463. Peach Bowl

Peel ten to twelve peaches; cut them in quarters; remove the seeds; put that in a bowl; strew thickly with powdered sugar, cover the bowl well, and let it stand from eight to ten hours; add two bottles of Rhine or Moselle wine; place the bowl on ice, and add, finally, a bottle of Seltzer or of champagne.

464. The Pope

A bowl similar to Bishop or Cardinal, only use Tokay wine instead of red and white wine.

Pare off the rind of two small bitter oranges; put the rind in a bottle of Tokay; cork well, and let stand for twenty-four hours; filter, and sweeten to taste.

465. English Porter Bowl

Cut three lemons into thin slices; remove the seeds; put the slices in a bowl; pour over it half a pint of sherry and one quart of porter: grate a little nutmeg; place on ice and serve.

466. Bowl A La Parisienne

(FOR TWELVE.)

A large bowl, containing about two gallons; the juice of six peeled lemons, the juice of six peeled oranges,, one pound of pulverized sugar, two quarts of champagne, two quarts of Burgundy; dissolve this exceedingly well; add a bottle of Jamaica rum, half a bottle of brandy, a whiskey-tumbler of chartreuse (green or yellow), three ponies of benedictine, two ponies of curagao, two ponies of maraschino, one bottle of plain soda, or other mineral water. You may add a small pineapple, peeled and sliced. Mix this well, and have it cold on a large piece of ice; serve in fine glasses.

467. Raspberrg Bowl

The same recipe as for a strawberry bowl, only raspberries in-instead of strawberries.

468. Reseda Bowl

On a dry, sunny day pluck a little basket of fully developed mignonette blossoms; free them from all green leaves; cut the stalks off to the blossoms, and look carefully that no insects or small caterpillars are on them; then place them in a tureen; infuse them for twelve hours, well covered in half a pint of arrack or brandy and half a bottle of Rhine wine; strain through flannel; add three bottles of Rhine wine; sweeten to taste; put it on ice, and add, before serving, a bottle of champagne or Seltzer.

469. Rum Flip

Heat three-fourths of a pint of ale; beat three or four eggs with four ounces of pulverized sugar, a teaspoonful of pulverized ginger, a little grated nutmeg and a finely chopped lemon-peel and a gill of old Jamaica rum to a consistent foam; add the nearly boiling ale, while constantly stirring, and pour the beverage a few times from one vessel into another; serve in glasses.

470. Sillabub

This word is derived from the old English words, "to sile" ("to strain,")" and "bub" ("beverage").

In a large china pot mix one pint of rich, sweet cream, one pint of good Rhine or Hungarian wine, four or five ounces of sugar, on which you have rubbed off the rind of a lemon and the juice of a lemon; let it get very cold on ice; beat to a thick foam, and serve in glasses or cups as dessert, or after coffee.

471. Red Sillabub

On half a pound of sugar rub the rind of two lemons; break the sugar and dissolve it in a quart of sweet cream; mix three-fourths of a quart of claret and the juice of the lemons with the cream; place on ice for an hour, and serve.

472. Strawberry Bowl

Take one pint of choice strawberries; cover them with powdered sugar; then take three pints of strawberries and infuse them with one pint of hot sugar syrup two hours; strain them through flannel upon the sugared strawberries; add three or four bottles of Moselle wine; put the bowl on ice, and add, finally, a bottle of champagne.

473. Sweet Bowl

One pound of powdered sugar, one and a half lemons cut in slices, without the seeds, and one-fourth of an ounce of stick cinnamon, are infused in a bottle of Moselle or Rhine wine twelve hours; strain and serve in glasses.

474. West Indian Sangaree

Pulverize one-fourth of a pound of loaf-sugar; add one wine-glassful of lemon or lime juice; stir well; add a bottle of Madeira, half a pint of good brandy, and one quart of cold water; mix all well, and grate the fourth part of a little nutmeg on top; put in a big lump of ice, and serve with biscuits.

This is a favorite drink in the West Indies, and usually taken cold.