Page:Jerry Thomas - The bar-tender's guide (1887).djvu/92

 
 * 6 lemons.
 * 4 sweet oranges.
 * Sufficient loaf-sugar, dissolved in some of the
 * hot water.

Rub the rinds of three lemons with sugar to extract the essential oil. Cut the peel very fine off two more lemons and two of the oranges. Press out the juice of all the oranges and lemons. Place the whole, with the jelly, in a jug and stir well. Pour on the water, and let it stand for twenty minutes. Strain through a fine sieve into a large bowl; add the capillaire, spirits, shrub, and wine, stirring well.

 

Take 1 bottle of rum.

1 bottle of wine.

10 lemons.

2 sweet oranges.

2 pounds of powdered sugar.

10 eggs.

Dissolve the sugar in the juice of the lemons and oranges, adding the thin rind of one orange; strain through a sieve into a bowl, and add by degrees the whites of the eggs beaten to a froth. Place the bowl on ice for a while, then stir in briskly the rum and the wine.

 


 * Take 2 quarts of brandy.
 * 1 quart of white wine.

