Los Angeles daily herald., 1888-01-31
FIRST-RATE DRINKABLES.
DraughtS and POtatiOns that
May Go with "a Good Dinner.

Writing of dinner-table drinks, a
contributor to the New York Egening
Post made note as follows:
Always rise from a feast with an
appetite is maxim which, however
gourmands may despise 1T, is the
course for rational being, as well as
that which yields the richest enjoy
ment. Especially does this apply
to wine; for the freshness of the
first taste is preserved the full flavor
of the first sip. AS the color of the
rose deadens upon the sense after the
first few exhalations, so it is with
wines and many enjoyments. Hook
gains strength by cold, and is much
improved by icing; champagnes are
iced. With these exceptions and
perhaps one or two others, all the
finest qualities should be drunk at
the temperature OF sixty degrees,
even during the extreme summer
Well prepared arrack. white and
transparent, sometimes slightly straw
color through age, acquires delicious
flavor, aud is unrivaied i'll the world
for making punch. Pineapoles stepped
in it impart a most exquisite flavor to
the s"rit. The art of making cd
punch lies entirely in the preparation
of the sherbet, which should be at
once rich and delicate in flavor.
Among some excellent recipes is
Kitchener's: Rub the outer rind
of one large lemon and an orange
upon half pound of fine sugar, in
pieces; then add the thin pairing of
another lemon, put the sugar in a
bowl with small quantity OF boiling
water, and the jHice of the lemons
and orange with little more boiling
water. Stir this we'll together, allow
it to cool, and spirits, wine and water
are added afterward. FOR an old
English birthday punch, break into
pieces one pound of loaf sugar, and
upon these rub off the yellow outer
rind of two good-sized lemons. Put
the sugar in large bowl, and squeeze
over it the juice of one lemon and a
half; then pour over it by degrees,
slowly, two quarts OF boiling water,
smoothing and blending it carefully.
This forms the sherbert, which must
be left till perfectly cool; then
add one bottle OF brandy, one of rum
and one OF sherry. Mix them by
pouring the whole once or
twice from one jug to another.
Keep in covered vessel till wanted.
For an Oxford punch, make the sher-
bet rather differently: Rub the rind
off three lemons on three-quar' ers OF
! ,,A,,,1I - Id t,N thi, .hn 4.
er rind OF one lemon and one orange,
the juice of three oranges and six lem
ons, with IL pint OF dissolved calt's-
feet jelly; pour over by degrees two
quarts OF boiling water, mixing the
materials well, and keep it warm foi
twenty minutes; then st ain the sher-
bet, and add half pint each of rum
brandy and clarified syrup and a bot
tie of orange or lemon syrup.
One more punch deserves place
Make the sherbet as above; strain il
into large rowl and add one pint o.
bran iy, one of rum, half pint o.
sherry, a bottle of capillaire, mixing
1t all we'll together and leave it tt
cool.
Capillaire, SO useful in punch ant
other beverages, may be easily pre-
pared at home. We repeat the recipe
Put an ounce and half of fresf
gathered maidenhair into half a PIN
OF boiling water; cover it and leave
it on hot hearth or slow range fo
twelve hours; then run the infusion
through a jelly-bag. In the mean
time make two quarts OF clarified
syrup of three pounds of sugar. ant
when quite clear, pour in the infusion
of >uaidenhair, with tablespoonful
of orana ae-fower water; mix it we'll
and stir for ten minutes over the fire
run the whole through jelly-bag.