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Home-made Beverages.
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Dandelion Wine.
Put 4 quarts of yellow dandelion petals into
a tub,pour over them a gallon of boiling water,
cover with a cloth, and let it stand for three
days, stirring it frequently. Strain the liquid,
measure it, allow threeand a half pounds'of.pure
cane sugar, the thinly pared rind of an orange
and a lemon, and an inch of bruised ginger to
every gallon, and boil together for 30 minutes.
Add the sliced lemon, and when cool, a piece
of toast spread with yeast, let it stand for 2 or
3 days then draw off into a cask; let it stand
(well bunged down)for two months then bottle.
Devonshire Drink.
Put a table-spoonful of lemon syrup into a
glass, add half a pint of hot milk, and powdered
cinnamon and powdered cloves to taste, and
serve.
Eau Sucr^e.
Sweeten some boiling water to taste, and
serve cold or iced.
Egg and Brandy.
Add half a small teaspoonful of castor sugar
and a table-spoonful each of brandy and boiling
water to a well beaten fresh egg,strain and serve.
Egg Cordial.
Whisk the whites of trvo eggs to a very stiff
froth, add half a gill of cream and the same
quantity of brandy, and serve.
Egg Flip (No. 1).
Pour'a pint of hot ale ongto 3 eggs beaten up
with 2oz. of sugar,and pour^the"mixture quickly
from one jug to another four or five times, then
serve hot in glasses with a little nutmeg and
ginger grated over the top.
Egg Flip (No.2).
Put the yolk of an egg and a smallteaspoonful
of castor sugar into a tumbler and beat until
light and creamy, then add a glass of port and
the stifigy whisked white of egg and serve.
Egg Nogg (No. 1).
Beat the yolks of 2 eggs with half of castor
sugar, then add two table-spoonfuls of whisky
nnd a pint of boiling milk and serve.