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HO'.r DRINKS.

41

CLARET, HOT.

130

Dissolve two ·cubes of sugar in a hot-water glass thr.:ie-quarters full of

boiling water, fill the glass with claret, add a slice of lemon, grate nutmeg

over the top and serve.

CRANBERRYADE.

131

Place about a dozen cranberries in a large mixing-glass and mash them

well with a muddler. Add some boiling water, strain into a thin glass,

sweeten to taste, dash with port wine and ser ve. Any kind of berries can

be treated in the same manner.

EGG FLIP, HOT.

132

Pour a pint of Bass's ale in a saucepan and set on fire to boil. Then

beat up a couple of eggs ancl mix with two tablespoonfuls of sugar (brown

sugar is the best), making a light batter. When the ale has boiled, pour

over the eggs, very slowly at first to prevent cur9,ling, then pour backwards

and forwards until the mixture' 'appears all alike and smooth. Spice well

ancl serve as hot as possible. This is an olcl English cure fo r a bad cold.

EGG NOG, HOT.

133

Make t he same as Cold Egg Nogg, with hot milk substituted for ice and

milk. (See Recipes Nos. 227 and 228.)

GIN SLING, HOT.

134

Make t he same as Brandy Sling, Hot, with Holland gin substituted for

brandy. (See Recipe No. 126.)

GIN TODDY, HOT.

135

Make the same as Brandy T ocldy, Hot, with Holland gin substituted for

brandy. (See Recipe No. 127.)