41 / 144
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.