Posts Tagged ‘orange’

Claret Cobbler

Wednesday, December 31st, 1969

Dissolve one teaspoonful of Sugar with little Water in large Bar glass.
1 quartered slice Orange.
2 jiggers Claret.

Fill up with Shaved Ice and serve with Straws.

Champagne Cup

Wednesday, December 31st, 1969

(2-Gallon Mixture)

For mixing use a large Punch bowl or other suitable vessel of glass or porcelain lined.
4 Oranges, sliced.
4 Lemons, sliced.
½ Pineapple, sliced.
½ pint Chartreuse.
½ pint Abricontine.
1 pint Curacoa.
1 pint Cognac Brandy.
1 pint Tokay Wine.

Stir well and allow mixture to stand three hours. Strain into another bowl and add:
3 quarts Champagne.
3 pints Apollinaris Water.
1 large piece of Ice.

Stir well; decorate with Fruit; float slices of Grape Fruit on top and serve in Champagne glasses.

Catawba Cobbler

Wednesday, December 31st, 1969

Fill large Bar glass ½ full of Shaved Ice.

1 teaspoonful Bar Sugar dissolved in a little Water.
1½ jiggers Catawba Wine.
¼ slice of Orange.

Fill with Shaved Ice; stir well; decorate with Berries and serve with Straws.

Bishop a la Prusse

Wednesday, December 31st, 1969

Before a Fire or in a Hot Oven roast 6 large Oranges until they are of a light brown color, and then place them in a deep dish and scatter over them ½ lb. of Granulated Sugar and pour on 1 pint of Port or Claret Wine. Then cover the dish and set aside for 24 hours before the time to serve.

When about ready for the service, set the dish in boiling water; press the Juice from the Oranges with a large spoon or wooden potato masher and strain the Juice through a fine seive or cheese cloth. Then boil 1 pint of Port or Claret and mix it with the Strained Juice.

Serve in stem Claret glasses while warm. A little Nutmeg on top improves the drink, but should not be added unless requested by customer or guest.

Bombay Punch

Wednesday, December 31st, 1969

(2½-Gallon Mixture for 40 People)

Bruise the skins of 6 Lemons in 1 lb. of Bar sugar and put the Sugar in a Punch bowl and add:
1 box Strawberries.
2 Lemons, sliced.
6 Oranges, sliced.
1 Pineapple, cut into small pieces.
1 quart Brandy.
1 quart Sherry Wine.
1 quart Madeira Wine.

Stir well; empty into another bowl in which a block of Clear Ice has been placed and add:
4 quarts of Champagne.
2 quarts Carbonated Water.

Serve into Punch glasses so that each person will have some of the Fruit.