62. Apricot Sherbet

From three pounds of ripe apricots select the largest ones, put the smaller ones with three gills of water in a stone pot, let boil until the pits fall out, strain the juice through canton flannel and squeeze the fruits well; boil the juice with one pound of sugar to a thick syrup; boil the larger ones soft in one and a half quarts of water until they burst. Take them out and remove the pits. Strain the water, in which they were boiled, into a bowl, add the syrup, put the fruit in, cut in two, with some lumps of ice, and season with almond essence.

63. Bavaroise On Chocolat

Put in a vessel partly filled with boiling water a pot with one quart of milk: break five ounces of vanilla chocolate and drop it into the milk; stir continually, but never let the milk boil; hand out the glasses, put in every one a tablespoonful of sugar syrup and fill in the chocolate concoction; serve it hot

64. Bavaroise A L' Italienne

Put two teaspoonfuls of pulverized sugar and a bit of powdered cinnamon in a glass; add one-half of coffee and the other half of chocolate dissolved in boiling water; serve it hot.

65. Bavaroise Au Lait

Take a large glass, fill it to one-third with capillaire syrup, add a teaspoonful of orange-flower water and fill it up with boiling milk.

66. Bilberry Lemonade

One pint of bilberry-juice is mixed with two quarts of cold water; add one and a half pounds of powdered sugar, in case the juice should not have been sweetened before; mix well and serve cold.

67. Cherry Lemonade

Put two pounds of sour cherries in a tureen, mash them with a wooden spoon and pour two and a half or three quarts of boiling water over it. A small porti6n of the pits is cracked, put them in the tureen, cover well and let soak about three hours; filter; mix with a quart of sugar refined and cleared to syrup and let it get cold. A spoonful of St. Croix rum or arrack increases the fine taste of this lemonade exceedingly.

68. Cherry Lemonade

(FOR THE SICK.)

Mash one pound of dried sour cherries, pits and all, and boil it in one quart of water with the rind of half a lemon and a small stick of cinnamon slowly half an hour; strain through flannel, sweeten with sugar to taste and keep it in a bottle for use.

69. Cherry Sherbet

From three pounds of sour cherries a number of the largest and finest are selected; the juice of the rest is pressed through a cloth into a pot and heated to boiling with one pound of sugar; the selected large cherries are boiled soft in one to one and a half quarts of water; take them from the fire, lift them out carefully, put them in a bowl with one quart of the water in which they were boiled and with their juice, add a few drops of rose or orange-flower essence and a few lumps of ice, and serve.

70. Citronelle

Use a large glass with some fine ice,

⅓ glass of green tea,

⅓ glass of black tea,

⅓ glass of lemon syrup. Shake well, and serve.