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pitcher. \Vhen the ale is near to a boil. put it in
another pitcher; pour it very gradually in the
pitcher containing the eggs, etc., stirring all the
while very briskly to prevent the eggs from curd–
ling; then pour the contents of the two pitchers
from one to the other until the mix ture is as smooth
as cream.
Hot English Ale Flip.
(On e quart.)
This is prepared in the same manner as the Rum
Flip, omitting the rum and the whites of two of
the eggs.
Sleeper.
Take r g ill of old rum.
r ounce of sugar.
2
raw fresh eggs.
Yz
pint of water.
Mix well.
Port Wine Flip.
(Use large barglass.)
Take r barspoonful of powdered sugar.
r large wineglass of Port wine.
r fresh egg.
Glass two thirds full of ice.
Break the egg into the glass, add the sugar, a.nd
lastly the wine and ice. Shake up thoroughly, and
strain into a medium-sized goblet; nutmeg on top.