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Winter Cordials
ll!fulled !F ine
The essential feature is the boiling.
Make a syrup by boiling three oun ces o f whi t e
sugar and a quart er of an ounce of mi xed spice
in a wineglass and a h alf of wa t e r.
Stir into it a bottle of cl a ret or po rt , and bri ng
slowly to the boil.
Serve with dry toast or biscuits.
Mulled !'Vine w ith f: ggs
Put into a bowl six eggs and bea t them we ll ,,-it h
a quarter of a pound of icing sug;:i r; ;:i d d
J.
littl e
ground allspice and nutmeg, a pint of boiling
water, and a quart of port.
Beat all together, and then strain. Dust \Y it h
cmnamon.
M ulled Clare t
Put into a bowl the peel and juice of a lemon,
a tablespoonful of powdered sugar, and
J.
wi ne–
glassful of sherry.
Make a bottle of claret very h ot :-i n d :-i dd it
to the other ingredients. Bring all to t h e boil.
Serve with a sprig of verbena and a dust of
nutmeg.
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