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FANCY DRINKS
The yolks of a dozen eggs are well whisked up, and
put into a quart of strong beer; to this is added a pint of
gin; a bottle of sherry is put into a saucepan, with a stick of
cinnamon, a nutmeg grated, a dozen large lumps of sugar,
and the rind of a lemon peeled very thin; when the wine
boils, it is poured upon the gin and beer, and the whole
drunk hot.
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ENGLISH CURAgAO
Cut away the peel of oranges very thin, until you have ob
tained half a dozen ounces of it; put these in a quart bottle,
and then pour in a pint of genuine whiskey. Cork the bottle
down tightly, and let the rind remain infused for ten or
twelve days, giving the bottle a good shake as often as you
have an opportunity for so doing; at the end of this period,
take out the orange peel, and fill the bottle with clarified
syrup, shake it well with the spirit, and let it remain for
three days.Pour a teacupful of the liqueur into a mortar,and
beat up a drachm of powdered alum,and an equal quantity
of carbonate of potash; pour this, when well mixed, into
the bottle, shake it well, and in a week you will find the
curagao perfectly transparent, and equal in flavor to that
imported from Malines, or any other place in the universe.
ITALIAN LEMONADE
Pare and press two dozen lemons; pour the juice on the
peels, and let it remain on them all night; in the morning
add two pounds of loaf sugar, a quart of good sherry, and
three quarts of boiling water. Mix well, add a quart of boil
ing milk, and strain it through a jelly bag till dear.
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