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HOT DRINKS.

43

MULLED OR HOT WINE WITH EGGS.

142

Dissolve one-quarter pound of sugar in one point of boiling water, acld

the juice of six lemons and one and one-half bottles of the desired wine.

Keep over the fire until just ready to boil.

In

the interim beat up the whites

of one dozen eggs until they appear like froth, and place them in a punch–

bowl which has been heated. Then pour in the hot miJ...1;ure, stirring rapidly

to prevent tbe eggs from cooking, spice well and serve in thin glassware.

' N. B.-Don 't pour the eggs into the wine.

PORTER MULLED, OR HOT PORTER.

143

The same as Mulled Ale, with Dublin stout substituted for ale.

(S~e

Recipe No. 116.)

PORTER SANGAREE, HOT.

144

Make the same as Ale Sangaree, Hot, substituting .Dublin stout for ale.

(See Recipe No. 117.)

PORT WINE NJt::GUS, HOT.

145

Dissolve a teaspoonful of bar sugar in a hot-water glass three-quarters

full of boiling water. Fill the glass with port wine, stir, and serve without

decorations, flavors or spices of any description.

PORT WINE SANGAREE, HOT.

146

Place a spoonful of sugar in a hot-water glass and

fill

two-thirds full of

boiling water. Stir until sugar is dissolved and add enough port wine to

fill

the glass, grate nutmeg over the top and serve.

ROAD HOUSE PUNCH.

147

Heat a bottle of Burgundy in a hot-water urn. Add a little sugar and

epiee to taste,

and

serve in small silver covered

muiS•