Kalteschale.—These are easily made by pulping any fruit to taste, and to this purée put a bottle of light white wine (Rhenish for choice, as this is a German drink), add a squeeze of lemon juice, sugar to taste, and a garnish of any fruit similar to that of which the purée is made; ice well. A liqueur-glass- ful of liqueur, or rather more of liqueur syrup, is a great addition. As to the quantity of fruit, that depends a good deal on the fruit itself. For instance, if you use wild strawberries (quite the nicest kalteschale) a quart of the fruit is needed, whereas six good apricots, stewed till tender enough to pulp, will, with the addition of two raw ones cut up as garnish with the blanched kernels, be ample for the same quantity of wine.