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Mulled Claret and Egg. (use large bar
glass)
1 tablespoon sugar.
1 dash lemon juice.
'/2 teaspoon mixed spices.
1!/2 wineglasses Claret.
Boil ingredients together. Beat to a batter
the yolks of two eggs, adding a little sugar.
Pour the hot wine over the eggs, stirring
continuously. Top with a little grated nut
meg, and serve. Be sure to pour the wine
over the eggs, as otherwise the egg will cur
dle and spoil the drink.
Mulled Porter.
Same as Mulled Ale, substituting Dublin
Stout for the Ale.
Nectar—Soda, No. 1. (use large bar glass)
3 or 4 dashes lemon juice.
Yj, glass water.
Powdered sugar to taste.
Yl teaspoon bicarbonate of soda.
When mixed, put in plain soda. Stir well,
and drink while effervescing. This is an ex
cellent morning drink and a mild laxative.
Nectar—Soda, No. 2. (use large bar glass)
Juice of 1 lemon.
Ya tumbler of water.
Powdered sugar to taste.
2 or 3 ice cubes.
Yl teaspoon bicarbonate of soda.
Strain juice of the lemon, add water and
sugar. Stir until cool. Then add the soda.
Mix well, and drink while effervescing.
Negus—Port Wine, (use small bar glass)
1 teaspoon sugar.
1 wineglass Port Wine.
Vi glass hot water.
Top with grated nutmeg, and serve.
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