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THE MIXICOLOGIST.
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pitcher. When the ale is near to a boil, put it in
another pitcher; pour it very gradually in the
pitcher containing the eggs, etc., stirring all the
while very briskly to prevent the eggs from curd
ling; then pour the contents of the two pitchers
from one to the other until the mixture is as smooth
as cream.
Hot English Ale Flip.
(Ono quart.)
'This is prepared in the same manner as the Rum
Flip, omitting the rum and the whites of two of
the eggs.
Sleeper.
Take I gill of old rum.
1 ounce of sugar.
2 raw fresh eggs,
pint of water.
Mix well.
Port Wine Flip.
(Use large barglass.)
Take i barspoonful of powdered sugar.
I large wineglass of Port wine,
r fresh egg.
Glass two thirds full of ice.
Break the egg into the glass, add the sugar, and
lastly the wine and ice. Shake up thoroughly, and
strain into a medium-sized goblet; nutmeg on top.