Rub one lb. of just-ripe melon pulp through a sieve. Put it into a basin and pour over it one pint of boiling syrup at 20°. [818] ]Let the whole cool and infuse for two hours, and strain it through muslin or through a woollen bag. Add a piece of very clean ice and sufficient seltzer water to reduce the syrup to 9°. Keep the preparation in the cool for a further twenty minutes, and finish it, when about to serve, with two tablespoonfuls of orange-flower water.
[2942—KALTSCHALE]
Peel and slice one-half lb. of peaches and an equal quantity of pineapple; add four oz. of ripe, melon pulp, cut into dice, and four oz. of a mixture of raspberries and red and white currants, cleared of their stalks. Put these fruits in a silver timbale and keep the latter on ice. Set a little cinnamon to infuse in a half-bottleful of boiling, white wine; add six oz. of sugar and the [zest] of one lemon; and let the whole cool. Then add half a pint of a mixed purée of strawberries and red-currants to this infusion.
Filter the whole, and complete it by the addition of a bottle of champagne.
Pour this preparation over the fruit, and serve the timbale very cold.
[2943—ORANGEADE]
Proceed as for lemonade, but use the juice and [zests] of orange rinds instead of those of lemons, and the juice of only half a lemon. Put very thin slices of orange in the glasses.
[2944—PUNCH WITH KIRSCH]
Throw a good half oz. of tea into one quart of boiling water, and let it infuse for ten minutes. Put into a punch or salad-bowl one lb. of loaf-sugar; strain the infusion of tea over the sugar, and dissolve the latter; stirring the while with a silver spoon.
Add one and a half pints of Kirsch, set it alight, and serve in glasses.