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HOT DRINK;S.

39

ALE HOT, OR MULLED ALE.

116

Place an iron which has been heated to a white heat in a pewter mug

of ale. Immerse slowly, being careful not to allow the ale to run over the

sides of the mug. When hot enough serve.

ALE SANGAREE, HOT.

117

Dissolve a spoonful of bar sugar in a little hot ·water in a mug,

fill

the

mug with ale, immerse a white-hot iron into the ale until the desired tem–

perature has been attained, grate nutmeg over the top and serve.

ALHAMBRA ROYAL.

118

Pour a pony of cognac into a cup of chocolate and add a little lemon

juice to it.

APPLE BRANDY, HOT.

119

Fill a hot-water glass three-quarters full of boiling water and dissolve

in it a cube of sugar. Add as much apple brandy as the glass will hold,

stir,

~pice

to taste and serve.

BEEF TEA.

120

Dissolve a teaspoonful of Liebig's extract of beef in a cup, mug or glass

of boiling water, season to taste with celery salt and pepper and serve.

BLACK STRIPE, HOT.

121

Into a hot-water glass place a teaspoonful of molasses and

fill

the glass

two-thirds full of boiling water. Dissolve the molasses and fill the glass with

St. Croix rum and serve after stirring. A little spice of any description can

be served with this drink.

BLUE BLAZER.

122

Use two

pewter mugs. Dissolve a teaspoonful of sugar in a little hot

water in one mug, and place a wineglassful of Scotch whiskey in the other

one. Set the liquor afire and pour the burning liquor from one mug to another

until the desired temperatme has been attained, throw in a piece of twisted

lemon peel for a flavor and serve.