Page:Meier - The Art of German Cooking and Baking.djvu/286




 * 1 large, fresh pineapple

½ lb. of sugar

2 bottles of white wine

¾ bottle of champagne

Preparation: The pineapple is peeled and sliced very thin. The sugar is added, ½ bottle of the wine poured over and let stand several hours, then add the rest of the wine and when serving, pour in the champagne.

Remarks: Instead of the champagne you may put in a small bottle of Seltzer-water.


 * 2 qts. of fresh strawberries

2 bottles of white wine

Scant ½ lb. of sugar

The preparation is the same as No. 13, Pineapple Punch. If you like you may add ½ bottle of champagne.


 * Raspberries and sugar

Light white wine

Preparation: The berries are crushed and strained through a cloth. With 1 qt. of raspberry juice, use 2 lbs. of sugar and 2 qts. of white wine and let it come to a boil. Cool it and fill into bottles that are well corked and kept in a cool place.


 * 3 lbs. of peaches

½ lb. of sugar

2 bottles of white wine

1 bottle of red wine

Preparation: The peaches are peeled and sliced, put into a bowl with sugar, 1¼ bottle of white wine and let stand 3 to 4 hours. Then pour on the rest of the white wine and red wine and serve very cold.


 * 2 bottles of white wine

About 1/20 lb. of woodruff

¼ lb. of sugar

Preparation: One-half bottle of white wine is poured on the woodruff. Cover the bowl and let stand several hours. Then add the rest of the wine and sugar. Place the bowl on ice.

Remarks: This May bowl may be improved by mixing a bottle of champagne and 1 cupful of strawberries with it when serving.