59 / 66
COTS AND THEI R CUSTOMS .
5 9
gin,
one wine-glass of sherry, two tablespoonful of
American bitters, plenty of cloves and cinnamon, and
four tablespoonful of moisfc sugar.
Copus
Cup,
Heat two quarts of alej add four wine-glasses of
brandy, three wine-glasses of noyau, a pound of lump
sugar, and tlie juice of one lemon. Toast a slice of
bread,
stick a slice of lemon on. it with, a doien cloves,
over which grate some nutmeg, and serve hot,
Donaldson*'$ Beer Cup.
To a pint of ale add the peel of half a lemon, half a
liqueur-glass of noyau, a bottle of seltzer-water, a little
nutmeg and
sugar,
and ice to taste.
Freemasons? Cup,
A pint of Scotch ale, a pint of mild beer, half a pint
of brandy, a pint of sherry, half a pound of loaf sugar,
and plenty of grated nutmeg* This cup may be drank
either hot or cold.
Egg
Mp.
Add the whites and yolks of three eggs, beaten toge-
ther with three ounces of lump sugar, to half a pint of
strong ale j heat the mixture nearly to the boiling-point
;
then pu t in two wine-glasses of gin or rum (the former
being preferable), with some grated nutmeg and ginger j
add another pint of ho t ale, and pour the mixture
frequently from one jug to another before serving*