint of lemon juice.
 * 6 pounds of powdered sugar dissolved in sufficient water.
 * 3 pints of fresh milk.

Mix together all but the milk, and let them remain closely covered over night. Next day boil the milk; and when cold, add it to the mixture. Filter through a flannel bag lined with blotting paper, and bottle, corking immediately.

 

Take 1 tea-spoonful of powdered white sugar dissolved in 1 wine-glass of water.

2 thin slices of lemon.

2 dashes of Jamaica rum.

2 or 3 small lumps of ice.

Fill the glass with claret or red Burgundy, shake up well, and remove the ice before serving.

 

Take 1 quart of Port wine.

1 orange, (stuck pretty well with cloves, the quantity being a matter of taste).

Roast the orange before a fire, and when sufficiently brown, cut it in quarters, and pour over it a quart of Port wine, (previously made hot) add sugar to taste, and let the mixture simmer over the fire for half an hour. 