Bavaroise is served in special glasses, and it must be frothy.
[2935—BISCHOFF]
Put into a basin one bottleful of Champagne, one Sherry-glassful of “tilleul” infusion, one orange and one lemon, cut into thin slices, and enough syrup at 32° to bring the preparation to 18°. Let maceration proceed in the cool for an hour. This done, strain the whole; freeze it like a Granité, and finish it with four liqueur-glassfuls of liqueur-brandy.
Serve in bumpers.
[2936—ICED COFFEE]
Pour one and a half pints of boiling water, gradually, over ten oz. of freshly-ground coffee, and strain it gently. Put this coffee into a bowl with 20 oz. of loaf-sugar, and let the latter dissolve [817] ]while the coffee cools. Then add one quart of very cold, boiled milk, in which half a stick of vanilla should have infused, and one pint of very fresh cream.
Freeze the whole in a freezer, taking care to keep the preparation almost liquid, and serve it in very cold cups.
[2937—LEMONADE]
Dissolve half-lb. of loaf-sugar in one quart of filtered water. Add the juice and the [zests] of the rinds of two lemons, and let infusion proceed in the cool for three hours. Pass the whole through a fine strainer; add one syphonful of seltzer water, and serve with a thin roundel of lemon in each glass.