Put into a crystal bowl one oz. of loaf-sugar, the rind of one lemon and three slices of the latter, an equal quantity of orange, one strip of cucumber peel, one tablespoonful of Angostura Bitter, and a liqueur-glassful of each of the following liqueurs:—Brandy, Maraschino and white Curaçao.
Complete with one and a half bottles of red wine and a bottle of Soda. Cover and let the whole infuse. Strain, add a few pieces of very clean ice and a few leaves of fresh mint.
[820]
]CHAPTER XXIII
FRUIT-STEWS AND JAMS
[2952—PLAIN STEWED FRUIT]
Fruit for stewing is used whole, halved or quartered, and cooked or poached in a syrup, of a flavour in keeping with the fruit.
Dish these preparations in tazzas, bowls or deep dishes; cover them with their syrup, reduced or not; and, in certain cases, thicken the latter with arrowroot. They may be served hot or cold; but in any case, the fruit used should not be too ripe.
[2953—MIXED STEWED FRUIT]
These preparations generally consist of stewed, fresh fruit of one or several kinds; combined with fruit purées.
Quince and apple jellies are greatly used, either in coating the preparations or in bordering them with dice, &c.