[2948—HOT WINE]
Pour one bottleful of red wine over ten oz. of loaf-sugar, set in a small, copper basin. Dissolve the sugar. Add one orange [zest], a bit of cinnamon and mace, and one clove. Heat the wine until it is covered by thin froth, and then pass it through a fine strainer.
Serve with a thin slice of lemon in each glass.
[2949—HOT WINE WITH ORANGE]
Pour half a pint of boiling water over ten oz. of loaf sugar. Add the [zest] of one orange and let infusion proceed for fifteen minutes. Withdraw the [zest], and mix one bottleful of heated Burgundy wine with the infusion.
Serve with a roundel of orange in each glass.
[2950—WINE A LA FRANÇAISE]
Put eight oz. of sugar into a salad-bowl, and sprinkle thereon a few tablespoonfuls of water, that it may dissolve. Add one bottleful of excellent Bordeaux wine or red Burgundy, and the half of a lemon cut into thin slices. Stir the whole well with a silver spoon and serve with a slice of lemon in each glass.
N.B.—Always remember to free the lemons and oranges used of all pips, which would lend a bitterness to the drink.