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SEE PAGES I to 6.
€ggs, &c., into another; turn it from one pitcher to an
other till it is as smooth as cream.
147. Ale Flip.
Put on the fire in a saucepan one quart of ale, and
let it boil; have ready the whites of two eggs and the
yolks of four, well beaten up separately; add them by
degrees to four table-spoonfuls of moist sugar, and a
nutmeg grated. When all are well mixed, pour on the
boiling ale by degrees, beating up the mixture continu
ally ; then pour it rapidly backward and forward from
one jug to another, keeping one jug raised high above
the other, till the flip is smooth and finely frothed.
This is a good remedy to take at the commencement of
a cold.
148. Egg Flip.
Put a quart of ale in a tinned saucepan on the fire
to boil; in the mean time, beat up the yolks of four,
with the whites of two eggs, adding four table spoon
fuls of brown sugar and a little nutmeg; pour on the
ale by degrees, beating up, so as to prevent the mixture
from curdling; then pour back and forward repeatedly
from vessel to vessel, raising the hand to as great a
height as possible—which process produces the smooth
ness and frothing essential to the good quality of the
flip. This is excellent for a cold, and from its fleecy
appearance, issometimes designated "a yard of flannel."
149. Egg Flip.
(Another method.)
Beat up in a jug, four new-laid eggs omitting two of
the whites; add half a dozen large lumps of sugar, and
rub these well in the eggs, pour in boiling water, about
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