Stoned cherries (cut in halves), 1 cup,
Pineapple (shredded), 1,
Crushed strawberries, 1 pint,
Bar-le-duc jelly, 1 small glass,
Granulated sugar, 3 cups,
Lemon-juice, 1/2 pint,
Cucumber (peeled), 1,
Ice, cherries, rosemary.
Place the stoned cherries, pineapples, strawberries, and bar-le-duc jelly in a large mixing-bowl. Sprinkle all with powdered sugar liberally, and also add a dusting of grated nutmeg and the grated rind of 1 orange.
Put this on the ice for 2 or 3 hours to chill and ripen.
Boil together in a saucepan, granite, the 3 cups of sugar and a quart of water, boiling for 10 minutes; then remove it from the fire and when cold stir into it the lemon, or lime-juice, and the cucumber, cut in dice.
When ready to serve, dress a block of crystal ice with large clusters of cherries and sprigs of rosemary.
Blend the two mixtures, quickly but thoroughly together, and pour slowly over the ice.