475. Apple Bishop

Peel eighteen to twenty fine, aromatic apples; cut them into thin slices, steam one-third of them with seven ounces of raisins, one glass of Rhine wine, seven ounces of sugar, and the juice of a lemon, and put on ice. The rest of the apple slices are boiled in one and a half quarts of water with some lemon-peel and stick cinnamon to a mash; strain; mix with a bottle of Rhine wine and one pound of pulverized sugar, and serve over the steamed apple slices on plates.

476. Apricot Bishop

Peel about twelve fine, soft apricots; four of them are cut in pieces and boiled with the skinned seeds (chopped) and with the peel of the apricots and half a pound of sugar; boil half an hour well, strain through a sieve upon the others, which you have cut in two; let all get cold, and add a few glasses of white wine.

477. Beer Bishop

Pumpernickel is grated on a grater and put in a tureen; mix with it one-fourth of a pound of powdered sugar, one-fourth of a pound of choice raisins, a teaspoonful of powdered cinnamon, an unpeeled lemon, cut in pieces without seeds; add a quart of white beer or lager (Franziskaner), and serve.

478. Bilberry Bishop

Boil two quarts of well-cleaned bilberries with half a pint of water, one-fourth of a pound of sugar, some lemon-peel and some stick cinnamon; strain through a sieve, mix it with two quarts of white wine, cream or milk, place the mixture on ice, and serve over broken Zwieback, grated pumpernickel or snowballs.

479. Cherry Bishop

Remove the pits of one and a half quarts of fine sour cherries, break one part of the pits, put the cherries and pits with one pint of wine, one and a half quarts of water, six ounces of sugar, some stick cinnamon and lemon-peel in a tureen; let all boil thoroughly until the cherries are perfectly soft; then stir a table-spoonful of corn-starch in cold water, mix that, while continually stirring, to the cherries, let boil a while, strain all through a hair-sieve, and put on ice. When serving, add broken Zwieback, cherries steamed in wine and sugar, snowballs of the beaten whites of eggs, seasoned with lemon sugar, etc.

480. Currant Bishop

One quart of choice currants are strained through a hair-sieve and mixed with half a pound of powdered sugar and a good quart of light, white wine; put on ice and serve over broken Zwieback or small biscuits.

481. Canon Bishop

A bottle of white wine with one quart of water and nine ounces of sugar are heated to the boiling-point (without boiling); add the yolks of six eggs and a spoonful of flour well whipped, and take it from the fire; strain through a sieve, add the peel of two lemons, which you rubbed off on half a pound of sugar, and their juice; mix well and let it get cold in the cellar. When serving, add some biscuits or macaroni.

482. Melon Bishop

A half or whole very ripe melon is cut into small, cubic pieces; cover them well with sugar, squeeze over it the juice of a lemon and let soak for an hour; add two or three bottles of light, ice-cold white wine; stir thoroughly, add some small biscuits and serve.

483. Mulberry Bishop

Select from one pint of ripe mulberries the third or fourth part, i. e., the largest and best, place the rest in one or one and a half quarts of water over a slow fire and boil them well; strain, add one pint of wine (best red wine), some lemon-peel and seven ounces of sugar; boil this well together, let it get cold, and serve over the selected berries which you covered with sugar.

484. Orange Bishop

On half a pound of sugar rub the rind of two oranges; heat to the boiling-point in one pint of water; when the water has got cold, squeeze the juice of four oranges, add one bottle of white wine and the peeled slices of two oranges.

485. Peach Bishop

Boil a number of peaches cut in two, soft in water after you have removed their pits; mix them with one and a half quarts of white wine and three-fourths of a pound of sugar and let it get cold on ice.

48G. Pineapple Bishop.

Peel a pineapple and cut into four pieces; one-half is cut into slices; cover these with sugar and place on ice; grate the other half, boil it up in one quart of sugar syrup and press through a cloth; add to this syrup one and a half bottles of Rhine wine and the juice of a lemon, sweeten to taste with powdered sugar, put wine and slices in a tureen, let it get cold on ice and serve in glasses or on plates.

487. Rasberry Bishop

From one quart of choice raspberries select the best, cover them with sugar in a tureen, then press the remaining berries through a hair-sieve, mix with one pint of water, one bottle of white wine, the rind of a lemon rubbed off on eight ounces of sugar; pour this mixture over the berries in the tureen, let it get cold on ice and serve with small biscuits.

488. Rice With Wine

Rub the rind of a lemon on a little over half a pound of sugar; refine this in three-fourths of a quart of water, let it cool, add one bottle of white wine and the juice of two lemons and one-fourth of a pound of rice, slowly boiled before, and place all on ice.

489. Strawberry Bishop

Put one quart of choice strawberries in a tureen and let it stand with six ounces of powdered sugar an hour; add one quart of white wine, as much of water, and the juice of a lemon; sweeten to taste and grate a little cinnamon on it.