(3610). Gramolates Or Granite With Orange (Gramolates Ou Granit A L'Orange)

Put in a vessel one quart of fifteen-degree syrup, the juice and peels of three oranges; cover over and leave infuse for one hour; add the juice of four lemons and a little orange vegetal carmine; strain through a silk sieve and freeze. Peel three oranges to the pulp, remove the pulp by passing the knife near each section and lay the pieces in a bowl with a very little sugar and kirsch; steep for half au hour then add it to the ice and serve in glasses.

(3611). Granite In Water Bottles With Currants, Cherries, Pomegranates, Etc (Granits En Carafes A La Groseille, Aux Cerises, Grenades, Etc)

Granites are made the same as water ices, flavored with any desired fruits, the sole difference being that they must not be worked and must only attain fourteen degrees of the saccharometer; when the composition is ready pour it in water bottles having very wide necks; pack these in ice with half as much salt as for ordinary ices. Detach from the sides with a small boxwood spatula. Serve in the same decanters or else in glasses.

(3612). Grape Fruits A La Madison (Poncires A La Madison)

The grape fruit is a species of large yellow orange, resembling the Florida orange; it is slightly bitter. Select those that are not too large, cut them across in two, empty the insides, keeping it all in a vessel, and notch the edges of the peel in points; remove the small rounds from the center and then place them to cool in a freezing-box. Prepare a mixture the same as orange punch. Russian style (No. 3613), the only difference to observe being that all the fruit juice must be used; bring to twelve degrees and let cool to a granite (No. 3611), then serve in the prepared peels.

(3613). Orange Punch, Russian Style - Unfrozen Cold Drink (Punch Orange A La Russe - Boisson Froide Non Gelee)

Slit open with a tin tube an inch and a half in diameter the top of eight oranges on the side opposite to the stalk, empty them out entirely, wipe neatly and set them in low paper cases to keep them level. On the round piece removed from the orange fasten two long straws, tying them together with a ribbon passed through two holes. Put these oranges for at least two hours beforehand in a box and pack with ice and very little salt, not to freeze the rinds. Place in a freezer one pint of orange juice obtained from the pulp of the emptied oranges and strained through a fine strainer, add to it two gills of water, six ounces of sugar, a gill of rum, half a gill of kirsch, the peel of two oranges and the juice of four lemons; flavor it properly, either by adding or removing any of the ingredients; strain the whole through a very fine silk sieve and freeze with ice and a little salt, Just when ready to serve fill the oranges and serve them at once. The straws are used for drinking the contents of the orange.

Fig. 727.